Recipes and Tips for making Pie.
Campbell’s Chicken Pot Pie
- 1 can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 2 cups cubed, cooked chicken
- 1 cupfresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, carrots, celery, mushrooms)
- 1 medium potato, diced, cooked without salt
- 1 frozen uncooked pastry shell (9"), thawed 15 minutes
- Combine soup, chicken, vegetables and potato; spread in empty pie plate.
- Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
- Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.
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