We’re going to reveal the greatest comfort food—chicken pot pie—in our kitchen, so come on in! This traditional recipe, which is full of warmth and flavour, is a favourite among both families and foodies. We’ll lead you through every step of making the ideal cream of chicken soup chicken pot pie in this in-depth guide. Prepare to wow your loved ones with this filling and delectable dinner!
Ingredients
Let’s begin with the necessities. You’ll need the following to create our cream of chicken soup and chicken pot pie:
- Cooked Chicken: Make sure the chicken is soft and shreds well whether it is roasted, grilled, or rotisseried.
- Cream of Chicken Soup: For the foundation of your filling, pick a premium, creamy soup.
- Mixed Vegetables: A vibrant mixture of green beans, corn, carrots and peas gives flavour and texture.
- Pie Crust: For the ideal golden finish, use homemade or store-bought flaky pie crust.
- Seasonings: You can improve the flavour of the filling by adding salt, pepper, thyme, and garlic powder.
Instructions
Preparing the Filling
- Add the mixed veggies and the shredded chicken to a big skillet.
- Add the cream of chicken soup and season with the garlic powder, thyme, pepper, and salt.
- Cook over medium heat until the filling is well cooked and mixed. Put aside.
Assembling the Pie
- Turn the oven on to 375°F, or 190°C.
- One pie crust should be rolled out and used to line the bottom of a pie dish.
- Transfer the chicken and vegetable filling to the dish with the crust on top.
- After putting the second pie crust over the filling, seal the borders by crimping them.
- Create multiple tiny indentations on the upper crust to facilitate the release of steam while baking.
Baking
Pie should be baked for 30 to 35 minutes, or until the filling is bubbling and the crust is golden brown, in a preheated oven.
Before serving, take it out of the oven and allow it to cool for a few minutes.
Serving Suggestions
For a well-rounded dinner, try this chicken pot pie with steamed veggies or a side salad. When you serve it hot, watch as your loved ones gush over how good it is!
Chicken Pot Pie
Make this dish with leftover chicken for the ultimate in comfort. The creamiest texture and the ideal flavour are added to our Cream of Chicken soup. Add the chicken, vegetables, and cheese, of course!
This is the Ultimate Pot Pie because it has two crusts—one for the top and one for the bottom—which gives you extra to mop up that delicious sauce. For the days when you don’t want to cook, you might want to just make two of them and freeze one. For further directions, click the “recipe tips” link below.
- prep time: 15min
- total time: 50min
- serves: 6people
- calories: 4261 servings
Ingredients
- One package (about 14 ounces) of room-temperature, refrigerated pie crusts
- (10 1/2 ounces) in one can 98% Fat-Free Cream of Chicken Soup or Campbell’s® Condensed Cream of Chicken Soup
- half a cup of milk
- two cups cooked chicken diced and cooked
- One container (12 ounces) About 2 and a third cups of frozen mixed veggies (carrots, green beans, maize and peas) thawed
- 1 cup (about 4 ounces) of shredded cheddar cheese
Instructions
Prepare Ahead Freezer Dinner: Leave out or set aside 1/4 cup of cheese for garnish. Follow assembly instructions, wrap securely, and freeze. Bake, covered, for one hour at 400°F after frozen. Open up. Bake, uncovered, for a further 45 minutes, or until well browned. Alternatively, defrost in the fridge, cover, and bake for 50 minutes; uncover, and bake for an additional 35 minutes, or until the food is golden brown. If preferred, top with the optional cheese.
Simple Replacement: Replace the cooked chicken with two cans (9.75 ounces each) of Swanson® Premium White Chunk Chicken Breast in Water, drained.
Step 1
Set oven temperature to 400°F. Press one pie crust into the bottom of a 9-inch pie plate. Cut off any extra.
Step 2
In a medium bowl, stir together the soup, milk, chicken, and vegetables. Fill the pie pan with the chicken mixture, spooning it in. Add 3/4 cup of cheese on top. Cover the filling with the remaining pie crust. Cut off any extra. Press the corners of the upper and lower crusts firmly together. Make many slits in the top crust using a sharp knife.
Step 3
Bake until the crust is golden brown, about 35 minutes. Add the remaining cheese to the crust.
How to Make Easy Chicken Pot Pie {Recipe}
This recipe for chicken pot pie is incredibly simple and includes a flaky crust, cream of chicken soup, veggies, and delicate chicken. During the week, prepare this easy dinner for your family to eat.
Perhaps you are searching for a nice weekend dinner with a salad and a glass of wine after spending the entire day cleaning up your garden. You should try this recipe.
The Best Fall Comfort Foods
When the air turns crisp, it’s time to break out all the stops and load up the pantry for comfort food recipes like Crockpot Mac and Cheese or delicious French Onion Soup.
This easy chicken pot pie recipe is one I keep handy for days when time seems to pass faster than I realize and need to get dinner started quickly.
Easiest Chicken Pot Pie Crust
Perhaps you are searching for a nice weekend dinner with a salad and a glass of wine after spending the entire day cleaning up your garden.
A quick trip to the grocery shop is necessary when the clock reaches three o’clock and supper arrangements haven’t been decided.
If you’re short on time, here are some quick recommendations for this simple recipe:
- Pick up a couple of fresh rotisserie chickens in the deli department. This is always my “already cooked” protein of choice, and I can use the leftover carcass to make a nice bone broth or soup.
- Grab a can of Campbell’s Cream of Chicken Soup and a Pillsbury Pie Crust.
I understand that your first thought is probably, “Kelly, why don’t I make everything from scratch?!” and I’ll add, since in an hour your family will go hungry!
When it comes to pie crust, I can be a perfectionist, but store-bought pie crust works well in a pinch.
Other Chicken Pot Pie Crusts to Consider:
Pot pie crust selections are very subjective. Try these alternatives in place of a typical pie crust if you don’t like them:
- Biscuit-like surface
- Crescent-shaped lattice pastry
- Crème Fraiche
Can You Make Chicken Pot Pie From Scratch?
Can you create a homemade chicken pot pie? Naturally, of course! Using the ideal roasted chicken with a handmade crust and a filling of creamy gravy is unbeatable.
However, soup can occasionally be used in chicken pot pie.
When it comes time to crunch, combining the necessary ingredients—even if they are store-bought—yields a delicious result.
Do you have any leftover turkey? For a fantastic way to use up all the leftovers from the big feast, try this recipe for Turkey Pot Pie!
Ingredient Tips for How to Make Easy Chicken Pot Pie
Why is this dish so simple to make? Using store-bought ingredients saves a tonne of effort and tastes great when you’re pressed for time.
- To save time, use a pie crust from the store. All you need to do is let it settle for fifteen minutes and then transfer it to a pie plate. For optimal results, I prefer to use Pillsbury Pie Crust.
- Making this dish with canned soup also saves time. A fantastic option is Campbell’s Cream of Chicken Soup! Use broth rather of water to provide additional flavour.
- Furthermore, don’t forget to add frozen veggies to your chicken pot pie! Simply include directly into your soup mixture before filling the pie pastry.
What a simple recipe! I’m sure you’ll incorporate it into your weekly meal plan schedule as well!
To ensure that you have everything you need for this traditional chicken pot pie with cream of chicken soup, make sure to scroll down to print your shopping list!
Can You Freeze Chicken Pot Pie
The answer to this frequently asked question is definitely yes! To accomplish this, it is best to fully prepare your chicken pot pie before baking.
Place aluminium foil on top of the plastic wrap, and freeze for up to one month.
Freezing Tip: Use a Sharpie marker to write the date you froze your dish and the baking time and temperature on top of the foil.
Before baking, take off the plastic wrap and foil. Pie should be baked from frozen on a sheet pan for 20 to 30 minutes longer than when baked from fresh.
Before removing, make sure the crust is done and the centre is boiling.
Chicken Pot Pie Ingredients
- 1 Package of Pillsbury Pie Crust brought to room temperature
- 1 10 oz. can Campbell’s Cream of Chicken Soup
- 2 1/2 cups shredded roasted chicken (or rotisserie chicken)
- butter
- 1 small onion, chopped
- bag frozen mixed vegetables
- 1/2 cup water, or chicken broth
- garlic powder, salt & pepper to taste
Directions:
Make sure your oven is preheated to 425 degrees so that your pot pie cooks evenly. This will provide that golden flaky crust and complete cooking of the dish!
Next, line the bottom of the 9-inch pie plate with one pie crust sheet that has been defrosted for 15 minutes. When you’re ready to pour the filling, set this aside.
Now, melt butter in a medium skillet over medium heat.
Add onions and simmer, covered, until they become transparent and soft. This should take roughly five minutes.
Stir in the soup and water (or broth) until heated through and slightly bubbling. For this cooking phase, I prefer to use a wooden spoon because it is better for the pan and gives me the impression that I am preparing a homemade dinner!
Chicken Pot Pie Recipe with Cream of Chicken Soup
FAQs
Is it possible to use homemade cream of chicken soup with canned?
Of course! A homemade cream of chicken soup can give your pot pie a deeper taste. Just make sure that before adding it to the filling, it’s creamy and smooth.
Is it possible to prepare the pie crust by hand?
Naturally, of course! Your chicken pot pie can taste even better with a homemade pie crust. There are a tonne of recipes available online, or you can use the one your family has always loved.
How should leftover chicken pot pie be stored?
It’s uncommon that you will have leftovers, but if you do, keep them in the refrigerator for up to three or four days in an airtight container. Reheat in the microwave or oven until well warm.
Does chicken pot pie freeze well?
You certainly can! Before putting the chilled pie in the freezer, make sure it is securely wrapped in aluminium foil and plastic wrap. The maximum duration is two to three months. Before heating, let it thaw in the fridge for the entire night.
Conclusion
To sum up, our cream of chicken soup and chicken pot pie recipe is a guaranteed hit with guests. It’s comfort food at its best, with a savoury filling and a flaky crust. This dish will never let you down, whether you’re preparing food for a particular occasion or just feeling like having a nice dinner. With our ultimate chicken pot pie, you can now prepare to work culinary magic in the kitchen by rolling up your sleeves!