A chicken pot pie recipe with cream of chicken soup is the ultimate comfort food, offering a creamy, hearty filling encased in a flaky, golden crust. This recipe simplifies the traditional method by using cream of chicken soup, which enhances the flavor while reducing prep time. Whether you’re making it for a family dinner, a cozy winter meal, or meal prepping for the week, this dish delivers a rich and satisfying taste with minimal effort.
Using cream of chicken soup as the base creates a velvety texture that blends perfectly with tender chicken, vegetables, and a buttery crust. This shortcut allows home cooks of all levels to create a delicious homemade chicken pot pie without spending hours in the kitchen.
In this guide, you’ll find everything you need to know, from ingredients and step-by-step instructions to cooking tips and storage recommendations. By following this chicken pot pie recipe with cream of chicken soup, you’ll achieve a perfectly creamy, flavorful dish every time.
Ingredients
For this chicken pot pie recipe with cream of chicken soup, you’ll need a combination of simple ingredients that come together to create a rich, creamy, and satisfying dish.
Main Ingredients
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Chicken – 2 cups cooked and shredded (rotisserie or leftover chicken works great)
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Cream of chicken soup – 1 can (10.5 oz) for a thick, creamy base
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Milk – ½ cup to thin out the soup and enhance creaminess
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Frozen mixed vegetables – 1 ½ cups (peas, carrots, corn, green beans)
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Onion – ½ cup, finely chopped for extra flavor
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Garlic powder – 1 teaspoon for depth of taste
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Salt and black pepper – To taste
Crust
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Pie crust – 1 store-bought or homemade crust for the top layer
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Butter – 1 tablespoon, melted (for brushing)
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Egg wash – 1 egg beaten with 1 tablespoon of water (for a golden crust)
Optional Additions for Extra Flavor
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Thyme or parsley – 1 teaspoon, dried or fresh
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Cheddar cheese – ½ cup shredded (for a cheesy variation)
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Potatoes – ½ cup diced, pre-cooked
Each ingredient in this chicken pot pie recipe with cream of chicken soup plays a role in creating a creamy, flavorful, and perfectly baked dish. Now that you have all your ingredients, let’s move on to the necessary equipment.
Equipment Needed
To prepare this chicken pot pie recipe with cream of chicken soup, you will need some essential kitchen tools to ensure a smooth cooking process.
Basic Kitchen Tools
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Mixing Bowl – For combining the filling ingredients evenly.
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Measuring Cups and Spoons – To ensure accurate ingredient portions.
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Whisk or Spoon – For mixing the cream of chicken soup, milk, and seasonings.
Baking Equipment
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Pie Dish (9-inch) – To hold the pot pie filling and crust.
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Rolling Pin – If using homemade pie dough, this helps roll it to the right thickness.
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Pastry Brush – For applying the egg wash or melted butter to the crust for a golden finish.
Cooking Tools
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Skillet or Saucepan – If pre-cooking vegetables, onions, or potatoes before assembling the pie.
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Knife and Cutting Board – For chopping onions, vegetables, or shredding chicken if not pre-cooked.
With these tools ready, preparing the chicken pot pie recipe with cream of chicken soup will be effortless. Next, let’s look at the estimated prep time.
Prep Time
To make this chicken pot pie recipe with cream of chicken soup, you’ll need to set aside time for preparation and cooking. Below is the estimated breakdown:
Preparation Time
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Chopping and prepping ingredients – 10 minutes
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Mixing the filling – 5 minutes
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Rolling out the pie crust (if homemade) – 5 minutes
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Assembling the pie – 5 minutes
Cooking Time
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Baking the pot pie – 30 to 35 minutes at 375°F (190°C)
Total Time
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50 to 55 minutes (including baking)
This chicken pot pie recipe with cream of chicken soup is a quick and simple dish that requires minimal prep work while delivering a rich and comforting meal. Now, let’s move on to the step-by-step method.
Step-by-Step Method
Follow this step-by-step guide to make a delicious chicken pot pie recipe with cream of chicken soup.
1: Preheat the Oven
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Set the oven to 375°F (190°C) to ensure even baking.
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Grease a 9-inch pie dish lightly with butter or cooking spray to prevent sticking.
2: Prepare the Filling
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In a mixing bowl, combine cooked and shredded chicken, cream of chicken soup, milk, frozen mixed vegetables, chopped onion, garlic powder, salt, and black pepper.
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Stir until everything is evenly mixed and coated in the creamy soup base.
3: Assemble the Pie
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Roll out the pie crust and fit it into the bottom of the prepared pie dish (if using a bottom crust).
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Pour the prepared chicken pot pie filling into the dish, spreading it evenly.
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Place the top pie crust over the filling, sealing the edges by pressing them together with a fork or fingers.
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Cut small slits on top of the crust to allow steam to escape while baking.
4: Add the Finishing Touches
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Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon of water) for a golden-brown finish.
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If desired, sprinkle a small amount of dried thyme or parsley on top for added flavor.
5: Bake the Pot Pie
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Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and crispy.
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If the edges of the crust brown too quickly, cover them with foil during the last 10 minutes of baking.
6: Cool and Serve
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Remove the chicken pot pie recipe with cream of chicken soup from the oven and let it cool for 5 to 10 minutes before serving.
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Slice and serve warm with your favorite side dishes.
This chicken pot pie recipe with cream of chicken soup is easy to follow and ensures a creamy, hearty dish with minimal effort. Now, let’s go over some cooking tips to make it even better.
Cooking Tips
To make the best chicken pot pie recipe with cream of chicken soup, follow these expert cooking tips for a flavorful and perfectly baked dish.
1: Use Pre-Cooked Chicken for Convenience
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Rotisserie chicken or leftover cooked chicken saves time and enhances flavor.
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If cooking from scratch, season the chicken with salt, pepper, and a little garlic powder before shredding.
2: Prevent a Soggy Crust
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Pre-bake (blind bake) the bottom crust for 5-7 minutes if using a double crust to prevent sogginess.
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Let the filling cool slightly before adding it to the crust to prevent excess moisture from softening the dough.
3: Ensure a Golden and Flaky Crust
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Brushing the top crust with an egg wash (1 beaten egg with 1 tablespoon of water) creates a rich golden color.
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Use butter-flavored pie crust or add a small pat of butter on top before baking for extra crispiness.
4: Enhance the Flavor of the Filling
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Add fresh or dried herbs such as thyme, parsley, or rosemary for a more robust taste.
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A splash of heavy cream or cheese (like shredded cheddar) makes the filling even richer.
5: Allow Proper Cooling Time
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Let the pie rest for 5-10 minutes after baking to help the filling set.
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Cutting too soon may cause the filling to spill out instead of staying thick and creamy.
6: Customize Your Vegetables
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Frozen vegetables work well, but you can also use fresh sautéed carrots, peas, green beans, or corn.
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If using potatoes, pre-cook them before adding them to the filling.
These cooking tips will help ensure that your chicken pot pie recipe with cream of chicken soup turns out delicious every time. Now, let’s move on to serving suggestions.
Serving Suggestions
Pair this chicken pot pie recipe with cream of chicken soup with complementary sides to create a well-balanced and satisfying meal.
Classic Side Dishes
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Green Salad – A fresh garden salad with a light vinaigrette balances the richness of the pot pie.
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Steamed Vegetables – Serve with broccoli, asparagus, or green beans for a nutritious touch.
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Mashed Potatoes – A creamy and buttery side that enhances the comforting flavors of the dish.
Bread and Rolls
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Buttermilk Biscuits – Flaky, warm biscuits pair perfectly with the creamy filling.
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Garlic Bread – A crispy and flavorful option to soak up any extra filling.
Light and Refreshing Options
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Fruit Salad – A mix of fresh berries, apples, and citrus adds a refreshing contrast.
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Coleslaw – A tangy, crunchy side that complements the creamy texture of the pot pie.
Beverage Pairings
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Iced Tea – A classic, slightly sweetened iced tea enhances the home-cooked feel of the meal.
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White Wine – A glass of Chardonnay or Sauvignon Blanc pairs well with the creamy filling.
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Lemonade – A tart, refreshing drink that balances the richness of the dish.
This chicken pot pie recipe with cream of chicken soup is best served warm, straight from the oven, with any of these delicious pairings. Now, let’s discuss the best ways to store leftovers.
Storage Tips
Proper storage ensures that your chicken pot pie recipe with cream of chicken soup stays fresh and delicious for later meals. Follow these guidelines for refrigeration, freezing, and reheating.
Refrigeration (Short-Term Storage)
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Allow the chicken pot pie to cool to room temperature before storing.
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Cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container.
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Store in the refrigerator for up to 3 days.
Freezing (Long-Term Storage)
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Unbaked Pot Pie: Assemble the pie as instructed, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months.
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Baked Pot Pie: Allow to cool completely, then wrap securely and freeze for up to 2 months.
Reheating Instructions
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From the Refrigerator: Preheat the oven to 350°F (175°C) and bake for 15-20 minutes until warmed through. Cover with foil to prevent over-browning.
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From Frozen: Bake unbaked frozen pot pie at 375°F (190°C) for 50-60 minutes, covering with foil for the first half of baking. If reheating a baked frozen pie, bake at 350°F (175°C) for 25-30 minutes.
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Microwave Option: For quick reheating, microwave individual slices for 2-3 minutes, but the crust may not stay crispy.
By following these storage tips, you can keep your chicken pot pie recipe with cream of chicken soup fresh and ready for a convenient meal anytime. Now, let’s go over the nutritional information.
Nutritional Information
Understanding the nutritional breakdown of this chicken pot pie recipe with cream of chicken soup helps in making informed dietary choices. Below is an estimate based on a single serving (1 slice out of 6 servings).
Estimated Nutrition Per Serving
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Calories: ~400-450 kcal
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Protein: ~22g
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Carbohydrates: ~35g
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Fat: ~22g
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Saturated Fat: ~8g
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Cholesterol: ~60mg
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Sodium: ~900mg (may vary based on canned soup and seasoning choices)
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Fiber: ~3g
Ways to Make It Healthier
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Lower Sodium Option: Use low-sodium cream of chicken soup or make a homemade version.
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Reduce Fat: Use a light pie crust or a phyllo dough alternative to cut down on fat.
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Increase Fiber: Add more vegetables like spinach, kale, or mushrooms for extra fiber and nutrients.
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Protein Boost: Use skinless chicken breast and add a sprinkle of cheese or beans for extra protein.
This chicken pot pie recipe with cream of chicken soup provides a hearty, satisfying meal while offering flexibility for healthier modifications. Next, let’s go over common mistakes to avoid when making this dish.
Mistakes to Avoid
To ensure your chicken pot pie recipe with cream of chicken soup turns out perfectly every time, avoid these common mistakes.
1: Using a Soggy Crust
- Avoid: Pouring hot filling directly onto an unbaked crust can make it soggy.
- Solution: Let the filling cool slightly before assembling or pre-bake the bottom crust for 5-7 minutes.
2: Overfilling the Pie
- Avoid: Adding too much filling can cause the pie to overflow while baking.
- Solution: Leave about ½ inch of space from the top edge of the crust to prevent spills.
3: Not Venting the Top Crust
- Avoid: Skipping slits on the top crust traps steam, making the pie soggy inside.
- Solution: Cut 3-4 small slits in the top crust to allow steam to escape.
4: Undercooking the Vegetables
- Avoid: Adding raw vegetables without pre-cooking can lead to a crunchy texture.
- Solution: Use frozen or pre-cooked vegetables to ensure they cook evenly.
5: Overbaking or Burning the Crust
- Avoid: Baking too long at a high temperature can result in a burnt or dry crust.
- Solution: Cover the edges of the crust with foil if they brown too quickly and bake at 375°F (190°C) for a balanced finish.
6: Not Letting the Pie Rest Before Serving
- Avoid: Cutting into the pie immediately causes the filling to spill out.
- Solution: Let the pie rest for 5-10 minutes after baking to allow the filling to thicken.
By avoiding these mistakes, your chicken pot pie recipe with cream of chicken soup will come out with a flaky crust, creamy filling, and perfect texture every time. Now, let’s wrap up with the conclusion.
FAQS
How to Keep the Bottom Crust of a Chicken Pot Pie from Getting Soggy
To prevent a soggy bottom crust in your chicken pot pie recipe with cream of chicken soup, follow these tips:
- Pre-Bake (Blind Bake) the Crust – Bake the bottom crust at 375°F (190°C) for 5-7 minutes before adding the filling to create a barrier against moisture.
- Use an Egg Wash – Brush the bottom crust with a beaten egg before pre-baking to create a seal.
- Let the Filling Cool Slightly – Pouring hot filling onto the crust can cause it to absorb moisture too quickly. Allow it to cool for a few minutes before assembling.
- Use a Baking Sheet – Place the pie dish on a preheated baking sheet in the oven to help the bottom crust bake evenly.
Can I Use Cream of Chicken Soup Instead of Cream of Mushroom?
Yes, you can substitute cream of chicken soup for cream of mushroom soup in most recipes. This works well if:
- You prefer a stronger chicken flavor instead of a mushroom taste.
- You want a smoother texture without mushroom pieces.
- The recipe includes chicken or poultry-based ingredients that pair well with cream of chicken.
If you want to keep some earthy mushroom flavor, consider adding sautéed mushrooms when using cream of chicken soup.
How to Thicken Chicken Pot Pie Filling
If your chicken pot pie recipe with cream of chicken soup turns out too thin, use these methods to thicken it:
- Flour or Cornstarch Slurry – Mix 1 tablespoon of flour or cornstarch with 2 tablespoons of water, then stir it into the filling while cooking.
- Reduce Liquid Before Assembling – Simmer the filling for a few minutes to allow excess moisture to evaporate.
- Add Mashed Potatoes – Stirring in a small amount of mashed potatoes helps absorb liquid and creates a richer texture.
- Use Less Milk – If using cream of chicken soup, reduce the amount of milk added to prevent the filling from becoming too thin.
Are You Supposed to Add Water to Cream of Chicken Soup?
No, you do not need to add water when using cream of chicken soup in a chicken pot pie recipe with cream of chicken soup. However:
- If making soup: Follow the can instructions, which usually suggest adding one can of water or milk to make a thinner soup consistency.
- For pot pie filling: Do not add water directly, as it will make the filling too thin. Instead, use milk or heavy cream if you want a richer consistency.
By following these tips, you can ensure your chicken pot pie recipe with cream of chicken soup has the perfect crust, texture, and thickness for a delicious homemade dish.
Conclusion
This chicken pot pie recipe with cream of chicken soup is the perfect comfort food, offering a creamy, flavorful filling wrapped in a flaky, golden crust. By using cream of chicken soup, the preparation is simplified while still delivering a rich, satisfying taste.
With a crispy crust, tender chicken, and perfectly seasoned vegetables, this dish is an excellent choice for family dinners, meal prepping, or a cozy homemade meal. By following the cooking tips, storage guidelines, and avoiding common mistakes, you can ensure the best results every time.
Whether served with a side of mashed potatoes, salad, or warm biscuits, this chicken pot pie recipe with cream of chicken soup is guaranteed to be a family favorite. Try it today, and enjoy the perfect balance of savory, creamy, and flaky textures in every bite!
