easy chicken pot pie recipe with cream of chicken soup
The Best easy chicken pot pie recipe with cream of chicken soup
This recipe for Easy Chicken Pot Pie with Cream of Chicken Soup is one of those comfort foods that just feels right in my heart every time I make it. It’s simple enough to whip up on a busy weeknight when I’m craving something warm and satisfying, but it also makes for an impressive dish when I want to impress guests for a special occasion—whether it’s a family dinner or a cozy weekend meal. There’s something about the flaky, buttery crust and the tender chicken and vegetables simmered in a creamy, comforting broth that makes it feel like a hug in a bowl. My kids love it too—it’s always a hit, especially when they’re picky eaters because it’s got all the good stuff they like: chicken, peas, carrots, and a little bit of cheese that makes it extra indulgent. It’s the kind of dish that feels indulgent but isn’t too heavy, and it’s got just the right balance of flavors that makes it feel like a treat without being too much work.
I love this recipe because it’s packed with nutrients too. The cream of chicken soup base gives it a rich, savory flavor while keeping it light enough that it won’t weigh you down. The chicken is lean and full of protein, and the vegetables add fiber and vitamins that keep things balanced. I don’t have to worry about measuring out every ingredient like I do with some recipes—just a can of soup, some chicken, and a few simple ingredients, and it comes together in no time. It’s also versatile—you can use leftovers for lunch the next day, or even freeze it for later if you’re not ready to eat it right away. It’s the kind of dish that feels like a little extra effort, but it’s worth it because it’s something everyone can enjoy, and it’s always a crowd-pleaser. Plus, the crust is so easy to make, and it’s always crispy and golden when it’s done right. It’s the kind of recipe that makes me feel good about cooking, and it’s always a favorite in my household.
Easy Cream of Chicken Pot Pie
A comforting, one-pot chicken pot pie made with creamy chicken soup, tender chicken, and flaky pastry crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 1 tbsp vegetable oil
- 2 cups cooked chicken, shredded
- 1 (28 oz) can cream of chicken soup
- 1 cup milk
- 1 cup frozen mixed vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, mix flour, salt, cold water, and oil until a dough forms. Knead lightly, wrap in plastic, and chill for 30 minutes.
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2 In a pot, melt butter over medium heat. Sauté onion and garlic until soft. Add cream of chicken soup, milk, thyme, salt, and pepper. Simmer for 5 minutes. Stir in shredded chicken and mixed vegetables.
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3 Roll out the dough on a lightly floured surface to fit a 9×13-inch baking dish. Place filling in the dish, then cover with the dough, crimping edges. Cut slits in the top for steam.
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4 Bake for 35-40 minutes until golden brown. Let cool before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Pot
- Pastry brush
- 9×13-inch baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Cream of Chicken Pot Pie Works
This Easy Chicken Pot Pie recipe with cream of chicken soup is a perfect go-to for any gathering because it’s comforting, hearty, and always makes everyone feel welcome. Whether it’s a simple weeknight dinner or a cozy family meal, this dish fills the house with warmth and satisfies everyone’s cravings without fuss. It’s foolproof—no fancy skills required—and the flavors come together beautifully, making it a reliable choice for busy moms who want something delicious and stress-free. Plus, it’s great for leftovers, so you can enjoy it again later without extra effort.
❓ Frequently Asked Questions About Cream of Chicken Pot Pie
1. What are the main ingredients needed for an easy chicken pot pie recipe using cream of chicken soup?
To make this comforting dish, you’ll need: 1 lb (450g) boneless, skinless chicken breasts or thighs, 1 box (10.5 oz / 300g) cream of chicken soup, 1 cup (240ml) chicken broth, 1 small onion (about ½ cup chopped), 2 carrots (about ½ cup finely diced), 2 celery stalks (about ½ cup finely diced), 1 cup (120g) frozen peas, 1 cup (100g) shredded cheese (cheddar or Swiss), 1 tbsp butter or oil, 2 tbsp all-purpose flour, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder. Optional: fresh parsley for garnish.
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2. Can I use leftover cooked chicken instead of fresh chicken breasts/thighs?
Yes! If you have shredded or diced leftover cooked chicken (from a rotisserie, grill, or slow cooker), you can substitute it directly—just adjust the quantity to match the recipe’s total protein (about 1 lb). If the chicken is dry, moisten it with a little broth or water before adding it to the pot pie filling.
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3. How do I make the filling extra creamy without relying solely on cream of chicken soup?
To boost creaminess, mix in ½ cup (120ml) heavy cream or half-and-half with the soup and broth. Alternatively, whisk in 1 tbsp cornstarch dissolved in 1 tbsp cold water before adding the soup to thicken the filling naturally. For extra richness, stir in 1 tbsp butter at the end.
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4. What’s the best way to assemble and bake the pot pie for a flaky crust?
For a golden, flaky crust: 1. Preheat oven to 375°F (190°C). 2. Use a store-bought pie crust (cut it into strips for a lattice top) or homemade dough. If using a pre-made crust, brush the edges with beaten egg for extra crispiness. 3. Pour the filling into the crust, leaving a 1-inch border. Fold the crust over the filling, sealing edges by pressing them down with a fork. Trim excess dough. 4. Cut slits in the top crust to allow steam to escape. 5. Bake for 35–40 minutes until the crust is golden and the filling is bubbly. For a crispier crust, broil for 2–3 minutes at the end.
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5. Can I make this pot pie ahead of time and freeze it?
Absolutely! You can freeze the unbaked pot pie in an airtight container or wrap it tightly in foil and plastic wrap. Thaw overnight in the fridge before baking. When ready to bake, add 5–10 extra minutes to the cooking time to ensure the crust is fully set. For a frozen baked pot pie, thaw first (if needed) and bake at 350°F (175°C) for 45–50 minutes.
