The Easiest, Creamiest Chicken Pot Pie Recipe (Using Cream of Chicken Soup!)

There’s nothing quite like the comfort of a homemade chicken pot pie, golden and bubbling straight from the oven. But let’s be honest—traditional recipes can be time-consuming and intimidating. That’s where this chicken pot pie recipe using cream of chicken soup comes in to save the day (and your dinner plans)!

After years of testing and tweaking, I’ve perfected this shortcut method that delivers all the cozy, heartwarming goodness of a scratch-made pot pie without the fuss. This recipe has become my family’s most-requested comfort food, and I’m excited to share it with you today.

The secret? A can of cream of chicken soup that transforms into the most velvety, flavorful filling with minimal effort. Whether you’re a busy parent, a novice cook, or just someone who appreciates efficiency without sacrificing taste, this easy chicken pot pie cream of chicken recipe is about to become your new go-to comfort food.

Content Overview

Table of Contents

Why You’ll Love This Shortcut Recipe

• Quick Prep: Ready for the oven in just 15 minutes
• Perfectly Creamy: The condensed soup creates a silky, rich filling every time
• Simple Ingredients: Uses pantry staples you likely already have
• Family Approved: Kids and adults alike clean their plates
• Foolproof Results: Even beginner cooks can nail this recipe the first time

Let me show you how to make what many readers have called the best chicken pot pie cream of chicken soup recipe they’ve ever tried!

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works wonderfully)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, diced (about ½ cup)
• 1 tablespoon butter
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt to taste (about ½ teaspoon, depending on the saltiness of your broth)

For the Crust:

• 2 refrigerated pie crusts (for top and bottom) OR 1 sheet puff pastry (for top only)
• 1 egg, beaten (for egg wash)

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Equipment Needed

• 9-inch pie dish
• Large mixing bowl
• Skillet or saucepan
• Measuring cups and spoons
• Pastry brush (for egg wash)
• Baking sheet (optional, to catch any overflow)

Step-by-Step Instructions

Prepare the Filling

1. Preheat your oven to 375°F (190°C).
2. Melt the butter in a saucepan over medium heat.
3. Add the diced onions and cook until soft and translucent, about 3-4 minutes.
4. Stir in the cream of chicken soup and chicken broth, whisking until smooth.
5. Add the frozen vegetables, cooked chicken, thyme, garlic powder, and pepper.
6. Simmer the mixture for 5 minutes, stirring occasionally, until slightly thickened.
7. Taste and adjust seasonings if needed. The filling should be creamy and well-seasoned.
8. Remove from heat and let cool slightly while preparing the crust.

Assemble the Pot Pie

9. Place one pie crust in the bottom of your 9-inch pie dish, gently pressing it against the sides.
10. Pour the chicken and vegetable filling into the crust-lined dish.
11. Cover with the second pie crust, pinching the edges together to seal.
12. Cut 4-5 small slits in the top crust to allow steam to escape.
13. Brush the top crust with beaten egg for a golden, shiny finish.
14. Place the pie dish on a baking sheet to catch any potential overflow.

Bake to Perfection

15. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbling through the slits.
16. Cool for 10-15 minutes before serving to allow the filling to set slightly.

Pro Tips for Success

Getting the Perfect Consistency

The beauty of using cream of chicken soup in your pot pie is that it provides built-in thickening power. However, if your filling seems too thin after simmering, here’s a quick fix: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering filling until it thickens to your liking.

Avoiding Soggy Bottom Crust

Nobody wants the dreaded soggy bottom! To ensure your bottom crust stays crisp:

• Pre-bake (blind bake) the bottom crust for 10 minutes before adding filling
• Let your filling cool slightly before adding it to the crust
• Brush the bottom crust with beaten egg white before adding the filling

Making the Most of Rotisserie Chicken

A store-bought rotisserie chicken is the ultimate shortcut for this easy chicken pot pie cream of chicken recipe. One chicken typically yields about 3-4 cups of meat, perfect for a large pot pie or two smaller ones. Use both white and dark meat for the best flavor!

Elevating Store-Bought Crusts

While refrigerated pie crusts work wonderfully, you can add a gourmet touch by sprinkling the top with flaky sea salt, fresh thyme leaves, or a bit of grated parmesan before baking.

Variations & Substitutions

Soup Substitutions

Don’t have cream of chicken soup? Try these alternatives:

• Cream of mushroom soup for an earthier flavor
• Cream of celery soup for a subtle herbal note
• Combine two soups (half cream of chicken, half cream of mushroom) for a complex flavor

Crust Options

Mix up your crust game with these alternatives:

• Puff pastry top only for a lighter, flakier presentation
• Biscuit topping using refrigerated biscuit dough
• Cornbread topping for a Southern twist
• Mashed potato topping for a shepherd’s pie variation

Vegetable Variations

The standard frozen mixed vegetables work great, but consider these upgrades:

• Add fresh mushrooms (sauté them with the onions)
• Toss in some fresh spinach right before removing the filling from the heat
• Include diced potatoes (pre-cook them slightly to ensure they’re tender)
• Try roasted root vegetables for a fall-inspired twist

Flavor Boosters

Elevate the flavor profile with these simple additions:

• 2 tablespoons of white wine were added while simmering the filling
• 1 tablespoon Dijon mustard for tanginess
• ½ teaspoon smoked paprika for subtle smokiness
• Fresh herbs like tarragon or rosemary instead of thyme

Serving Suggestions

This chicken pot pie recipe using cream of chicken soup is a complete meal on its own, but these sides complement it beautifully:

• Simple green salad with a light vinaigrette to cut through the richness
• Cranberry sauce for a sweet-tart contrast (not just for Thanksgiving!)
• Steamed green beans or asparagus with lemon
• Crusty bread for sopping up any escaped filling

For a special touch, serve individual portions with a small pitcher of additional gravy made from cream of chicken soup thinned with broth and seasoned to taste.

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Storage & Reheating Instructions

Refrigerator Storage

Your baked pot pie will keep in the refrigerator for up to 4 days. Cover with foil or transfer leftover portions to airtight containers.

Freezer-Friendly Options

This recipe freezes beautifully in two ways:

Freeze After Baking:

1. Cool the baked pot pie completely
2. Wrap tightly in plastic wrap, then aluminum foil
3. Freeze for up to 3 months
4. Reheat from frozen at 350°F for about 35-40 minutes

Freeze Before Baking:

1. Assemble the pot pie completely, but don’t brush with egg wash
2. Wrap tightly and freeze for up to 3 months
3. When ready to bake, brush with egg wash and bake from frozen at 375°F for 50-60 minutes

Reheating for Best Results

• Oven Method (Best): Reheat at 325°F for 15-20 minutes until heated through
• Microwave Method (Quick): Heat individual portions for 2-3 minutes, though the crust won’t stay as crisp

Frequently Asked Questions

What can I add to chicken pot pie to make it better?

While this cream of chicken soup pot pie is delicious as-is, try these enhancements:

• A splash of heavy cream or sour cream for extra richness
• A tablespoon of fresh lemon juice to brighten flavors
• Fresh herbs like parsley or chives stirred in just before filling the crust
• A handful of grated cheese mixed into the filling
• A pinch of red pepper flakes for subtle heat

How do I thicken chicken pot pie filling?

The condensed soup naturally thickens the filling, but for extra thickness:

1. Simmer the filling longer to reduce the liquid
2. Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water)
3. Mix in 2-3 tablespoons of instant mashed potato flakes
4. Add 1/4 cup of heavy cream mixed with 1 tablespoon of flour

Can I make chicken pot pie ahead of time?

Absolutely! You have several make-ahead options:

• Prepare filling up to 2 days ahead, refrigerate, then assemble and bake when needed
• Assemble the entire pie up to 24 hours before baking, keep refrigerated, and add 5-10 minutes to bake time
• Freeze the unbaked pie as mentioned in the storage section above

What kind of crust is best for chicken pot pie?

Each crust option offers different benefits:

• Traditional pie crust: Classic choice that provides structure and flakiness
• Puff pastry: Creates an impressively tall, ultra-flaky top (best used as top crust only)
• Biscuit topping: Offers a homey, comfort food feel with less work
• Phyllo dough: Creates a lighter, crispier top with sophisticated presentation

For this easy chicken pot pie cream of chicken recipe, refrigerated pie crusts offer the best combination of convenience and traditional taste.

Discover more Soup Recipes

Recipe Card

Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6
Cuisine	American
Category	Main Dish
Calories	Approximately 425 per serving

Ingredients:

• 2 cups cooked chicken, shredded or cubed
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 2 cups frozen mixed vegetables
• 1 small onion, diced
• 1 tablespoon butter
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt to taste
• 2 refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F.
2. Sauté onions in butter, then add soup, broth, and seasonings.
3. Add chicken and vegetables, and simmer until slightly thickened.
4. Place bottom crust in pie dish, add filling, and cover with top crust.
5. Seal edges, cut slits for venting, brush with egg wash.
6. Bake 35-40 minutes until golden brown.
7. Cool 10-15 minutes before serving.

Why This Recipe Works

The magic of this best chicken pot pie cream of chicken soup recipe lies in its perfect balance of convenience and flavor. The condensed soup provides a rich, velvety base that mimics the texture and taste of a homemade white sauce that would typically take much longer to prepare.

By sautéing the onions first and simmering the filling before baking, you’re building layers of flavor that transform simple ingredients into something truly special. The brief cooling period before filling the crust helps prevent sogginess, while the egg wash ensures that gorgeous golden-brown finish that makes everyone at the table eager to dig in.

Whether you’re a seasoned cook looking for a reliable weeknight dinner or a beginner seeking a foolproof comfort food recipe, this pot pie delivers consistent, delicious results every time.

Conclusion

This chicken pot pie recipe using cream of chicken soup proves that shortcuts don’t have to mean sacrificing flavor or quality. With its perfect balance of creamy filling, tender chicken, colorful vegetables, and flaky crust, it’s a comforting classic that belongs in every home cook’s repertoire.

I’d love to hear how this recipe turns out for you! Did you try any of the variations? Do you have your special twist on chicken pot pie? Share your experiences in the comments below, and don’t forget to rate this recipe if you enjoyed it.

Happy cooking!

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Note: This blog post contains a recipe for chicken pot pie using cream of chicken soup as a convenient shortcut. For those with dietary restrictions, always check soup labels for allergens and consider the substitution options mentioned in the variations section.