Creamy chicken pot pie topped with a flaky crust and garnished with parsley in a white ramekin.

Chicken Pot Pie Recipe with Cream of Chicken Soup

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Few dishes rival the comforting and hearty appeal of a chicken pot pie recipe with cream of chicken soup. This classic dish combines a flaky crust with a creamy filling, making it the perfect choice for family dinners or meal prepping. With the help of cream of chicken soup, you can achieve a rich and flavorful filling effortlessly, creating a comfort food staple everyone will love.Pair this recipe with other comfort foods, like those featured in this Old-Fashioned Baked Macaroni and Cheese guide, to create a complete meal.

If you’re looking to use leftover ingredients creatively, recipes like Delicious Leftover Rotisserie Chicken Ideas can help inspire your chicken pot pie variations. This versatility makes it a go-to option for transforming leftovers into a hearty dinner.

Ingredients for Chicken Pot Pie

Here’s what you’ll need to make this simple yet satisfying dish:

Main Ingredients:

  • 2 cups of cooked, cubed chicken (rotisserie works well).
  • 1 can (10.5 oz) of cream of chicken soup.
  • 1/2 cup of milk.
  • 1 package (12 oz) of thawed frozen mixed vegetables (peas, carrots, green beans, and corn).
  • 1 package of refrigerated pie crusts (two crusts for a double-layer pie).

Optional Add-ons:

  • 1 cup of shredded cheddar cheese for a cheesy filling.
  • Spices like thyme, garlic powder, salt, and pepper for added flavor.

Pro Tip: For more ideas on maximizing the flavor of chicken dishes, check out Blackstone Chicken Recipes for innovative cooking techniques.

Step-by-Step Recipe Instructions

Follow these steps to make the perfect chicken pot pie:

1. Prepare the Filling

  • In a medium bowl, combine cream of chicken soup and milk.
  • Stir in cooked chicken and thawed vegetables until fully coated.
  • If desired, add shredded cheddar cheese and spices.

2. Assemble the Pie

Golden-brown chicken pot pie topped with fresh herbs in a white ceramic ramekin.
A close-up of a single-serving chicken pot pie with golden crust and garnished with fresh herbs.
  • Preheat your oven to 400°F.
  • Place one pie crust into a 9-inch pie dish, pressing it into the edges and trimming excess dough.
  • Pour the prepared filling into the crust, spreading it evenly.
  • Cover the filling with the second crust, sealing the edges and crimping them together.

3. Add Finishing Touches

  • Cut small slits into the top crust to allow steam to escape.
  • Brush the crust with an egg wash for a glossy, golden finish.

4. Bake

  • Place the pie in the oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let it cool for 10 minutes before slicing.

Substitutions and Variations

This recipe can easily be adjusted to fit different dietary needs or preferences:

  • Protein Alternatives: Substitute turkey, tofu, or plant-based chicken.
  • Dairy-Free Option: Use almond or coconut milk and a dairy-free condensed soup.
  • Gluten-Free Adaptation: Use a gluten-free pie crust and ensure the soup is also gluten-free.

For another twist on comforting baked dishes, consider trying a Victoria Cakes Recipe, which makes for an excellent dessert pairing.

Make-Ahead and Freezing Tips

Chicken pot pie is ideal for meal prep:

  • Assemble Ahead: Prepare the pie up to step 3, cover, and refrigerate for up to 24 hours before baking.
  • Freezing Instructions: Wrap the unbaked pie tightly in plastic wrap and foil. Freeze for up to 3 months.
  • Baking from Frozen: Bake at 400°F for 1 hour while covered, then uncover and bake for an additional 15–20 minutes.

Serving Suggestions

Homemade chicken pot pie in a round white pie dish on a wooden table with sunlight streaming in
A freshly baked chicken pot pie in a classic white pie dish, basking in natural sunlight.

Enhance your meal by pairing chicken pot pie with complementary sides:

FAQs About Chicken Pot Pie

How to Keep the Bottom Crust of a Chicken Pot Pie from Getting Soggy:

  1. Blind Bake the Crust: Pre-baking (or “blind baking”) the bottom crust ensures it starts off crispy before adding the filling. Use pie weights or beans to prevent puffing.
  2. Brush with Egg Wash: Applying a thin layer of beaten egg or egg white to the crust before baking creates a moisture barrier.
  3. Use Dry Fillings: Avoid overly wet fillings by draining cooked vegetables or chicken.
  4. Preheat Your Baking Sheet: Place the pie dish on a hot baking sheet to cook the bottom crust faster and prevent sogginess.

How to Thicken Chicken Pot Pie Filling:

  1. Flour or Cornstarch Slurry: Mix equal parts flour or cornstarch with cold water, then stir it into the simmering filling until it thickens.
  2. Reduce the Liquid: Cook the filling longer to evaporate excess moisture before adding it to the pie.
  3. Add Mashed Potatoes: Stir in a small amount of mashed potatoes for a thicker, creamier consistency.

Does KFC Use Leftover Chicken for Pot Pie?

KFC has been known to use their cooked chicken, often leftover from rotisserie or fried chicken preparations, for their pot pies. This ensures minimal waste and provides flavorful chicken in their filling.

What Is Pot Pie Gravy Made Of?

Pot pie gravy typically consists of:

  • Butter and Flour: Cooked together to form a roux.
  • Broth: Chicken or vegetable broth for flavor.
  • Milk or Cream: For richness and creaminess.
  • Seasonings: Salt, pepper, and sometimes garlic, thyme, or rosemary.

Should I Bake the Bottom Pie Crust First?

Yes, baking the bottom crust first is highly recommended for pot pies if you want to prevent it from becoming soggy. This step is particularly important when using a wet filling.

What Is the Secret to Crispy Bottom Pie Crust?

  1. Blind Baking: As mentioned, bake the crust partially before adding filling.
  2. Hot Baking Surface: Start baking the pie on a preheated baking sheet.
  3. Barrier Layer: Brushing with egg wash, melted butter, or even sprinkling breadcrumbs on the crust before adding the filling can help keep it crisp.

Why Don’t You Use a Bottom Crust for Chicken Pot Pie?

Many recipes omit the bottom crust because:

  1. It can be difficult to keep it crisp with a wet filling.
  2. Omitting it reduces calories and preparation time.
  3. The focus is often on the flaky, golden top crust.

How Do I Stop My Pastry from Going Soggy on the Bottom?

  1. Pre-bake (Blind Bake): Partially or fully cook the crust before adding filling.
  2. Layer Insulation: Sprinkle breadcrumbs, crushed crackers, or a layer of cheese before adding the filling.
  3. Bake at the Right Temperature: High initial oven heat helps the crust set before the filling seeps in.
  4. Avoid Excess Moisture: Drain cooked ingredients and cool fillings to avoid steaming the pastry.

This recipe with cream of chicken soup is a comforting, crowd-pleasing dish that’s perfect for any occasion. With its rich filling, golden crust, and versatile ingredients, it’s sure to become a family favorite. Pair it with creative sides or desserts for a meal that’s both satisfying and memorable!

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