Chicken Pot Pie with Cream of Chicken Soup
This Chicken Pot Pie with Cream of Chicken Soup is a warm, hearty comfort food combining tender chicken, creamy sauce, and a flaky pie crust. Quick and easy to prepare using everyday ingredients like canned soup and ready-made pie crusts, it’s perfect for family dinners and customizable to suit various tastes and dietary needs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
Filling Ingredients
- 2 cups cooked shredded or diced chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup milk
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
Crust Ingredients
- 2 refrigerated pie crusts (ready-made)
- 1 tablespoon melted butter (for brushing, optional)
Instructions
- Prepare the Filling: Melt butter in a large skillet over medium heat. Sauté diced onions and minced garlic until fragrant and translucent. Add mixed vegetables and cook for a few minutes until tender but still bright. Stir in cooked chicken, cream of chicken soup, and milk. Mix well and heat through. Season with salt and pepper to taste.
- Preheat Oven and Prepare Crust: Preheat oven to 400°F (200°C). Roll out one pie crust into a pie dish, pressing gently to cover the bottom and sides.
- Assemble the Pie: Pour the filling evenly over the bottom crust. Cover with the second pie crust, sealing edges by pressing with a fork or fingers. Cut small vents on top crust for steam release. Brush with melted butter or an egg wash for a glossy finish if desired.
- Bake Until Golden: Bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling. Watch closely near the end to avoid over-browning. Remove from oven and let cool slightly before serving.
Notes
- Use day-old or leftover cooked chicken to boost flavor.
- Do not overfill the pie to prevent spills during baking.
- Cut vents on the top crust to avoid sogginess and keep crust crisp.
- Brushing the crust with butter results in a golden, appetizing finish.
- Let the pie rest 10 minutes before slicing to allow the filling to thicken for clean cuts.
Nutrition
- Serving Size: 1/6 pie
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: chicken pot pie, comfort food, cream of chicken soup, easy pot pie, family dinner, flaky crust, creamy chicken pie