Try not to allow occupied weeknights to keep you from a great supper. This Quick and Easy Thai Chicken Pot Pie allows you to appreciate genuine supper, in actuality.

Guardians. I don’t have the foggiest idea how you all make it happen. Ashley and I are scarcely home on weeknights all things considered… sans kids. I couldn’t envision how feverish your weeknight plan becomes when you begin tossing schoolwork, sports rehearses, and the bunch of other stuff being a parent involves.

So every one of the guardians out there… significant props to you.

Being home with Ashley on a weeknight is an intriguing extravagance. Between client gatherings with Tyler for our wedding photography business, Ashley’s local gathering she runs for our congregation, and the two of us chipping in with the center school youth bunch, Monday through Friday is… feverish. The last thing we believe that should do is go through the whole night in the kitchen. We have a DVR to get up to speed with, all things considered!

Enter Campbell’s Oven Sauces. It requires negligible preparation, is SUPER easy to prepare (hi 5 minutes), and is striking in flavor. It’s an ideal response when you need a genuine supper, all things considered.

A valid example… this Quick and Easy Thai Chicken Pot Pie. Ermahgerd was tasty!

Indeed. In a real sense 5 minutes of prep. The new Campbell’s Oven Sauces let you cook a genuine feast in what brief period you have.

Furthermore, what’s truly extraordinary is you don’t have to go out and purchase an entire bundle of extravagant fixings. As a matter of fact, you likely as of now have the vast majority of the fixings you really want. I realize I did.

I’ve been truly adoring Thai flavors of late (as confirmed by the silly measure of take-out compartments at present in our refrigerator), so I chose to get my innovative chicken pot pie game face on. All I did was trade yams in for ordinary potatoes, blended a few Thai flavors into the Campbell’s Chicken Pot Pie Oven Sauce, and embellished the completed dish for certain scallions and cleaved peanuts.

What’s more, it was great. Great.

Let’s talk sauce. A little garlic and ginger. Some red curry paste and lime juice. Stir in the Chicken Pot Pie Oven Sauce. Boom. Instant greatness.

Throw your chopped-up chicken and sweet potatoes along with some frozen mixed vegetables into an oven-safe dish, stir in your sauce, and pop that bad boy in the oven. Walk away for 40 minutes (Ashley and I will be catching up on that latest episode of Law and Order: SVU if you need us), and dinner is served. How easy is that?!

Make sure to look for Campbell’s Oven Sauces at major retailers nationwide. Besides this Chicken Pot Pie, it also comes in Classic Roasted Chicken, Creamy Garlic Butter Chicken, and Sweet Teriyaki Chicken.


  • 1 – 1 1/2 pound(s) boneless, skinless chicken breasts, cut into 1” pieces
  • 2 cups frozen mixed vegetables
  • 2 cups finely chopped (1/4″ dice) sweet potatoes*
  • 1 bunch of scallions, chopped
  • 1 package Campbell’s Oven Ready Chicken Pot Pie Sauce
  • 2 cloves garlic, grated with micro zester
  • 1” piece ginger, grated with micro zester
  • 2 teaspoons Thai red curry paste
  • 1 lime, juiced
  • 1/3 cup chopped peanuts, for garnish (optional)
  • 6 to 8 biscuits, cooked according to package directions


  1. Preheat the oven to 400°F. Place chicken, frozen mixed vegetables, sweet potatoes, and scallions in a 13×9″ baking dish (reserve a few chopped scallions for garnish, if desired).
  2. In a small bowl, combine Campbell’s Oven Ready Chicken Pot Pie sauce, garlic, ginger, red curry paste, and lime juice. Pour over the pot pie mixture and stir to combine.
  3. Cook for approximately 40 minutes, or until chicken and sweet potatoes are cooked through. Remove from oven and garnish with reserved scallions and chopped peanuts, if desired. Serve with biscuits.

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