There’s nothing quite like the aroma of a golden, flaky pot pie baking in the oven. This chicken pot pie recipe with cream of chicken soup is the ultimate comfort food, perfect for busy weeknights or lazy Sundays. With just a few simple ingredients and minimal prep, you'll have a rich, satisfying meal that tastes like it took hours to make. Using rotisserie chicken and frozen vegetables cuts down on time without skimping on flavor.
Thanks to the creamy canned soup and pre-cooked chicken, this easy chicken pot pie recipe with cream of chicken soup comes together in under an hour. It's ideal for families, meal prepping, or when you're just not in the mood to cook from scratch but still want a wholesome meal.
Whether you’re using deep dish crusts or transforming it into a chicken pot pie casserole, this dish is endlessly adaptable. It’s kid-friendly, freezer-friendly, and easy to reheat—making it one of those staple recipes you'll keep coming back to.
To get that perfect golden crust, make sure to cut a few slits on top to let steam escape. Letting the pie rest for 15 minutes after baking will help the filling set, giving you perfect slices every time. A pinch of thyme and onion powder brings out the savory flavors of the chicken and veggies, enhancing every bite.
Want to switch things up? Try swapping the veggies with fresh sautéed mushrooms or green beans. You can also use puff pastry for an elegant twist or turn this into a Pillsbury chicken pot pie recipe with cream of chicken soup by using their ready-made crusts.
In less than an hour, you can have a piping hot easy pot pie recipe with cream of chicken soup on the table, ready to serve 8 hearty portions. With minimal dishes and a guaranteed delicious result, this recipe is destined to become a go-to favorite in your kitchen.
This hearty chicken pot pie recipe with cream of chicken soup is the ultimate comfort food, made easy! With flaky pie crusts, creamy filling, tender rotisserie chicken, and mixed veggies, it's perfect for family dinners or cozy weeknights. It's an easy chicken pot pie recipe with cream of chicken soup that’s big on flavor and low on effort. You can even adapt it into a delicious chicken pot pie casserole for a no-fuss dinner your whole family will love!
Preheat the oven to 400°F (200°C).
Place one pie crust in the bottom of a 9-inch deep pie dish. Gently press it down so it fits the dish. Set it aside.
In a large bowl, mix together the shredded chicken, cream of chicken soup, chicken broth, thawed vegetables, thyme, onion powder, and pepper until everything is well combined.
Spoon the mixture into the pie crust in the dish and spread it out evenly.
Place the second pie crust on top. Use a knife to trim the edges, then pinch or press them together to seal the pie. Cut 3 small slits in the top crust with a knife to let steam escape while baking.
Bake the pot pie in the oven for 35 to 40 minutes, or until the top crust is light golden brown.
Let the pie rest for about 15 minutes before cutting and serving. This helps the filling set and makes it easier to slice.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Shortcut Tip: Use rotisserie chicken to save time and add flavor. It's already cooked and perfectly tender.
Frozen Veggies: Thaw your frozen vegetables before adding them to avoid extra moisture in the filling.
Soup Substitution: If you don’t have cream of chicken soup, you can use cream of mushroom or cream of celery for a tasty twist.
Crust Perfection: For an extra golden crust, lightly brush the top with a beaten egg before baking.
Prevent Sogginess: Bake the pie on the lower rack of your oven to help the bottom crust cook through and stay flaky.
Make Ahead: You can assemble the pot pie in advance and refrigerate it for up to a day before baking.
Leftovers: Store leftovers in the fridge for up to 3 days. Reheat in the oven for best results to keep the crust crisp.
Add Cheese: Sprinkle a bit of shredded cheddar or mozzarella into the filling for a cheesy variation.
Hi there! I’m Cookrella, also known as Rella Wilson – a proud Mother, Foodie, and Chef. By day, I’m a full-time food blogger, but at heart, I’m a loving wife and dedicated mom. I blend my love for travel, recipe creation, and precious family moments into a flavorful life.
Thank you for printing this recipe! I hope it fills your kitchen with wonderful aromas and your table with joy. Happy cooking, and don’t forget to share your creations with us! #CookrellaCreations
