Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

This easy chicken pot pie recipe with cream of chicken soup delivers a comforting homemade meal in under 60 minutes. Simply combine cooked chicken, mixed vegetables, cream of chicken soup, milk, and seasonings, then top with puff pastry or pie crust before baking. The canned soup creates a rich, creamy filling without complicated roux preparation, making it perfect for weeknight dinners.

The Ultimate Shortcut Chicken Pot Pie

There's nothing quite like a warm, flaky chicken pot pie on a chilly evening. But traditional recipes often require making a roux from scratch, which can be intimidating for beginners and time-consuming for busy weeknights. This easy chicken pot pie recipe with cream of chicken soup solves both problems while delivering that classic comfort food experience you crave. The magic of using cream of chicken soup lies in its ability to create a perfectly thickened, flavorful sauce with minimal effort. No more worrying about lumps or precise measurements - the canned soup provides consistent results every time. This approach makes chicken pot pie accessible to novice cooks while still satisfying seasoned home chefs.

Why This Recipe Works

This recipe stands out among easy chicken pot pie recipes because it balances convenience with homemade quality. The cream of chicken soup forms the foundation of a rich, velvety filling that would typically require careful roux preparation. By using this kitchen shortcut, you save 15-20 minutes of active cooking time without sacrificing flavor. Many "quick" pot pie recipes rely on pre-made frozen fillings or excessive processed ingredients, but this version uses real chicken and fresh (or frozen) vegetables. The result is a dish that feels genuinely homemade while requiring minimal effort - the perfect solution for tired weeknights when you still want to serve something special.

Ingredients for Easy Chicken Pot Pie

Here's what you'll need for this simple chicken pot pie recipe (serves 6):

• 2 cups cooked chicken, diced (rotisserie chicken works perfectly)
• 1 (10.5 oz) can cream of chicken soup
• ½ cup milk (whole or 2% recommended)
• 1 ½ cups mixed vegetables (frozen peas, carrots, and corn)
• ½ cup finely diced onion
• 2 tbsp butter
• 1 tsp dried thyme
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 sheet puff pastry or pie crust for topping

Step-by-Step Instructions

Preparing the Filling

1. Preheat your oven to 400°F (200°C)
2. In a medium saucepan, melt the butter over medium heat
3. Add the diced onion and cook until softened (about 5 minutes)
4. Stir in the cream of chicken soup, milk, thyme, garlic powder, salt, and pepper
5. Add the mixed vegetables and cooked chicken, stirring until well combined
6. Cook for 3-4 minutes until the mixture is hot and slightly thickened

Assembling and Baking

7. Pour the filling into a 9-inch pie dish or similar baking dish
8. Roll out your puff pastry or pie crust to fit the top of the dish
9. Carefully place the pastry over the filling, crimping the edges to seal
10. Cut 3-4 small slits in the top to allow steam to escape
11. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling
12. Let rest for 5-10 minutes before serving to allow the filling to set

Prep Time	Cook Time	Total Time	Servings
15 minutes	30 minutes	45 minutes	6

Pro Tips for Perfect Chicken Pot Pie

• Chicken options: Leftover roasted chicken, poached chicken breasts, or store-bought rotisserie chicken all work well. Avoid canned chicken as it lacks texture.
• Veggie variations: Try adding diced potatoes, mushrooms, or celery for extra flavor and texture in your easy chicken pot pie recipe.
• Crust alternatives: For a quicker option, use refrigerated biscuit dough arranged over the filling instead of traditional pastry.
• Make ahead: Prepare the filling up to 2 days in advance and store separately from the crust for best results with this simple chicken pot pie recipe.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat individual portions, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes until heated through. For best texture, avoid microwaving the entire pie as it can make the crust soggy. The filling freezes well for up to 3 months - just omit the crust if planning to freeze, then add fresh crust when baking from frozen.

Frequently Asked Questions

Can I use other condensed soups in this chicken pot pie recipe?

Yes, cream of mushroom or celery soup work well as alternatives to cream of chicken soup. Each creates a slightly different flavor profile while maintaining the same creamy texture. For a richer filling, try combining half cream of chicken with half cream of mushroom soup.

How can I make this recipe gluten-free?

Use a gluten-free cream of chicken soup and substitute the traditional crust with a gluten-free pie crust or puff pastry. Many stores now carry gluten-free condensed soups that work perfectly in this easy chicken pot pie recipe.

Why is my pot pie filling too runny?

This usually happens when the filling hasn't reduced enough before baking. Simmer the filling for 3-4 minutes after combining all ingredients to allow it to thicken properly. The filling will continue to thicken as it cools after baking. For a thicker filling in your simple chicken pot pie recipe, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to the filling mixture.

Can I prepare this chicken pot pie ahead of time?

Absolutely. Assemble the pot pie completely, then cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if going from refrigerator to oven. For longer storage, freeze the unbaked pie for up to 3 months, then bake from frozen (adding 20-25 minutes to baking time).

What's the best way to prevent a soggy bottom crust?

For this easy chicken pot pie recipe with cream of chicken soup, ensure your filling is hot when poured into the dish and that you don't overfill it. Placing the pie dish on a preheated baking sheet helps the bottom crust cook more evenly. If using a bottom crust, blind bake it for 10 minutes before adding the filling to create a moisture barrier.