Chicken Pot Pie with Cream of Chicken Soup
Hey there! If you’ve ever found yourself craving that perfect slice of cozy comfort food, you’re in the right place. Today, I’m going to share with you my go-to recipe for chicken pot pie with cream of chicken soup—a dish that screams home-cooked warmth and brings everyone to the table. Whether you’re a busy parent, a college student looking for an easy dinner, or just someone who loves a hearty, creamy meal, this recipe was made with you in mind.
So why is this recipe so perfect for a USA audience, especially those who cherish classic comfort foods? For starters, chicken pot pie is an iconic American dish that combines tender chicken, creamy sauce, and flaky pie crust into one irresistible package. Adding cream of chicken soup to the mix makes it super creamy and saves you tons of time without sacrificing flavor. It’s the kind of dish that’s equally great for a cozy weeknight dinner or impressing guests at a casual family gathering.
What makes this chicken pot pie stand out? It’s simple, quick, and adaptable — plus, it hits all the right notes of creamy, savory, and flaky goodness. You don’t need to be a professional chef to pull this off, and the ingredients are easy to find at any local grocery store (think Campbell’s cream of chicken soup and frozen mixed veggies).
I remember the first time I made this for my family. The creamy filling bubbled through the golden crust, and the aroma filled the whole house. Everyone asked for seconds, and that’s when I knew I had stumbled upon a recipe worth sharing.
In this article, I’ll walk you through every step—from picking out ingredients to mastering the perfect crust—so you can make your own delicious chicken pot pie with cream of chicken soup at home. Ready to become a pot pie pro? Let’s dive in!
Ingredients
To whip up this classic chicken pot pie with cream of chicken soup, you’ll need a handful of essential ingredients that come together to create that perfect creamy filling and flaky crust. Here’s everything you’ll want to have on hand before getting started:
| Ingredient | Quantity | Notes/Substitutes |
|---|---|---|
| Cooked chicken (shredded or diced) | 3 cups | Use rotisserie chicken for convenience |
| Cream of chicken soup | 1 can (10.5 oz) | Campbell’s is a popular brand choice |
| Frozen mixed vegetables | 1 cup | Peas, carrots, corn blend works well |
| Onion (finely chopped) | 1 small | Optional, but adds flavor |
| Garlic (minced) | 2 cloves | Optional for extra savory depth |
| Pie crust (store-bought or homemade) | 1 double crust package | You can also use biscuit dough or puff pastry |
| Butter | 2 tablespoons | For sautéing onion and garlic |
| Chicken broth | 1/2 cup | Adds moisture, can substitute with water |
| Salt | To taste | Use kosher or sea salt for best flavor |
| Black pepper | To taste | Freshly ground is best |
| Thyme (dried or fresh) | 1 teaspoon | Optional but recommended |
| Flour (all-purpose) | 2 tablespoons | For thickening the filling |
Substitutes for Key Ingredients
- Cream of chicken soup: If you want a lighter version or don’t have cream of chicken soup, try making a homemade creamy sauce using butter, flour, and chicken broth. Or swap for cream of mushroom soup if you want a slightly earthier flavor.
- Pie crust: No store-bought crust? No problem! You can use puff pastry or even homemade biscuit dough for a different texture.
- Chicken: Leftover roast chicken, shredded turkey, or even canned chicken works well here if you’re in a pinch.
Equipment Needed
Let’s talk tools. You don’t need a kitchen full of fancy gadgets to make this tasty chicken pot pie with cream of chicken soup, but having the right equipment definitely makes your life easier and your pie better.
Essential Tools
- Mixing bowls: For combining ingredients easily
- Skillet or frying pan: To sauté onions and garlic and prepare the filling
- Measuring cups and spoons: Accuracy helps the recipe shine
- Pie dish (9-inch): A classic round dish is perfect for this pot pie
- Rolling pin: Needed if you’re using homemade dough or want to roll out store-bought crust
- Oven: The star of the show for baking that golden crust to perfection
Optional Equipment for Enhanced Results
- Food processor: Great if you’re making your own pie crust from scratch — it speeds up the process and makes the dough flakier.
- Pastry brush: For brushing egg wash or melted butter on the crust to give it a beautiful sheen and color.
- Cast iron skillet: You can sauté and bake the pie in the same pan, saving dishes and adding a nice crust texture.
- Cooling rack: To let your pie rest without getting soggy on the bottom.
What to Look for in Equipment
When choosing a pie dish, go for ceramic or glass because they heat evenly and let you see how your crust is browning. If you’re rolling your own dough, a smooth rolling pin that’s comfortable to grip makes the task much easier.
Instructions
Let’s get cooking! Making this chicken pot pie with cream of chicken soup is straightforward and fun. I’ll guide you step-by-step so you won’t miss a thing.
Step1: Prepare the Filling
- Heat butter in a skillet over medium heat. Toss in the chopped onions and garlic and sauté until fragrant and translucent—about 3 to 5 minutes.
- Stir in the flour and cook for 1 minute to create a roux, which will help thicken your filling.
- Slowly whisk in the cream of chicken soup and chicken broth until smooth. The mixture will start to thicken nicely.
- Add the cooked chicken, frozen mixed vegetables, thyme, salt, and pepper. Stir to combine everything. Cook for another 3 to 5 minutes until heated through and creamy. Remove from heat and let cool slightly.
Step2: Prepare the Pie Crust
- If you’re using store-bought pie crust, let it sit at room temperature for a few minutes to make rolling easier.
- Roll out the bottom crust and carefully place it into your pie dish, pressing it gently against the sides.
- Pour the filling evenly into the crust-lined dish.
Step3: Add the Top Crust
- Roll out the second crust and cover the filling completely. Pinch the edges together with the bottom crust to seal the pie.
- Cut small slits on top of the crust to allow steam to escape while baking. This keeps the crust from getting soggy and helps it brown nicely.
Step4: Bake the Pie
- Preheat your oven to 375°F (190°C).
- Place the pie on the middle rack and bake for 40 to 45 minutes or until the crust is golden brown and the filling is bubbly.
- If you want an extra shiny crust, brush it with egg wash (1 beaten egg mixed with a tablespoon of water) before baking.
Step5: Cool and Serve
- Let the pie cool for at least 10 minutes on a cooling rack before slicing. This resting time helps the filling set so it doesn’t spill out when you cut it.
- Serve warm and enjoy the creamy, flaky goodness!
Tips & Tricks for Success
You want your chicken pot pie with cream of chicken soup to come out perfect every time, right? Here are some insider tips I’ve learned through trial and error to help you avoid common pitfalls and elevate your pie to restaurant-level deliciousness.
- Timing is everything: Don’t rush cooling the filling before adding it to the crust. If it’s too hot, the crust can get soggy. Let it cool a bit but still be warm.
- Use quality cream of chicken soup: Campbell’s cream of chicken soup is a staple in many American kitchens because it’s reliable and creamy, but don’t be afraid to experiment with organic or low-sodium versions if you prefer.
- Make it your own: Want more veggies? Add mushrooms, celery, or green beans. Like it spicy? Toss in some black pepper or cayenne. The beauty of this recipe is how adaptable it is!
- Prevent soggy bottom crust: Pre-bake the bottom crust for 5 minutes before adding filling if you want an extra crisp pie.
- Save time: Use rotisserie chicken and frozen veggies to cut down prep time drastically.
- Watch your oven: Every oven bakes differently, so keep an eye on your crust toward the end to prevent burning.
Variations and Substitutes
Now, I know everyone’s tastes and dietary needs are different, so let’s talk about some fun ways to switch up this classic chicken pot pie with cream of chicken soup. Whether you’re cooking for someone with special dietary requirements or just want to try something new, I’ve got you covered.
For those looking for a gluten-free version, simply swap out the traditional pie crust with a gluten-free crust or even use mashed potatoes as a topping for a shepherd’s-pie-style twist. There are great gluten-free frozen crusts available in most supermarkets that work perfectly with this recipe.
If you’re following a vegan or dairy-free lifestyle, you can replace the cream of chicken soup with a homemade creamy sauce made from coconut milk or cashew cream, seasoned with nutritional yeast for that cheesy undertone. Use chickpeas or tofu instead of chicken, and swap the butter for olive oil or a vegan alternative. Vegan pie crust recipes are also widely available and easy to make.
Feeling adventurous? Try adding some unexpected ingredients for creative twists. How about a bit of shredded cheddar cheese melted right into the filling for an extra creamy, tangy kick? Or stir in some fresh herbs like rosemary and sage to elevate the flavor profile. Some people even like adding a touch of spice — a pinch of smoked paprika or cayenne pepper can turn up the warmth without overwhelming the dish.
And if you want to lighten things up, use low-sodium cream of chicken soup and load up on more veggies like mushrooms, celery, or green beans. You can also experiment with puff pastry instead of pie crust for a flakier, airier top.
No matter how you choose to customize it, this recipe adapts beautifully to your preferences — so feel free to make it truly your own!
How to Serve Chicken Pot Pie with Cream of Chicken Soup
Chicken pot pie is a hearty dish all on its own, but pairing it with the right sides can take your meal from good to unforgettable. If you’re planning a casual family dinner, serve it with a crisp green salad tossed with a light vinaigrette to balance out the richness of the pie. Roasted vegetables like Brussels sprouts or asparagus also add a nice contrast and a pop of color on your plate.
For a cozy, comforting meal, consider mashed potatoes or buttery garlic breadsticks to soak up every last bit of that creamy filling. Cornbread is another southern favorite that pairs beautifully with the classic flavors.
If you’re serving this dish for a special occasion or holiday, think about adding a simple cranberry sauce or apple chutney on the side. These slightly tart accompaniments complement the creamy chicken filling wonderfully.
And hey, don’t forget dessert! Something light and fresh, like lemon sorbet or a fruit crisp, can be the perfect way to round out a rich and satisfying meal.
Nutritional Information
One serving of this classic chicken pot pie with cream of chicken soup typically contains around 450 to 550 calories, depending on the crust and portion size. It’s a solid source of protein thanks to the chicken, with approximately 25 to 30 grams per serving, making it a filling meal that keeps you energized.
Besides protein, you get a decent dose of fiber and vitamins from the mixed vegetables, including vitamin A and C, which help keep your immune system strong. The pie does contain some saturated fat due to the butter and pie crust, but using lean chicken and choosing low-fat or reduced-sodium soup options can help reduce this.
If you want to make it healthier, you can opt for whole wheat or gluten-free crusts, increase the veggie ratio, or substitute heavy cream with lighter dairy alternatives. Also, incorporating homemade soup rather than canned can help you control sodium and preservatives for a cleaner meal.
Conclusion
So, why will you absolutely love this chicken pot pie with cream of chicken soup? Because it’s the perfect combination of ease, comfort, and classic American flavors that hit all the right spots on your taste buds. It’s a dish that brings back memories of home and family gatherings, yet it’s flexible enough to fit your modern lifestyle and kitchen skills.
Now that you have this foolproof recipe in your arsenal, I encourage you to try it out and see how it becomes your new go-to comfort food. And don’t be afraid to experiment with the variations and tips I shared—making a recipe your own is half the fun!
Let us know how it turned out in the comments below. Share this recipe with your friends and family who love comfort food as much as you do, and follow us on social media for more delicious, easy-to-make meals coming your way!
FAQs
What can I use instead of cream of chicken soup in chicken pot pie?
If you don’t have cream of chicken soup on hand or prefer a homemade version, you can make a quick creamy sauce by melting butter, whisking in flour to form a roux, then gradually adding chicken broth and milk. Season with salt, pepper, and herbs for flavor. This will give you a thick, flavorful base for your pot pie filling without relying on canned soup.
Can I make chicken pot pie ahead of time?
Absolutely! Chicken pot pie actually tastes great when made ahead. You can prepare the filling and assemble the pie a day in advance, then store it covered in the fridge. When ready to eat, bake it as usual, just add a few extra minutes to the baking time if the pie is cold from the fridge. It also freezes well if you want to save it for later.
How do I prevent a soggy crust?
A soggy bottom crust can be frustrating, but there are a few tricks to avoid it. First, don’t add hot filling directly to the crust—let it cool slightly. You can also blind bake (pre-bake) the bottom crust for 5 to 7 minutes before adding the filling. Lastly, make sure to cut slits in the top crust so steam can escape, which helps keep the crust crisp.
Can I use leftover chicken or turkey for this recipe?
Yes! Leftover cooked chicken or turkey works perfectly in chicken pot pie. It’s a great way to use up roasted poultry and avoid waste. Just shred or dice the meat before mixing it into your creamy filling.
What vegetables work best in chicken pot pie?
Frozen mixed vegetables like peas, carrots, and corn are classic and convenient. You can also add diced potatoes, mushrooms, celery, or green beans depending on your taste. Just keep in mind that some veggies take longer to cook, so pre-cook them slightly or chop them smaller for even cooking inside the pie.