Chicken Pot Pie with Cream of Chicken Soup
A comforting and easy Chicken Pot Pie made with tender chunks of chicken, mixed vegetables, and a creamy sauce from classic cream of chicken soup, all encased in a flaky, golden pie crust. Perfect for a cozy family meal with make-ahead and freezer-friendly options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with gluten-free crust and flour substitutions)
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, chopped (rotisserie or boiled)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried thyme or parsley (optional)
Pie Crust
- 2 pie crusts (store-bought or homemade)
- 1 beaten egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a large skillet, melt butter over medium heat. Add diced onions and garlic and cook until fragrant and translucent. Stir in flour to form a roux, then gradually whisk in chicken broth and cream of chicken soup, stirring constantly until the sauce thickens.
- Add Chicken and Vegetables: Fold in the cooked chicken and frozen mixed vegetables. Season with salt, pepper, and herbs like thyme or parsley. Cook until vegetables are tender and filling is hot throughout.
- Assemble the Pie: Preheat oven to 400°F (200°C). Roll out one pie crust in a baking dish. Pour the chicken and vegetable filling inside. Cover with second pie crust, seal and crimp edges. Cut slits on top for steam to escape. Optionally, brush with beaten egg for a golden finish.
- Bake to Perfection: Bake for 30-35 minutes until crust is golden brown and crispy. Let the pot pie rest for 10 minutes before serving to set the filling.
Notes
- Use warm filling to avoid soggy crust.
- Don’t skip the roux for a smooth, thick sauce.
- Brushing the crust with beaten egg creates a shiny golden finish.
- Try biscuit dough or puff pastry as crust alternatives.
- Ensure filling bubbles through vents to confirm it’s fully cooked.
Nutrition
- Serving Size: 1 slice (1/6 pie)
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, cream of chicken soup, easy dinner, freezer friendly, family meal