Chicken pot pie with cream of chicken soup is a timeless comfort food that brings together creamy, savory flavors in a flaky, golden crust. Using cream of chicken soup makes this dish both convenient and delicious, whether you’re preparing a quick chicken pot pie with soup on a busy weeknight or crafting a homemade chicken pot pie with cream of chicken soup for a family gathering.
This versatile dish allows for endless variations, from a classic chicken pot pie recipe to a chicken pot pie with puff pastry for a flaky, buttery crust. Add your favorite vegetables and seasonings to create a filling that’s both hearty and satisfying. Whether you’re a seasoned cook or a beginner, these recipes for creamy chicken pot pie with soup will inspire your next meal.
Easy and Classic Chicken Pot Pie Recipes
Easy Chicken Pot Pie Recipe for Beginners
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups frozen mixed vegetables (such as peas, carrots, and corn)
- 1 store-bought pie crust (top and bottom)
- Salt and pepper to taste
For those new to cooking, an easy chicken pot pie recipe is a great place to start. Using canned cream of chicken soup simplifies the process, allowing you to focus on assembling the pie. Start with a store-bought pie crust for convenience, then mix shredded chicken, cream of chicken soup, and frozen mixed vegetables for the filling. Pour the mixture into the crust, cover with the top layer, and bake until golden brown. This simple chicken pot pie recipe is ready in under an hour and is perfect for busy weeknights.
Classic Chicken Pot Pie Recipe with Cream of Chicken Soup
- 2 cups cooked, shredded or cubed chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup celery, diced
- Salt and pepper to taste
For the crust:
- 1 store-bought pie crust (top and bottom) or homemade dough
A classic chicken pot pie recipe is a crowd-pleaser that never goes out of style. The rich, creamy filling is made with tender chunks of chicken, cream of chicken soup, carrots, peas, and celery. For the crust, you can use homemade dough or store-bought pastry for ease. Bake the pot pie until the crust is golden and flaky. Serve this comfort food chicken pot pie warm, and watch it disappear from the table!
Simple Chicken Pot Pie Recipe with Store-Bought Ingredients
- 2 cups rotisserie chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups pre-cut mixed vegetables (such as carrots, peas, and corn)
- 1 store-bought pie crust (top and bottom) or puff pastry
- Salt and pepper to taste
When you need a quick dinner, this simple chicken pot pie recipe is a lifesaver. Combine rotisserie chicken, canned cream of chicken soup, and pre-cut vegetables for a filling that’s both delicious and effortless. Use store-bought pie crust or puff pastry to save time, and bake the pie until it’s bubbling and golden. This chicken pot pie with store-bought ingredients is a no-fail recipe that’s both convenient and satisfying.
Variations of Chicken Pot Pie with Cream of Chicken Soup
Chicken Pot Pie with Puff Pastry for a Buttery Crust
For the filling:
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups mixed vegetables (such as carrots, peas, and corn)
- Salt and pepper to taste
For the crust:
- 1 sheet puff pastry (enough to cover the top of your pie)
- 1 egg (for egg wash)
For a luxurious twist, try making chicken pot pie with puff pastry. The buttery, flaky layers of puff pastry create an irresistible crust that perfectly complements the creamy filling. Simply layer puff pastry on top of a filling made with shredded chicken, cream of chicken soup, and your favorite vegetables. Brush the pastry with an egg wash for a golden, shiny finish. This creamy chicken pot pie with soup and puff pastry is a great option for special occasions or when you want to elevate your dinner.
Chicken Pot Pie with Vegetables for a Wholesome Meal
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup carrots, diced
- 1 cup peas
- 1 cup green beans, chopped
- 1 cup potatoes, diced (or use frozen hash browns for convenience)
- Salt and pepper to taste
For the crust:
- 1 store-bought pie crust (top and bottom) or puff pastry
Adding a variety of vegetables to your chicken pot pie not only boosts its flavor but also makes it a healthier option. Combine cream of chicken soup with carrots, peas, green beans, and potatoes for a hearty filling. Use a classic pie crust or puff pastry for the topping. This chicken pot pie with vegetables is a wholesome, comforting dish that’s perfect for feeding the family.
Savory Chicken Pot Pie with Soup and Herbs
For the filling:
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- 1 store-bought pie crust (top and bottom)
For a more flavorful filling, try adding fresh or dried herbs to your savory chicken pot pie with soup. Ingredients like thyme, rosemary, or parsley pair beautifully with the creamy chicken filling. Mix these herbs into your filling made with cream of chicken soup, chicken, and vegetables. Bake in a pie crust until golden, and enjoy a savory, aromatic dish that’s sure to impress.
For creative ways to use leftovers, check out Recipes for Leftover Rotisserie Chicken.
Quick Chicken Pot Pie with Soup for Busy Days
- 2 cups shredded rotisserie chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups frozen mixed vegetables (carrots, peas, corn, etc.)
- Salt and pepper to taste
For the crust:
- 1 store-bought pie crust (top and bottom) or puff pastry
When time is limited, a quick chicken pot pie with soup is your best bet. Use canned cream of chicken soup, shredded rotisserie chicken, and frozen vegetables for a filling that’s ready in minutes. Pour the filling into a pre-made pie crust, top with a second crust or puff pastry, and bake. This speedy recipe is ideal for weeknights when you need a satisfying meal without spending hours in the kitchen.
How to Make Homemade Chicken Pot Pie with Cream of Chicken Soup?
Steps for Preparing the Filling with Cream of Chicken Soup
The key to a delicious homemade chicken pot pie with cream of chicken soup is a rich and flavorful filling. Start by sautéing onions, garlic, and diced celery in butter until softened. Add shredded chicken and cream of chicken soup, stirring to combine. For added flavor, include carrots, peas, and seasonings like thyme, pepper, and a pinch of nutmeg. Stir in a splash of milk or cream for a smoother consistency. This filling is the heart of the dish, creating a creamy chicken pot pie with soup that’s full of flavor.
Tips for Making the Perfect Crust (Homemade or Store-Bought)
A golden, flaky crust is essential for any chicken pot pie with creamy filling. If making a homemade crust, ensure the dough is chilled before rolling to achieve the perfect texture. Use a pie shield or aluminum foil to prevent the edges from burning while the rest of the crust bakes. For convenience, store-bought pie crust or puff pastry works just as well, especially for recipes like chicken pot pie using cream of chicken soup. Always brush the top crust with an egg wash for a glossy, golden finish.
If you love pairing chicken dishes with vibrant ingredients, explore the Chicken and Cabbage Recipes for more inspiration.
Chicken Pot Pie Using Cream of Chicken Soup: Baking Tips
When baking your chicken pot pie with cream of chicken soup, preheat your oven to 375°F (190°C) for even cooking. Place the assembled pie on a baking sheet to catch any overflow during baking. Bake until the crust is golden brown and the filling is bubbling—this typically takes 35-45 minutes. Allow the pie to rest for 5-10 minutes before serving to ensure the filling sets and is easy to slice. These baking tips guarantee a perfectly cooked savory chicken pot pie with soup every time.
Creative Ideas for Chicken Pot Pie with Soup
Chicken Pot Pie with Canned Cream of Chicken Soup for Convenience
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups frozen mixed vegetables (carrots, peas, corn, etc.)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
Using canned cream of chicken soup is a game-changer for busy cooks. It eliminates the need to prepare a sauce from scratch while still delivering a creamy and flavorful filling. Mix the canned soup with shredded chicken, frozen vegetables, and your favorite seasonings. This chicken pot pie with canned cream of chicken soup is a quick and reliable way to enjoy a hearty meal without much effort.
Cream of Chicken Soup Chicken Pie Recipe with a Twist
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups frozen mixed vegetables (carrots, peas, corn, etc.)
- 1/2 cup cooked bacon, crumbled (optional)
- 1/2 cup mushrooms, sliced (optional)
- 1/2 cup shredded cheese (cheddar or your choice, optional)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 store-bought pie crust, puff pastry, or phyllo dough (depending on your choice)
For a unique twist on the classic recipe, try adding ingredients like bacon, mushrooms, or even a hint of cheese to your cream of chicken soup chicken pie recipe. These additions enhance the flavor and make the dish more indulgent. You can also experiment with different crust options, such as puff pastry or phyllo dough, to give the pie a distinct texture and appearance. This recipe proves that chicken pot pie with creamy filling can be both versatile and exciting.
Chicken Pot Pie with Store-Bought Ingredients: Fast and Flavorful
- 2 cups pre-cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups frozen or canned mixed vegetables (carrots, peas, corn, etc.)
- Salt and pepper to taste
For the crust:
- 1 store-bought pie crust (top and bottom) or puff pastry
Sometimes, convenience is key. For this chicken pot pie with store-bought ingredients, combine pre-cooked chicken, cream of chicken soup, and frozen or canned vegetables for the filling. Use a store-bought pie crust or puff pastry to save time. This method ensures that you can prepare a savory, satisfying dish in under an hour. It’s perfect for weeknights when you want a homemade taste without all the prep.
This recipe is versatile! Swap traditional pie crust with Cottage Cheese Flatbread for a high-protein twist that still delivers on flavor and texture.
FAQs
Can I Use Cream of Mushroom Soup Instead of Cream of Chicken Soup?
Yes, you can substitute cream of mushroom soup for cream of chicken soup in your chicken pot pie recipe. The flavor will be slightly different, with a more earthy taste from the mushrooms. This substitution works well for those who prefer a vegetarian filling or want to experiment with different flavor profiles. However, for a classic chicken pot pie with creamy filling, cream of chicken soup remains the traditional choice.
What Vegetables Work Best in a Chicken Pot Pie?
A variety of vegetables can be used to make a delicious chicken pot pie with vegetables. The most popular options are peas, carrots, celery, green beans, and potatoes. For added color and flavor, you can also include corn, mushrooms, or spinach. Frozen mixed vegetables are a convenient option for quick recipes like a simple chicken pot pie recipe.
Can I Freeze Chicken Pot Pie Before Baking?
Yes, chicken pot pie can be frozen before baking. Assemble the pie as usual, but skip the egg wash on the crust. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and store it for up to 3 months. When ready to bake, remove the wrapping, add the egg wash, and bake from frozen at 375°F (190°C) for an additional 20-30 minutes to ensure the filling is heated through.
How Do I Make a Gluten-Free Chicken Pot Pie with Cream of Chicken Soup?
To make a gluten-free chicken pot pie, use a gluten-free pie crust or a mashed potato topping instead of traditional pastry. For the filling, check that your cream of chicken soup is gluten-free or make your own by using gluten-free flour as a thickener. This ensures that your creamy chicken pot pie with soup is both delicious and suitable for those with dietary restrictions.
Should I Pre-Cook the Filling for Chicken Pot Pie?
Yes, pre-cooking the filling ensures even cooking and enhances the flavors of the dish. Sautéing the vegetables and mixing them with cream of chicken soup, chicken, and seasonings allows the flavors to meld together. This step is especially important for recipes like homemade chicken pot pie with cream of chicken soup, where the filling’s creaminess is key to the dish’s success.
What Sides Pair Well with Chicken Pot Pie?
Chicken pot pie is a complete meal on its own, but it pairs well with light, refreshing sides. A crisp green salad, roasted vegetables, or steamed broccoli are excellent options. For something heartier, consider serving it with mashed potatoes or a side of garlic bread. These sides complement the creamy and savory flavors of the comfort food chicken pot pie.
Conclusion
Chicken pot pie with cream of chicken soup is a timeless comfort food that combines creamy, savory flavors with the flakiness of a golden crust. Whether you’re preparing a quick chicken pot pie with soup on a busy weeknight or making a homemade chicken pot pie with cream of chicken soup for a special family meal, this dish never fails to satisfy.
From classic chicken pot pie recipes to creative variations like chicken pot pie with puff pastry or savory chicken pot pie with vegetables, the possibilities are endless. The versatility of using cream of chicken soup allows you to simplify the cooking process while ensuring a deliciously creamy filling. Paired with tips on crust preparation, seasoning, and baking, you now have all the tools to create a perfect pot pie every time.
Whether you’re seeking a simple chicken pot pie recipe or a more elaborate twist, this dish will quickly become a favorite in your home. Gather your ingredients, roll out the crust, and enjoy the comforting flavors of a classic chicken pot pie with creamy filling today!