chicken pot pie recipe with cream of chicken soup
The Best chicken pot pie recipe with cream of chicken soup
This recipe isnāt just about tasteāitās also about nutrition. Chicken pot pie gives you lean protein from the chicken, healthy fats from the vegetables and butter, and fiber from the whole wheat crust if you use it. Itās a balanced meal thatās filling without being heavy, which is why I like to serve it often. Itās perfect for special occasions, like holidays or family gatherings, but itās also something Iāll make regularly just because itās so satisfying. Plus, the cream of chicken soup base means itās got a rich, comforting flavor thatās hard to resist. Itās a dish thatās both hearty and easy to customizeāyou can swap in different veggies or add extra spices to suit your taste. And honestly, thereās something about the smell of it baking in the oven that just makes everything feel better.
Classic Cream of Chicken Pot Pie
A comforting dish featuring tender chicken in a creamy tomato-based sauce, topped with a flaky pastry crust. This recipe is a must-try for any occasion.
š„Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 2 lbs boneless, skinless chicken breasts or thighs, diced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup cream of chicken soup
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
šØāš³Directions
-
1
Preheat oven to 375Ā°F (190Ā°C). -
2
For the dough: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until dough comes together. Turn onto a lightly floured surface, knead 2-3 times, then roll out to 1/2-inch thickness. -
3
For the filling: In a large pot, cook diced chicken in chicken broth over medium heat until no longer pink (~10 mins). Remove chicken, shred, then return to pot. Stir in cream, cream of chicken soup, onion, garlic, thyme, rosemary, salt, and pepper. Simmer 5 mins. Stir in peas and corn. Set aside. -
4
Line a baking dish with half the rolled dough, leaving an overhang on the sides. Pour filling into the dish, then cover with remaining dough, pressing edges to seal. Trim excess dough, then cut slits in the top for steam to escape. -
5
Bake for 35-40 mins until golden brown. Let rest 10 mins before serving.
š§Equipment
- Mixing bowls
- Knife and cutting board
- Food processor or rolling pin
- Large pot
- Baking dish (9Ć13 inches)
- Whisk
- Oven
šNutrition Facts (per serving)
šNotes
- For a lighter version, reduce butter in dough to 3/4 cup and use whole wheat flour.
- Add a splash of lemon juice to the filling for brightness.
- Make ahead: Assemble pie, refrigerate up to 24 hours before baking.
Watch Video Of How Classic Cream of Chicken Pot Pie Works
ā Frequently Asked Questions About Cream of Chicken Pot Pie
What is the best way to prepare the filling for the chicken pot pie with cream of chicken soup?
To make the best filling, sautƩ onions, celery, and carrots in butter or olive oil until softened. Add diced chicken (cooked and shredded or finely chopped), cream of chicken soup, milk or broth to thin it out, and season with salt, pepper, and herbs like thyme or rosemary. Stir in cooked pasta or vegetables like peas or mushrooms if desired, then pour into a pie crust.
Can I use store-bought pie crust or make my own?
Yes! You can use eitherāstore-bought pie crust saves time, while homemade gives a fresher taste. If using homemade, ensure itās chilled before assembling to prevent leaking. For extra flakiness, brush the bottom crust with a little milk or melted butter.
How should I handle the cream of chicken soup in the recipe?
Use a high-quality cream of chicken soup (like Campbellās or homemade) as the base. For a richer flavor, reduce it slightly before mixing with milk or broth to avoid a watery filling. If you prefer a lighter texture, blend the soup with a little cornstarch slurry to thicken it naturally.
Whatās the best way to assemble and bake the chicken pot pie?
Preheat the oven to 375Ā°F (190Ā°C). Pour the filling into a greased pie dish, top with the second pie crust, and cut slits for steam to escape. Brush the crust with beaten egg or milk for extra crispiness, then bake for 25ā30 minutes until golden. Let it rest for 5 minutes before serving.
Can I make this recipe ahead of time and reheat it?
Yes! Assemble the pie, cover, and refrigerate for up to 24 hours. Bake as directed, then reheat covered in the oven at 350Ā°F (175Ā°C) for 15ā20 minutes or until steaming. Alternatively, freeze unbaked pies for up to 3 monthsābake directly from frozen, adding 10ā15 extra minutes.
