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Chicken Pot Pie Recipe with Cream of Chicken Soup

Chicken Pot Pie Recipe with Cream of Chicken Soup

iamwinfred
This Chicken Pot Pie Recipe with Cream of Chicken Soup is the ultimate comfort food classic, featuring a rich and velvety filling loaded with tender shredded chicken, sweet peas, corn, carrots, and celery, all brought together in a creamy sauce made with cream of chicken soup and chicken broth. Tucked inside a buttery, flaky double pie crust and baked until deeply golden brown, this hearty dish comes together faster than a traditional pot pie thanks to the cream of chicken soup shortcut, delivering homemade taste with weeknight ease.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 480 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1SliceCalories: 480kcalCarbohydrates: 44gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 870mgPotassium: 380mgFiber: 3gSugar: 5gVitamin A: 60IUVitamin C: 12mgCalcium: 8mgIron: 15mg
Keyword chicken pot pie, comfort food dinner, cream of chicken soup, easy pot pie recipe, homemade chicken pot pie
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