Perfect for cozy nights, this chicken pot pie recipe with cream of chicken soup is a creamy, dreamy dish that’ll have everyone asking for seconds. Packed with tender chicken, veggies, and a flaky crust, it’s comfort food at its finest.
Why This Recipe Works
- The cream of chicken soup adds a rich, velvety texture that homemade sauces can’t beat, saving you time without sacrificing flavor.
- Using pre-made pie crusts cuts down on prep time, making this recipe accessible for weeknight dinners.
- The combination of frozen veggies and fresh herbs offers a perfect balance of convenience and freshness.
- Baking at 375°F ensures a golden, flaky crust without overcooking the filling.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables
- 1/2 cup milk
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 pre-made pie crusts
Equipment Needed
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prep
Start by preheating your oven to 375°F. This ensures your pie cooks evenly and gets that perfect golden crust. While the oven heats, mix the chicken, cream of chicken soup, frozen veggies, milk, thyme, salt, and pepper in a large bowl until well combined.
Assemble the Pie
Place one pie crust in the bottom of your pie dish. Pour the chicken mixture over it, spreading evenly. Top with the second pie crust, sealing the edges with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
Bake to Perfection
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 5 minutes before serving to allow the filling to set slightly.
Tips and Tricks
For an extra flaky crust, brush the top with an egg wash before baking. If you’re short on time, use rotisserie chicken instead of cooking your own. To make ahead, assemble the pie and refrigerate overnight, then bake as directed. For a crispier bottom crust, pre-bake the bottom crust for 5 minutes before adding the filling.
Recipe Variations
- Swap the cream of chicken soup for cream of mushroom for a different flavor profile.
- Add diced potatoes to the filling for a heartier pie.
- Use biscuit dough instead of pie crust for a biscuit-topped pot pie.
- Incorporate cheese into the filling for a cheesy twist.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to chop them into small, uniform pieces and consider sautéing them slightly before adding to the filling to ensure they cook through.
Can I freeze this pie?
Yes, you can freeze the unbaked pie for up to 3 months. When ready to eat, bake from frozen, adding about 10-15 minutes to the baking time.
How can I make this recipe gluten-free?
Use gluten-free pie crusts and ensure your cream of chicken soup is gluten-free. Many brands offer gluten-free versions of their soups.
Summary
This chicken pot pie recipe with cream of chicken soup is a quick, comforting meal that’s perfect for any night of the week. With its creamy filling and flaky crust, it’s sure to become a family favorite.
