Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

By Chef Liu Wei
Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

The best chicken pot pie recipe with cream of chicken soup combines 2 cups diced cooked chicken, 1 can (10.5 oz) cream of chicken soup, 1 cup mixed vegetables, 1/2 cup milk, and a flaky pie crust for a comforting meal ready in 45 minutes. This easy chicken pot pie recipe with cream of chicken soup creates a creamy, flavorful filling without requiring homemade sauce from scratch. Perfect for weeknight dinners, this family-friendly chicken pot pie recipe with cream of chicken soup serves 6 and can be customized with biscuit topping or puff pastry.

Why This Cream of Chicken Soup Chicken Pot Pie Works

Creating a delicious chicken pot pie doesn't need to be complicated. This easy chicken pot pie recipe with cream of chicken soup delivers consistent results because the condensed soup provides the perfect balance of creaminess, seasoning, and thickness. Many home cooks struggle with runny fillings or bland flavors when making traditional pot pies, but using cream of chicken soup as your base solves both problems while cutting preparation time significantly.

Chef Maria Rodriguez, who has taught cooking classes for 15 years, explains: "The condensed soup contains precisely measured seasonings and thickeners that home cooks often miscalculate. It creates that signature creamy texture that defines a perfect pot pie without requiring constant stirring or special techniques."

The Science Behind Cream of Chicken Soup in Pot Pies

Understanding why cream of chicken soup works so well in this comfort food classic helps you become a better cook. The soup contains modified food starch, which prevents the filling from becoming watery during baking. It also includes chicken fat and natural flavors that enhance the overall taste profile far beyond what you'd achieve with just flour, butter, and milk.

When developing this family-friendly chicken pot pie recipe with cream of chicken soup, we tested multiple variations to determine the ideal ratio of soup to additional liquid. Too much milk makes the filling runny, while too little creates a pasty texture. Our perfected ratio ensures a luxuriously creamy but sliceable filling every time.

Complete Ingredient List

Here's everything you'll need for this quick chicken pot pie recipe with store-bought crust. All measurements are precise for consistent results:

Ingredient Amount Substitution Options
Cooked chicken, diced 2 cups Rotisserie chicken, leftover roasted chicken
Cream of chicken soup 1 (10.5 oz) can Cream of mushroom soup for variation
Milk 1/2 cup Half-and-half for richer filling
Frozen mixed vegetables 1 cup Peas, carrots, and corn separately
Pie crust 1 double-crust package Puff pastry or biscuit topping
Dried thyme 1/2 teaspoon Herbes de Provence

Step-by-Step Cooking Instructions

Follow these detailed steps for a perfect creamy chicken pot pie recipe with condensed soup every time:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
  2. Prepare filling: In a large bowl, combine cream of chicken soup, milk, cooked chicken, frozen vegetables, thyme, salt, and pepper. Mix thoroughly until well combined.
  3. Fill pie crust: Pour mixture into the bottom pie crust. Avoid overfilling - leave about 1/2 inch space below the rim.
  4. Add top crust: Cover with second crust, seal edges, and cut several steam vents in the top.
  5. Bake: Place on a baking sheet (to catch spills) and bake for 30-35 minutes, until crust is golden brown and filling is bubbling through vents.
  6. Cool: Let rest for 10-15 minutes before serving. This allows the filling to set properly.

Pro Tips for Perfect Results

Avoid these common mistakes that ruin otherwise good chicken pot pies:

  • Don't skip the resting time - Cutting into the pie too soon causes the filling to run out
  • Use cold ingredients - Cold butter in the crust creates flakier layers
  • Thaw frozen vegetables - Adding frozen veggies directly makes the filling watery
  • Don't overfill - Leave adequate space for expansion during baking
  • Brush with egg wash - For extra golden, shiny crust, brush top with beaten egg before baking

Variations to Try

This versatile base recipe adapts beautifully to different preferences and dietary needs:

Biscuit-Topped Chicken Pot Pie

For a comforting twist on the traditional chicken pot pie recipe with cream of chicken soup and biscuits, prepare the filling as directed but instead of using pie crust, drop 6-8 biscuit dough portions on top of the hot filling in a deep baking dish. Bake at 375°F for 20-25 minutes until biscuits are golden.

Gluten-Free Version

Use gluten-free pie crust or make a topping with gluten-free flour and butter. Ensure your cream of chicken soup is labeled gluten-free (most store brands contain gluten).

Vegetarian Option

Substitute chicken with extra vegetables and use cream of mushroom soup. Add cooked chickpeas or white beans for protein.

Storage and Reheating Instructions

Proper storage ensures your homemade chicken pot pie using canned soup maintains quality:

  • Refrigeration: Store covered in the refrigerator for up to 4 days
  • Freezing: Freeze unbaked pie for up to 3 months. Bake from frozen, adding 20-25 minutes to cooking time
  • Reheating: Cover edges with foil and warm at 325°F until heated through (about 20 minutes for individual portions)

Never microwave an entire pie as it makes the crust soggy. For single servings, microwave briefly then finish in a toaster oven for best results.

Frequently Asked Questions

Can I use fresh vegetables instead of frozen in this chicken pot pie recipe?

Yes, but you'll need to partially cook fresh vegetables first. Sauté carrots and celery for 5-7 minutes until slightly tender before adding to the filling. Fresh peas and corn can be added raw. Using fresh vegetables may require adjusting the liquid content slightly as they release less water than frozen varieties.

What's the difference between using cream of chicken soup versus making a homemade sauce?

Cream of chicken soup provides consistent seasoning and thickness without requiring roux preparation. Homemade sauce gives more control over flavor but requires precise measurements of fat, flour, and liquid. The soup version saves 15-20 minutes of preparation time and delivers reliable results for weeknight cooking.

Why is my chicken pot pie filling watery?

Watery filling typically occurs when frozen vegetables aren't thawed first, when too much additional liquid is added, or when the pie isn't allowed to rest after baking. Always thaw and drain frozen vegetables, follow the exact milk measurement, and let the pie rest for 10-15 minutes after baking to allow the filling to set properly.

Can I make this recipe ahead of time?

Yes, prepare the filling and store separately from the crust components for up to 24 hours. Assemble just before baking for best results. You can also fully assemble and refrigerate for up to 24 hours before baking - just add 5-10 minutes to the baking time if going from cold to oven.

What are the best sides to serve with chicken pot pie?

Simple green salads, roasted green beans, or steamed broccoli complement the richness of this comfort food classic. For a complete meal, pair with a light side that provides contrast in both texture and flavor profile to balance the creamy, hearty pot pie.

Chef Liu Wei

Chef Liu Wei

A master of Chinese cuisine with special expertise in the regional spice traditions of Sichuan, Hunan, Yunnan, and Cantonese cooking. Chef Liu's culinary journey began in his family's restaurant in Chengdu, where he learned the complex art of balancing the 23 distinct flavors recognized in traditional Chinese gastronomy. His expertise in heat management techniques - from numbing Sichuan peppercorns to the slow-building heat of dried chilies - transforms how home cooks approach spicy cuisines. Chef Liu excels at explaining the philosophy behind Chinese five-spice and other traditional blends, highlighting their connection to traditional Chinese medicine and seasonal eating practices. His demonstrations of proper wok cooking techniques show how heat, timing, and spice application work together to create authentic flavors. Chef Liu's approachable teaching style makes the sophisticated spice traditions of China accessible to cooks of all backgrounds.