There’s something about a bubbling pot pie coming out of the oven that feels like home. Growing up, my grandmother’s kitchen was always filled with the aroma of slow-cooked chicken, sweet carrots, and flaky golden crusts. When I moved into my own kitchen, I wanted to capture that same warmth—but with a simpler, more effortless approach that fits into everyday life.
This easy chicken pot pie with cream of chicken soup brings together tender chunks of chicken, colorful vegetables, and a creamy, savory filling topped with puff pastry—all baked in one pan for the ultimate comfort meal. It’s cozy, family-friendly, and perfect for both busy weeknights and slow, relaxing weekends. Every spoonful feels like a hug from home—comforting, nostalgic, and irresistibly delicious.
Table of Contents
Table of Contents
Why This Easy Chicken Pot Pie with Cream of Chicken Soup Always Wins Hearts
If you’re searching for a comforting dinner that’s simple to make and tastes like home, this easy chicken pot pie with cream of chicken soup checks every box. It’s creamy, cozy, and full of hearty flavor—made with ingredients you probably already have on hand. With tender chicken, sweet veggies, and a golden puff pastry crust, this recipe brings all the comfort of traditional pot pie without the extra work.
- One-Pan Perfection: This chicken pot pie with cream of chicken soup bakes in one oven-proof pan, so cleanup is quick and easy.
- Creamy & Flavorful: The cream of chicken soup creates a rich, velvety sauce that coats every bite.
- Veggie-Packed Goodness: Loaded with leeks, carrots, peas, and mushrooms, this easy chicken pot pie recipe delivers both nutrition and color.
- Family Favorite: Perfect for cozy weekends or busy weeknights—it’s a warm, satisfying meal everyone loves.
- Endlessly Adaptable: Add leftover turkey, swap veggies, or top with extra cheese for your own twist.
This easy chicken pot pie with cream of chicken soup is proof that comfort food can be quick, wholesome, and absolutely delicious—all baked in one pan.
If you love creamy, cozy meals like this easy chicken pot pie with cream of chicken soup, try my Crockpot Potato Soup Recipe next—it’s another one-pan comfort classic.
Simple Ingredients for the Creamiest Chicken Pot Pie Ever
One of the reasons I love this easy chicken pot pie with cream of chicken soup is how flexible it is. You don’t need fancy ingredients—just simple pantry staples that come together to create the ultimate comfort dish. Here’s everything you’ll need, along with some easy swaps if you want to customize it.
Main Ingredients:
- Chicken: Boneless, skinless thighs add a rich, juicy flavor, but chicken breast or leftover rotisserie chicken works perfectly too.
- Leek: Adds a mild, sweet onion flavor. If you don’t have leeks, use white or yellow onion.
- Carrot: Provides color and texture. You can substitute celery or bell pepper for a different taste.
- Mushrooms: Chestnut or button mushrooms bring depth and heartiness. Feel free to mix varieties.
- Peas: Frozen petit pois are ideal because they’re small, sweet, and easy to toss in—no thawing required.
- Cream of Chicken Soup: The secret to this creamy pot pie filling. You can use any brand or even homemade. Cream of mushroom soup also works if you want a twist on the classic.
- Puff Pastry: Store-bought pre-rolled puff pastry makes things simple. You can also use shortcrust for a thicker bite or filo pastry for a crisp, light texture.
- Seasoning: A mix of paprika, oregano, salt, and black pepper gives this chicken pot pie with cream of chicken soup its warm, savory flavor.
Optional Add-Ins:
- Fresh thyme or parsley for a fragrant finish.
- A sprinkle of sesame seeds for crunch.
- Shredded cheddar for a cheesy, golden topping.
Tip: For a perfectly flaky crust, always keep your puff pastry cold until it’s time to bake—it helps it puff up beautifully and stay golden brown.
This easy chicken pot pie with cream of chicken soup is proof that simple, humble ingredients can come together to create something truly heartwarming and delicious.
How to Make Easy Chicken Pot Pie with Cream of Chicken Soup (Step-by-Step Guide)
This easy chicken pot pie with cream of chicken soup is wonderfully simple to make. Every step builds layers of creamy comfort, tender chicken, and golden puff pastry. You’ll have a warm, hearty meal on the table with minimal effort and maximum flavor.
Step 1 – Sauté the Aromatics
Preheat your oven to 190°C (410°F). In a large oven-proof skillet, heat olive oil over medium heat. Add the minced garlic, sliced leek, and diced carrot. Sauté for 3–4 minutes until fragrant and lightly softened—this is the base of your easy chicken pot pie with cream of chicken soup and sets up all that rich flavor.
Step 2 – Add the Chicken and Seasoning
Stir in the chopped chicken thighs and season with salt, black pepper, paprika, and oregano. Cook for about 5 minutes until the chicken begins to brown. The aroma will remind you of comforting homemade meals, just like classic chicken pot pie with cream of chicken soup should.
Step 3 – Add the Mushrooms and Creamy Filling
Add the mushrooms and cook another 5 minutes until tender. Stir in the peas, then pour in the cream of chicken soup with a splash of water or milk to loosen the sauce. Stir well to coat everything evenly. The mixture should be creamy, thick, and deliciously fragrant—this is where your easy chicken pot pie recipe with cream of chicken soup truly comes to life.
Step 4 – Add the Puff Pastry Topping
Unroll the puff pastry and layer it over the skillet, trimming or overlapping where needed. Brush the top with egg wash to help it turn beautifully golden. Sprinkle with sesame seeds or a few sprigs of thyme for a bakery-style finish.
Step 5 – Bake Until Golden and Bubbling
Transfer the skillet to the oven and bake for 30–40 minutes, or until the pastry is crisp and golden brown. The creamy filling should bubble up gently at the edges—a sign that your easy chicken pot pie with cream of chicken soup is perfectly done.
Step 6 – Cool and Serve
Let the pie rest for 5–10 minutes before serving to allow the filling to set slightly. Slice and serve warm for the coziest dinner imaginable. This chicken pot pie with cream of chicken soup is pure comfort—flaky, creamy, and packed with homestyle flavor.
Creative Twists to Elevate Your Chicken Pot Pie Recipe
One of the best parts about this easy chicken pot pie with cream of chicken soup is how adaptable it is. Whether you want to make it lighter, cheesier, vegetarian, or just add a personal twist, there are so many ways to make it your own. Here are a few of my favorite variations that keep the same creamy, comforting flavor while adding fun new touches.
Cheesy Chicken Pot Pie
If you love a gooey, cheesy filling, stir in one cup of shredded cheddar or mozzarella before topping with puff pastry. It melts perfectly into the chicken pot pie with cream of chicken soup, giving every bite a rich, creamy texture.
Vegetarian Version
Skip the chicken and add extra mushrooms, peas, or diced potatoes. You can also use cream of mushroom soup instead of cream of chicken soup. This keeps the same hearty feel as the easy chicken pot pie with cream of chicken soup, just without the meat.
Leftover Magic
Use leftover turkey, ham, or roasted chicken from a previous meal. This version of chicken pot pie with cream of chicken soup is an excellent way to repurpose holiday leftovers into something deliciously new.
Herb Lovers’ Twist
Add a teaspoon of fresh thyme, rosemary, or parsley to the creamy filling before baking. The herbs bring an aromatic, garden-fresh touch that elevates this easy chicken pot pie recipe even more.
Holiday Heart Toppers
For special occasions, use cookie cutters to shape your puff pastry into hearts, stars, or leaves before baking. It’s a simple way to make your easy chicken pot pie with cream of chicken soup look festive while staying fun and homey.
Flavor Boosts
A splash of Worcestershire sauce, soy sauce, or even a dash of hot sauce adds a deep, savory kick that balances the creamy filling beautifully.
Whether you keep it classic or add your own creative touch, this easy chicken pot pie with cream of chicken soup always delivers comfort, warmth, and flavor in every golden, flaky bite.
Looking for another creamy dish? You’ll love this Broccoli Casserole Recipe with Soup for an easy side.
How to Store, Freeze, and Reheat Chicken Pot Pie Like a Pro
This easy chicken pot pie with cream of chicken soup isn’t just delicious fresh from the oven—it’s also one of those dishes that stores, freezes, and reheats like a dream. Whether you’re planning ahead or saving leftovers, it stays creamy, flaky, and flavorful every single time.
How to Store Leftovers
Let the chicken pot pie with cream of chicken soup cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully as it rests, making reheated portions taste even richer and more comforting.
Freezing Instructions
To freeze, allow the pie to cool fully. Wrap the entire pie or individual portions tightly in plastic wrap and foil. Label and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator. You can also bake straight from frozen—it just needs a bit more time in the oven.
How to Reheat
- From the Fridge: Warm in a 180°C (350°F) oven for 15–20 minutes or microwave individual servings for about 2–3 minutes.
- From Frozen: Cover with foil and bake at 190°C (375°F) for about 1 hour, then uncover and bake another 30–40 minutes until golden and bubbly.
Make-Ahead Tip
If you’re prepping ahead, assemble your easy chicken pot pie with cream of chicken soup but don’t bake it. Cover tightly and refrigerate for up to 24 hours. When you’re ready to cook, pop it straight into the oven and bake until the crust is golden and the filling is hot.
Pro Tip: Always reheat uncovered in the oven if you want that flaky puff pastry crust to stay crisp and buttery. Microwaving works in a pinch, but the oven keeps it perfectly golden.
No matter how you store it, freeze it, or reheat it, this easy chicken pot pie with cream of chicken soup holds onto its comforting flavor and creamy texture every single time.
Love this easy chicken pot pie with cream of chicken soup? Stay connected for more cozy recipes!
Pinterest | Facebook | Instagram | X | YouTube | TikTok
Chicken Pot Pie with Cream of Chicken Soup: Your Top Questions Answered
These are some of the most common questions home cooks ask when making this easy chicken pot pie with cream of chicken soup. Whether you’re new to baking pot pies or just want to perfect your version, these tips will help you get it right every time.
For more hearty family favorites, check out the Campbell’s Soup Green Bean Casserole Recipe.
1. Can I use cream of chicken for chicken pot pie?
Yes! Cream of chicken soup is what gives this easy chicken pot pie its creamy, rich texture. It blends perfectly with the chicken, vegetables, and seasonings to create that comforting, homestyle flavor everyone loves.
2. Can I make this recipe ahead of time?
Definitely. You can prepare the entire chicken pot pie with cream of chicken soup up to a day in advance. Just assemble it, cover tightly, and refrigerate. When ready to bake, pop it straight in the oven and add a few extra minutes to the cook time.
3. Can I use homemade pie crust instead of puff pastry?
Yes, homemade crust works beautifully! It gives a heartier bite and slightly different texture. If using homemade crust for your easy chicken pot pie with cream of chicken soup, be sure to bake until golden and crisp—usually a few minutes longer than with puff pastry.
4. Can I make chicken pot pie with only a top crust?
Of course. A single top crust keeps this dish lighter but still gives you that flaky, golden finish. The filling stays creamy, and the puff pastry crisps up beautifully over the chicken pot pie with cream of chicken soup base.
5. How do I thicken the filling if it’s too runny?
If your filling feels thin, mix one tablespoon of cornstarch with two tablespoons of water and stir it into the filling before baking. It will thicken as it cooks, keeping your easy chicken pot pie with cream of chicken soup rich and satisfying.
6. How do I reheat leftovers?
Reheat leftovers in the oven at 180°C (350°F) until warmed through, or microwave individual portions for 2–3 minutes. For the crispiest crust, use the oven—it keeps that beautiful golden puff pastry texture intact.
7. Can I make it vegetarian?
Yes! Swap the chicken for mushrooms, extra peas, or diced potatoes. Use cream of mushroom soup instead of cream of chicken for a vegetarian-friendly version of this easy chicken pot pie recipe.
Serve Up Comfort: Enjoy Your Easy Chicken Pot Pie Tonight
There’s nothing more comforting than sitting down to a bubbling easy chicken pot pie with cream of chicken soup, fresh out of the oven. The golden puff pastry cracks softly under your fork, revealing a creamy, savory filling that feels like a warm hug on a cold day. It’s the kind of meal that turns an ordinary evening into something special—simple ingredients, big comfort, and flavors that feel like home.
To make your meal complete, serve this chicken pot pie with cream of chicken soup with a crisp green salad or a side of roasted vegetables for a lighter balance. A slice of warm crusty bread is perfect for soaking up that rich, velvety sauce. And if you’re feeling indulgent, pour a chilled glass of white wine or a sparkling apple cider to complement the buttery pastry and creamy filling.
Whether it’s a cozy weekend dinner, a weeknight favorite, or the perfect way to use up leftover chicken, this easy chicken pot pie with cream of chicken soup delivers every time. It’s hearty, homestyle cooking at its best—flaky, creamy, and made to be shared with the people you love.
More Recipes You Might Enjoy
- Peruvian Chicken Recipe
- Bang Bang Chicken Skewers
- Marry Me Chicken Gnocchi Soup
- Is Lemon Chicken Orzo Soup Healthy?
- Chicken Pot Pie Recipe with Cream of Chicken Soup
- Chicken and Wild Rice Soup Recipe
- Chicken Taco Soup Recipe
- Chicken Wild Rice Soup Recipe
- Olive Garden Gnocchi Soup Recipe
- What to Serve with Chicken Noodle Soup
Share Your Easy Chicken Pot Pie Experience!
If you tried and loved this easy chicken pot pie with cream of chicken soup, I’d love to hear from you! Please leave a ⭐ star rating and a quick comment to share how it turned out. Did you add your own twist? I always enjoy seeing how others make this cozy, family-favorite recipe their own.
Cooking should feel joyful and comforting—and this chicken pot pie with cream of chicken soup is all that and more. Thanks for visiting my kitchen and sharing in the warmth of homemade food.
Easy Chicken Pot Pie with Cream of Chicken Soup
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This easy chicken pot pie with cream of chicken soup brings together tender chicken, hearty vegetables, and a rich, creamy sauce topped with flaky puff pastry. Baked in one pan, it’s the ultimate comfort food that’s both simple and satisfying for any night of the week.
Ingredients
2 garlic cloves, minced
1 leek, finely sliced
1 carrot, finely cubed
400g boneless, skinless chicken thighs, cubed
1 teaspoon dried oregano
1 teaspoon paprika
150g mushrooms, roughly chopped
200g peas (frozen petit pois)
600g cream of chicken soup (2 cans)
320g puff pastry, pre-rolled
1 egg, whisked (for egg wash)
1 tablespoon sesame seeds
Fresh thyme (for garnish)
Salt and black pepper to taste
1 tablespoon olive oil
Instructions
1. Preheat your oven to 190°C (410°F). In a large oven-proof skillet, heat olive oil over medium heat. Add minced garlic, sliced leek, and diced carrot. Sauté for 3–4 minutes until fragrant and softened.
2. Add the cubed chicken thighs and season with salt, black pepper, paprika, and oregano. Cook for about 5 minutes until lightly browned.
3. Add mushrooms and cook another 5 minutes until tender. Stir in peas, then pour in the cream of chicken soup with a splash of water or milk. Mix until creamy and well combined.
4. Unroll the puff pastry and layer it over the skillet, trimming or overlapping if needed. Brush with egg wash and sprinkle with sesame seeds or thyme.
5. Bake for 30–40 minutes until the pastry is puffed and golden brown, and the filling is bubbling at the edges.
6. Let the chicken pot pie cool for 5–10 minutes before serving.
Notes
Storage: Store leftovers in airtight containers for up to 3 days in the refrigerator.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Bake at 180°C (350°F) until heated through, or microwave individual portions for 2–3 minutes.
Make-Ahead: Assemble unbaked and refrigerate for up to 24 hours before baking.
Serving: Enjoy warm with a crisp green salad or crusty bread for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 896
- Sugar: 7
- Sodium: 1365
- Fat: 58
- Saturated Fat: 15
- Unsaturated Fat: 38
- Trans Fat: 0.1
- Carbohydrates: 62
- Fiber: 6
- Protein: 32
- Cholesterol: 151