Easy Pot Pie Recipe Using Cream of Chicken Soup

The easiest way to make a pot pie with cream of chicken soup is by combining the condensed soup with cooked chicken, vegetables, and seasonings, then topping with pastry or biscuit dough before baking. This method creates a rich, creamy filling with minimal effort while delivering that classic comfort food experience.

Creating a delicious pot pie using cream of chicken soup as your base is one of the most reliable shortcuts for home cooks. This approach transforms a simple canned soup into a luxurious, creamy filling that rivals from-scratch versions while cutting preparation time significantly. The condensed soup provides the perfect balance of creaminess, flavor, and thickness that makes pot pie so satisfying.

Why Cream of Chicken Soup Works Perfectly for Pot Pies

Cream of chicken soup has become a beloved kitchen staple for pot pie makers because it solves several common challenges. The soup's pre-thickened consistency means you don't need to make a roux or worry about your filling being too runny. Its balanced seasoning provides depth without requiring extensive additional spices, and the creamy texture coats ingredients beautifully.

When selecting your soup, standard condensed cream of chicken (not the 'healthy request' or 'low sodium' varieties) delivers the best results for pot pie. The higher sodium content enhances flavor, while the traditional formulation provides optimal thickening power. For an elevated version, try using two cans of regular soup with one can of water instead of the standard one can of soup to one can of water ratio.

Essential Ingredients for Cream of Chicken Soup Pot Pie

Ingredient	Amount	Notes
Cream of chicken soup (condensed)	2 cans (10.5 oz each)	Regular version, not low sodium
Cooked chicken	2-3 cups, diced	Rotisserie chicken works perfectly
Frozen mixed vegetables	1.5 cups	Peas, carrots, corn, and green beans
Butter	2 tablespoons	For sautéing vegetables
Flour	2 tablespoons	For thickening (optional)
Milk or chicken broth	1/2 cup	Adjusts consistency
Double-crust pie pastry	1 package	Or homemade pastry
Dried thyme	1 teaspoon	Enhances flavor profile

Step-by-Step Preparation Guide

Follow these steps for a perfect pot pie made with cream of chicken soup that delivers restaurant-quality results:

Prepare your filling ingredients: If using raw chicken, cook and dice it before beginning. Thaw frozen vegetables according to package directions.
Sauté vegetables: Melt butter in a large skillet over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, cooking until softened (about 5 minutes).
Create the base: Stir in 2 tablespoons flour and cook for 1 minute to eliminate raw flour taste. Gradually whisk in 1/2 cup milk or broth until smooth.
Add soup and seasonings: Stir in both cans of cream of chicken soup, thyme, 1/4 teaspoon black pepper, and a pinch of poultry seasoning.
Combine all filling elements: Add cooked chicken and vegetables to the mixture. Heat through until bubbly (about 5-7 minutes). Taste and adjust seasonings as needed.
Prepare crust: Roll out your bottom crust and place in a 9-inch pie dish. Trim excess dough.
Fill and top: Pour filling into crust. Add top crust, sealing edges and cutting steam vents.
Bake: Place on a baking sheet (to catch spills) and bake at 400°F for 30-35 minutes, until crust is golden brown and filling is bubbling through vents.

Pro Tips for the Best Cream of Chicken Soup Pot Pie

Elevate your easy pot pie recipe with cream of chicken soup using these professional techniques:

Add freshness at the end: Stir in 2 tablespoons chopped fresh parsley or chives just before filling the crust for bright flavor notes
Prevent soggy bottoms: Blind bake your bottom crust for 10 minutes before adding filling to maintain crispness
Boost richness: Replace half the milk with heavy cream for an extra luxurious texture
Enhance chicken flavor: Simmer your chicken pieces in broth with herbs before dicing for more complex taste
Perfect crust browning: Brush top crust with egg wash (1 egg beaten with 1 tablespoon water) before baking

Delicious Variations to Try

Once you've mastered the basic creamy chicken pot pie with condensed soup, experiment with these tasty adaptations:

Mushroom lovers: Sauté 8 ounces sliced mushrooms with the onions for earthy depth
Herb garden version: Add 1 tablespoon each of fresh rosemary, thyme, and sage to the filling
Creamy bacon pot pie: Mix in 1/2 cup cooked, crumbled bacon for smoky richness
White wine enhancement: Deglaze the pan with 1/4 cup dry white wine before adding flour
Vegetarian option: Substitute vegetable broth and omit chicken for a hearty vegetable pot pie

Storage and Reheating Instructions

Your homemade pot pie using canned soup will stay fresh for 3-4 days when properly stored:

Refrigeration: Cool completely, then cover tightly with plastic wrap and foil. Store for up to 4 days.
Freezing: Wrap cooled pie tightly in plastic and foil. Freeze for up to 3 months. Thaw in refrigerator before reheating.
Reheating: Cover edges with foil and bake at 350°F until heated through (25-35 minutes). For single portions, microwave on 50% power for 2-3 minutes.

Common Mistakes to Avoid

Avoid these pitfalls when making your one-pot chicken pot pie with soup shortcut:

Using low-sodium soup: The reduced sodium version lacks the flavor depth needed for a satisfying pot pie
Skipping vegetable pre-cooking: Raw vegetables release water that can make your filling too thin
Overfilling the crust: Leave at least 1/2 inch space below the rim to prevent bubbling over
Baking at too low temperature: Pot pie needs high heat (400°F) to properly set the filling and brown the crust
Cutting steam vents too small: Make 3-4 generous slits to allow proper steam release during baking

Frequently Asked Questions

Can I use other condensed soups for pot pie besides cream of chicken?

Yes, cream of mushroom, celery, or chicken with herbs work well as alternatives. Each provides a different flavor profile while maintaining the necessary thickness for pot pie filling. Cream of mushroom creates an earthier version, while celery soup offers a more traditional flavor.

How can I make my pot pie filling thicker if it's too runny?

If your filling seems too thin after combining ingredients, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into your simmering filling and cook for 2-3 minutes until thickened. Alternatively, let the filling simmer uncovered for 5-7 minutes to reduce and concentrate.

What's the best crust to use for a cream of chicken soup pot pie?

Both homemade and store-bought pie crusts work well. For convenience, refrigerated pie crusts provide excellent results with minimal effort. For a richer flavor, try using puff pastry for the top crust. Biscuit dough also makes a delicious alternative topping that complements the creamy filling perfectly.

Can I make this pot pie recipe ahead of time?

Absolutely. Prepare the filling up to 2 days in advance and store in the refrigerator. Assemble the pie with crust just before baking. You can also fully assemble the pie, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.

Why does my pot pie filling bubble over during baking?

This typically happens when the filling is too full or hasn't been properly thickened. Leave at least 1/2 inch of space between the filling and the top of the pie dish. Ensure your filling has reached a full simmer before placing in the oven, as this helps set the starches that thicken the mixture. Placing the pie on a baking sheet also catches any overflow.