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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!

chicken pot pie with cream of chicken soup

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.

chicken pot pie ingredients with cream of chicken soup

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.

cream of chicken pot pie

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:

step 1 roll out pie dough

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.
step 2 mix chicken pie filling

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.
step 3 assemble chicken pot pie

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.
step 4 cut vents

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.
step 5 brush with egg wash

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.
step 6 rest chicken pot pie

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.

chicken pot pie using cream of chicken soup

Chicken Pot Pie Recipe with Cream of Chicken Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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!

Ingredients

  • 1 x 10.5 to 12 oz cans of cream of chicken soup
  • 3 cups cooked diced or shredded chicken
  • 1 cup frozen mixed vegetables, thawed and drained
  • 2 refrigerated pie crusts (homemade or store-bought)

Egg Wash (optional)

  • 1 egg, reserve 2 tbsp of the egg white
  • 2 tbsp milk

Instructions

  1. Preheat oven. Preheat the oven to 350°F / 180°C / gas mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake pot pie. Place your uncooked chicken pot pie into the oven and bake for about 35 to 40 minutes, until the filling is bubbly and the crust is golden brown.
  8. Let sit. 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!

Notes

Store and reheat leftovers

  • Store. 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. 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.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 697Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 74mgSodium: 3360mgCarbohydrates: 57gFiber: 2gSugar: 5gProtein: 26g

FAQ

What is the best chicken for chicken pot pie with cream of chicken soup?

As mentioned, you’ll need about 3 cups of cooked chicken, and a variety of options will work here. Simply pick what you have available and is most convenient for you:
Rotisserie chicken: This is a tasty shortcut! Buy a rotisserie chicken, shred the meat, and add it to this recipe as instructed. This is my preferred choice because rotisserie chicken brings great flavor to the pie.
Leftover chicken: If you have leftover baked or grilled chicken from another meal, put it to good use in this dish.
Boiled and pulled chicken: Boil 1.5 to 2 lb of boneless, skinless chicken breast or thighs until cooked through, approximately 15 minutes. Once cool enough to handle, pull or chop the chicken.
Canned chicken is another option. Just be sure to drain it well before using it in the recipe.

Can I make this pie without a bottom crust?

Of course! Feel free to skip the bottom crust if you want to simplify the recipe even more. You can even mix the filling right in the pie dish instead of using a separate bowl.

Can I use another flavor of condensed soup?

Definitely! This recipe will work will all kinds of condensed soup. Feel free to swap in cream of mushroom soup, cream of celery soup, or cream of potato soup.

Whta makes chicken pot pie with cream of chicken soup so good?

Short shopping list: With just 4 easy to find ingredients, this creamy chicken pot pie could not be easier! You might even find everything you need in your pantry and fridge right now.
Quick + easy: This is essentially a roll out, dump, and bake kinda situation. 10 minutes of prep, a pie plate, a rolling pin, and a spoon are all you need to whip this up.
Comfort food: Despite being so simple, this chicken pot pie with cream of chicken satisfies every comfort food craving and is a tried-and-true family favorite. Even the pickiest of eaters will lick their plates clean.

Kathy Evec

Tuesday 14th of November 2023

So I use the cream of chicken soup straight from the can ? No need to add milk ?

Irena | Country Hill Cottage

Wednesday 15th of November 2023

Hi Kathy! Yes, use the cream of chicken soup straight from the can - there's no need to add extra milk. Happy making!

Jerry

Friday 8th of September 2023

oh wow! Im such a purist i rarely use frozen or canned anything! but ive made this recipe several times and it is incredible. I make food for friends and this recipe always gets the most accolades. Thank you!!

Irena | Country Hill Cottage

Saturday 9th of September 2023

Thank you so much for this kind review, Jerry! So happy to hear you are enjoying this chicken pot pie!

Lisa

Wednesday 19th of April 2023

Hello ladies, I have been making different chicken pot pies for years trying to find the one that I want to keep making Well let me tell you. I finally found it. I have made pot pies that were alot of work with a lot of ingredients. And were not near as good as this one. I slow-cooked my chicken so it would be ready when I got home from work. We like more flavor, so I added onion powder, garlic powder, smoked paprika, Italian seasoning with some salt & pepper on the chicken breast. Put pats of butter on top of the chicken. And let it cook on low for about 4 hours. Gotta tell ya, chicken was amazing. I had a can of cream of chicken with herb soup. Followed your directions. It wasn't to dry. It wasn't to liquidy /runny. The thickness was spot on. Super amazing My hubby loves it too. I know I didn't follow your precise recipe. But now I have something good to go by & stick with. And so I thank you both. And wish you an abundance of blessings.

Irena | Country Hill Cottage

Wednesday 19th of April 2023

Thank you so much for your kind review, Lisa! It makes me so happy to hear that you and your husband loved this recipe. And thank you for sharing how you prepared your chicken - this mix of spices sounds absolutely delicious! Blessings to you and your family!

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