Chicken Pot Pie Recipe
- 1 (15 ounce) package refrigerated pie crust
- 1 (10.5 ounce) can Campbell's® Chicken Gravy
- 3 cups cooked cut-up vegetables
- 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
- Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
- Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
- Bake at 400 degrees F for 45 minutes or until the crust is golden brown.
