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.

Chicken Pot Pie Recipe with Cream of Chicken Soup

Name: Chicken Pot Pie Recipe with Cream of Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked, shredded chicken; 1 can (10.5 oz) cream of chicken soup; 1 cup frozen mixed vegetables (peas, corn, carrots, green beans); 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); 1 egg (for egg wash)

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

Scale

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)

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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