Few things hit as hard as pulling a golden, bubbling pot pie out of the oven on a cold night.
This Chicken Pot Pie Recipe with Cream of Chicken Soup is the kind of meal that fills your kitchen with the most inviting smell and fills your family’s bellies with pure comfort.
The cream of chicken soup is the secret shortcut that makes this version so rich and creamy without spending hours making a sauce from scratch.
It comes together faster than you’d think, works with leftover rotisserie chicken, and delivers that classic, flaky-crusted, creamy-filled pot pie everyone loves.
If you’ve been searching for a foolproof version that actually tastes homemade, this is it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
For another cozy weeknight dinner that comes together with minimal fuss, check out this Chicken Pot Pie Casserole that takes a similar shortcut approach.
Why You’ll Love This Chicken Pot Pie Recipe with Cream of Chicken Soup
This recipe checks every box for a satisfying, stress-free dinner.
The cream of chicken soup builds a rich, velvety filling in minutes, no roux required.
You can use leftover chicken or a store-bought rotisserie bird, which cuts your prep time dramatically.
The filling is loaded with tender vegetables that add both color and nutrition to every bite.
A store-bought pie crust keeps things simple, but the end result looks and tastes completely homemade.
It reheats beautifully, making leftovers just as good the next day.
- Made with pantry staples you likely already have on hand
- Creamy, hearty filling that is deeply savory and satisfying
- Flaky golden crust with a beautiful color from the egg wash
- Great for feeding a crowd or meal prepping for the week
- Kid-friendly and universally loved at the dinner table
- Easy enough for beginner cooks to nail on the first try
Ingredients
The ingredients list is simple and straightforward. Most of them are everyday items you probably already have, with the cream of chicken soup doing the heavy lifting on flavor and richness.
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 refrigerated pie crusts (or one box containing top and bottom crust)
- 1 egg, beaten (for egg wash)
You might also enjoy: Creamy Mashed Potatoes as a hearty side alongside this dish.
Kitchen Equipment Needed
Nothing fancy is required here. Standard kitchen tools will get you through this recipe from start to finish without any stress.
- 9-inch deep-dish pie dish
- Large skillet or saute pan
- Wooden spoon or silicone spatula
- Cutting board and sharp knife
- Measuring cups and measuring spoons
- Mixing bowl
- Pastry brush (for egg wash)
- Oven mitts
- Aluminum foil (to tent the crust if it browns too fast)
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are my personal go-to products that genuinely make a difference when putting together a pot pie this good.
1. Deep-Dish Ceramic Pie Dish
A deep-dish pie plate gives you the room you need to pack in all that creamy filling without it bubbling over the sides.
Ceramic heats evenly and keeps the bottom crust from going soggy. It is an everyday workhorse in my kitchen.
2. Rotisserie Chicken (Pre-Cooked)
Using a store-bought rotisserie chicken is the fastest way to get tender, flavorful shredded chicken into this recipe.
It cuts your prep time in half and adds a depth of flavor you just can’t get from plain boiled chicken.
3. Low-Sodium Chicken Broth
A good quality low-sodium chicken broth lets you control the saltiness of the dish, especially since the cream of chicken soup already has plenty of seasoning. I always keep a few cartons in my pantry.
4. Pastry Brush Set
A good pastry brush gives you even egg wash coverage for that gorgeous golden crust. It also comes in handy for so many other baking projects.
5. Instant-Read Thermometer
A digital instant-read thermometer takes the guesswork out of knowing when the filling is heated all the way through. It is especially handy if you are baking from cold or using a large, thick dish.
Step-by-Step Instructions: How to Make Chicken Pot Pie with Cream of Chicken Soup
1. Preheat Your Oven and Prepare Your Pie Dish
- Preheat your oven to 400°F (200°C). Give it a full 15 minutes to come up to temperature before you put the pie in.
- Lightly grease your 9-inch deep-dish pie plate with non-stick spray or a little butter. This makes serving much easier and prevents the bottom crust from sticking.
- Set the pie dish on a baking sheet lined with foil. This catches any filling that bubbles over and saves you from a messy oven.
2. Cook the Vegetables
- Place your large skillet over medium heat and add 2 tablespoons of butter. Let it melt completely until it starts to foam slightly.
- Add the diced onion and diced celery to the pan. Cook, stirring occasionally, for about 4 to 5 minutes until the onion becomes translucent and the celery softens.
- Add the diced carrots to the pan. Continue cooking for another 3 to 4 minutes, stirring regularly, until the carrots begin to soften but are not fully cooked through. They will finish cooking in the oven.
- Add the minced garlic, dried thyme, garlic powder, and onion powder. Stir everything together and cook for about 1 minute until the garlic is fragrant. Be careful not to let the garlic burn, as this can make the filling taste bitter.
3. Build the Creamy Filling
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
- Add both cans of cream of chicken soup directly to the skillet. Stir to combine with the vegetables and broth until you have a thick, unified sauce.
- Pour in the 1/2 cup of whole milk and stir again until smooth. The filling should be creamy and thick but still pourable. If it seems too thick, add a splash more broth.
- Taste the filling and season with salt and black pepper as needed. Keep in mind the soup is already seasoned, so taste before adding a lot of salt.
4. Add the Chicken and Frozen Vegetables
- Add the 2 cups of cooked, shredded or diced chicken to the skillet. Stir it into the filling until every piece is coated and evenly distributed.
- Add the frozen peas and frozen corn to the pan. Stir them in gently. Do not worry about thawing them first; they will cook through in the oven and help cool the filling slightly, which makes it easier to pour into the crust.
- Remove the skillet from the heat and let the filling rest while you prepare the crust.
5. Line the Pie Dish with the Bottom Crust
- Unroll one pie crust and gently drape it over your prepared 9-inch deep-dish pie plate. Center it as best you can.
- Press the crust gently down into the bottom and up the sides of the dish, taking care not to stretch or tear it. You want it to conform to the shape of the dish with a little overhang around the edges.
- If you see any small cracks or tears, simply press them together with your fingers. The filling will hide any minor imperfections.
6. Add the Filling
- Pour the warm chicken filling into the crust-lined pie dish. Use a spatula to spread it evenly and fill the dish all the way to the edges.
- The filling should be level and sit just below the rim of the pie dish. If you have extra filling, set it aside rather than overfilling, as it can bubble out and create a mess.
7. Add the Top Crust and Seal the Edges
- Unroll the second pie crust and lay it carefully over the top of the filled pie dish.
- Press the edges of the top and bottom crust together firmly, then fold the overhang under itself to create a thick edge all the way around the rim of the dish.
- Crimp the edge using your fingers or a fork to create a decorative seal. Make sure the edges are well sealed to prevent filling from leaking out during baking.
- Use a sharp knife to cut 4 to 6 small slits in the top crust. These vents allow steam to escape during baking, which keeps the crust from puffing up unevenly or bursting.
8. Apply the Egg Wash and Bake
- Crack one egg into a small bowl and beat it lightly with a fork until the white and yolk are combined.
- Use your pastry brush to gently brush the egg wash over the entire top crust, including the crimped edges. This gives the pie its beautiful golden color.
- Place the pie (still on the foil-lined baking sheet) into the preheated oven. Bake at 400°F for 40 to 45 minutes, until the crust is deep golden brown and the filling is visibly bubbling through the vents.
- Check the pie at the 25-minute mark. If the edges of the crust are browning too quickly, loosely tent a piece of aluminum foil over the top and continue baking.
- Once the pie is done, remove it from the oven and let it rest on a wire rack for at least 10 to 15 minutes before slicing. This resting time allows the filling to set slightly so it doesn’t pour out when you cut into it.
Read Also: Pumpkin Pie Recipe from Scratch
Tips for The Best Chicken Pot Pie with Cream of Chicken Soup
Small adjustments make a big difference in how this pot pie turns out. Keep these tips in mind to get perfect results every single time.
- Use cold pie crust: Keep your refrigerated pie crust cold right up until the moment you use it. Cold fat in the dough is what creates flaky layers. If the crust tears, just press it back together with your fingers.
- Don’t skip the resting time: Cutting into the pie immediately out of the oven will give you a runny, soupy filling. Let it rest a full 10 to 15 minutes and the filling will hold together beautifully when sliced.
- Season at the end: The cream of chicken soup is already well-seasoned. Always taste the filling before adding more salt so you don’t over-season the dish.
- Use rotisserie chicken: Leftover rotisserie chicken is perfect here. It is already tender and full of flavor, which adds richness to the filling without any extra work.
- Tent with foil if needed: If the crust edges start looking very dark before the filling is bubbling, a tent of foil placed loosely over the pie will protect the crust while the center finishes cooking.
- Cut a generous number of vents: Four to six slits in the top crust is the minimum. Good venting keeps the crust from lifting off or cracking in unexpected places.
Another favorite: Chicken Stew if you want a similar comfort-food feel without the crust.
Serving Suggestions
Chicken pot pie is a complete meal on its own, but a few simple sides can round out the dinner table nicely.
Serve thick wedges straight from the dish while the filling is still hot and steaming.
A simple salad or a few roasted vegetables on the side balances out the richness of the creamy filling.
- Creamy Mashed Potatoes for an extra-hearty plate
- Sauteed Cabbage for a simple, light vegetable side
- Green Bean Casserole for a classic pairing
- Sweet Cornbread to soak up every bit of that creamy filling
- A simple green salad with vinaigrette to cut through the richness
- Fried Cabbage for a quick, satisfying side dish
Variations of Chicken Pot Pie Recipe with Cream of Chicken Soup
Once you have the base recipe down, it is easy to customize it in all kinds of directions based on what you have in the kitchen.
- Biscuit-topped pot pie: Skip the top crust entirely and drop spoonfuls of biscuit dough over the filling before baking for a more rustic topper.
- Crescent roll crust: Unroll a can of crescent roll dough over the top instead of a traditional pie crust for a lighter, flakier top layer.
- Turkey pot pie: Swap the chicken for leftover roast turkey. This is a fantastic way to use Thanksgiving leftovers.
- Vegetable pot pie: Leave the chicken out entirely and load the filling with extra vegetables like diced potatoes, green beans, and mushrooms.
- Cheesy pot pie: Stir in 1/2 cup of shredded sharp cheddar into the filling for extra richness and a cheesy depth of flavor.
- Spicy pot pie: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for a gentle kick of heat.
- Mini pot pies: Divide the filling among a muffin tin lined with pie crust rounds to make individual single-serving pot pies. They are great for parties and lunchboxes.
Read Also: Chicken Broccoli Casserole
Storage and Reheating
This pot pie stores well and reheats beautifully, making it ideal for meal prep or enjoying leftovers the next day.
Allow the pie to cool completely before covering it tightly or transferring slices to an airtight container for storage.
- Refrigerator: Store covered in the pie dish or in an airtight container for up to 4 days.
- Freezer (unbaked): Assemble the full pie, wrap it tightly in plastic wrap then foil, and freeze for up to 3 months. Bake from frozen at 400°F, adding 15 to 20 extra minutes to the bake time.
- Freezer (baked): Allow the baked pie to cool fully, then wrap and freeze individual slices for up to 2 months.
- Reheating in the oven: Place slices or the whole pie in a 350°F oven, loosely covered with foil, for 20 to 25 minutes until heated through. The crust will stay much crispier this way than in the microwave.
- Reheating in the microwave: Place a single slice on a microwave-safe plate, cover with a damp paper towel, and heat in 60-second intervals until hot all the way through. The crust will be softer but still delicious.
You might also enjoy: Crockpot Chicken and Rice for another easy comfort-food meal with minimal cleanup.
Nutritional Facts
The following values are approximate and based on one serving (1/6 of the pie) made with the ingredients listed above.
| Nutrient | Amount Per Serving | ||| | Calories | 480 kcal | | Total Fat | 24g | | Saturated Fat | 9g | | Cholesterol | 85mg | | Sodium | 870mg | | Total Carbohydrates | 44g | | Dietary Fiber | 3g | | Total Sugars | 5g | | Protein | 23g | | Vitamin A | 60% DV | | Vitamin C | 12% DV | | Iron | 15% DV |
Note: Nutritional values can vary depending on the specific brands of soup, crust, and broth used.
Health Benefits of Key Ingredients
Beyond being deeply comforting, this pot pie packs in a surprising amount of nutrition from its wholesome filling ingredients.
Every bite delivers a mix of lean protein, fiber-rich vegetables, and essential vitamins that your body genuinely needs.
- Chicken: A lean, high-quality protein that supports muscle repair, immune function, and satiety.
- Carrots: Rich in beta-carotene, which the body converts to Vitamin A for eye health and immune support.
- Peas: An excellent plant-based source of protein and fiber, plus Vitamins C and K.
- Celery: Low in calories but high in antioxidants and known for its anti-inflammatory properties.
- Onion and garlic: Both are rich in prebiotic fiber and compounds that support heart health and the immune system.
- Corn: Provides dietary fiber and essential B vitamins that support energy metabolism.
- Milk: Contributes calcium and Vitamin D for bone strength and overall health.
- Chicken broth: A good source of minerals including phosphorus and potassium, and it adds deep savory flavor without adding significant calories.
For a fun way to use up leftover vegetables in a different format, try this Chicken Salad with Grapes for a refreshing next-day lunch.
FAQs About Chicken Pot Pie Recipe with Cream of Chicken Soup
1. Can I use canned chicken instead of fresh or rotisserie?
Yes, canned chicken works perfectly in this recipe. Drain it thoroughly and break it up into smaller pieces before adding it to the filling.
It will not have quite the same texture as freshly cooked chicken, but the flavor holds up well once it is combined with the creamy sauce.
2. Can I make this pot pie ahead of time?
Absolutely. You can assemble the entire pie, cover it tightly, and refrigerate it for up to 24 hours before baking.
When you are ready to bake, apply the egg wash and add about 10 minutes to the overall bake time since the pie will be going into the oven cold.
3. What if my filling seems too thick or too thin?
If the filling looks too thick before it goes into the crust, stir in a splash more chicken broth or milk until it loosens up.
If it seems too thin, let it simmer in the pan for a few extra minutes to reduce and thicken before adding it to the crust. The filling will also thicken further as it bakes.
4. Can I use a homemade pie crust instead of store-bought?
Of course. A homemade crust will give you even more flakiness and buttery flavor.
If you have the time, check out the Flaky Pie Crust Recipe on this site for a step-by-step guide. Just make sure to chill the dough for at least 30 minutes before rolling it out.
5. Why is my bottom crust soggy?
A soggy bottom crust is one of the most common pot pie problems.
A few things help prevent it: always preheat your oven fully before the pie goes in, place the pie dish on a baking sheet so the bottom gets direct heat, and make sure the filling is not too wet before pouring it into the crust.
Using a glass or ceramic pie dish rather than a dark metal one also helps the bottom crust bake through evenly.
Chicken Pot Pie Recipe with Cream of Chicken Soup
Ingredients
- 2 cups cooked chicken about 300g, shredded or diced; rotisserie chicken works perfectly
- 2 cans cream of chicken soup 10.5 oz (298g) each
- 1 cup frozen peas about 150g, no need to thaw
- 1 cup frozen corn kernels about 165g, no need to thaw
- 2 medium carrots peeled and diced into small cubes
- 2 stalks celery diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup low-sodium chicken broth 240ml
- 1/2 cup whole milk 120ml
- 2 tablespoons unsalted butter 30g
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- black pepper to taste
- 2 refrigerated pie crusts one box containing both top and bottom crust; or use homemade
- 1 large egg beaten, for egg wash
Equipment
- 9-inch deep-dish pie dish Ceramic or glass preferred for even heat distribution
- Large skillet or sauté pan For cooking the vegetable filling
- Wooden spoon or silicone spatula For stirring the filling
- Cutting board
- Sharp knife For dicing vegetables
- Measuring cups
- Measuring spoons
- Mixing bowl For beating the egg wash
- Pastry brush For applying the egg wash to the crust
- Oven mitts
- Baking sheet Lined with foil to catch any filling that bubbles over
- Wire rack For resting the pie after baking
- Aluminum foil To tent the crust if it browns too quickly
Method
- Preheat your oven to 400°F (200°C) and allow it to fully come to temperature, about 15 minutes. Lightly grease a 9-inch deep-dish pie plate and place it on a foil-lined baking sheet to catch any drips.
- Melt 2 tablespoons of butter in a large skillet over medium heat, then add the diced onion and celery and cook for 4 to 5 minutes until softened. Add the diced carrots and cook for 3 to 4 minutes more, then stir in the garlic, thyme, garlic powder, and onion powder and cook for 1 minute until fragrant.
- Pour in the chicken broth and stir, scraping up any browned bits, then add both cans of cream of chicken soup and the milk, stirring until smooth and combined. Season with salt and black pepper to taste.
- Stir in the cooked shredded chicken, frozen peas, and frozen corn until evenly distributed throughout the filling. Remove the skillet from the heat and set aside.
- Unroll one refrigerated pie crust and gently press it into the prepared deep-dish pie plate, fitting it into the bottom and up the sides with a slight overhang around the edges. Press any cracks together with your fingers.
- Pour the warm chicken filling into the crust-lined pie dish and spread it evenly with a spatula, filling it just below the rim of the dish.
- Lay the second pie crust over the filling, press the edges of the top and bottom crusts firmly together, fold the overhang under, and crimp all around the rim to seal. Cut 4 to 6 small slits in the top crust to allow steam to escape.
- Brush the beaten egg evenly over the entire top crust, then bake at 400°F for 40 to 45 minutes until the crust is deep golden brown and the filling is visibly bubbling through the vents. If the edges brown too quickly, tent loosely with foil.
- Remove the pie from the oven and let it rest on a wire rack for 10 to 15 minutes before slicing, which allows the filling to set so it holds together when served.
Nutrition
Notes
- Use cold refrigerated pie crust right up until the moment you use it. Cold fat in the dough is what creates those flaky, layered results.
- Always rest the baked pie for at least 10 to 15 minutes before slicing. Cutting too early will result in a runny, soupy filling.
- The cream of chicken soup is already well-seasoned. Taste the filling before adding salt to avoid over-seasoning.
- Rotisserie chicken is the best shortcut here. It adds great depth of flavor and keeps the prep time minimal.
- To prevent a soggy bottom crust, preheat the oven fully, use a glass or ceramic pie dish, and place the pie on a baking sheet so the base gets direct heat.
- If the filling looks too thick before baking, stir in a splash more chicken broth. If it seems too thin, let it simmer a few extra minutes to reduce.
- Make-ahead tip: Assemble the pie, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the bake time when going from cold.
- Storage: Refrigerate leftovers covered for up to 4 days. Reheat in a 350°F oven for 20 to 25 minutes for best results and a crispier crust.
- Freeze unbaked: Wrap the assembled unbaked pie tightly in plastic wrap then foil and freeze for up to 3 months. Bake from frozen at 400°F, adding 15 to 20 extra minutes.
- Variation: Swap the chicken for leftover roast turkey, or omit the meat entirely and load with extra vegetables like diced potatoes and mushrooms for a vegetable pot pie.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Chicken Pot Pie Recipe with Cream of Chicken Soup is everything you want in a comfort food classic, creamy, hearty, golden, and completely satisfying.
It is the kind of recipe you will find yourself coming back to every time the weather turns cold or you need to feed a group of hungry people with something everyone will love.
The fact that it relies on pantry staples and a simple shortcut like canned soup makes it totally weeknight-friendly, without sacrificing any of that slow-cooked, homemade taste.
Give it a try this week, and let me know in the comments how it turns out for you. Snap a photo, share it, so I can see your beautiful pot pie creation.
Recommended:
- Chicken Cacciatore Recipe
- Million Dollar Chicken Casserole
- Slow Cooker Chicken and White Bean Stew
- Baked Chicken Spaghetti
- Southern Fried Chicken
