Let’s face it—some days call for the kind of dinner that wraps you in comfort without demanding much back. That’s where this Chicken Pot Pie Recipe with Cream of Chicken Soup comes in. It’s warm, cozy, and comes together with just a handful of ingredients—most of which are probably already in your kitchen.
I love making this dish on chilly evenings or when I’ve got leftover rotisserie chicken staring me down. It’s the definition of an easy Chicken Pot Pie Recipe with Cream of Chicken Soup: no roux, no fuss, just flaky crusts and creamy, hearty filling in under an hour.
Why You’ll Love This Chicken Pot Pie Recipe with Cream of Chicken Soup
🥧 Store-bought crust shortcut – No rolling pins required.
🍗 Creamy filling in minutes – Thanks to Campbell’s cream of chicken soup.
🧊 Frozen veggies to the rescue – No peeling or chopping needed.
⏱ Done in under an hour – Perfect for busy weeknights.
🍽 Picky-eater approved – Savory, simple, and satisfying.
This fast Chicken Pot Pie Recipe with Cream of Chicken Soup is a dinner hero when you’re short on time and long on appetite.
Ingredients
Here’s everything you need for this hearty, flaky comfort food classic:
- 1 refrigerated pie crust package (2 crusts, 14 oz total, room temperature)
- 1 (10.5 oz) can cream of chicken soup (classic or with herbs)
- ½ cup milk (any kind works!)
- 2 cups cooked chicken, cubed (rotisserie is a great shortcut)
- 1 (12 oz) bag frozen mixed vegetables, thawed (about 2 ⅔ cups)
- ½ tsp garlic salt
- ¼ tsp onion powder (optional)
- 1 egg, whisked for brushing
How to Make This Peasy Chicken Pot Pie Recipe with Cream of Chicken Soup
This recipe is all about building layers of comfort without adding layers of work.
1. Preheat & Prep
Heat oven to 400°F. Place one pie crust in the bottom of a 9-inch pie plate and gently press to fit. Brush with a little of the egg wash to keep it from getting soggy.
2. Mix the Filling
In a medium bowl, stir together the cream of chicken soup, milk, cooked chicken, thawed vegetables, garlic salt, and onion powder. Spoon the filling into the prepared crust.
3. Top & Crimp
Place the second pie crust over the top, crimping the edges with your fingers or a fork. Cut several slits in the top to let steam escape. Brush the top crust with the remaining egg wash.
4. Bake Until Golden
Bake for 35 minutes or until the crust is golden brown. If the crust edges start browning too fast, just cover them with foil or a crust shield.
Let it cool for 5–10 minutes before serving—it’ll smell amazing, and taste even better.
From My Kitchen to Yours
I first made this easy Chicken Pot Pie Recipe with Cream of Chicken Soup on a rainy Tuesday when dinner inspiration was at an all-time low. I had some leftover rotisserie chicken and a half-empty bag of frozen veggies… and honestly, I expected a meh meal. But wow—my husband went back for thirds, and my daughter asked if we could “make this kind of pie again next week.” It’s been a regular in our dinner rotation ever since.
Tips for the Best Chicken Pot Pie
- No cooked chicken? You can use canned chicken in a pinch or bake a few breasts while the oven preheats.
- Customize it! Swap the frozen veggies for fresh ones, or add herbs like thyme or rosemary for a flavor boost.
- Make it ahead: Assemble the whole pie and refrigerate it unbaked for up to 1 day. Bake when ready.
- Let it rest after baking so the filling sets—trust me, it’ll slice cleaner.
Chicken Pot Pie Recipe with Cream of Chicken Soup
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Line a 9-inch pie plate with one of the pie crusts. Brush the bottom crust with egg wash, saving some for the top crust.
- In a medium bowl, mix together the cream of chicken soup, milk, cubed chicken, thawed vegetables, garlic salt, and onion powder.
- Spoon the mixture into the prepared pie crust.
- Place the second pie crust over the filling. Crimp the edges of the crusts together. Cut several slits in the top crust to vent.
- Brush the top crust with the remaining egg wash.
- Bake for 35 minutes, or until the crust is golden brown. If the crust begins to brown too quickly, cover the edges with foil or use a crust protector.
Notes
FAQs
Can I freeze chicken pot pie?
Yes! You can freeze it unbaked or baked. Just wrap tightly in foil and store up to 3 months. Bake from frozen at 375°F for about an hour.
Can I use a different soup?
Sure! Cream of mushroom or cream of celery can work too, but cream of chicken gives it that classic flavor.
What kind of pie crust should I use?
Refrigerated pie crust is the easiest, but if you love homemade, go for it! Just make sure it’s rolled to fit a 9-inch plate.
Want More?
If this Chicken Pot Pie Recipe with Cream of Chicken Soup filled your kitchen with comfort, here are more quick meals and feel-good dishes you’ll love:
- Ramen Lasagna: When you want something cozy and unexpected.
- Perfect Air Fryer Chicken Breast: Easy protein for busy nights.
- The Viral Cottage Cheese Flatbread Recipe: High-protein, low-fuss, and TikTok-famous.
- How to Make Low-Fat Yogurt at Home: Simple, healthy, and budget-friendly.
- Looking to switch things up? Try these Sushi Rolls with Salmon—fresh, flavorful, and totally doable.
Final Bite
This Chicken Pot Pie Recipe with Cream of Chicken Soup is what busy-night dreams are made of: warm, hearty, and totally satisfying with just a few pantry staples. It’s one of those recipes that feels like Sunday dinner, but fits into your Wednesday night. Whether you’re cooking for the whole family or just want some leftovers that actually taste better the next day, this one’s a keeper.
