Chicken Pot Pie with Cream of Chicken Soup

If there’s ever been a dish that brings everyone to the table with a smile, it’s this chicken pot pie with cream of chicken soup. It’s creamy, savory, and loaded with classic flavors—wrapped in a golden, flaky crust that’s as comforting as a warm blanket. And guess what? You don’t need to spend all day in the kitchen.

Thanks to the shortcut of cream of chicken soup, you get all the richness without starting from scratch. Whether you’re using leftover rotisserie chicken, frozen veggies, or baking it fresh from scratch, this recipe fits weeknights, weekends, and even special family dinners.

Let’s dive in and create this warm, comforting classic—step by step.

Why You’ll Love This Chicken Pot Pie Recipe

– Classic Comfort Meets Convenience

There’s something magical about chicken pot pie—it brings that “home-cooked love” to your dinner table. But instead of slaving over the stove all afternoon, this version makes life easier with one secret weapon: cream of chicken soup. It adds a velvety, seasoned base without needing to build a roux or simmer a sauce.

You’ll still get that creamy texture, rich flavor, and perfectly balanced filling, all wrapped in a crisp, buttery crust. So yes, it tastes like Grandma’s—but with half the prep.

– Why Cream of Chicken Soup Makes It Better

This isn’t just about saving time. The cream of chicken soup actually boosts the flavor. Most canned versions come pre-seasoned with subtle herbs and spices that add depth without extra effort.

Here’s what it brings to the table:

• A thick, rich consistency that binds the filling
• Enhanced chicken flavor
• Consistent results every time

Whether you’re cooking for picky kids, hungry teens, or guests, this shortcut makes the dish foolproof and fabulous.

Ingredients Needed for Chicken Pot Pie with Cream of Chicken Soup

– Full List of Ingredients

Here’s everything you need to make a satisfying chicken pot pie with cream of chicken soup that serves 4–6 people:

Ingredient	Amount
Cooked chicken (shredded or diced)	2 cups
Cream of chicken soup	1 can (10.5 oz)
Frozen mixed vegetables	2 cups
Milk	½ cup
Onion (chopped)	1 small
Garlic (minced)	2 cloves
Salt	½ tsp
Black pepper	¼ tsp
Dried thyme (optional)	¼ tsp
Pie crust (homemade or store-bought)	2 crusts (top & bottom)
Butter (unsalted)	2 tbsp
Egg (for egg wash)	1, beaten

– Optional Add-ins & Substitutes

Want to personalize it? Here’s how:

• Add diced potatoes – just pre-boil them slightly so they’re tender
• Use rotisserie chicken – fast and flavorful
• Switch out frozen veggies – try peas, carrots, green beans, or corn
• No pie crust? – top with biscuits or puff pastry
• Make it richer – add a splash of heavy cream or shredded cheese to the filling

Step-by-Step Cooking Instructions

– Prepping the Filling

1. Cook the onion and garlic:
   In a medium skillet, melt the butter over medium heat. Sauté the chopped onion and garlic until soft and fragrant—about 3 minutes.
2. Add the cream of chicken soup and milk:
   Stir in the can of cream of chicken soup and the milk. Whisk until smooth and combined. Let it simmer for a few minutes.
3. Fold in chicken and vegetables:
   Add your shredded chicken and frozen mixed vegetables into the soup mixture. Sprinkle in salt, pepper, and thyme. Stir until everything is coated and warmed through. Remove from heat.

Pro Tip: If the filling turns out too thick, just stir in a splash of milk to loosen it up. On the flip side, if it’s looking a bit too runny, let it simmer uncovered for a few more minutes until it thickens up nicely.

– Assembling the Pot Pie

1. Prepare your pie dish:
   Place your bottom pie crust into a 9-inch pie pan. Press it gently into the corners and trim any overhang.
2. Add the filling:
   Pour the creamy chicken mixture into the crust and spread it evenly.
3. Add the top crust:
   Lay the second pie crust over the filling. Crimp the edges to seal and cut a few slits in the center to allow steam to escape.
4. Brush with egg wash:
   Gently beat the egg, then brush it over the top crust—this simple step helps create that gorgeous, golden-brown shine as it bakes.

– Baking to Golden Perfection

1. Bake in preheated oven:
   Place the pie on the center rack of a 400°F (204°C) oven.
2. Cook until golden:
   Bake for 35 to 40 minutes, or until the crust turns a rich golden color and becomes beautifully crisp. If the edges start browning too quickly, just cover them loosely with foil to prevent burning.
3. Cool slightly before serving:
   Let the pot pie sit for 10–15 minutes before slicing. This helps the filling set and avoids runny slices.

Make It Your Own – Variations & Custom Ideas

What makes chicken pot pie with cream of chicken soup truly special is its versatility. Whether you’re feeding picky eaters, accommodating dietary needs, or simply using up what’s in the fridge, this cozy classic easily adapts to whatever you have on hand.

– Kid-Friendly Twists

Let’s face it—kids love creamy, soft food that doesn’t have “weird stuff” in it. Keep the flavors simple by using only peas and carrots for veggies. You can even sneak in a little shredded cheese for extra richness. Using biscuit dough on top instead of pie crust adds a fun, fluffy texture kids often prefer.

– Low-Carb, Gluten-Free, and Dairy-Free Swaps

Trying to lighten things up or follow dietary needs? No problem.

For a low-carb version:

• Skip the bottom crust and just top it with a low-carb biscuit alternative
• Use cooked cauliflower or chopped zucchini instead of corn or potatoes

For gluten-free needs:

• Use a gluten-free pie crust or skip the crust and bake the filling in ramekins
• Double-check your cream of chicken soup—some brands contain gluten, but gluten-free versions exist

For dairy-free adjustments:

• Swap regular cream of chicken soup for a dairy-free version or make a homemade dairy-free roux
• Use almond milk or oat milk instead of whole milk in the filling

This dish doesn’t have to be “one size fits all.” Customize it however you need, and you’ll still get that same cozy, satisfying flavor.

Best Chicken Options for Your Pot Pie

No matter what chicken you use, it’ll taste amazing in this recipe. But depending on your schedule and taste preference, some options might work better than others.

– Fresh Cooked, Leftovers, or Rotisserie

Fresh cooked chicken: Great if you’re starting from scratch. Simply poach or bake two boneless chicken breasts and shred them. It adds a clean, juicy texture to your pot pie.

Leftover chicken: Don’t let that roasted or grilled chicken from last night go unused. It mixes seamlessly into the creamy filling and cuts down your prep time. Just make sure it’s well-seasoned so it adds flavor, not blandness.

Rotisserie chicken: The MVP of weeknight dinners. Already cooked, tender, and full of flavor. Just remove the skin and bones, shred the meat, and stir it in. It’s the quickest option—and arguably the tastiest.

– Tips for Juicy, Flavorful Chicken

• Don’t overcook the chicken. Even if you’re reheating leftovers, avoid drying it out during baking.
• Shred, don’t cube. Shredded chicken creates a more even distribution of meat in every bite.
• Light and dark meat both work. A combo of breast and thigh meat gives you the best texture and flavor balance.

Whether it’s Sunday leftovers or a quick rotisserie grab, using the right chicken makes this pot pie truly special.

Choosing the Right Crust (Homemade vs Store-Bought)

The crust isn’t just a container for your filling—it’s part of the experience. That golden, buttery top layer is what people remember. Whether you go homemade or grab it from the store, here’s how to make sure it shines.

– Flaky Homemade Pie Crust Recipe

Making pie crust from scratch might sound intimidating, but it’s simpler than most think—and the flavor is unbeatable.

Here’s a quick recipe for a buttery, flaky crust:

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 6–8 tbsp ice water

Instructions:

1. Mix flour and salt in a large bowl.
2. Cut the cold butter into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits.
3. Then, slowly add the ice water—just one tablespoon at a time—stirring gently after each addition until the dough comes together. It should hold its shape but not feel wet or sticky.
4. Divide into two balls, flatten into disks, wrap in plastic wrap, and chill for 30 minutes before rolling.

This crust bakes up golden, tender, and crisp enough to hold that creamy filling.

– Using Puff Pastry or Biscuit Toppings

Puff pastry: Want an elevated, restaurant-style look? Puff pastry adds a gorgeous, buttery layer that puffs up beautifully as it bakes. It’s best for top-only crusts.

Biscuits: For a Southern twist, skip the pie crust and use biscuit dough as the topper. Drop spoonfuls of dough on top of the filling before baking, and you’ll get a pot pie that’s halfway to a casserole—soft, fluffy, and so satisfying.

Store-bought crust: Short on time? A pre-made refrigerated pie crust will still give you flaky results with almost no effort. Just be sure to let it sit at room temp for 10–15 minutes before unrolling to prevent cracking.

Whatever crust you choose, make sure it’s sealed well around the edges, slits are cut for steam, and the top gets an egg wash for shine.

Storage, Freezing & Reheating Tips

One of the many things that makes chicken pot pie with cream of chicken soup a go-to favorite? It stores and reheats like a dream. Whether you’re making it ahead or saving leftovers, here’s how to keep it tasting fresh.

– How to Store in the Fridge

Got leftovers? Let your pot pie cool completely before storing.

• Cover the pie dish tightly with plastic wrap or aluminum foil, or transfer individual slices into airtight containers.
• Store for up to 4 days in the refrigerator.

For best results, reheat slices in the oven (not microwave) to keep the crust crisp.

– Freezer Tips for Make-Ahead Meals

Want to prep it in advance? Pot pie freezes beautifully.

To freeze unbaked:

• Assemble the pot pie fully (in a freezer-safe dish).
• Wrap the pot pie tightly in two layers of foil or plastic wrap to prevent freezer burn, then label it with the date and contents before placing it in the freezer.
• Bake straight from frozen at 375°F for 60–75 minutes, covering the edges to prevent burning.

To freeze after baking:

• Let the pie cool completely.
• Wrap and store for up to 3 months.
• Reheat covered in a 350°F oven for 25–35 minutes, then uncover to crisp the crust.

– Best Way to Reheat Without Drying Out

Avoid soggy crusts and dried-out filling with these steps:

• For whole pies: Cover with foil and bake at 350°F until hot, then uncover for the last 10 minutes.
• For individual servings: Reheat in the toaster oven or a preheated skillet with a lid. Avoid microwaving if you want to keep the crust crisp.

Serving Suggestions – What Goes Well with Chicken Pot Pie

This dish is hearty enough to be a full meal, but adding a few sides can elevate it into a comfort-food feast. Here are some tasty, easy ideas.

– Perfect Side Dishes

Balance the creamy, rich flavors of the pot pie with lighter, brighter sides:

• Simple green salad – tossed with vinaigrette to cut the richness
• Roasted Brussels sprouts or green beans – for a healthy crunch
• Applesauce or cranberry compote – adds a sweet contrast
• Buttered corn on the cob – for an old-school pairing

If you’re feeding a crowd, a side of fluffy mashed potatoes or cheddar garlic biscuits makes it even more filling.

– Drinks and Light Desserts to Pair With

For drinks, serve with:

• Unsweetened iced tea
• Sparkling water with lemon
• Apple cider (hot or cold)

And for dessert?

• A slice of warm apple pie
• Vanilla bean ice cream
• Chocolate chip cookies for the kids

Keep it simple, and let the pot pie be the star.

Common Mistakes & Pro Tips

Even the easiest comfort food recipes can go sideways if you’re not careful. Here’s how to avoid the most common pitfalls when making chicken pot pie with cream of chicken soup—and some insider tricks to make it even better.

– Preventing Soggy Bottoms

This is the #1 complaint when it comes to pot pie. Here’s how to avoid it:

• Pre-bake the bottom crust for 10 minutes before adding the filling
• Don’t overfill the pie — too much liquid can make it leak
• Cool the filling slightly before pouring it into the crust

If you’re skipping the bottom crust, you can ignore this—but if you’re going classic, a little pre-bake goes a long way.

– Getting That Perfectly Crisp Top

No one likes a pale crust. For deep golden color and shine:

• Always brush the top crust with egg wash (1 beaten egg + 1 tsp water)
• Keep an eye on the oven around the 30-minute mark—cover edges if they’re browning too fast
• Bake on the lower third of the oven for an even bottom and crispier base

– Flavor-Boosting Additions

Want to add even more depth to the filling? Try:

• A splash of white wine or lemon juice
• Fresh herbs like thyme, sage, or parsley
• Add a spoonful of Dijon or a dash of hot sauce for a quick flavor boost.
• A handful of shredded sharp cheddar for cheesy richness

Little additions make a big difference. Don’t be afraid to experiment once you’ve got the basics down.

FAQs – Chicken Pot Pie with Cream of Chicken Soup

Can I use canned chicken in chicken pot pie with cream of chicken soup?

Yes, canned chicken works in a pinch—just drain and shred it first. It’s not as flavorful as fresh, but the cream of chicken soup makes up for it.

What vegetables work best in a chicken pot pie?

Frozen mixed vegetables like peas, carrots, corn, and green beans are classic choices. You can also use fresh veggies—just cook them slightly before mixing into the filling. Mushrooms, diced potatoes, or even broccoli can be great additions.

How do I keep the bottom crust from getting soggy?

To prevent a soggy bottom crust, pre-bake it for about 10 minutes before adding your filling. Also, avoid overloading the filling with liquid. Letting the filling cool slightly before pouring it in also helps the crust hold up better.

Can I make this recipe ahead of time?

Absolutely! You can fully assemble the unbaked pot pie and store it in the fridge for up to 24 hours or freeze it for up to 3 months. Just bake it directly from the fridge or freezer, adding extra baking time as needed.

Is there a substitute for cream of chicken soup?

If you’re avoiding canned soups, you can make your own by combining butter, flour, chicken broth, and milk to create a thick, creamy base. Season it well with salt, pepper, and garlic for flavor.

What’s the best way to reheat leftover chicken pot pie?

For best results, reheat slices in the oven or toaster oven at 350°F until warmed through. Cover loosely with foil to keep the crust from burning, then uncover for the last few minutes to crisp it up again. Avoid the microwave—it softens the crust.

Conclusion – A Homemade Classic Made Simple with Cream of Chicken Soup

There’s something so deeply satisfying about digging into a warm, golden chicken pot pie with cream of chicken soup. It’s creamy, flavorful, and nostalgic—all wrapped up in flaky, buttery crust. This version cuts down prep time without cutting flavor, making it perfect for busy weeknights, cozy weekends, or meal prepping for later.

With so many ways to customize it, this dish will never get boring. Whether you’re using pantry staples or making it from scratch, it always delivers that homemade comfort we all crave.

Now that you’ve mastered this easy chicken pot pie, don’t be surprised when your family starts asking for it week after week.