CAMPBELL SOUP CHICKEN POT PIE RECIPE RECIPES
22 EASY CAMPBELL SOUP RECIPES – THE KITCHEN COMMUNITY
Campbell's has been making canned soup since 1895 when they produced the very first jar of ready-to-eat soup. That soup was Beefsteak Tomato Soup, which was named after the Beefsteak Tomato. A couple of years later, the company invented the process of condensed soup. At that time, they were able to start packing soup into
Provided by Cassie Marshall
EASY CHICKEN POT PIE - CRYSTALANDCOMP.COM
Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.
Provided by CRYSTALANDCOMP.COM
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl mix the soups.
- Whisk well.
- Add the milk and pepper.
- Whisk well.
- Add the cooked chicken and the mixed vegetables.
- Mix and coat well with the soup mixture.
- Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
- Pour in your filling and distribute it evenly.
- Unroll the second pie crust.
- Place it over the top of the filling.
- The edges of the crust will hang over the pie plate and this is normal.
- Now, tuck the edges of the crust into the pie plate all the way around.
- Take a knife and cut holes into the top of the crust for ventilation.
- Brush the top of the crust with egg white (I used a whole egg- either is fine.)
- Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
- Serve it up.
Nutrition Facts : Calories 351 calories, CarbohydrateContent 35 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 539 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat
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