Pot pie featuring roasted chicken, sautéed vegetables, and Campbell’s Condensed Cream of Chicken Soup in a pie crust.
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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Campbell’s Foodservice.
Roast Chicken
INGREDIENTS
- 1 whole Chicken, small
- 3/4 cups Mayo
- 2 tbsp. Cajun seasoning
METHOD
- Air dry chicken overnight on a rack in the refrigerator. (Optional)
- Mix mayo and seasoning and slather all over the bird.
- Roast in the oven until reaches internal temp of 165f and or pulls from the bone.
- Let cool and shred.
Pie Mixture
INGREDIENTS
- 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
METHOD
- In a pot sauté garlic and parsley.
- Add the frozen vegetables and roasted chicken.
- 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.
- 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.
