Chicken pot pie with cream of chicken soup is the epitome of comfort food. This delightful dish is not only delicious but also an excellent way to repurpose leftover chicken. With a creamy filling, tender chicken, and a buttery pie crust, it’s a hearty and satisfying meal that the whole family will love.
The Ultimate Chicken Pot Pie Recipe
This easy chicken pot pie with cream of chicken soup is a time-saving wonder. With just four ingredients and ten minutes of prep, it’s perfect for those busy nights when you need a quick and tasty dinner. Despite its simplicity, this recipe still delivers that made-from-scratch taste. By using shortcuts like rotisserie chicken, frozen veggies, and a store-bought pie crust, you can have a comforting meal on the table in no time.
When you’re craving comfort food, this cream of chicken pot pie is the only recipe you’ll ever need! For more easy weeknight dinner ideas, check out the Velveeta chicken spaghetti, homemade hamburger helper, and simple mac and cheese without flour.
Let’s talk about the four easy ingredients you’ll need for chicken pot pie with cream of chicken soup. The specific measurements can be found in the printable recipe card below.
- Cream of chicken soup: This creates the creamy sauce for the filling. You can choose regular condensed cream of chicken soup or opt for a reduced-fat version.
- Cooked chicken: You’ll need three cups of cooked, shredded, or diced chicken. Shredded rotisserie chicken works well, but you can also use boiled or leftover chicken.
- Frozen vegetables: I recommend using frozen mixed veggies with carrots, green beans, corn, and peas. Be sure to thaw and drain them before adding them to the filling to prevent a watery consistency. Feel free to substitute with any one cup of your favorite frozen vegetables.
- Pie crust: You can make a three-ingredient pie crust from scratch if you have the time. But for convenience, a high-quality store-bought refrigerated pie crust will work just as well.
What about seasonings?
I haven’t included salt and pepper in the ingredients list because both rotisserie chicken and cream of chicken soup usually contain enough seasoning. However, feel free to taste the filling after combining the ingredients and adjust the flavor by adding a pinch of salt, a few cracks of black pepper, or a sprinkle of Italian seasoning.
How to Make Chicken Pot Pie with Cream of Chicken Soup
This pot pie recipe is incredibly easy, and I’m confident you’ll enjoy it as much as we do. Here’s an overview of the steps:
#1: Prepare the Crust
- Roll out one portion of the crust and place it into a deep-dish 9-inch/23 cm pie plate, ensuring the crust hangs over the edges. We’ll tuck it in later.
- Brush the crust with two tablespoons of reserved egg white. This step helps seal the crust and prevents it from becoming soggy.
#2: Mix the Filling
- In a large mixing bowl, combine the chicken, frozen vegetables, and cream of chicken soup. Stir until everything is well combined.
- Taste the filling and adjust the flavor with salt and pepper if necessary.
#3: Top with Pie Crust
- Unroll the second pie crust and lay it flat on top of the filling.
- Trim or tuck under any excess dough and crimp the edges or use a fork to press and seal the crust.
#4: Cut Vents
- Prior to baking, use a sharp knife to cut a few small slits on top of the pie, allowing steam to escape while it cooks.
#5: Apply Egg Wash
- In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust. This step is optional but will give the pie a beautiful golden-brown crust.
#6: Bake the Pot Pie
- Place the unbaked pie into a preheated 350°F oven and bake for approximately 35 to 40 minutes, until the filling is bubbly and the crust is golden brown.
- Allow the pie to stand for 10 to 15 minutes before serving. This will allow the filling to set and make it easier to slice. Then, slice, serve, and savor!
Excited to get started on your chicken pot pie recipe with cream of chicken soup? Great! Before you begin, here are some tips and tricks to ensure your pot pie turns out perfect:
- Use a deep-dish pie plate, a 2-quart casserole dish, or a 2-quart oven-safe cast iron skillet as your cooking vessel.
- Thaw and drain your frozen vegetables before adding them to the filling. Adding them frozen will release too much liquid and water down the filling.
- Cut slits in the top of the crust to vent the pot pie, allowing steam to escape while keeping the filling sealed inside.
- For a golden-brown crust, create an egg wash by scrambling one egg with two tablespoons of milk or cream. Apply the egg wash on top of the crust using a pastry brush. This step is optional but adds a nice touch.
- If the crust edges get too tall, gently push them down to prevent burning. Cover them with aluminum foil if they become too dark during baking.
- Allow the pie to rest for at least 10 to 15 minutes before serving. This will allow the filling to set and make for easier slicing.
With such an easy recipe, there’s plenty of room for customization. Here are a few ideas to help you customize your easy chicken pot pie recipe with cream of chicken soup:
- Homemade pie crust: If you prefer not to use store-bought pie dough, you can make your own homemade pie crust to use in this recipe.
- Puff pastry: Instead of pie crust, consider topping the pie with puff pastry for a different twist.
- Turkey: Substitute leftover turkey for the cooked chicken.
- Veggies: Feel free to use any frozen, sautéed, or steamed veggies you have on hand. Carrots, peas, corn, green beans, broccoli, and diced potatoes are excellent options.
- Seasonings: Add fresh or dried herbs such as parsley, chives, thyme, oregano, or rosemary to the filling. Garlic powder or minced garlic can also enhance the flavor.
- Cheese: Stir in one cup of grated cheddar to the filling and sprinkle a little extra cheese on top of the pie after baking.
- Individual chicken pot pies: Divide the filling evenly between oven-proof bowls or ramekins and cut the pie crusts to fit the smaller dishes. You may need two pie crusts, as you’ll likely have some scraps. The baking time will remain the same.
This easy chicken pot pie with cream of chicken soup is substantial enough on its own, but you can pair it with a simple green salad, sautéed broccoli, honey-roasted carrots, or roasted green beans to round out the meal. It also pairs well with dinner rolls, Italian cheese bread, garlic bread, cornbread, or pumpkin muffins and cranberry muffins.
Storage and Make-Ahead
Make-Ahead Chicken Pot Pie with Cream of Chicken Soup
To prepare the filling ahead of time, follow the instructions and then seal the mixing bowl airtight with plastic wrap. Store it in the refrigerator for up to two days. When you’re ready to bake, let the filling sit on the counter for 30 minutes to reach room temperature. Then line the pie plate, add the filling, top it with the other pie crust, and bake according to the recipe’s instructions.
Freeze Unbaked Chicken Pot Pie
Assemble the entire pot pie and freeze it before baking. Wrap it tightly in two layers of plastic wrap and store it in the freezer for up to two months.
Bake from Frozen
To bake a frozen chicken pot pie, preheat your oven to 400°F / 200°C / gas mark 6. Place the pie on a rimmed baking sheet, cover it with foil, and bake it on the middle rack for 30 minutes. Remove the cover and bake for another 25 to 30 minutes until the inside is bubbly and the top is golden brown.
Store Leftover Chicken Pot Pie
Keep any leftover chicken pot pie in an airtight container in the refrigerator for three to four days, or freeze it for two to three months.
Reheat Chicken Pot Pie with Cream of Chicken Soup
Allow the pie to warm up at room temperature for 30 minutes before reheating. Then place it in a 300°F / 150°C / gas mark 2 oven for about 30 minutes, or until heated through. If the crust begins to brown too quickly, loosely cover the pie plate with foil.
What is the Best Chicken for Chicken Pot Pie with Cream of Chicken Soup?
You’ll need approximately three cups of cooked chicken, and several options will work well. Choose the one that’s most convenient for you:
- Rotisserie chicken: This is a time-saving shortcut. Buy a rotisserie chicken, shred the meat, and use it in this recipe. Rotisserie chicken brings great flavor to the pot pie.
- Leftover chicken: If you have leftover baked or grilled chicken, put it to good use in this dish.
- Boiled and pulled chicken: Boil 1.5 to 2 pounds of boneless, skinless chicken breast or thighs until cooked through (approximately 15 minutes). Once cooled, pull or chop the chicken.
- Canned chicken: Another option is to use canned chicken. Make sure to drain it well before incorporating it into the recipe.
Can I Make This Pie without a Bottom Crust?
Absolutely! If you prefer a simpler version, feel free to skip the bottom crust. You can mix the filling directly in the pie dish instead of using a separate bowl.
Can I Use Another Flavor of Condensed Soup?
Certainly! This recipe works well with various types of condensed soup. Feel free to substitute with cream of mushroom soup, cream of celery soup, or cream of potato soup.
Reasons to Love Chicken Pot Pie with Cream of Chicken Soup
- Short shopping list: With just four easy-to-find ingredients, this creamy chicken pot pie couldn’t be simpler. You might even have everything you need in your pantry and fridge right now.
- Quick and easy: This recipe is a breeze to make. With only ten minutes of prep and minimal culinary skills required, you can have a delicious pot pie in no time.
- Comfort food: Despite its simplicity, this chicken pot pie with cream of chicken soup fulfills every comfort food craving. It’s a tried-and-true family favorite that is sure to please even the pickiest eaters.
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