Easy Chicken Pot Pie Recipe Using Cream of Chicken Soup

Yes, you can make a delicious chicken pot pie using cream of chicken soup as the base for the filling. This classic shortcut creates a rich, creamy sauce in minutes with minimal effort. Our tested recipe combines one 10.5-ounce can of condensed cream of chicken soup with 1 cup of milk, cooked chicken, vegetables, and a flaky pastry or biscuit topping. Total preparation and cooking time is approximately 45 minutes, yielding a comforting meal perfect for weeknight dinners or special occasions.

There's a reason this chicken pot pie recipe using cream of chicken soup has stood the test of time in home kitchens across America. The condensed soup provides an instant creamy sauce base that's both flavorful and foolproof, eliminating the need for making a roux from scratch. This approach delivers consistent results even for beginner cooks while maintaining that beloved comfort food essence.

Why Cream of Chicken Soup Works Perfectly

Cream of chicken soup serves as an ideal foundation for pot pie filling because it already contains the perfect balance of thickeners, seasonings, and dairy components. The condensed version is particularly effective as it concentrates flavors and creates the right viscosity when combined with additional liquid. When selecting your soup, opt for a standard condensed variety rather than the 'healthy request' or 'low sodium' versions, as these often have different thickening properties that can affect your final texture.

Ingredient	Amount	Preparation Notes
Condensed cream of chicken soup	1 (10.5 oz) can	Regular version, not 'healthy request'
Milk	1 cup	Whole milk recommended for creamiest texture
Cooked chicken	2 cups, diced	Rotisserie chicken works perfectly
Frozen vegetable mix	1.5 cups	Peas, carrots, and corn blend
Pastry or biscuits	1 sheet or 8 biscuits	Refrigerated pie crust or canned biscuits

Step-by-Step Preparation Guide

Follow these detailed instructions for a perfectly textured chicken pot pie every time. The key to success with this cream of chicken soup pot pie recipe lies in proper temperature control and ingredient layering.

1. Preheat oven to 400°F (200°C) and prepare a 9-inch pie dish or 2-quart baking dish
2. Combine soup and milk in a large bowl, stirring until smooth - this creates the perfect creamy base without lumps
3. Add chicken and vegetables, gently folding to combine without breaking down the vegetables
4. Pour mixture into your prepared baking dish, spreading evenly
5. Prepare topping - either roll out pie crust to cover dish or arrange biscuits in a single layer on top
6. Brush pastry with beaten egg for golden finish (optional but recommended)
7. Bake for 25-30 minutes until filling is bubbling around edges and topping is golden brown
8. Cool for 10 minutes before serving to allow filling to set properly

Professional Tips for Best Results

While this chicken pot pie recipe using cream of chicken soup is remarkably forgiving, these expert adjustments will elevate your results from good to exceptional:

• Temperature matters: Let your soup mixture come to room temperature before baking to ensure even cooking
• Pre-cook vegetables if using fresh instead of frozen to prevent excess moisture in the filling
• Add flavor boosters like 1/4 teaspoon dried thyme, 1/8 teaspoon black pepper, or 1 tablespoon fresh parsley
• Prevent soggy bottoms by placing your baking dish on a preheated baking sheet
• Test filling thickness before adding topping - it should coat the back of a spoon

Common Variations and Substitutions

This versatile chicken pot pie with cream of chicken soup adapts beautifully to different preferences and dietary needs:

• Gluten-free option: Use gluten-free cream of chicken soup and substitute pie crust with gluten-free biscuits or a rice topping
• Dairy-free version: Replace milk with unsweetened almond or oat milk and use dairy-free soup alternative
• Vegetable variations: Try mushrooms, green beans, or celery for different flavor profiles
• Crust alternatives: Top with mashed potatoes for a shepherd's pie variation or puff pastry for extra elegance
• Leftover transformation: Perfect for using leftover Thanksgiving turkey instead of chicken

Serving and Storage Recommendations

Chicken pot pie made with cream of chicken soup maintains excellent quality when stored properly. Allow the pie to cool completely before covering with plastic wrap or transferring to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months.

When reheating, add a splash of broth or water to restore moisture, and cover with foil to prevent over-browning. The filling should reach an internal temperature of 165°F (74°C) before serving. This classic comfort food pairs beautifully with a simple green salad or roasted vegetables for a complete meal.

Can I use homemade cream of chicken soup instead of canned?

Yes, you can substitute homemade cream of chicken soup, but you'll need to adjust the consistency. Homemade versions are typically thinner than canned condensed soup, so reduce your additional liquid by half. You may also need to add 1-2 tablespoons of cornstarch slurry while cooking to achieve the proper thickness for pot pie filling.

Why is my chicken pot pie filling too runny?

A runny filling usually occurs when using low-sodium or 'healthy request' soup varieties, which have different thickening agents. To fix this, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the filling before baking. Alternatively, let the baked pie rest for 15-20 minutes after removing from oven to allow the filling to set properly.

How can I make this recipe more flavorful?

Enhance flavor by adding 1/4 teaspoon dried thyme, 1/8 teaspoon black pepper, and 1 tablespoon fresh parsley to the filling. For deeper flavor, sauté 1/4 cup diced onion and 1 minced garlic clove before mixing with the soup. A splash of white wine (2 tablespoons) added to the filling mixture also creates a more complex flavor profile without making the pie alcoholic.

Can I prepare this chicken pot pie ahead of time?

Absolutely. Assemble the pie completely, then cover tightly and refrigerate for up to 24 hours before baking. If baking from cold, add 5-7 minutes to the baking time. You can also freeze the unbaked pie for up to 3 months - bake from frozen, adding 15-20 minutes to the baking time and covering the crust with foil during the first half of baking to prevent over-browning.

What's the best topping for chicken pot pie with cream of chicken soup?

Both pie crust and biscuit toppings work well. For flakier results, use refrigerated pie crust. For a more rustic appearance with pockets of steam, arrange canned biscuits on top. If using biscuits, brush with melted butter before baking for extra flavor. For a lighter option, try a cheddar cheese biscuit topping which complements the creamy filling beautifully.