Chicken Pot Pie Cream Of Chicken Soup Recipe

Chicken pot pie is a classic comfort food that has been warming hearts and bellies for generations. Its rich, creamy filling, tender chicken, and perfectly flaky crust make it a go-to dish for cozy nights, family gatherings, or even a quick weeknight dinner. But what if you could make this delicious dish even easier, without sacrificing that comforting flavor we all crave?

This Chicken Pot Pie with Cream of Chicken Soup recipe is your shortcut to an incredibly tasty meal in less time, with fewer ingredients, and without the hassle of making a complicated filling from scratch. Instead of making a roux or using homemade stock, the cream of chicken soup becomes the star of the show. It simplifies the entire process while still delivering that deliciously creamy texture and savory goodness.

In this post, we’ll break down all the steps and tips you need to make this recipe a success, from the basic ingredients to some fun variations. Whether you’re a seasoned cook or a beginner, this dish will quickly become one of your favorites.

Chicken Pot Pie Cream Of Chicken Soup Recipe

Ingredients Needed

To make a delicious chicken pot pie, here’s what you’ll need:

• 1 lb cooked chicken (shredded or cubed): You can use rotisserie chicken for ease, or cook your own chicken breasts or thighs.
• 1 can of cream of chicken soup (10.5 oz): The magic ingredient that gives the filling its creamy, savory texture.
• 1/2 cup milk: This thins out the soup slightly, giving it the perfect consistency to coat all the ingredients.
• 1 cup frozen mixed vegetables: Typically peas, carrots, and corn – the trifecta of classic pot pie veggies. You can also use fresh vegetables if you prefer, but frozen is easy and quick.
• 1 refrigerated pie crust (or homemade if you’re feeling ambitious): This will form the flaky, buttery crust on the top and bottom of the pie. One store-bought package usually has two crusts.
• 1 teaspoon garlic powder: This adds an extra depth of flavor.
• 1 teaspoon onion powder: A classic flavor enhancer for any dish like this.
• Salt and pepper to taste: Simple but essential for seasoning.

Cooking Instructions

1. Preheat the oven to 425°F (220°C). A hot oven ensures the crust gets that golden, flaky texture we’re all after.
2. Prepare the chicken: If you’re not using pre-cooked chicken, cook the chicken breasts or thighs in a pan with a bit of olive oil or butter until cooked through, about 7-10 minutes per side. Let the chicken cool slightly, then shred or chop it into bite-sized pieces.
3. Mix the filling: In a large bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, and salt and pepper. Stir in the frozen mixed vegetables and cooked chicken. Ensure everything is evenly coated and well combined.
4. Assemble the pie: Unroll one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken mixture into the crust, spreading it out evenly.
5. Top the pie: Unroll the second pie crust and place it on top of the filling. Use your fingers to crimp the edges of the crusts together, sealing in the filling. Cut a few slits in the top of the crust to allow steam to escape during baking.
6. Bake the pot pie: Place the pie in the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly. You might want to place a baking sheet underneath the pie to catch any drips that could spill over.
7. Cool and serve: Once the pie is done, take it out of the oven and let it cool for 5-10 minutes before cutting. This allows the filling to set a little and makes it easier to serve.

Ingredient Insights

Here’s a deeper dive into some of the key ingredients in this recipe:

• Cream of Chicken Soup: This is the shortcut that saves you time while still delivering great flavor. It’s made with a combination of chicken stock, cream, and seasonings, and it’s designed to be a one-pot solution for gravies, sauces, and soups. Using this as a base for your pot pie filling is a genius move because it adds richness and smooth texture with minimal effort.
• Frozen Mixed Vegetables: A blend of peas, carrots, and corn is a staple in many chicken pot pie recipes. The frozen variety is a time-saver, requiring no chopping, peeling, or pre-cooking. These veggies also provide color and sweetness, balancing out the savory elements of the dish.
• Pie Crust: While homemade pie crusts have their place, using a store-bought crust takes this recipe to the next level of simplicity. If you’re feeling adventurous, you can even make a savory crust with herbs or cheese. But for most of us, the buttery, flaky store-bought variety gets the job done just fine.

Expert Tips

Want to make your chicken pot pie even more amazing? Try these tips:

• Add a splash of white wine: For a little extra depth, you can add a tablespoon of white wine to the filling. It’ll pair beautifully with the chicken and veggies, giving the dish a slightly sophisticated edge.
• Use homemade rotisserie chicken: If you’ve got the time, roast your own chicken. This can take the flavor of your pot pie to the next level. Plus, you can use the leftover bones to make homemade stock.
• Brush the crust with butter or egg wash: For that golden, shiny finish, brush the top crust with a bit of melted butter or an egg wash (just a beaten egg mixed with water). This gives the crust a gorgeous golden color and adds an extra bit of richness.
• Don’t overfill: When assembling the pie, don’t overload the crust with filling. While you want it to be hearty, if you overfill it, the filling may spill out or the crust might not cook evenly.

Recipe Variations

This Chicken Pot Pie is delicious as-is, but it’s also super adaptable. Here are a few ways you can make it your own:

• Spicy Kick: Add a dash of hot sauce or cayenne pepper to the filling for a little heat. This works especially well if you love a bit of spice in your meals.
• Cheese Lover’s Pie: Mix in 1 cup of shredded cheese (cheddar, mozzarella, or even pepper jack) into the filling for extra creaminess and flavor. It will melt into the sauce, making it even richer.
• Vegetarian Option: Leave out the chicken and increase the vegetables. You could also add some mushrooms for an earthy flavor and extra texture.
• Herb Infusion: Stir in some fresh herbs like thyme, rosemary, or parsley for a fragrant, herby twist.

Final Words

Chicken pot pie with cream of chicken soup is the perfect solution for busy nights when you still want a homemade, satisfying meal. The creamy filling, combined with tender chicken and vegetables, all wrapped up in a flaky crust – it’s comfort food at its best. And with this recipe, you get all that without having to spend hours in the kitchen.

You can get as creative as you want with it, too. Whether you stick to the basics or switch things up with extra flavor and different ingredients, this dish can easily become a staple in your meal rotation. Plus, you can always make two and freeze one for a rainy day.