Cream of Chicken Pot Pie

Pot pie featuring roasted chicken, sautéed vegetables, and Campbell’s Condensed Cream of Chicken Soup in a pie crust. 

by Chef Mikel Anthony

You can also find this recipe now on Meez.

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Campbell’s Foodservice.

Roast Chicken


  • 1 whole Chicken, small
  • 3/4 cups Mayo
  • 2 tbsp. Cajun seasoning


  1. Air dry chicken overnight on a rack in the refrigerator. (Optional)
  2. Mix mayo and seasoning and slather all over the bird.
  3. Roast in the oven until reaches internal temp of 165f and or pulls from the bone.
  4. Let cool and shred.

Pie Mixture


  • Shredded chicken
  • 3-4 cloves Garlic 
  • 1/4 bunch Parsley, chopped
  • 1 cup Frozen vegetables
  • 1/4 can Campbell’s Condensed Cream of Chicken Soup
  • Pie crust


  1. In a pot sauté garlic and parsley.
  2. Add the frozen vegetables and roasted chicken.
  3. Finish by adding in the condensed cream of chicken soup. You can add more than listed but the more you add the runnier it will be.
  4. Place mixture into a pie crust. Thaw and roll over the top layer of crust. Score. Dress with egg wash and bake until golden brown at 425 degrees F. 

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