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.

Easy Chicken Pot Pie with Cream of Chicken Soup | 1 Comforting Recipe That Everyone Loves

Name: Easy Chicken Pot Pie with Cream of Chicken Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 garlic cloves, minced; 1 leek, finely sliced; 1 carrot, finely cubed; 400 g boneless, skinless chicken thighs, chopped into cubes; 1 teaspoon dried oregano; 1 teaspoon paprika; 150 g mushrooms, roughly chopped; 200 g peas (frozen petit pois); 600 g cream of chicken soup (2 cans); 320 g puff pastry (store-bought 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

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

Scale

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

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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