Chicken Pot Pie with Cream of Chicken Soup

Introduction

Chicken pot pie with Cream of Chicken Soup is the kind of dish that feels like a warm hug on a plate. With its golden, flaky crust and creamy, savory filling, it’s the ultimate comfort food. Whether it’s a chilly evening or a family dinner, this dish brings everyone to the table with big smiles and happy appetites.

Using cream of chicken soup as the base makes Chicken pot pie with Cream of Chicken Soup so much easier while still packing in all the flavor you’d expect from a classic pot pie. It’s a lifesaver for busy nights when you want something hearty and delicious without spending hours in the kitchen. But don’t worry—it still tastes like you made it from scratch.

Chicken pot pie with Cream of Chicken Soup is my go-to for family dinners, meal prepping, or even casual get-togethers. The creamy filling, tender chicken, and perfectly cooked vegetables wrapped in a buttery crust make it hard to resist. Plus, it’s versatile enough to suit different tastes and preferences.

My Story with Chicken pot pie with Cream of Chicken Soup

The first time I made chicken pot pie with cream of chicken soup was during a chaotic week when I barely had time to cook. I was staring at a few random ingredients in my fridge and pantry—a leftover rotisserie chicken, a bag of frozen vegetables, and a can of cream of chicken soup. I thought, “Why not?” and threw them together in a pie crust. Honestly, I didn’t have high expectations, but when I pulled that golden, bubbling pie out of the oven, I knew I’d struck gold.

That dinner was a hit. My kids, who are usually picky eaters, cleaned their plates and even asked for seconds. My spouse couldn’t stop raving about how “homemade” it tasted, even though I’d used some shortcuts. Since then, Chicken pot pie with Cream of Chicken Soup has become a regular in our meal rotation. It’s simple, satisfying, and always reminds me that even the most basic ingredients can create something truly special.

Why You’ll Love Chicken pot pie with Cream of Chicken Soup

There are so many reasons to love this chicken pot pie. For starters, it’s ridiculously easy to make, thanks to the cream of chicken soup. You get that rich, creamy filling without needing to make a roux or fuss with a bunch of extra steps. The recipe is also super versatile—you can swap out the chicken for turkey, change up the vegetables, or even add your own twist with spices or herbs.

And let’s not forget the crust. There’s something magical about breaking into that golden, flaky top to reveal the warm, bubbling filling underneath. It’s the kind of meal that feels like a treat, whether you’re cooking for yourself, your family, or a group of friends. Plus, it’s budget-friendly and uses simple ingredients you probably already have on hand.

Ingredients for Chicken Pot Pie

For the Filling:

• 2 cups cooked chicken, shredded or cubed
• 1 can (10.5 oz) cream of chicken soup (store-bought or homemade)
• ½ cup milk or heavy cream
• 2 cups mixed vegetables (frozen peas, carrots, green beans, or corn)
• ½ cup diced onion (optional, for extra flavor)
• 1 tsp garlic powder
• ½ tsp dried thyme
• Salt and pepper to taste

For the Crust:

• 1 package of refrigerated pie crusts (top and bottom)
• 1 egg, beaten (for brushing the crust)

Tools You’ll Need

• A deep-dish pie pan or baking dish
• Mixing bowl
• Whisk or spoon for stirring
• Pastry brush (for the egg wash)

Step-by-Step of Chicken pot pie with Cream of Chicken Soup

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). Lightly grease your pie pan or baking dish with butter or cooking spray.

Step 2: Prepare the Filling

1. In a large mixing bowl, whisk together the cream of chicken soup and milk until smooth.
2. Add the cooked chicken, mixed vegetables, onion (if using), garlic powder, thyme, salt, and pepper. Stir everything until well combined.

Step 3: Assemble the Pie

1. Roll out one of the pie crusts and fit it into the bottom of your pie pan. Trim any excess dough around the edges.
2. Pour the chicken and vegetable mixture into the crust, spreading it out evenly.
3. Place the second pie crust on top of the filling. Pinch the edges of the top and bottom crusts together to seal, and trim any excess dough.
4. Cut a few small slits in the top crust to let steam escape while baking.

Step 4: Add the Egg Wash

Brush the top crust with the beaten egg to give it a beautiful golden finish.

Step 5: Bake

Place the pie in the oven and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

Step 6: Cool and Serve

Let the pot pie cool for about 10 minutes before slicing and serving. This helps the filling set and makes it easier to serve.

Variations of Chicken Pot Pie

Mini Pot Pies

Make individual pot pies using ramekins or muffin tins. These are great for portion control or as fun servings for kids.

Bisquick Topping

For a quick alternative, use a Bisquick batter instead of pie crust. Mix Bisquick, milk, and an egg, and pour it over the filling before baking.

Puff Pastry Pot Pie

Use puff pastry instead of traditional pie crust for a lighter, flakier texture. Bake until the pastry is puffed and golden.

Tips for the Best Chicken Pot Pie

1. Use Leftovers: Rotisserie chicken or leftover roast chicken saves time and adds flavor.
2. Homemade Soup Option: If you have extra time, make your own cream of chicken soup for a richer, homemade taste.
3. Prevent a Soggy Crust: Pre-bake the bottom crust for 5–7 minutes before adding the filling.
4. Customize It: Swap out veggies, add herbs, or even sprinkle cheese on the filling for a unique twist.

Storing and Reheating Chicken Pot Pie

Storing

• In the Fridge: Store leftovers in an airtight container for up to 4 days.
• In the Freezer: Wrap the unbaked pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.

Reheating

• Oven: Reheat slices in a 350°F (175°C) oven until warmed through.
• Microwave: Use short intervals to avoid the crust becoming soggy.

Conclusion

Chicken pot pie with cream of chicken soup is comfort food at its best. It’s rich, creamy, and satisfying, with a golden crust that’s impossible to resist. Whether you’re a busy parent, a meal prepper, or just someone who loves a hearty, homemade meal, Chicken pot pie with Cream of Chicken Soup is for you.

With its simple ingredients, easy preparation, and endless customization options, this chicken pot pie is a guaranteed crowd-pleaser. So grab your ingredients, roll up your sleeves, and get ready to make a dish that’ll have everyone asking for seconds!

FAQs: chicken soup and cream of chicken soup Tips and Troubleshooting

How can I prevent the bottom crust of a chicken pot pie from becoming soggy?

A soggy bottom crust is a common issue, but it’s easy to avoid with a few simple tricks:

1. Pre-Bake the Crust: Blind bake the bottom crust for 5–7 minutes before adding the filling. This helps it firm up and resist absorbing too much moisture.
2. Use a Thick Filling: Ensure your filling isn’t too watery before adding it to the crust. A thicker filling will release less liquid during baking.
3. Brush with Egg Wash: A light coating of beaten egg on the bottom crust before baking can create a barrier to help prevent sogginess.
4. Bake on a Hot Baking Sheet: Placing your pie pan on a preheated baking sheet helps the bottom crust cook faster and become crisp.

What’s the difference between cream of chicken soup and cream of chicken soup condensed ?

The terms “cream of chicken soup” and “cream of chicken condensed soup” are often used interchangeably, but there’s a slight difference:

• Cream of Chicken Soup: Ready to eat as-is, with a thinner consistency. It’s designed to be served as a soup or used in recipes without modification.
• Cream of Chicken Condensed Soup: A concentrated version that’s thicker and meant to be diluted with water or milk. It’s often used as a base for casseroles, pot pies, and other recipes.
  For chicken pot pie, the condensed version works best because it creates a rich, creamy filling without being too runny.

What is the best thickening agent for Chicken Pot Pie with Cream of Chicken Soup?

The best thickening agents for chicken pot pie are:

1. Flour: A classic option. Mix it with butter to create a roux before adding it to your filling, or stir it into the filling while it simmers.
2. Cornstarch: Dissolve cornstarch in cold water to make a slurry, then stir it into the filling for a smooth, glossy texture.
3. Arrowroot Powder: A great gluten-free alternative to cornstarch that works similarly to create a thick, creamy filling.

Each option works well, but flour is the most common for traditional pot pies.

Why is my Chicken Pot Pie with Cream of Chicken Soup watery?

A watery chicken pot pie is usually caused by one of these issues:

1. Filling Wasn’t Thickened Enough: If the filling wasn’t cooked long enough to thicken before baking, it can release extra liquid into the crust.
2. Too Much Liquid Added: Be careful not to add too much milk, broth, or cream to your filling. Stick to the recipe’s measurements.
3. Steam Trapped in the Pie: If you didn’t cut slits in the top crust, steam can’t escape during baking, causing excess moisture inside.
4. Frozen Vegetables Not Thawed: Adding frozen veggies directly to the filling can release water as they cook. Thaw and drain them before using.

To fix a watery pot pie, ensure your filling is the right consistency before adding it to the crust and always cut steam vents in the top.

Last word about Chicken Pot Pie with Cream of Chicken Soup

Chicken Pot Pie with Cream of Chicken Soup is the perfect blend of comfort and simplicity, making it an ideal meal for any occasion. If you’re looking for more rich and savory dishes, don’t miss our recipe for Creamy Shrimp Scampi: 10 Steps to an Unforgettably Rich and Savory Dish for another indulgent treat to add to your menu.

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