easy chicken pot pie recipe with cream of chicken soup
The Best easy chicken pot pie recipe with cream of chicken soup
I also love how versatile this recipe is. It’s great for meal prep—make a big batch and freeze portions for later—and it’s just as good reheated as it is fresh. Plus, it’s got a little something for everyone: tender chicken, creamy soup, and flaky crust that holds up well. And the health benefits? Well, it’s got lean protein from the chicken, fiber from the veggies, and a good dose of vitamins and minerals without being heavy on the calories. It’s not some sad, sad salad kind of meal, but it’s not one of those dishes that leaves you feeling weighed down either. That’s why it’s always a favorite for family dinners, potlucks, or even just a quiet night in with the kids. It’s the kind of dish that makes you feel good about what you’re serving, and honestly, that’s what cooking should be about.
Easy Cream of Chicken Pot Pie
A comforting, one-pan 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.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 1 tbsp vegetable oil
- 2 cups cooked chicken, shredded
- 1 cup cream of chicken soup
- 1 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup corn kernels
- 1 tbsp butter
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a bowl, mix flour, salt, cold water, and oil to form a dough. Roll out dough on a floured surface to fit a 9×13-inch baking dish. -
2
Place dough in the baking dish and crimp edges with a fork. Set aside. -
3
In a skillet, melt butter over medium heat. Sauté onion and garlic until soft. Add shredded chicken, peas, and corn. Cook for 5 minutes. -
4
Stir in cream of chicken soup and milk. Season with salt and pepper. Pour filling into the prepared baking dish. -
5
Bake for 25-30 minutes until the top is golden and bubbly. Let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Large skillet
- Pastry brush
- Oven-safe baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of thyme or bay leaf to the filling.
- Substitute whole wheat flour for a lighter crust.
- Use leftover chicken for this recipe to save time.
Storage: {“fridge”:”Up to 3 days”,”freezer”:”Up to 3 months”}
Watch Video Of How Easy Cream of Chicken Pot Pie Works
❓ Frequently Asked Questions About Cream of Chicken Pot Pie
What is the best way to prepare the filling for the chicken pot pie before assembling?
The best way to prepare the filling is to cook the chicken, vegetables, and seasonings in a large skillet or Dutch oven until everything is tender. Drain off excess liquid, then mix in the cream of chicken soup, a splash of chicken broth, and any remaining juices from the chicken. Stir well to combine, then season with salt, pepper, and a pinch of garlic powder or onion powder if desired.
Can I use any type of chicken in this recipe, or is there a preferred cut?
You can use any type of chicken—boneless, skinless breasts, thighs, or even shredded rotisserie chicken. For a more flavorful filling, boneless, skinless chicken thighs or breasts work well because they stay juicier. If using pre-cooked chicken, shred it finely for a smoother texture.
How do I prevent the pie crust from becoming soggy?
To keep the crust crispy, follow these tips:
– Pre-bake the crust by placing it in the oven (unbuttered) for 5–7 minutes before adding the filling. This sets the base and prevents it from being too soft.
– Use a light butter layer—only brush the top crust lightly with melted butter before baking.
– Bake until golden—ensure the pie stays in the oven for at least 15–20 minutes after adding the filling to let the crust brown properly.
– Avoid overcrowding—let the pie cool slightly before serving to allow the crust to set.
What can I substitute if I don’t have cream of chicken soup?
If you don’t have cream of chicken soup, you can make a simple substitute by blending:
– 1 cup cooked chicken broth + ½ cup shredded cooked chicken + 1 tbsp cornstarch mixed with 2 tbsp water (to thicken).
– Alternatively, use a mixed vegetable soup (like mushroom or celery-based) for a different flavor profile, but adjust seasoning to taste.
How long should I bake the chicken pot pie at what temperature?
Bake the pie at 375°F (190°C) for 25–30 minutes until the filling is bubbly and the crust is golden brown. For extra crispiness, broil for 1–2 minutes at the end (watch closely to avoid burning). If using a pre-baked crust, check internal temperature—it should reach 165°F (74°C) in the thickest part of the filling.
