Who doesn’t love a good chicken pot pie? It’s that warm, creamy, flaky-crusted dish that instantly feels like home. Whether you’re making it for a chilly night, a cozy family dinner, or just because you need comfort food, this recipe is the best of the best—no exaggeration.
This isn’t just any chicken pot pie recipe with cream of chicken soup. Nope! We’re talking about a creamy, rich, and ridiculously easy version that comes together in no time. With flaky pie crust, tender chicken, hearty veggies, and a smooth, velvety sauce, this dish will have everyone asking for seconds (maybe even thirds).
Now, before you start thinking, Ugh, homemade pot pie sounds complicated…, hear me out. This recipe is crazy simple. We’re using shortcuts that cut down on prep but still taste like you spent all day in the kitchen. Trust me, it’s a game-changer!
So grab a fork and get ready—we’re diving into the best, easiest, and most foolproof way to make chicken pot pie with cream of chicken soup. Let’s do this!
Table of Contents
Why This Chicken Pot Pie Recipe Is a Game-Changer
What Makes This Recipe the Best?
Alright, let’s get real. There are a million chicken pot pie recipes out there, so why should you make this one? Here’s why:
- It’s ridiculously easy – No complicated steps, no weird ingredients, and no stress.
- It’s packed with flavor – That creamy, savory filling combined with a buttery, flaky crust? Absolute perfection.
- It uses time-saving hacks – Store-bought pie crust, canned soup, and rotisserie chicken = a homemade pot pie in a fraction of the time.
- It’s totally customizable – Want extra veggies? A cheddar cheese twist? A biscuit crust instead? You got it!
Basically, this is the ultimate shortcut recipe that still tastes homemade.
Why You’ll Love This Recipe
Let’s be honest—there’s something magical about a good chicken pot pie. The golden-brown crust cracking under your fork, the steamy, creamy filling oozing out… Yeah, it’s a vibe. Here’s why you’re gonna be obsessed with this one:
✔️ No-fuss ingredients – Everything is easy to find (you probably have most of it already).
✔️ Minimal prep, maximum flavor – 10-15 minutes of hands-on time, and the oven does the rest.
✔️ Kid-friendly, picky-eater approved – Even the fussiest eaters will devour this.
✔️ Perfect for meal prep – Make it ahead, freeze it, or enjoy the leftovers (if there are any).
How This Recipe Saves You Time
We’re all busy. Ain’t nobody got time for rolling dough from scratch and making a sauce that takes forever. Here’s how we’re keeping things quick and easy:
- Rotisserie chicken – No need to cook chicken from scratch. Just shred and go!
- Frozen veggies – No chopping, no peeling—just dump ‘em in.
- Canned cream of chicken soup – A ready-made sauce that brings major flavor with zero effort.
- Pre-made pie crust – Because, honestly, homemade crust is amazing, but store-bought is just as good and way easier.
So there you have it—the easiest, most delicious way to make a chicken pot pie with cream of chicken soup that tastes like you worked way harder than you actually did. 😉
Ingredients for the Best Chicken Pot Pie
Alright, let’s talk ingredients! A great chicken pot pie recipe with cream of chicken soup starts with the right mix of flavors and textures. Luckily, this one keeps it simple yet delicious, using easy-to-find ingredients that deliver big on taste.
Essential Ingredients for a Creamy, Flavorful Filling
A solid pot pie starts with a rich, creamy filling. Here’s what you’ll need:
- 2 cups cooked, diced chicken breast – Rotisserie chicken is a huge time-saver. You can also use leftover baked or boiled chicken.
- 1 (10.5-ounce) can of condensed cream of chicken soup – This is the secret to that silky, flavorful sauce.
- ½ cup milk – Adds just the right amount of creaminess and blends perfectly with the soup.
- 1 (15-ounce) can mixed vegetables, drained – Classic options include peas, carrots, corn, and green beans, but you can mix it up!
- Salt & pepper (to taste) – Because a little seasoning goes a long way.
- Optional: ½ cup shredded cheddar cheese – If you want a slightly cheesy, extra-rich filling, go for it!
Choosing the Right Crust
The crust can make or break a chicken pot pie with cream of chicken soup. You want something that’s flaky, golden, and easy to work with. Here are your options:
- Pre-made pie crust (store-bought) – A time-saving hack that works beautifully! Pillsbury and Trader Joe’s have solid options.
- Homemade pie crust – If you’ve got the time and patience, making your own buttery, flaky crust is worth it.
- Puff pastry crust – Lighter and crispier than traditional pie dough, this adds a delicate crunch.
- Biscuit topping – Want a more rustic twist? Use biscuit dough instead of pie crust.
- Crescent roll dough – An easy swap for a fluffier, slightly sweeter crust.
Cheese or No Cheese?
Here’s where things get controversial—should you add cheese? Some people love a cheesy, slightly gooey pot pie, while others prefer to keep it traditional. If you’re in the cheese camp, go for sharp cheddar or Parmesan for the best flavor.
Step-by-Step Instructions to Make Chicken Pot Pie
Now, let’s get cooking! This easy chicken pot pie recipe with cream of chicken soup comes together in just a few simple steps.
Step 1: Prep Your Ingredients
First, get everything ready:
✔️ Preheat your oven to 350°F (175°C).
✔️ If using frozen pie crust, let it thaw at room temperature.
✔️ Shred or dice your cooked chicken.
✔️ Drain your canned vegetables (if using fresh or frozen, make sure they’re cooked and soft).
Step 2: Mix the Filling
In a large mixing bowl, combine:
- Cooked chicken
- Cream of chicken soup
- Milk
- Mixed vegetables
- Salt and pepper (to taste)
Give it a good stir until everything is well coated and creamy. If adding cheese, mix that in too!
Step 3: Assemble the Pie
Now for the fun part—building your pot pie!
1️⃣ Place one pie crust in a 9-inch deep-dish pie plate.
2️⃣ Pour in the filling, spreading it out evenly.
3️⃣ Cover with the second pie crust, sealing the edges by crimping with a fork or pinching with your fingers.
4️⃣ Cut a few slits in the top crust—this helps steam escape so your pie doesn’t get soggy.
Step 4: Bake to Golden Perfection
Now, pop it in the oven and bake for 30-40 minutes, or until the crust is golden brown and crispy. If the edges start browning too fast, cover them with aluminum foil.
Once done, let it rest for 10-15 minutes before cutting—this helps the filling set so it doesn’t spill everywhere!
Expert Tips and Variations for the Best Chicken Pot Pie
A chicken pot pie recipe with cream of chicken soup is already delicious and easy, but there are plenty of ways to make it even better! Whether you’re looking to add more flavor, make it healthier, or switch up the crust, these expert-approved tips and variations will help you create the ultimate pot pie.
Chef’s Secrets for a Perfect Pot Pie
How to Keep the Crust from Getting Soggy
A soggy crust can ruin a great pot pie. Here’s how to avoid it:
✔️ Pre-bake the bottom crust – Bake for 8-10 minutes at 375°F before adding the filling.
✔️ Use an egg wash – Brushing the bottom crust with a whisked egg white before adding the filling creates a barrier.
✔️ Let the filling cool slightly – If the filling is too hot, it can make the crust soggy.
How to Get a Golden, Flaky Top Crust
✔️ Use an egg wash – Brush the top crust with a mixture of 1 beaten egg + 1 tbsp milk for a deep golden color.
✔️ Vent the pie properly – Cut 4-5 small slits in the top crust so steam can escape, preventing a soggy texture.
✔️ Bake at the right temperature – 375°F – 400°F ensures a golden, crispy crust.
How to Make the Filling Extra Flavorful
✔️ Use rotisserie chicken – Adds extra seasoning and depth of flavor.
✔️ Season the filling – A pinch of garlic powder, onion powder, thyme, or rosemary makes a big difference.
✔️ Add a splash of broth – If you want a looser filling, mix in ¼ cup of chicken broth before baking.
Creative Recipe Variations
Healthier Chicken Pot Pie
If you’re looking for a lighter version, try these swaps:
✔️ Use low-fat cream of chicken soup or make a Greek yogurt-based sauce.
✔️ Swap butter-based pie crust for a whole wheat crust.
✔️ Skip the bottom crust and just do a biscuit or puff pastry topping.
Vegetarian Chicken Pot Pie
You don’t have to use chicken! Try these meat-free options:
✔️ Mushrooms + lentils – Give a hearty, meaty texture without the meat.
✔️ Chickpeas or tofu – Great protein-packed alternatives.
✔️ More veggies – Add broccoli, zucchini, bell peppers, or spinach.
Mini Chicken Pot Pies (Great for Meal Prep!)
Want an on-the-go version? Try these:
✔️ Muffin Tin Pot Pies – Use a biscuit dough or puff pastry in a muffin tin for hand-held pot pies.
✔️ Skillet Pot Pie – Make the filling in a skillet, then top with biscuits and bake until golden.
✔️ Crescent Roll Pot Pies – Wrap the filling in crescent roll dough and bake hand pie style.
Low-Carb or Gluten-Free Chicken Pot Pie
For a gluten-free or low-carb option, try these:
✔️ Use a cauliflower crust – Pre-bake for extra crispiness.
✔️ Skip the crust – Bake the filling casserole-style and top with mashed potatoes.
✔️ Almond flour biscuits – Light and fluffy, without the gluten.
Homemade Cream of Chicken Soup Alternative
If you’d rather skip the canned soup, making a homemade version is surprisingly easy! It only takes butter, flour, milk, chicken broth, and seasonings. This not only tastes fresher but also lets you control the ingredients.
Want to try making it from scratch? Follow this simple homemade cream of chicken soup recipe:
👉 How to Make Homemade Cream of Chicken Soup
Pillsbury Chicken Pot Pie: A Quick and Easy Alternative
Sometimes, you just want homemade taste without the extra effort. That’s where Pillsbury Chicken Pot Pie shines! Using Pillsbury’s ready-to-use pie crust, this version delivers the same flaky, golden crust and creamy, savory filling with minimal prep.
Why Choose Pillsbury’s Version?
✔️ Pre-made crust saves time – No rolling, chilling, or making dough from scratch.
✔️ Customizable filling – Use leftover chicken, turkey, or even seasonal veggies.
✔️ Beginner-friendly – Even if you’ve never made a pot pie, this is practically foolproof.
How to Make Pillsbury Chicken Pot Pie
1️⃣ Preheat oven to 375°F.
2️⃣ Roll out a Pillsbury pie crust into a pie dish.
3️⃣ Mix cooked chicken, frozen vegetables, cream of chicken soup, and milk in a bowl.
4️⃣ Pour the filling into the pie crust, then cover with the second crust. Seal edges.
5️⃣ Cut slits for ventilation, brush with egg wash, and bake for 35-40 minutes.
6️⃣ Let it rest for 10 minutes before slicing.
Mini Versions & Creative Twists
- Make mini pot pies using muffin tins—perfect for snacks or kids!
- Try different crusts like puff pastry or biscuit dough for a twist.
- Add extra seasoning like garlic, thyme, or smoked paprika for deeper flavor.
For a full breakdown of this version, check out the Pillsbury Chicken Pot Pie Recipe.
FAQs
Can I use something other than cream of chicken soup?
Absolutely! While cream of chicken soup gives this pot pie its signature creamy texture, you can swap it for cream of mushroom, cream of celery, or even a homemade white sauce. For a dairy-free option, try coconut milk with a cornstarch slurry.
How do I store and reheat leftover chicken pot pie?
Leftovers keep well in the fridge for 3-4 days in an airtight container. To reheat, pop it in a 350°F oven for 15-20 minutes or microwave individual portions for 1-2 minutes. If the crust starts getting too dark, cover it loosely with foil.
Can I freeze chicken pot pie?
Yes! Assemble the pie but don’t bake it. Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. To bake from frozen, place it in a 400°F oven covered for 45 minutes, then uncover and bake another 30-40 minutes until golden.
What’s the best way to keep the crust from getting soggy?
Nobody likes a soggy crust! To avoid it:
Pre-bake the bottom crust for 10 minutes before adding the filling.
Brush the bottom crust with egg white before filling to create a barrier.
Let the filling cool slightly before pouring it in—hot filling can make the crust too soft.
Can I make this recipe without a bottom crust?
Yep! If you prefer, you can just use a top crust (or biscuit topping) and bake it like a classic pot pie casserole. It’s still just as delicious!
What vegetables can I use in chicken pot pie?
Traditional choices are peas, carrots, corn, and green beans, but you can mix it up! Try broccoli, mushrooms, diced potatoes, or even spinach for a twist.
Conclusion
There’s a reason chicken pot pie with cream of chicken soup is a classic comfort food—it’s rich, creamy, flaky, and downright delicious. This recipe takes all the best parts of traditional pot pie but makes it faster and easier with simple, time-saving ingredients like rotisserie chicken, canned soup, and store-bought pie crust.
Whether you’re making it for a cozy family dinner, meal prepping for the week, or using up leftovers, this pot pie is always a winner. The flaky golden crust and creamy, savory filling make it feel like a restaurant-quality meal—without the hassle. Plus, with so many variations (mini pot pies, biscuit toppings, gluten-free options), you can make it exactly the way you like.
The best part? It’s super forgiving! Even if you’re a beginner cook, this recipe is almost impossible to mess up. Follow the simple steps, and in under an hour, you’ll have a homemade pot pie that tastes like you spent all day in the kitchen.
So go ahead, grab your ingredients, and get baking—because once you try this chicken pot pie recipe with cream of chicken soup, you’ll never look back! 😉