Campbells Chicken Pot Pie Soup Ingredients: Quick Guide (Make a Homemade Version)

Campbells Chicken Pot Pie Soup Ingredients:  Quick Guide (Make a Homemade Version)
Campbells Chicken Pot Pie Soup Ingredients: Quick Guide (Make a Homemade Version)

Okay, so today I wanted to try something new in the kitchen, and I ended up making Campbell’s Chicken Pot Pie Soup. It turned out pretty good, and I thought, why not share the process with you all? Let’s dive into how I made this hearty and comforting soup.

Getting Started: Gathering the Ingredients

First things first, I had to make sure I had everything I needed. I raided my pantry and fridge and came up with a list. Here’s what I grabbed:

  • Cooked chicken – I had some leftover rotisserie chicken, about 2 cups, all shredded up.
  • Mixed vegetables – A bag of frozen mixed veggies, the one with peas, carrots, corn, and green beans. Easy peasy.
  • Campbell’s Condensed Cream of Chicken Soup – Two cans of this stuff. It’s the heart of the soup, really.
  • Chicken broth – Just a cup, to help with the consistency.
  • Butter – About 2 tablespoons, for a bit of richness.
  • Pie crust – I bought a refrigerated pie crust because I’m not making that from scratch today.
  • Salt and pepper – To taste, of course.

Cooking Process: Step-by-Step

With all my ingredients ready, I started cooking. I grabbed a big pot and melted the butter over medium heat. Once it was all bubbly, I tossed in the frozen mixed vegetables. I let them cook for about 5 minutes, just until they were thawed and a little soft.

Campbells Chicken Pot Pie Soup Ingredients:  Quick Guide (Make a Homemade Version)

Next, I poured in the Cream of Chicken Soup and the chicken broth. I gave it all a good stir, making sure everything was well combined. Then, I added the cooked chicken to the pot. I seasoned the mixture with some salt and pepper, tasting and adjusting until it was just right.

I let the soup simmer for about 10 minutes, stirring occasionally. While that was happening, I unrolled the pie crust on a baking sheet. I used a knife to cut the crust into small squares – these would be the “biscuits” for the pot pie effect.

Baking the Crust and Finishing Touches

I popped the baking sheet with the crust squares into the oven, which I had preheated to 400°F (200°C). They baked for about 10-12 minutes, turning a lovely golden brown. While those were baking, I kept an eye on the soup, making sure it didn’t boil over.

Once the crust squares were done, I pulled them out of the oven and let them cool for a bit. Then, I ladled the hot soup into bowls and topped each serving with a few of the crispy crust squares. It looked pretty darn good if I do say so myself.

Final Thoughts

And there you have it! A simple, delicious Campbell’s Chicken Pot Pie Soup. It was hearty, flavorful, and the crust on top added a nice touch of texture. This is definitely a recipe I’ll be making again, especially on those chilly evenings when you just want something warm and comforting. If you give it a try, let me know how it turns out!

Post Comment