Easy Chicken Pot Pie With Cream Of Chicken Soup recipe

Of all the dishes in the comfort food hall of fame, chicken pot pie holds a special, golden-crusted place in my heart. It’s the meal I crave on a chilly autumn evening, the one that feels like a warm hug from the inside out. For years, I thought making a truly great pot pie was an all-day affair, involving complicated roux and precise pastry work. Then came the reality of a busy life with a hungry family, and I needed a solution. I needed that soul-soothing comfort without the culinary marathon. That’s when I embraced the humble, brilliant shortcut: cream of chicken soup. The first time I made this simplified version, I was almost nervous. Would it be as good? The moment I pulled that bubbling, golden-brown masterpiece from the oven, the incredible aroma told me everything I needed to know. The filling was rich, creamy, and packed with tender chicken and vegetables, all tucked under a perfectly flaky crust. My family devoured it, and no one was the wiser that my secret weapon came from a can. This recipe isn’t just easy; it’s a revolution in weeknight comfort cooking.

Why This Easy Chicken Pot Pie Recipe Will Be Your Go-To

Before we get to the simple steps, let’s talk about why this specific recipe, built around the convenience of cream of chicken soup, is an absolute must-have in your collection. It’s more than just a shortcut; it’s a smarter way to get to delicious.

The Epitome of Comfort Food

There are few things as universally comforting as a chicken pot pie. The combination of a rich, savory, creamy sauce, tender chunks of chicken, and soft vegetables, all encased in a buttery, flaky pie crust, is culinary perfection. Every spoonful is a nostalgic trip to a simpler, cozier time. This recipe delivers that full, soul-warming experience without any fuss.

Unbeatable Simplicity and Speed

The true genius of this recipe lies in its use of condensed cream of chicken soup as the base for the filling. This single ingredient eliminates the most time-consuming and technically tricky part of making a pot pie from scratch: creating a perfect béchamel or velouté sauce. There’s no melting butter, whisking flour, and slowly adding milk while praying it doesn’t get lumpy. You simply combine the ingredients and let the soup work its magic, creating a consistently creamy and flavorful filling every single time. This turns what could be an hour-long process into a 15-minute prep job.

Budget-Friendly and Perfect for Leftovers

This recipe is a champion of kitchen economy. It’s the perfect vehicle for using up leftover cooked chicken from a Sunday roast or a rotisserie chicken you picked up from the store. It utilizes frozen vegetables, which are affordable, already prepped, and just as nutritious as fresh. The entire dish is built on common, inexpensive pantry staples, making it a delicious way to feed a family without breaking the bank.

Endlessly Customizable

Think of this recipe as a fantastic template. You can easily customize it based on what you have on hand or what your family loves. Don’t have peas and carrots? Use a bag of frozen mixed vegetables with green beans and corn. Want to make it heartier? Add some diced potatoes. Have leftover turkey after Thanksgiving? It makes a perfect substitute for the chicken. This flexibility makes it a reliable go-to recipe you can turn to again and again.

Complete Ingredients for Easy Chicken Pot Pie

Here is everything you will need to assemble this comforting classic. This recipe is very forgiving, so feel free to make substitutions based on what you have available.

• Butter: 1 tablespoon
• Onion: 1 small, finely chopped
• Celery: 1 stalk, finely chopped
• Condensed Cream of Chicken Soup: 1 can (10.5 oz)
• Milk or Half-and-Half: ½ cup
• Cooked Chicken: 2 cups, shredded or diced
• Frozen Mixed Vegetables: 1 package (10-12 oz), typically a blend of peas, carrots, corn, and green beans, thawed
• Dried Thyme: ½ teaspoon
• Black Pepper: ½ teaspoon, freshly ground
• Salt: ¼ teaspoon (or to taste, canned soup can be salty)
• Refrigerated Pie Crusts: 1 package (containing 2 crusts)
• Egg: 1 large, beaten with 1 tablespoon of water (for an egg wash)

Ingredient Notes & Substitution Ideas

• Chicken: The easiest option is to use a store-bought rotisserie chicken. Simply pull the meat from the bones and shred it. This is also a fantastic way to use up any leftover roasted or grilled chicken. You can also boil or poach 1 lb of boneless, skinless chicken breasts or thighs until cooked through, then shred or dice them.
• Vegetables: A standard bag of frozen mixed vegetables is the simplest choice. You can absolutely use fresh vegetables if you prefer; just be sure to dice them small and sauté them with the onion and celery until they are crisp-tender before adding them to the filling. Diced potatoes are a classic addition; if using, boil them until just tender before adding them to the mix.
• Soup: While cream of chicken is the classic choice, you can easily swap it for cream of mushroom, cream of celery, or even cheddar cheese soup for a different flavor profile.
• Pie Crust: Refrigerated, ready-to-bake pie crusts are the key to keeping this recipe easy. You can find them in the dairy or refrigerated dough section of your grocery store. For an even flakier, richer topping, you could use a sheet of puff pastry instead of a traditional pie crust for the top layer.
• Dairy: Milk works perfectly fine, but using half-and-half will result in an even richer, creamier filling.

Step-by-Step Instructions for a Perfect Pot Pie

Follow these simple instructions for a foolproof chicken pot pie that will have everyone asking for seconds.

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Take the refrigerated pie crusts out of the package and let them sit at room temperature for about 15 minutes, as this will make them easier to unroll without cracking.
2. Prepare the Bottom Crust: Gently unroll one of the pie crusts and press it into a 9-inch pie plate. Crimp the edges as desired. To help prevent a soggy bottom, you can optionally “blind bake” the crust. To do this, prick the bottom of the crust a few times with a fork, line it with parchment paper, fill it with pie weights or dried beans, and bake for 10 minutes. Remove the weights and parchment and bake for another 5 minutes. Set aside. (Note: This step is optional but recommended for the best texture).
3. Sauté the Aromatics: In a large skillet or Dutch oven, melt the tablespoon of butter over medium heat. Add the chopped onion and celery and sauté for 5-7 minutes, until they have softened and the onion is translucent. This simple step adds a huge layer of fresh flavor that elevates the canned soup.
4. Create the Creamy Filling: To the skillet with the softened vegetables, add the can of cream of chicken soup, milk (or half-and-half), dried thyme, black pepper, and salt. Whisk everything together until the sauce is smooth and combined.
5. Combine All Filling Ingredients: Bring the sauce to a gentle simmer. Once simmering, stir in the cooked chicken and the thawed frozen mixed vegetables. Continue to cook for 2-3 minutes, stirring gently, until everything is heated through.
6. Assemble the Pie: Pour the hot, creamy chicken filling into the prepared pie crust in the pie plate. Spread it out evenly.
7. Add the Top Crust: Gently unroll the second pie crust and place it over the filling. Trim the excess crust from the edges, leaving about a ½-inch overhang. Fold the edge of the top crust under the edge of the bottom crust and press them together to seal. Crimp the edges with your fingers or a fork to create a decorative border.
8. Vent and Glaze: Using a sharp knife, cut 4-5 small slits in the top of the crust. This allows steam to escape while baking, which is crucial for a crisp top crust. For a beautiful, shiny, golden-brown finish, brush the entire surface of the top crust with the prepared egg wash (one beaten egg mixed with a tablespoon of water).
9. Bake to Golden Perfection: Place the pie plate on a baking sheet to catch any potential drips. Bake in the preheated 400°F (200°C) oven for 30-40 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly. If the edges of the crust start to get too dark before the center is done, you can cover them with strips of aluminum foil or a pie shield.
10. Rest and Serve: This is a very important step! Let the pot pie rest on a wire rack for at least 15-20 minutes before slicing and serving. This allows the creamy filling to set up, ensuring you get a clean slice instead of a runny puddle. Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Please be aware that these nutritional values are an approximation and can vary significantly based on the specific brands of soup and pie crust used, as well as any substitutions made.

• Servings: 6-8 slices
• Calories per serving (approximate): 450-550 kcal

Preparation Time

This recipe is designed for weeknight ease, with most of the time being hands-off baking.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: Approximately 1 hour

How to Serve Your Chicken Pot Pie

While a slice of this delicious pot pie is a satisfying meal all by itself, a simple side dish can elevate it even further.

• The Classic Way: A generous, steaming slice served straight onto a plate is often all you need. Its all-in-one nature (protein, veggies, starch) makes it a complete meal.
• Perfect Side Dish Pairings:
  • Simple Green Salad: A crisp salad of mixed greens, cucumber, and cherry tomatoes with a tangy lemon or balsamic vinaigrette provides a refreshing, acidic contrast that cuts through the richness of the creamy pie.
  • Cranberry Sauce: A dollop of sweet and tangy cranberry sauce (canned or homemade) on the side is a classic pairing that brightens up every bite, similar to how it complements Thanksgiving dinner.
  • Roasted or Steamed Vegetables: A simple side of roasted broccoli, asparagus, or steamed green beans adds extra nutrients and a different texture to the meal.
  • Applesauce: A scoop of chilled, unsweetened applesauce offers a light, fruity counterpoint to the savory pie.

5 Additional Tips for Pot Pie Perfection

These simple tricks will help you take your easy chicken pot pie from great to absolutely exceptional.

1. Elevate Your “Canned” Base: The secret to making a shortcut recipe taste completely homemade is to build fresh flavors around the convenience item. Sautéing the onion and celery in butter until soft is non-negotiable. It adds a foundational sweetness and depth. Additionally, don’t skimp on the black pepper and consider adding other herbs like a pinch of rosemary or sage along with the thyme.
2. The Magic of an Egg Wash: Don’t skip the egg wash! Brushing the top crust with a mixture of beaten egg and water is the professional secret to achieving that deep, shiny, perfectly golden-brown finish you see in bakeries and magazines. The proteins and fats in the egg promote beautiful browning and give the crust an appealing sheen.
3. Prevent a Soggy Bottom: The nemesis of any double-crust pie is a soggy bottom. The easiest way to combat this is to ensure your filling is hot when you pour it into the crust and to place your pie on a preheated baking sheet on the lowest rack of your oven for the first 20 minutes of baking. This direct, intense heat helps set the bottom crust quickly. For guaranteed crispness, take the extra 15 minutes to blind bake the bottom crust as described in the instructions.
4. Patience is a Virtue: Let It Rest! It is incredibly tempting to cut into the pot pie the second it comes out of the oven, bubbling and fragrant. Resist this urge! Letting the pie rest for a minimum of 15 minutes is crucial. The molten-hot filling needs time to cool down slightly and set. Slicing it too early will cause the creamy filling to run out everywhere, but a short rest will allow it to thicken just enough to hold its shape for a beautiful, clean slice.
5. Master the Make-Ahead: This pot pie is perfect for making ahead. You can assemble the entire pie (without the egg wash), cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to eat, simply brush it with the egg wash and bake as directed, adding 10-15 minutes to the total baking time since it’s starting from cold.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about this easy chicken pot pie recipe.

1. Can I use leftover turkey instead of chicken?
Yes, absolutely! This recipe is perfect for using up leftover Thanksgiving or Christmas turkey. Simply substitute the 2 cups of cooked chicken with 2 cups of cooked, shredded or diced turkey. It’s a delicious and seamless swap.

2. Can I make this with a biscuit or puff pastry topping instead?
Definitely. For a biscuit-topped pot pie, prepare the filling as directed and pour it into a baking dish (no bottom crust needed). Top with refrigerated biscuit dough and bake until the biscuits are golden brown and the filling is bubbly. For a puff pastry topping, cut a sheet of thawed puff pastry to fit your baking dish, lay it over the filling, brush with egg wash, and bake. Both are fantastic variations.

3. How do I know for sure when the pot pie is done baking?
There are two key visual cues. First, the crust should be a rich, deep golden-brown all over. If the crust is pale, it needs more time. Second, you should see the filling actively bubbling up through the slits you cut in the top crust. This is the sign that the filling is thoroughly heated through.

4. Can I use a different “cream of” soup?
Yes, this recipe is very adaptable. Cream of mushroom soup is a wonderful substitute and will add a deeper, earthier flavor. Cream of celery soup also works well and complements the chicken flavor nicely. For a cheesy twist, you could even use a can of condensed cheddar cheese soup.

5. How do I store and reheat leftovers?
Cover any leftover pot pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3-4 days. The best way to reheat it is in the oven or a toaster oven. Place a slice on a baking sheet and heat at 350°F (175°C) for 15-20 minutes, or until warmed through. This will help re-crisp the crust. While you can use a microwave, be aware that it will make the crust soft.

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