Delicious Chicken Pot Pie Recipe with Cream of Chicken Soup
Let’s be real. Who hasn’t come home exhausted, looked in the fridge, and thought, “Ugh, I wish dinner could just magically appear?” This chicken pot pie recipe with cream of chicken soup is my knight in shining casserole dish. It’s ridiculously simple (yes, even if it’s your first time cooking anything that isn’t pasta) and mind-blowingly cozy. Honestly, it punched above its weight class for how easy it is. If you spend even five minutes poking around other chicken recipes or maybe check the background of my latest culinary adventures (hint: I’m always sharing on my author page), you already know I’m a sucker for anything that can feed my whole crew without a mountain of dishes. Welcome to your new weeknight win.
Why You’ll Love This Recipe
Okay, here’s the long and short of it. First off, this chicken pot pie recipe with cream of chicken soup is pure comfort. I mean, it’s honestly like wrapping yourself up in your fluffiest quilt but way more delicious. The gravy is creamy but not over-the-top rich. The veggies? You get that hint of sweetness from the peas and carrots. Tender chicken bits surprise you in every bite (don’t you dare use rubbery leftovers!). It’s a bit nostalgic too, like those frozen pies mom used to get, but amped up to five-star restaurant level…without actually being hard.
Also? This thing is customizable out the wazoo. I’ve made it with leftover turkey, with every type of veggie under the sun, and even once with a biscuit topping when I had no pie crust. And my kids never complain. Not once. People who think they can’t cook pull this out of the oven and suddenly they’re kitchen superheroes. That’s half the thrill. There’s no weird, fussy steps and the ingredient list is simple. I promise, if you try this once, you’ll never reach for a frozen pot pie again.
“I always thought homemade pot pie was too much work, but this version changed my mind! Fast, so creamy, and my picky eaters loved it.” —Carla R.
Ingredients You Need
For this magical chicken pot pie recipe with cream of chicken soup, here’s what you gotta grab:
- 2 cups cooked chicken, shredded or diced (rotisserie works perfectly)
- 1 can cream of chicken soup (around 10.5 ounces)
- 1 cup frozen mixed vegetables (peas, carrots, corn—I just dump them straight in)
- 1/2 cup milk (for that saucy goodness)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional but strongly encouraged)
- 1 prepared pie crust (store-bought or homemade, who am I to judge?)
- 1 egg, beaten (for brushing on top, totally optional but adds color)
My only rule: Don’t overthink it. Sub what you have. Odd leftover veggies? Toss them in. Fresh chicken? Even better. If I can make it on a Thursday night, so can you.
Variations and Substitutions
Let’s talk swaps and switches since life never goes according to plan. Maybe you open the fridge and you’re out of mixed veggie bags but have broccoli and a couple sad carrots? No biggie, dice ‘em up and toss ‘em in. Out of chicken but have some leftover turkey or even cooked pork roast lingering around? Go ahead, use that. If you want it meatless, white beans actually taste kind of magical in there—okay, maybe that’s just me.
Craving something a tad lighter? Try using low-sodium or reduced-fat cream of chicken soup. If you’re after a gluten-free version, snag a gluten-free pie crust and a canned soup that fits your dietary needs. Sometimes, when I’m feeling a little wild (or just lazy), I swap the top crust for buttery biscuit dough or even toss tater tots on top. Trust me, every switch somehow works. The flexibility here is cheers hands in air amazing.
Expert Tips
Honestly, if you’re brand new to this chicken pot pie recipe with cream of chicken soup thing? Here are some do’s and don’ts from someone who’s burned her fair share…
First, let your mixed veggies thaw a bit if you remember. If not, don’t sweat it. Just add a few minutes to the baking time. When brushing the crust with egg wash, keep it light or you’ll get splotchy patches (ask me how I know). Keep an eye on that pie in the last ten minutes. Sometimes ovens run hot, and trust me, a burnt pie crust makes everyone sad.
Totally okay to let it rest 10 minutes before digging in. The filling thickens as it cools. Let’s be honest, no one enjoys lava-hot mouth burns. If you want golden perfection, use an oven thermometer. (I use mine for everything, not just pies.) And seriously, don’t skip seasoning your chicken. Bland chicken ruins the magic.
Storage and Reheating Instructions
Here’s the deal. If you somehow have leftovers (uh, rare over here), let them cool completely before you cover and toss in the fridge. I usually use foil or an airtight container. They’re good for about three days. When reheating, I nuke single slices in the microwave, but if you want that crusty top, pop it back in a hot oven for about 10 minutes at 375°F.
Oh, and don’t try freezing the whole pie before baking, since canned soup can turn funky in the freezer. If you must freeze, bake first, then cool and freeze slices individually. They reheat pretty dang well, honestly.
- Top with extra black pepper or a dash of hot sauce if you’re spicy.
- Serve with a quick garden salad to balance out the creamy filling.
- For make-ahead: assemble earlier in the day, chill, and bake at dinnertime.
- I’ve been known to eat leftovers cold straight from the fridge, but maybe don’t tell anyone.
Common Questions
Can I use leftover rotisserie chicken?
Absolutely. In fact, I recommend it for the best shortcut ever.
Do I have to use frozen vegetables?
Nope. Fresh or canned work just fine, though fresh might take a minute or two longer to cook until tender.
Can I double this chicken pot pie recipe with cream of chicken soup?
You bet. Just use a bigger dish or make two pies—one gets eaten, one gets stashed for tomorrow.
How do I keep the crust from getting soggy?
If you’re really worried, bake the bottom crust for about 5 minutes before adding the filling. Works like a charm.
What can I serve with it?
Honestly, it’s a full meal, but a crisp salad or some simple roasted veggies alongside is pretty great.
Ready For Cozy Dinner Magic?
There’s just something about a bubbling dish of homemade pot pie that makes everyone at the table smile. This chicken pot pie recipe with cream of chicken soup is honestly my go-to comfort meal, week in and week out. Don’t overthink it; just grab those simple ingredients and go for it. If you want more inspiration, check out what Lauren Lane suggests at her Chicken Pot Pie Recipe with Cream of Chicken Soup, or maybe pique your taste buds with this Easy Chicken Pot Pie Recipe, and you can’t go wrong with another spin from One Sweet Appetite’s Easy Chicken Pot Pie Recipe. Don’t wait for a special occasion. Tuesdays deserve this much love, too.
Chicken Pot Pie
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, milk, black pepper, and garlic powder until well blended.
- Pour the mixture into the prepared pie crust.
- Cover with the second pie crust, seal the edges, and cut slits in the top crust for steam to escape.
- Brush the top crust with beaten egg for color.
- Bake in the preheated oven for 30 minutes or until the crust is golden brown.
- Let it rest for 10 minutes before serving.
Notes
Chicken Pot Pie
Ingredients
Method
- Preheat the oven according to your pie crust's instructions.
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, frozen mixed vegetables, milk, black pepper, and garlic powder.
- Pour the mixture into the prepared pie crust.
- If using, brush the top crust with beaten egg for added color.
- Bake the pie according to the pie crust instructions, generally around 30 minutes or until golden brown.
- Let the pie rest for 10 minutes before serving.
