Just when you thought chicken pot pie couldn’t get any better, we go and add cream of chicken soup to the mix. This recipe is a game-changer, offering a creamy, dreamy filling that’s encased in a flaky, buttery crust. It’s the ultimate comfort food that’s perfect for any day of the week.
Why This Recipe Works
- The cream of chicken soup adds a rich, velvety texture to the filling, making every bite irresistibly creamy.
- Using pre-made pie crusts saves time without sacrificing flavor or texture, making this recipe accessible to bakers of all levels.
- The combination of tender chicken, mixed vegetables, and a creamy sauce creates a perfect balance of flavors and textures.
- It’s a versatile recipe that can be customized with your favorite vegetables or spices, making it a great way to use up leftovers.
- This dish is freezer-friendly, so you can make it ahead of time and enjoy a homemade meal on busy days.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 pre-made pie crusts
- 1 egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Mixing bowl
- Whisk
- Pastry brush
- Oven
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Take one of the pie crusts and gently press it into the bottom and sides of your pie dish. Trim any excess dough hanging over the edges. This will be the base of your pot pie. Tip: Letting the pie crust sit at room temperature for a few minutes before handling makes it easier to work with.
Step 2: Mix the Filling
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, mixed vegetables, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined and the mixture is smooth. This creamy filling is what sets this pot pie apart from the rest.
Step 3: Assemble the Pie
Pour the chicken mixture into the prepared pie crust. Take the second pie crust and place it over the filling. Trim the edges, then crimp the top and bottom crusts together to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish.
Step 4: Bake to Perfection
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Tip: If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
Step 5: Let It Rest
Remove the pie from the oven and let it cool for at least 10 minutes before serving. This allows the filling to set, making it easier to slice. Serve warm and enjoy the creamy, comforting goodness of your chicken pot pie.
Tips and Tricks
For an even richer flavor, try using homemade cream of chicken soup instead of the canned version. Simply melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, then gradually add 1 cup of chicken broth and 1/2 cup of milk, stirring constantly until thickened. Season with salt, pepper, and a pinch of thyme for extra flavor.
If you’re short on time, use a rotisserie chicken for the cooked chicken. It’s a great time-saver and adds a delicious flavor to the pie. Just be sure to remove the skin and bones before dicing or shredding the meat.
For a crispy bottom crust, pre-bake the bottom pie crust for about 10 minutes before adding the filling. This prevents the crust from becoming soggy. Just be sure to prick the crust with a fork before baking to prevent it from puffing up.
Recipe Variations
- Vegetarian Version: Omit the chicken and use a can of cream of mushroom soup instead. Add extra vegetables like mushrooms, bell peppers, and zucchini for a hearty vegetarian pot pie.
- Spicy Twist: Add a diced jalapeño or a teaspoon of cayenne pepper to the filling for a spicy kick.
- Cheesy Delight: Stir in 1/2 cup of shredded cheddar cheese into the filling for a cheesy version of the classic pot pie.
- Herb-Infused: Add fresh herbs like thyme, rosemary, or sage to the filling for an aromatic twist.
- Gluten-Free: Use gluten-free pie crusts and ensure the cream of chicken soup is gluten-free for a celiac-friendly version.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! You can assemble the pie up to a day in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
Can I freeze the chicken pot pie? Yes, this pot pie freezes beautifully. Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, bake from frozen, adding about 20-30 minutes to the baking time.
What can I use instead of cream of chicken soup? If you don’t have cream of chicken soup, you can make a quick substitute by combining 1 cup of chicken broth with 1/2 cup of milk and 2 tablespoons of flour. Cook over medium heat until thickened, then season to taste.
Summary
This Ultimate Chicken Pot Pie with Cream of Chicken Soup is the epitome of comfort food. With its creamy filling, flaky crust, and customizable variations, it’s sure to become a family favorite. Whether you’re looking for a cozy weeknight dinner or a dish to impress guests, this pot pie delivers on flavor and simplicity.
