There’s just something undeniably comforting about a freshly baked chicken pot pie. The flaky crust, the creamy filling, and the symphony of flavors all come together to create the ultimate comfort meal. For home cooks striving to strike the perfect balance between simple ingredients and wholesome nutrition, this recipe is your answer.

This chicken pot pie recipe uses cream of chicken soup as its base, making the preparation process both easy and foolproof. Whether you’re a beginner in the kitchen or a seasoned cook, this step-by-step guide will help you create a rich and hearty dish that will please the entire family.

What You’ll Love About This Recipe(chicken pot pie)

• Quick and Easy: With the use of cream of chicken soup, you can skip making the filling from scratch without sacrificing flavor.
• Nutritious: Packed with protein from the chicken and a variety of vegetables, this recipe is a wholesome dinner option.
• Customizable: Tailor the recipe to your liking by adding or swapping your favorite vegetables and herbs.

Now, grab your apron, and let’s get cooking!

Ingredients You’ll Need

Here’s the list of ingredients to bring this flavorful pot pie to life. Most of them are likely already in your pantry or fridge!

For the filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works perfectly!)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk (whole or 2% preferred for creaminess)
• 1 cup chicken broth
• 2 cups mixed vegetables (frozen peas, carrots, green beans, and corn work well)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme

For the crust:

• 2 premade pie crusts or puff pastry sheets
• 1 egg, beaten (optional, for crust browning)

Kitchen Tools You’ll Need (chicken pot pie)

• Deep pie dish or 9-inch baking dish
• Large mixing bowl
• Whisk
• Spatula
• Pastry brush (for egg wash)

Step-by-Step Instructions (chicken pot pie)

Follow these simple steps, and you’ll have a savory chicken pot pie on your dinner table in no time:

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease your pie dish or baking dish to prevent sticking.

2: Get the Filling Ready

• In a large mixing bowl, combine the cream of chicken soup, milk, and chicken broth. Whisk until smooth and creamy.
• Add the shredded chicken, mixed vegetables, garlic powder, onion powder, and dried thyme to the bowl. Gently mix everything together until well combined.

3: Construct the Pot Pie

• Roll out one of the pie crusts and press it gently into the bottom of the pie dish, making sure to cover the sides fully. Trim any excess crust hanging off the edges.
• Pour the prepared chicken and vegetable filling into the crust. Spread it out evenly with a spatula.
• Roll out the second pie crust and carefully place it over the filling. Pinch the edges of the top and bottom crust together to seal them. For added flair, you can crimp the edges with a fork.
• Use a sharp knife to cut a few small slits in the top crust. This allows steam to escape while the pot pie bakes.

4: Apply the Egg Wash (Optional)

For a golden-brown, glossy crust, lightly brush the beaten egg over the top of the pie crust using a pastry brush.

Step 5: Bake

Place the assembled pot pie in the preheated oven and bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.

Step 6: Cool and Serve

Remove the pot pie from the oven and allow it to cool for about 10 minutes. This allows the filling to set, making it easier to slice and serve. Slice into wedges and enjoy!

Tips and Variations

• Make It Healthier: Swap cream of chicken soup for a lower-sodium version or use Greek yogurt for a lighter filling.
• Add More Flavor: Incorporate fresh herbs like parsley, rosemary, or sage for an extra burst of flavor.
• Vegetarian Option: Replace the chicken with diced potatoes, mushrooms, or tofu, and use a cream of mushroom soup instead.
• Homemade Crust: Feeling ambitious? Make your pie crust from scratch for an added homemade touch.

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is an excellent time-saver and works perfectly in this recipe. Simply shred the meat and add it to your filling mixture.

How do I store leftovers?

Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can I freeze the pot pie?

Yes, you can freeze both the baked and unbaked pot pie. For an unbaked pot pie, assemble it fully, cover it tightly with aluminum foil, and freeze it for up to 3 months. When ready to bake, do so directly from frozen, adding an extra 15-20 minutes of bake time. For a baked pot pie, allow it to cool completely, wrap it well, and freeze it. Reheat at 350°F (175°C) until warmed through.

What vegetables work best?

You can use any vegetables you enjoy! While frozen peas, carrots, corn, and green beans are classics, fresh zucchini, mushrooms, or sweet potatoes are also delicious.

Can I make this recipe gluten-free?

Yes! Use a gluten-free pie crust and a gluten-free cream of chicken soup substitute.

A Comfort Classic You’ll Love(chicken pot pie)

This chicken pot pie recipe with cream of chicken soup brings comfort to your table with every bite. With its flaky crust and creamy filling, it’s no wonder why this dish is a family favorite. Whether you’re preparing it for a weekday dinner or a special occasion, it’s sure to be a hit!

So, what are you waiting for? Grab your ingredients and start baking your way to comfort and deliciousness.