Chicken Pot Pie with Cream of Chicken Soup

Chicken pot pie with cream of chicken soup is the perfect cozy dinner recipe and the best way to turn leftover chicken into delicious comfort food. This hearty casserole dish features chicken, creamy soup, vegetables, and a buttery pie crust. An easy, satisfying, and family-friendly meal!

The best chicken pot pie recipe with cream of chicken soup

This easy chicken pot pie with cream of chicken soup is the ultimate comfort food and a huge time saver. As the name suggests, it’s a savory pie filled with chicken and veggies in a creamy sauce.

You simply can’t beat the ease of this particular recipe. With just 4 ingredients and 10 minutes of prep, it’s the perfect meal for those busy nights when your family demands a delicious dinner fast.

It still tastes like made from scratch, but takes advantage of a few quick shortcuts (like a rotisserie chicken, frozen veg, and a store-bought pie crust).

When comfort food is calling your name, this cream of chicken pot pie is the only recipe you’ll ever need!

And for more easy weeknight dinner ideas, try our Velveeta chicken spaghetti, homemade hamburger helper, and this simple mac and cheese without flour next.

Ingredients

Now let’s chat about the 4 easy ingredients you’ll need for chicken pot pie with cream of chicken soup. As always, I’ve listed specific measurements in the printable recipe card below.

• Cream of chicken soup creates the sauce for the filling. You’ll need one 10.5 to 12 oz can of soup. You can opt for regular condensed cream of chicken soup or grab a fat-reduced variety.
• Cooked chicken: You’ll need a total of 3 cups of cooked, shredded, or diced chicken. I prefer shredded rotisserie chicken (like in my Panera chicken noodle soup), but you can also use boiled, pulled chicken or leftover chicken. Please refer to the FAQ section below for more information.
• Frozen vegetables: I like using frozen mixed veggies that have carrots, green beans, corn, and peas. Be sure to thaw and drain the vegetables before adding them to the filling – it might turn out watery otherwise. Of course, you can substitute 1 cup of any frozen vegetables you like.
• Pie crust: I make our easy 3-ingredient pie crust when time allows. But in a pinch, I prefer a high-quality store-bought refrigerated pie crust (e.g., from Pillsbury). My recipe calls for a bottom and a top crust. Pillsbury comes with 2 crusts, so that’s very convenient. You can also find instructions for a single-crust pie in the FAQs below.

What about seasonings?

I haven’t listed salt and pepper in the ingredients list because rotisserie chicken and cream of chicken soup often contain enough salt and seasonings.

Still, I recommend you taste the filling after combining the ingredients and adjust the flavor from there. You can add 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 with cream of chicken soup is the easiest chicken pot pie recipe, and I hope 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. Let the crust hang over the edges of the pie plate – we will tuck it in later.
• Brush the crust with the 2 tablespoons of reserved egg white. This helps to seal the crust and prevent a soggy bottom.

2. Mix filling

• Add the chicken, frozen vegetables, and cream of chicken soup to a large mixing bowl. Stir until everything is well combined.
• You can try the filling and adjust the taste with salt and pepper.

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. Crimp the edges or use a fork to press and seal the crust.

4. Cut vents

• Before placing the unbaked pie into the oven, cut a few small slits on top using a sharp knife to allow steam to escape while baking.

5. Apply egg wash

• In a small bowl, whisk together the egg and milk. Brush over the top crust. This step is optional but gives the pie a beautiful golden-brown crust.

6. Bake pot pie

• Place your uncooked chicken pot pie into a preheated 350°F oven and bake for about 35 to 40 minutes, until the filling is bubbly and the crust is golden brown.
• Let the pie stand for 10 to 15 minutes before serving. This allows the filling time to set and makes it easier to slice.
• Then slice, serve, and enjoy!

Cooking tips

Are you excited to get started on your chicken pot pie recipe with cream of chicken soup? Thought so! Before you crack on, read through my tips and tricks to ensure your chicken pot pie turns out perfect.

• Cooking vessel: You can use a deep-dish pie plate, a 2-quart casserole dish, or a 2-quart oven-safe cast iron skillet to bake your chicken pot pie with cream of chicken soup.
• Thaw and drain your frozen veggies before adding them to the filling. If you were to add them frozen, they would release too much liquid and water down the filling.
• Cut slits in the top of the crust to vent the pot pie. Doing so allows steam to escape while keeping the filling sealed inside and preventing the crust from getting soggy.
• Egg wash: For a nice, golden brown pie crust, scramble 1 egg and 2 tablespoons of milk or cream into a simple egg wash. Then use a pastry brush to apply the egg wash on top of the crust. This step is optional, and often times I omit it when I’m in a hurry.
• Keep the edges from burning: When topping your chicken pot pie, gently push the edges down if they get too tall. This will help to keep them from burning before the pie is done. And if the edges get too dark, cover them with aluminum foil.
• Let the pie rest for at least 10 to 15 minutes before enjoying. This allows the filling time to set, and it won’t be as messy when you cut into it.

Variations

With such an easy recipe, there is lots of room to play with the ingredients and mix-ins. Here are a few ideas on how you can customize your easy chicken pot pie recipe with cream of chicken soup:

• Homemade pie crust: If you don’t want to use store-bought pie dough, you can make your own homemade pie crust to use with this recipe.
• Puff pastry: Another idea is to top the pie with puff pastry instead of pie crust.
• Turkey: Substitute leftover turkey for the cooked chicken.
• Veggies: Prepare the dish with any frozen, sautéed, or steamed veggies you have on hand. Carrots, peas, corn, green beans, broccoli, and diced potatoes would be great options.
• Season the filling with fresh or dried herbs such as parsley, chives, thyme, oregano, or rosemary. Garlic powder or minced garlic is also a tasty addition.
• Cheese: Add 1 cup grated cheddar to the filling and sprinkle the top of the pie with a little extra cheese after baking.
• Individual chicken pot pies: Divide the filling evenly between oven-proof bowls or ramekins and cut the pie crust to fit the smaller dishes. You may need 2 pie crusts since you’ll cut the dough and likely end up with some scraps. The baking time will remain the same.

Serving suggestions

This easy chicken pot pie with cream of chicken soup really doesn’t need much else on the side. A simple green salad, sauteed broccoli, honey-roasted carrots, or roasted green beans would be some easy options to round out the meal.

I also like to serve the pot pie with some dinner rolls, Italian cheese bread, garlic bread, cornbread, and pumpkin muffins or cranberry muffins.

Storage & make-ahead

Make-ahead chicken pot pie with cream of chicken soup

To make the filling ahead of time, mix as instructed, then seal the mixing bowl airtight with plastic wrap and store in the fridge for up to 2 days.

When you’re ready to bake, let the filling sit on the counter for 30 minutes, so it isn’t too cold. Then line the pie plate, add the filling, and top with the other pie crust and bake according to the recipe’s instructions.

Freeze unbaked chicken pot pie

To prep ahead, you can assemble the whole pot pie and freeze it before baking. Wrapped tightly in 2 layers of plastic wrap, the unbaked pot pie will keep in the freezer for up to 2 months.

Bake from frozen

To bake chicken pot pie from frozen, preheat your oven to 400°F / 200°C / gas mark 6. Put the pie on a rimmed baking sheet, cover with tin foil, and bake on the middle rack for 30 minutes.

Then 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 leftover chicken pot pie in an airtight container in the refrigerator for 3 to 4 days or freeze for 2 to 3 months.

Reheat chicken pot pie with cream of chicken soup

Let the pie warm up on the counter at room temperature for 30 minutes before baking. Then place the pie in a 300°F / 150°C / gas mark 2 oven for about 30 minutes, until heated through.

Cover the pie plate loosely with foil if the crust gets too brown while the rest of the dish reheats.

FAQ