The Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup

A flat-lay of chicken pot pie ingredients, including shredded chicken, mixed vegetables, cream of chicken soup, pie crusts, and seasonings on a wooden surface.

Introduction

Chicken pot pie is a timeless dish loved for its comforting flavors. This chicken pot pie recipe with cream of chicken soup is not only delicious but also easy to make, making it perfect for weeknight dinners or special occasions. The addition of cream of chicken soup gives the filling a rich, velvety texture, making this recipe a hit with both kids and adults.

This recipe is versatile, allowing for numerous customizations to suit your preferences. Whether you’re cooking for your family, hosting a dinner party, or just craving something warm and comforting, this chicken pot pie with cream of chicken soup is sure to be a hit.

Ingredients for the Best Chicken Pot Pie with Cream of Chicken Soup

This chicken pot pie recipe strikes the perfect balance between homemade taste and convenience, thanks to the inclusion of cream of chicken soup. Below is the complete list of ingredients you’ll need:

Pantry Staples and Fresh Ingredients for Your Pot Pie

  • Cooked Chicken: 2 cups, shredded or diced. Rotisserie chicken works wonderfully for convenience.
  • Cream of Chicken Soup: 1 can (10.5 oz) for a smooth, creamy base.
  • Chicken Broth: 1/2 cup to thin the soup slightly and enhance the flavor.
  • Mixed Vegetables: 2 cups (frozen or fresh), including peas, carrots, green beans, and corn.
  • Onion: 1 small onion, finely diced (optional but adds depth of flavor).
  • Seasonings:
    • 1/2 teaspoon garlic powder.
    • 1/2 teaspoon onion powder.
    • Salt and black pepper to taste.
    • 1/2 teaspoon dried thyme or poultry seasoning for an aromatic touch.

Ingredients for the Crust

  • Pie Crusts: 2 pre-made pie crusts (one for the base and one for the top) or homemade pie dough for a traditional touch.
  • Egg Wash: 1 egg beaten with 1 tablespoon of water, for a golden, glossy crust.

Substitutions for This Creamy Chicken Pot Pie Recipe

  • Potatoes: Add 1 cup of diced, pre-cooked potatoes for extra heartiness.
  • Heavy Cream: Use 1/4 cup for a richer filling if desired.
  • Alternative Protein: Substitute chicken with turkey, tofu, or a mix of mushrooms for a vegetarian option.
  • Crust Alternatives: Puff pastry, biscuit dough, or phyllo dough can be used instead of traditional pie crust.
Flat-lay of chicken pot pie ingredients on a rustic wooden surface, including shredded chicken, mixed vegetables, cream of chicken soup, pie crusts, and seasonings like thyme and garlic powder.

Preparation Steps for Chicken Pot Pie with Cream of Chicken Soup

When preparing this chicken pot pie recipe with cream of chicken soup, make sure to have all your ingredients prepped and ready. Using cream of chicken soup as the base creates a flavorful and creamy filling, saving time while still delivering homemade taste.

1 : Prepare the Ingredients

  • Start by cooking the chicken if it isn’t pre-cooked. Boil or bake chicken breasts until tender, then shred or dice them into bite-sized pieces.
  • Dice fresh vegetables into small, uniform pieces. Sauté them lightly in a skillet with a splash of oil until tender, or thaw frozen vegetables to save time.
  • Let store-bought pie crusts sit at room temperature for a few minutes to prevent cracking during assembly.

2: Make the Filling

  • Heat a large skillet over medium heat and melt a tablespoon of butter or oil. To enhance the flavor, sauté finely diced onion until translucent.
  • Add the cooked chicken, mixed vegetables, cream of chicken soup, and chicken broth to the skillet. Stir until the ingredients are evenly combined.
  • Season with garlic powder, onion powder, thyme, salt, and black pepper, adjusting to taste.
  • Simmer the filling gently for 5–7 minutes, stirring occasionally. As it thickens slightly, remove it from the heat and set it aside to cool.

3 : Prepare the Pie Crust

  • Place one pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides. Ensure the crust sits smoothly without tearing.
  • Trim excess dough, leaving about 1/2 inch over the edges for sealing. Keep the second crust ready for the pie’s top layer.

4 : Assemble the Pot Pie

  • Spread the filling evenly into the prepared crust, ensuring there are no gaps or air pockets.
  • Lay the second crust over the filling and press the edges together to seal. Use a knife to trim excess dough for a neater look.
  • Crimp the edges with a fork or your fingers for a decorative finish and to keep the filling intact.
  • Add small slits to the top crust with a sharp knife, allowing steam to escape as the pie bakes.

5 : Add the Finishing Touch

  • Brush the top crust with egg wash, made by whisking one egg with a tablespoon of water.
  • For an extra flourish, sprinkle dried herbs like parsley or a pinch of sea salt over the crust.
  • Your pot pie is now ready for baking!

Cooking Instructions for Chicken Pot Pie

After assembling your chicken pot pie recipe with cream of chicken soup, baking it to golden perfection is key. The creamy filling, combined with a flaky crust, makes this dish irresistible.

Preheat the Oven

  • Preheat your oven to 400°F (200°C). This temperature ensures a flaky crust and thoroughly cooked filling.

Bake the Pot Pie

  1. Place in the Oven: Put the assembled chicken pot pie on the middle rack of the oven.
  2. Bake: Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbling through the vents.
    • If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil to prevent burning.

Check for Doneness

  1. Inspect the Crust: The crust should be golden and flaky, with no doughy spots.
  2. Check the Filling: Look for bubbling through the vents, indicating the filling is heated through.

Cool the Pie

  1. Rest Before Serving: Remove the pie from the oven and let it rest for 10–15 minutes before slicing. This allows the filling to set and makes serving easier.
  2. Optional Garnish: Sprinkle fresh chopped parsley or a dash of paprika over the top for added presentation.

Alternative Cooking Methods

  • Air Fryer: If you have a large air fryer, you can bake the pot pie at 350°F (175°C) for approximately 20–25 minutes. Use an oven-safe dish and check frequently to prevent over-browning.
  • Individual Pot Pies: Divide the filling among ramekins and top each with a round of dough. Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbling.

Troubleshooting Tips

  • Crust Too Pale? Increase the oven temperature by 10–15 degrees in the last 5 minutes.
  • Filling Too Runny? Let the pie cool completely before slicing; it will thicken as it sets.
  • Over-browned Edges? Check the crust after 20 minutes and cover edges with foil if necessary.

Tips for Perfect Chicken Pot Pie Every Time

To take your chicken pot pie to the next level, it’s important to focus on the details that make it irresistibly delicious. Here are expert tips and tricks to ensure success every time you bake.

Avoid Soggy Crusts in Your Chicken Pot Pie

  1. Blind Baking (Optional): If you’re concerned about a soggy bottom crust, partially bake it before adding the filling. Prick the crust with a fork, line it with parchment paper, and fill it with pie weights or dry beans. Bake for 10 minutes at 375°F (190°C), then remove weights before proceeding.
  2. Drain Excess Liquid: If your vegetables or chicken release a lot of liquid, drain them well before adding them to the filling.
  3. Avoid Over-Thinning: Use the chicken broth sparingly to prevent the filling from being too runny.

Enhancing the Flavor

  1. Fresh Herbs: Add fresh thyme, rosemary, or sage to the filling for a burst of flavor.
  2. Cheese Addition: Stir in 1/2 cup of shredded cheddar or Parmesan cheese for an extra creamy and savory filling.
  3. Butter Glaze: For added richness, brush the top crust with melted butter instead of egg wash.

Perfecting the Crust

  1. Cold Ingredients: Keep pie dough chilled until ready to use to ensure it remains flaky.
  2. Crimp Edges Well: Properly sealing the crust edges prevents leaks and ensures an even bake.
  3. Decorative Touches: Use leftover dough to create cut-out shapes (like leaves or stars) and arrange them on top for a festive look.

Serving and Storage Tips

  1. Serving Suggestions: Enhance your meal by pairing the pot pie with a light green salad or freshly steamed vegetables.
  2. Storing Leftovers:Keep any extra portions fresh by storing them properly.
    • Refrigeration: Use plastic wrap or aluminum foil to seal leftovers and refrigerate for up to 3 days.
    • Freezing: Cool the pie completely before wrapping it securely in plastic and foil. Store it in the freezer for up to 2 months.

Reheating Made Easy

  1. Oven Method: Reheat the pot pie at 350°F (175°C) for 20–25 minutes. Cover with foil to prevent over-browning.
  2. Microwave Method: While quicker, the crust may lose its flakiness. Reheat individual slices on medium power for 2–3 minutes.

Scaling the Recipe

  1. For a Crowd: Double the recipe and bake in a large casserole dish for a family-style pot pie.
  2. Single Servings: Divide the recipe among ramekins or small oven-safe bowls to create individual pot pies.

Customizations and Variations for Chicken Pot Pie

Chicken pot pie is highly adaptable, making it perfect for customizing to your taste or dietary needs. Here are some creative ideas to make it uniquely yours.

Alternative Fillings

  1. Protein Options:
    • Turkey: Substitute cooked turkey for chicken, especially after holiday feasts.
    • Beef or Pork: Use cooked, shredded beef or pork for a hearty twist.
    • Seafood: Add cooked shrimp, crab, or scallops for a seafood-inspired pot pie.
  2. Vegetarian Variations:
    • Replace chicken with diced tofu or hearty mushrooms.
    • Increase vegetable variety with broccoli, zucchini, or sweet potatoes.

Crust Options

  1. Puff Pastry: For a buttery, flaky alternative, use puff pastry on top.
  2. Biscuit Topping: Replace the pie crust with a layer of biscuit dough for a rustic look and feel.
  3. Mashed Potatoes: For a shepherd’s pie-style variation, spread mashed potatoes over the filling instead of a crust.

Dietary Adaptations

  1. Gluten-Free:
    • Use a gluten-free pie crust or substitute the crust with mashed potatoes.
    • Ensure cream of chicken soup and other ingredients are labeled gluten-free.
  2. Dairy-Free:
    • Use a dairy-free cream of chicken soup alternative.
    • Swap butter for a plant-based version or olive oil.
  3. Low-Carb/Keto:
    • Skip the crust entirely and bake the filling in ramekins.
    • Substitute starchy vegetables with cauliflower or zucchini.

Flavor Boosters

  1. Spices: Add smoked paprika, cayenne pepper, or curry powder for a unique flavor profile.
  2. Wine: Deglaze the pan with a splash of white wine when preparing the filling for a gourmet touch.
  3. Fresh Lemon: Squeeze a bit of fresh lemon juice into the filling for brightness.

FAQs About Chicken Pot Pie

What is the sauce made of in chicken pot pie?

The sauce in a chicken pot pie is a rich, creamy mixture made from butter, flour, and chicken broth to create a smooth base. For added creaminess, milk or heavy cream is included, along with seasonings like salt, pepper, and thyme for flavor. This savory sauce perfectly binds the chicken and vegetables, giving the pie its signature comforting taste.

Can I Freeze Chicken Pot Pie?

Of course. You can freeze it before or after baking.

  • Unbaked: Assemble the pie, wrap it tightly, and store it in the freezer for up to 2 months. Bake directly from frozen at 375°F (190°C) for about 50–60 minutes.
  • Baked: Cool the pie completely, then wrap it securely before freezing. Reheat in the oven at 350°F (175°C) until hot and bubbling.

How Do I Prevent a Runny Filling?

To prevent a watery filling:

  1. Simmer the filling longer to allow excess liquid to evaporate.
  2. Avoid over-thinning the cream of chicken soup.
  3. Let the pie cool slightly after baking to allow the filling to set.

Can I Use Fresh Vegetables Instead of Frozen?

Yes, fresh vegetables work wonderfully. Lightly cook them before adding to the filling to ensure they’re tender and not undercooked.

What Sides Pair Well with Chicken Pot Pie?

Chicken pot pie is a meal on its own, but it pairs well with:

  • A fresh green salad with vinaigrette.
  • Steamed green beans or roasted asparagus.
  • Crusty bread or dinner rolls.

How Do I Reheat Leftover Chicken Pot Pie?

Reheat leftovers in the oven at 350°F (175°C) for 20–25 minutes, covered with foil to prevent the crust from over-browning. For individual slices, use the microwave on medium power for 2–3 minutes.

Conclusion

Homemade chicken pot pie with cream of chicken soup is a delicious and versatile comfort food that’s perfect for any occasion. With this recipe, you can create a dish that’s as simple or as fancy as you’d like, using customizations to suit your tastes or dietary preferences. The creamy filling, paired with a golden crust, makes this a meal that everyone will love. Give it a try, and enjoy the satisfaction of baking a classic comfort dish that warms both the heart and the table!