Easy Chicken Pot pie Recipe With Cream Of Chicken Soup: Chicken pot pie is the ultimate comfort food—a rich, savory dish that’s hearty, delicious, and incredibly easy to make. This easy chicken pot pie recipe with cream of chicken soup is a go-to for busy weeknights when you want something satisfying yet simple. With just a few ingredients, you can whip up a homemade meal that the whole family will love.
The best part is that the easy chicken pot pie recipe with cream of chicken soup eliminates the need to make a sauce from scratch, saving you both time and effort. Whether you’re a seasoned cook or a beginner, this dish is sure to impress with minimal fuss. Plus, using frozen vegetables and store-bought pie crusts ensures you can enjoy a homemade pie in less than an hour. Try this easy chicken pot pie recipe with cream of chicken soup today, and savor every comforting bite!
Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
- 2 pre-made pie crusts (one for the base, one for the top)
Execution
How to make Easy Chicken Pot pie Recipe With Cream Of Chicken Soup?
- Preheat the oven: Start by preheating your oven to 375°F (190°C).
- Prepare the filling: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, frozen mixed vegetables, milk, black pepper, and salt. Stir well until all the ingredients are evenly coated.
- Assemble the pie: Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently against the bottom and sides. Pour the chicken filling into the pie crust, spreading it out evenly.
- Top the pie: Roll out the second pie crust and lay it over the filling. Pinch the edges of the top and bottom crusts together to seal. Cut a few small slits in the top crust to allow steam to escape while baking.
- Bake the pot pie: Place the pie in the preheated oven and bake for 35–40 minutes, or until the crust is golden brown. If the edges of the crust brown too quickly, cover them with foil during baking.
- Cool and serve: Let the chicken pot pie cool for about 10 minutes before slicing and serving.
Tips for the Recipe:
About: Easy Chicken Pot pie Recipe With Cream Of Chicken Soup
- Use rotisserie chicken: If you’re short on time, store-bought rotisserie chicken works perfectly in this recipe, saving even more prep time.
- Add herbs: For extra flavor, consider adding 1/2 teaspoon of thyme or rosemary to the filling.
- Crust alternatives: Not a fan of pie crust? You can use puff pastry for a flakier topping, or even top it with biscuits or mashed potatoes.
- Customize your vegetables: Feel free to use fresh vegetables like diced carrots, celery, and onions. Sauté them briefly before adding to the filling.
- Make it ahead: Prepare the filling ahead of time and store it in the fridge for up to 24 hours. Simply assemble and bake when you’re ready.
For more delicious recipes, check out Pillsbury Chicken Pot Pie and Low Sodium Chicken Noodle Soup Recipe on our website All Recipes!
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