This easy Chicken Pot Pie with Cream of Chicken Soup is one of my all-time favorite weeknight dinners. The filling is so incredibly flavorful and creamy using cream soups and basic spices. You’d think the entire thing was made from scratch! If you want a delicious home-cooked meal the whole family can get behind, this recipe shouldn’t be slept on!
The rich and creamy filling is bursting with flavor from the cream soups. They add the perfect amount of salt without being overpowering. Plus, the chicken and veggies become super tender while the crust browns beautifully. It’s a textural dream!
If you like tasty pot pie recipes, you will love this seafood pot pie, Crockpot Chicken Pot Pie and my turkey pot pie with stuffing crust.
Why You’ll Love This Easy Pot Pie Recipe
- It’s a minimal-effort recipe: There’s no precooking required with this recipe! Just combine the ingredients, assemble the pie, and bake it.
- It’s easy to make ahead: I love this recipe for a busy night when we still want a home-cooked meal. It can be prepared ahead to make less work at dinnertime.
- It’s a crowd-pleaser: I haven’t met anyone who doesn’t love a good pot pie with chicken and this easy version is one of the best!
Ingredients
These are all of the items I use to put together this recipe for chicken pot pie with cream of chicken soup. Ingredients like frozen veggies, soup, and broth, can be purchased in advance so you may make this whenever you want.
- Shredded chicken: I like to use rotisserie chicken for this and shred it off the bone. If you prefer to cook some chicken breasts yourself, go for it! I enjoy the convenience when I’m not in the mood to cook.
- Mixed veggies: I use a bag of frozen mixed vegetables that has peas, carrots, corn, and green beans. If you prefer, you may use just peas and carrots. Choose what you enjoy best.
- Spices: This recipe is simply seasoned because you get a lot of flavor from the other ingredients. I add Italian seasoning, garlic powder, and onion powder. No salt because it doesn’t need it!
- Cream soups: I use cream of chicken and cream of potato soup in the pot pie filling. I like the flavor and consistency of those and feel they complement the other ingredients the best.
- Chicken broth: To achieve the perfect consistency, a little chicken broth is essential. It keeps it from becoming too thick.
- Pie crusts: You’ll need two refrigerated pie crusts; one for the top and one for the bottom. Pillsbury crusts work just fine for this recipe. They are perfectly buttery and flaky after they bake.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cheesy pot pie: Swap the cream of potato soup for cheddar cheese soup for a cheesy rendition.
- Turkey pot pie: Try this pot pie recipe with shredded turkey instead of chicken for a different flavor profile.
- Veggie pot pie: Omit the chicken and add more frozen veggies like potatoes and broccoli for a vegetarian-friendly version.
How to Make Chicken Pot Pie with Frozen Vegetables and Cream of Chicken Soup
Here are the instructions on how to make this homemade chicken pot pie with cream of chicken soup. Make sure you preheat your oven to 400 degrees F and grease a 9-inch pie pan with butter or nonstick cooking spray to make the slices easier to remove.
Step 1: Make the filling. Add the chicken, veggies, spices, soups, and broth to a large mixing bowl. Gently stir it until it’s well combined and has the perfect creamy consistency.
Step 2: Unroll the bottom crust. Carefully unroll one of the pie crusts into the bottom of the pie dish. Press it into the bottom and the sides. Try not to rip it! If it does tear, gently pinch it closed the best you can.
Step 3: Fill the crust. Next, pour the pot pie filling into the pie crust and spread it evenly.
Step 4: Add the second crust on top. Roll out the second pie crust over the top of the pie. Trim any excess from the edges - you may use your fingers or a knife, it doesn’t matter! Then, pinch and crimp the edges of the pie closed. Finally, add 4 slits in the middle with a knife so steam may escape while it cooks.
Step 5: Bake. Put your scrumptious pot pie in the oven to bake for about 35 minutes or until the crust is golden and flaky. If you’re unsure, the middle of the pie should reach 165 degrees F with a thermometer.
Step 6: Rest and serve. Allow the pie to cool for about 15 minutes to make it easier to slice and then enjoy!
Recipe Tips
- Use leftover chicken: Make this pie using leftover chicken from another recipe. It’s a great way to cut back on waste and turn it into something new.
- Try an egg wash: If you want a deeper golden brown color, brush the top of the pie crust with a beaten egg.
- Use a sheet pan: One of my favorite tips is to place the pie plate onto a sheet pan to make it easier to put it in and take it out of the oven.
If you love recipes like this pot pie, you may also enjoy this Crock Pot Chicken and Gravy.
Storage Directions
- Storing: Wrap the leftover pie tightly with plastic wrap or foil. You may also put it in an airtight container and it will stay fresh for up to 3 days. Freeze the whole pot pie for another meal for up to 3 months tightly covered.
- Reheating: You may reheat an individual slice in the microwave or the whole pie in the oven. Cover it with foil and heat it for 10-12 minutes in a 350-degree oven.
- Make Ahead: Combine the filling ingredients up to 24 hours in advance and store them in the refrigerator in an airtight container. Transfer it to the pie crust when you’re ready to make dinner.
Serving Suggestions
- Make a simple salad alongside this old-fashioned chicken pot pie to turn it into a show-stopping meal! Cold asparagus salad and Mediterranean rice salad are some great ideas or you can make a garden salad.
- Serve it with even more delicious veggies like roasted broccoli and carrots or these sweet easy green beans. You may even add leftovers of these side dishes to the pie filling.
- Enjoy some air fryer frozen biscuits with this pie to soak up the extra creamy filling.
Recipe FAQs
Add up to ¼ cup of chicken broth at a time and mix it into the filling until you get your desired consistency.
Of course. Use your favorite recipe for homemade pie crust and follow the recipe directions the same.
Not at all! They can be added to the pot pie filling straight from the freezer.
Video
More Delicious Chicken Dishes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Easy Chicken Pot Pie
Equipment
- 9-inch pie dish or pie plate
- Sharp knife for cutting slits in the pie crust
Ingredients
- 3 cups shredded chicken rotisserie chicken or homemade
- 1 12-ounce bag frozen mixed vegetables
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of potato soup
- ¼ cup chicken broth optional, to adjust consistency
- 2 pie crusts pre-made pie crust or homemade, thawed if frozen
Instructions
- Preheat your oven to 400°F (200°C) so it's ready when your pie is assembled.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, Italian seasoning, garlic powder, onion powder, cream of potato soup, and cream of chicken soup. Mix everything until it's well combined.
- Take one pie crust and gently unroll it. Press it into the bottom of the 9-inch pie dish, making sure the crust goes up the sides of the dish.
- Pour the tender chicken and vegetable mixture into the pie crust, spreading it out evenly with a spoon or spatula.
- Unroll the second pie crust and carefully place it over the filling. Use a fork, your fingers, or a sharp knife to trim any excess crust and crimp the edges of the top and bottom crust together to seal.
- Using a sharp knife, cut 3-4 small slits in the top crust. This will allow steam to escape while baking.
- Place the pie in the oven and bake for about 35 minutes, or until the crust is golden brown. The pie's internal temperature should reach 165°F (74°C).
- Once baked, remove the pie from the oven using oven mitts and let it rest for 12-15 minutes before cutting into it. This helps the filling set and makes it easier to slice.
- Cut it into slices and serve warm. Enjoy your homemade Chicken Pot Pie!
Notes
- Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
- Place a sheet pan under the pie pan to make it easier to move in and out of the oven as well as catch any spillage.
- Add extra chicken broth to the filling if it’s too thick. Start with a little at a time until it reaches your desired consistency.
Nutrition
This post was originally published in November 2019. It's been updated with new content, images, and an updated recipe.
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