CHICKEN POT PIE MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
SERVING (#4 SPOODLE, 1 CUP)
Amount Per Serving
Calories 213
% Daily Value
Total Fat 5.7g
9%
Saturated Fat 1.3g
7%
Cholesterol 61mg
20%
Sodium 479mg
20%
Total Carbohydrate 13.2g
4%
Dietary Fiber 1.6g
6%
Protein 23.9g
48%
Vitamin A 13%
Vitamin C 28%
Calcium 5%
Iron 7%

chicken pot pie made with campbell’s® healthy request® cream of chicken soup

Try our twist on a classic!  Our newest chicken pot pie recipe is made with Campbell's®  Healthy Request®  Cream of Chicken Soup, fresh herbs like thyme and oregano, and a kick of spice from fresh poblano peppers.  One serving of this recipe is also an excellent source of protein, Vitamin A, and Vitamin C, in addition to a full serving of vegetables!  

  • Total time: 120 minutes
  • Servings: 25
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw 5.000 lb. 80
canola oil 0.25 cup
fresh thyme leaves , chopped 1 tbsp.
fresh oregano leaves , chopped 1 tbsp.
kosher salt 1.5 tsp.
black pepper , ground 1.5 tsp.
canola oil 2 tbsp.
celery , diced 8.500 oz. 2 cup
onion , diced 9.000 oz. 2 cup
carrot , diced 8.000 oz. 2 cup
fresh thyme leaves , chopped 1 tbsp.
fresh oregano leaves , chopped 1 tbsp.
white wine 1 cup
reduced fat (2%) milk 2 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
kosher salt 1.5 tsp.
black pepper , ground 1.5 tsp.
frozen peas 8.500 oz. 2 cup
poblano chile 6.250 oz. 1.75 cup
cherry tomatoes , blistered 10.750 oz. 2 cup
frozen french cut green beans 8.000 oz. 2 cup
panko 2.500 oz. 1.5 cup
1. In a large mixing bowl, marinate chicken with oil, thyme, oregano, salt and pepper. Cover. Let marinate  in refrigerator for 1 hour.

CCP: Hold refrigerated at 41°F until needed.
 
2. In a large sauce pot, heat oil on high heat. Sear chicken until browned. Remove from pan. Reserve.

3. Using the same pan, add celery, onions, carrots, thyme and oregano. Cook for 10 minutes.

4. Add white wine. Reduce by half.

5. Add milk and Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 20 minutes.

6. Add chicken, salt, pepper, peas, poblano peppers, tomatoes and green beans. Simmer for another 5 minutes.



 
7. Toast panko in a 350°F oven for 2 minutes.

8. Place mixture in a full-size pan. Top with toasted panko. Bake for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

9.  To Serve: Using a #4 spoodle, portion 1 cup onto plate.  Serve immediately.
 

Try our twist on a classic!  Our newest chicken pot pie recipe is made with Campbell's®  Healthy Request®  Cream of Chicken Soup, fresh herbs like thyme and oregano, and a kick of spice from fresh poblano peppers.  One serving of this recipe is also an excellent source of protein, Vitamin A, and Vitamin C, in addition to a full serving of vegetables!  

  • Total time: 120 minutes
  • Servings: 25
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw 5.000 lb. 80
canola oil 0.25 cup
fresh thyme leaves , chopped 1 tbsp.
fresh oregano leaves , chopped 1 tbsp.
kosher salt 1.5 tsp.
black pepper , ground 1.5 tsp.
canola oil 2 tbsp.
celery , diced 8.500 oz. 2 cup
onion , diced 9.000 oz. 2 cup
carrot , diced 8.000 oz. 2 cup
fresh thyme leaves , chopped 1 tbsp.
fresh oregano leaves , chopped 1 tbsp.
white wine 1 cup
reduced fat (2%) milk 2 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
kosher salt 1.5 tsp.
black pepper , ground 1.5 tsp.
frozen peas 8.500 oz. 2 cup
poblano chile 6.250 oz. 1.75 cup
cherry tomatoes , blistered 10.750 oz. 2 cup
frozen french cut green beans 8.000 oz. 2 cup
panko 2.500 oz. 1.5 cup
1. In a large mixing bowl, marinate chicken with oil, thyme, oregano, salt and pepper. Cover. Let marinate  in refrigerator for 1 hour.

CCP: Hold refrigerated at 41°F until needed.
 
2. In a large sauce pot, heat oil on high heat. Sear chicken until browned. Remove from pan. Reserve.

3. Using the same pan, add celery, onions, carrots, thyme and oregano. Cook for 10 minutes.

4. Add white wine. Reduce by half.

5. Add milk and Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 20 minutes.

6. Add chicken, salt, pepper, peas, poblano peppers, tomatoes and green beans. Simmer for another 5 minutes.



 
7. Toast panko in a 350°F oven for 2 minutes.

8. Place mixture in a full-size pan. Top with toasted panko. Bake for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

9.  To Serve: Using a #4 spoodle, portion 1 cup onto plate.  Serve immediately.
 

Made with:

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