Name: Easy Chicken Pot Pie Recipe with Cream of Chicken Soup – 5
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Pie Crusts: 2 (9-inch) pre-made pie crusts, thawed; Filling: 2 cups cooked chicken breast, diced; 1 (10.5-ounce) can condensed cream of chicken soup; 1/2 cup milk; 1 (12-ounce) package frozen mixed vegetables, thawed; 1/2 teaspoon dried thyme; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper

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If you’re craving a warm, comforting meal, this easy Chicken Pot Pie Recipe with Cream of Chicken Soup is the answer! It’s packed with tender chicken, hearty vegetables, and a creamy, savory filling, all wrapped in a golden, flaky crust. Using cream of chicken soup makes this recipe incredibly simple, cutting down on prep time while still delivering that classic homemade taste. Whether you’re making it for a family dinner, meal prep, or a cozy weekend meal, this dish is guaranteed to be a hit.

One of the best things about this chicken pot pie recipe is that it’s totally beginner-friendly. There’s no complicated roux, no fuss, just simple ingredients coming together to create something delicious. Plus, it’s an excellent way to use up leftover rotisserie chicken! If you love easy comfort food recipes, this one will become a staple in your kitchen. Let’s get baking!

Why You’ll Love This Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Quick & Easy – No need to make a complicated roux! Using cream of chicken soup keeps things simple and cuts down on prep time without sacrificing flavor.

Ultimate Comfort Food – There’s nothing better than a warm, creamy, and flaky chicken pot pie on a chilly day. Every bite is rich, savory, and satisfying.

Family-Friendly – Even the pickiest eaters will love this dish! The creamy filling and buttery crust make it a guaranteed crowd-pleaser.

Perfect for Leftovers – This chicken pot pie recipe tastes even better the next day! It warms up perfectly and works great for meal prepping..

Customizable – Use your favorite veggies, swap the crust for puff pastry, or even make a dairy-free version—this recipe is super adaptable.

Great for Make-Ahead Meals – Prep and freeze it for later, making it a perfect meal to have on hand for busy weeknights.

Golden, Buttery Crust – That flaky, buttery top crust is the perfect contrast to the creamy filling. Trust me, you’ll want to go back for seconds!

Ingredients for Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Here’s everything you need for this easy chicken pot pie recipe:

Cooked Chicken – The heart of the dish! Use rotisserie chicken for convenience.
Cream of Chicken Soup – The secret to that creamy, velvety filling.
Frozen Mixed Vegetables – Classic peas, carrots, corn, and green beans add flavor and texture.
Milk – Helps thin out the soup for the perfect consistency.
Pie Crust – A buttery, flaky crust that seals in all the goodness.
Butter & Seasonings – A little salt, pepper, and garlic powder enhance the flavors.

Ingredient measurements will be listed in the recipe card under the article.

How to Make Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Step 1: Preheat & Prepare the Ingredients

Preheat your oven to 400°F (200°C). If using a store-bought pie crust, let it sit at room temperature for a few minutes to soften slightly.

Step 2: Make the Filling

In a large bowl, mix together the cooked chicken, cream of chicken soup, frozen vegetables, milk, and seasonings until everything is well combined.

Step 3: Assemble the Pot Pie

Place one pie crust into a pie dish, gently pressing it into the bottom and sides.
Add the filling to the crust and spread it out evenly.
Place the second pie crust on top, sealing the edges by crimping them with a fork. Make a few small slits on the top crust to let steam escape while baking.

Step 4: Bake to Perfection

Brush the top crust with melted butter for a golden finish. Bake for 30-35 minutes or until the crust is golden brown and flaky.

Step 5: Cool & Serve

Allow the pot pie to rest for 5-10 minutes before cutting into it. This helps the filling set up perfectly!

Pro Tips for Making Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Shortcut Tip: Use store-bought rotisserie chicken to save time—just shred it and mix it into the filling.
Extra Flavor Boost: Add a dash of poultry seasoning, thyme, rosemary, or garlic powder to enhance the savory taste. A splash of white wine can also add depth to the filling.
Avoid a Soggy Crust: Pre-bake the bottom crust for 5-7 minutes before adding the filling to keep it crisp. You can also lightly brush it with an egg wash to create a moisture barrier.
Golden Crust Hack: For an extra flaky, golden top, brush the crust with an egg wash (1 beaten egg + 1 tbsp water or milk) before baking.
Creamier Filling: If you want a super velvety texture, stir in a little heavy cream or sour cream into the filling before baking.
Perfectly Thickened Filling: If your filling looks too runny, mix in a tablespoon of cornstarch or flour before baking to help thicken it.
Customize the Veggies: Swap the frozen vegetables for fresh sautéed mushrooms, bell peppers, or spinach to add variety.
Make it Cheesy: Stir in shredded cheddar, parmesan, or gruyère cheese into the filling for extra richness.
For a Crispy Crust: Instead of just baking in a pie dish, try making the pot pie in a cast-iron skillet for extra crispiness.
Let It Rest: After baking, let the pot pie rest for 5-10 minutes before slicing. This helps the filling set up properly and prevents it from spilling out.
Freezing Tip: Assemble the pie without baking, wrap it tightly in plastic wrap and foil, and freeze it for up to 3 months. When ready to eat, bake straight from frozen—just add an extra 15-20 minutes to the baking time.
Individual Pot Pies: Want a fun twist? Make mini chicken pot pies by baking them in ramekins or muffin tins with puff pastry on top. Perfect for meal prep or entertaining!

To round off your meal on a sweet note, consider serving a slice of our delightful Pistachio Bread. Its moist texture and rich nutty flavor make it a perfect dessert or afternoon treat.

How to Serve Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

A slice of homemade chicken pot pie on a plate with a crispy crust and creamy chicken filling, garnished with fresh herbs.

Serve warm with a side salad for a balanced meal.
Pair with mashed potatoes or buttered dinner rolls for extra comfort.
A dollop of cranberry sauce adds a sweet contrast to the savory flavors!

Make Ahead and Storage for Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Storing Leftovers

Keep any leftovers in an airtight container and refrigerate for up to three days to maintain freshness.

Freezing

Freeze the unbaked pot pie for up to 3 months.
If already baked, let it cool completely, then wrap tightly in foil before freezing.

Reheating

Reheat slices in the microwave for 1-2 minutes.
For best results, reheat in the oven at 350°F (175°C) for 15 minutes to keep the crust crispy.

FAQ About Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Can I make this chicken pot pie ahead of time?

Yes! You can assemble the pot pie ahead of time, cover it tightly, and store it in the fridge for up to 24 hours before baking. If you want to freeze it, wrap it well in plastic wrap and aluminum foil, then freeze for up to 3 months. Before baking, allow it to defrost in the refrigerator overnight, then follow the baking instructions as usual.

What can I use instead of cream of chicken soup?

If you don’t have cream of chicken soup, you can make a quick homemade version by whisking together butter, flour, chicken broth, and milk until thick and creamy. You can also use cream of mushroom soup or cream of celery soup for a slightly different flavor.

How do I prevent my pot pie from getting soggy?

To avoid a soggy bottom crust, try pre-baking the bottom crust for about 5-7 minutes before adding the filling. Also, make sure to cut a few slits in the top crust to allow steam to escape, preventing excess moisture from building up inside the pie.

Looking for a healthier alternative to traditional ingredients? Our article on the 7 Incredible Benefits of Carob Chips explores why carob chips are a nutritious and delicious substitute in your baking and snacking repertoire.

Conclusion

This easy Chicken Pot Pie Recipe with Cream of Chicken Soup is the ultimate comfort food classic, bringing together a flaky, buttery crust with a creamy, savory filling that’s packed with tender chicken and colorful veggies. It’s the perfect quick and easy meal that delivers homemade flavor without the hassle of making everything from scratch. With the convenience of cream of chicken soup, this dish comes together in no time, making it an excellent option for busy weeknights, meal prep, or a cozy Sunday dinner.

One of the best things about this chicken pot pie recipe is its versatility. You can use rotisserie chicken for an easy shortcut, swap in puff pastry for a flakier crust, or even add extra herbs and seasonings to make it your own. Plus, it’s an excellent way to use up leftover chicken or turkey. And let’s not forget the golden, crispy crust—arguably the best part!

If you’ve been looking for a simple, foolproof way to make homemade chicken pot pie, this is it. Whether you’re serving it with a side salad or enjoying it on its own, this dish is guaranteed to bring warmth and comfort to your table. Give it a try and enjoy every creamy, flaky bite!

Easy Chicken Pot Pie Recipe with Cream of Chicken Soup – 5

Author: Chef Rory
Total Time: 50 minutes
Yield: 6 servings 1x

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Description

This Easy Chicken Pot Pie Recipe with Cream of Chicken Soup combines tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden crust. It’s a comforting classic that’s simple to prepare, making it perfect for weeknight dinners or family gatherings.

Ingredients

Scale

Pie Crusts:
- 2 (9-inch) pre-made pie crusts, thawed
Filling:
- 2 cups cooked chicken breast, diced
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1 (12-ounce) package frozen mixed vegetables, thawed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Bottom Crust: Place one pie crust into a 9-inch pie dish, pressing it firmly against the bottom and sides.
Mix the Filling: In a large bowl, combine the diced chicken, cream of chicken soup, milk, thawed mixed vegetables, dried thyme, onion powder, and black pepper. Stir until well mixed.
Assemble the Pie: Pour the filling mixture into the prepared pie crust, spreading it evenly.
Add the Top Crust: Place the second pie crust over the filling. Trim any excess crust, then crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Bake the Pie: Bake in the preheated oven for 35 minutes, or until the crust is golden brown.
Cool and Serve: Remove the pie from the oven and let it cool for 5-10 minutes before serving.