A chicken pot pie recipe with cream of chicken soup is a cozy, creamy classic made with tender chicken, vegetables, and a rich filling wrapped in a flaky crust. The soup adds instant flavor and thickness, making it quick yet comforting.
This easy dish brings homemade warmth with minimal effort — perfect for busy nights or Sunday dinners. Every bite blends creamy chicken goodness with buttery pastry, creating a timeless comfort food everyone loves.
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Table of Contents
The Story Behind My Chicken Pot Pie Recipe with Cream of Chicken Soup
Cooking has always been my way of feeling at home. I grew up in Marrakesh, where the air was filled with spices and laughter, but when I moved to San Diego, I started craving comfort dishes that reminded me of family. That’s when I discovered the magic of a chicken pot pie recipe with cream of chicken soup — a simple meal that turns everyday ingredients into a warm, creamy masterpiece.
This recipe quickly became one of my go-to dinners. The cream of chicken soup makes the filling rich and smooth, while the golden crust adds the perfect crunch. It’s the kind of dish that feels like love in a bite.
How Creamy Chicken Pot Pie Became My Comfort Food Favorite
The secret to this chicken pot pie recipe with cream of chicken soup lies in its base. Instead of making a roux or homemade gravy, I rely on the soup for its creamy texture and savory depth. It gives the pie that silky, comforting flavor without hours of cooking.
Here are a few reasons why I always keep it in my pantry:
- Time-saving: Cuts prep time in half while keeping the flavor full-bodied.
- Consistency: Delivers the same creamy texture every time.
- Versatility: Works beautifully with chicken, turkey, or even roasted vegetables.
When mixed with tender chicken, diced carrots, and peas, it creates a luscious filling that holds together perfectly beneath a flaky crust. Every bite balances creaminess, warmth, and subtle spice.
Why Cream of Chicken Soup Makes This Pot Pie So Rich and Easy
The first time I made this chicken pot pie recipe with cream of chicken soup, it was a cold California evening. I remember watching the crust bubble and brown in the oven while the scent of butter and chicken filled my kitchen. It reminded me of home — not because it was Moroccan, but because it was made with care.
Cooking this dish taught me something beautiful: comfort food doesn’t need to be fancy; it just needs heart. And that’s exactly what this recipe offers — simplicity, flavor, and love in every slice.
Ingredients and How to Prepare Chicken Pot Pie Recipe with Cream of Chicken Soup
This chicken pot pie recipe with cream of chicken soup combines rich, creamy comfort with the simplicity of pantry staples. You don’t need to spend hours in the kitchen — just gather a few basic ingredients and follow these easy steps to create a golden, flaky pie filled with tender chicken and velvety sauce.
What You’ll Need for a Perfect Creamy Chicken Pot Pie
To make this hearty and delicious dish, you’ll need the following ingredients:
For the Filling
- 2 cups cooked, shredded chicken (rotisserie or leftover chicken works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, corn, carrots, or green beans)
- ½ cup milk or chicken broth (for a smooth, creamy texture)
- 1 tablespoon melted butter
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
For the Crust
You can use:
- 1 package refrigerated pie crust, or
- Homemade crust made with:
- 1¼ cups all-purpose flour
- ½ cup cold butter (cut into cubes)
- ¼ teaspoon salt
- 3–4 tablespoons ice water
Step-by-Step Preparation for Chicken Pot Pie with Cream of Chicken Soup
Follow these simple steps to make your chicken pot pie recipe with cream of chicken soup creamy, rich, and comforting:
- Preheat oven to 400°F (200°C).
- Make the filling: In a large bowl, mix shredded chicken, cream of chicken soup, vegetables, milk or broth, butter, and seasoning. Stir until well combined.
- Prepare the crust:
- If using pre-made crust, unroll it and place one sheet in a 9-inch pie dish.
- For homemade crust, mix flour, butter, and salt, then add ice water until dough forms. Roll it out and fit it into the pie dish.
- Add the filling: Pour the chicken mixture evenly into the pie crust.
- Top and seal: Place the second crust over the filling. Press edges with a fork and cut a few small slits on top to release steam.
- Bake: Cook for 30–35 minutes or until the crust turns golden brown.
- Cool: Let the pie rest for about 10 minutes before slicing to allow the filling to thicken.
Quick Overview
| Step | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 4–6 |
Helpful Tips for Perfect Results
- Use rotisserie chicken for quick prep and rich flavor.
- Don’t overfill the pie, as it may bubble over while baking.
- Brush the top crust with a beaten egg for a golden, glossy finish.
- Cool completely before slicing for a neat, creamy piece every time.
This chicken pot pie recipe with cream of chicken soup is warm, creamy, and deeply satisfying — the kind of dinner that makes any night feel special.
Baking and Serving Tips for Chicken Pot Pie Recipe with Cream of Chicken Soup
Once your pie is ready for the oven, the best part begins — that golden crust rising, the creamy filling bubbling, and your kitchen filling with the comforting aroma of home. To make sure your chicken pot pie recipe with cream of chicken soup turns out perfectly every time, follow these simple baking and serving tips.
Secrets for a Flaky Golden Crust Every Time
Getting the crust just right makes all the difference. It should be crisp, buttery, and beautifully browned while keeping the creamy filling intact.
- Preheat properly: Always start with a fully heated oven at 400°F (200°C) to help the butter in the crust melt quickly and create light, flaky layers.
- Add an egg wash: Brush the top crust with a mixture of one beaten egg and a tablespoon of water. This gives the pie its signature golden glow.
- Cut small slits on top: Make 3–4 slits in the upper crust to let steam escape. This prevents sogginess and helps the filling stay rich and creamy.
- Bake on the middle rack: It allows even heat circulation, ensuring a crisp crust and perfectly cooked filling.
- Protect the edges: If the crust edges start browning too fast, wrap them gently with foil halfway through baking.
How to Serve Chicken Pot Pie for the Best Flavor and Texture
A chicken pot pie recipe with cream of chicken soup tastes even better when served thoughtfully. A few extra steps can elevate this classic dish into something truly special.
- Let it rest: Cool the pie for about 10–15 minutes after baking. This short wait allows the creamy filling to thicken naturally.
- Use the right tools: A sharp knife and pie server will help you cut clean slices without breaking the crust.
- Add a fresh touch: Garnish with a sprinkle of fresh parsley or thyme for a pop of color and subtle aroma.
- Pair it simply: Serve with a light salad or roasted vegetables for a balanced, wholesome meal.
- Serve warm: A perfect chicken pot pie recipe with cream of chicken soup should be warm enough for the filling to stay creamy but not hot enough to burn your tongue.
How to Store and Reheat Leftovers
Leftover pot pie is just as comforting the next day. It keeps its flavor and texture beautifully when stored and reheated correctly.
To store:
- Allow the pie to cool completely.
- Cover tightly with foil or plastic wrap.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
To reheat:
- Warm in the oven at 350°F (175°C) for 15–20 minutes until heated through.
- Avoid the microwave, which can make the crust soggy.
Final Baking Wisdom
A truly great chicken pot pie recipe with cream of chicken soup is all about balance — a buttery crust, creamy filling, and a comforting flavor that feels like home. Take your time, enjoy the process, and let each step remind you that the best meals are made with love and care.
Delicious Variations of Chicken Pot Pie Recipe with Cream of Chicken Soup
What makes a chicken pot pie recipe with cream of chicken soup so special is how easy it is to personalize. You can go classic with a double crust, try something fun like mini pies, or even create a light, veggie-filled version. The creamy soup base ties it all together, giving every variation that familiar, comforting taste — no matter how you make it.
Classic, Mini, and Biscuit-Topped Pot Pie Options
Nothing beats the traditional double-crust style. It’s the version that brings back memories — creamy chicken filling sealed between two buttery layers of golden pastry. The chicken pot pie recipe with cream of chicken soup makes it easier than ever to achieve that rich, satisfying flavor.
How to make it just right:
- Roll out your bottom crust and fit it into a pie dish.
- Add your creamy chicken filling evenly.
- Top with the second crust and seal the edges.
- Brush with melted butter or egg wash for shine.
- Bake until golden and bubbling.
This one never fails — it’s the definition of comfort food.
Individual Mini Chicken Pot Pies
For a fun twist, turn your chicken pot pie recipe with cream of chicken soup into individual portions. Mini pies are great for meal prep, quick dinners, or serving guests something special and neat.
How to make them:
- Cut pie dough to fit ramekins or muffin tins.
- Spoon in the creamy chicken filling.
- Cover with smaller crust circles or puff pastry.
- Bake for 20–25 minutes at 400°F (200°C).
They’re personal, perfectly portioned, and just as delicious as the full-size version.
Biscuit-Top Chicken Pot Pie
If you love shortcuts that still taste homemade, this version is for you. Replacing the crust with biscuits makes your chicken pot pie recipe with cream of chicken soup even cozier — and faster to prepare.
Steps:
- Pour your creamy filling into a baking dish.
- Place biscuit dough (homemade or canned) on top.
- Bake until the biscuits rise and turn golden.
The result is a creamy, bubbling filling under a soft, buttery topping — a rustic twist that’s perfect for weeknights.
Turkey and Veggie Versions
You can easily customize your chicken pot pie recipe with cream of chicken soup to match what’s in your kitchen. Swap chicken for turkey, or make it completely meatless by using hearty vegetables.
Flavorful options:
- Turkey with peas, carrots, and herbs for post-holiday meals.
- Mushrooms, spinach, and potatoes for a vegetarian variation.
- A sprinkle of cheese before baking for an extra savory layer.
Each version has the same creamy soul but offers a fresh flavor combination.
Gluten-Free or Low-Carb Ideas
If you’re eating lighter, this chicken pot pie recipe with cream of chicken soup still works beautifully.
Gluten-free: Use gluten-free pie crust or puff pastry.
Low-carb: Skip the crust entirely and top with mashed cauliflower or almond flour biscuits.
These alternatives keep the comforting texture while fitting into different dietary needs — proof that comfort food can be both wholesome and indulgent.
Why These Variations Work
Every take on the chicken pot pie recipe with cream of chicken soup shares the same foundation — creamy filling, tender chicken, and that feeling of warmth only comfort food brings. Whether it’s baked in a dish, made into minis, or topped with biscuits, it always delivers the same heartwarming satisfaction.
Cooking should be flexible, creative, and full of flavor — and this recipe lets you do just that, one delicious pie at a time.
Frequently Asked Questions About Chicken Pot Pie Recipe with Cream of Chicken Soup
Even the most comforting dishes come with a few questions — especially when they’re as beloved as this one. Here are some common questions home cooks ask about making a chicken pot pie recipe with cream of chicken soup, answered clearly and simply.
Can you use cream of chicken soup for pot pie?
Yes! Cream of chicken soup is one of the easiest and most flavorful ways to create a smooth, rich base for pot pie. It saves you from making a roux or cream sauce from scratch while delivering the same creamy texture. Using it ensures your chicken pot pie recipe with cream of chicken soup turns out thick, flavorful, and comforting every single time.
Can I use chicken soup to make chicken pie?
You can, but there’s a difference between regular chicken soup and cream of chicken soup. Regular chicken soup is thinner and broth-based, so you’d need to thicken it first with flour or cornstarch. Cream of chicken soup, on the other hand, already has that silky, rich consistency — it’s the key to a smooth, perfectly balanced chicken pot pie recipe with cream of chicken soup.
What are some common mistakes to avoid when making chicken pot pie?
Even simple recipes can go wrong if you rush them. Here are the top mistakes to watch for:
Skipping preheating: A cold oven prevents the crust from crisping properly.
Overfilling the pie: This causes bubbling over and soggy edges.
Not cutting steam vents: Steam needs to escape; otherwise, your crust can get soggy.
Undercooking the filling: Always ensure your chicken is fully cooked before baking.
When you take your time and follow the steps, your chicken pot pie recipe with cream of chicken soup will bake up golden, creamy, and perfect every time.
Can you use cream of chicken soup as a sauce?
Absolutely! Cream of chicken soup is a versatile pantry staple. Besides using it in your chicken pot pie recipe with cream of chicken soup, you can also turn it into a sauce for casseroles, pasta, or even baked vegetables. Just mix it with milk, broth, or sour cream to adjust the thickness and flavor. It adds creaminess and depth without needing heavy cream or extra butter.
Why This Chicken Pot Pie Recipe with Cream of Chicken Soup Will Win Every Heart
Food has always been my way of finding connection — to my roots, to others, and to the moment I’m in. This chicken pot pie recipe with cream of chicken soup reminds me why I fell in love with cooking in the first place: it’s simple, satisfying, and full of heart.
When I first made it in my San Diego kitchen, it instantly felt like home — the flaky crust, the creamy filling, and that comforting aroma that wraps around you like a blanket. Whether you make it classic, biscuit-topped, or veggie-filled, every version tells the same story: warmth shared at the table.
So don’t worry about perfection — focus on flavor, comfort, and the joy of feeding the people you love. Because in the end, that’s what truly makes this chicken pot pie recipe with cream of chicken soup special.
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Chicken Pot Pie Recipe with Cream of Chicken Soup – 5 Amazing Ways to Perfect It
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A creamy, comforting chicken pot pie recipe made with cream of chicken soup, tender chicken, and buttery pie crust. Perfect for family dinners or cozy nights at home.
Ingredients
2 cups cooked, shredded chicken
1 can (10.5 oz) cream of chicken soup
1 cup frozen mixed vegetables
1/2 cup milk or chicken broth
1 tablespoon melted butter
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 pie crusts (store-bought or homemade)
Instructions
1. Preheat oven to 400°F (200°C).
2. Mix chicken, cream of chicken soup, vegetables, milk, and seasonings.
3. Prepare pie crust and pour in the filling.
4. Cover with top crust, seal edges, and cut slits for steam.
5. Brush with butter or egg wash.
6. Bake for 30–35 minutes until golden brown.
7. Cool for 10 minutes before serving.
Notes
Use rotisserie chicken for easy prep.
For extra golden crust, brush with egg wash.
Let the pie cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
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