Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Introduction: A Warm Hug from My Kitchen to Yours

Growing up, Sunday evenings meant family dinners around a full table, and nothing brought more smiles than my Nonna’s chicken pot pie. Though she was Italian, she had a deep love for American comfort food—and this was her go-to dish whenever the air turned cool or the family needed a little extra love. Today, I’m bringing you a modern take on her classic dish: an easy chicken pot pie recipe with cream of chicken soup that’s bursting with hearty flavor, buttery crust, and heartwarming nostalgia. Whether you’re fighting off a winter chill or looking for a satisfying summer dinner, this dish works beautifully year-round.

Why You’ll Love This Recipe

Quick and Easy: Using cream of chicken soup and pre-cooked chicken saves tons of prep time.
Family-Friendly: A hit with kids and adults alike, this recipe is satisfying and wholesome.
Versatile: Make it ahead, freeze it, or even customize it with your favorite veggies.
Budget-Friendly: Uses pantry staples and affordable ingredients.

What Makes This Recipe Special?

Unlike more time-intensive versions, this recipe:

Uses cream of chicken soup for a quick, flavorful base.
Can be made in under an hour with minimal prep.
Is budget-conscious, perfect for meal planning.
Can be doubled or frozen, ideal for make-ahead dinners.

Whether you’re a busy parent, beginner cook, or seasoned home chef looking for a fuss-free meal, this dish is sure to deliver both flavor and satisfaction.

Ingredients You’ll Need

For a pot pie that serves 5 generously, gather the following:

Main Ingredients:

2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
1 can (10.5 oz) cream of chicken soup
1/2 cup whole milk (or heavy cream for richness)
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/2 teaspoon onion powder
1/4 teaspoon thyme (dried or fresh)
1 package refrigerated pie crust (2 crusts, for top and bottom)
1 tablespoon butter (melted, for brushing the crust)

Optional Add-ins:

1 small potato, diced and parboiled
1/4 cup shredded cheddar cheese
A pinch of paprika or cayenne for heat

Step-by-Step Instructions

1. Preheat & Prepare the Crust

Preheat your oven to 375°F (190°C).
Roll out one pie crust into a 9-inch pie dish. Gently press it into the edges and trim the excess.

2. Mix the Filling

In a large mixing bowl, combine:

Shredded chicken
Cream of chicken soup
Milk
Frozen vegetables
Seasonings (black pepper, garlic powder, onion powder, thyme)

Stir until well combined. The mixture should be creamy and thick, but pourable.

3. Assemble the Pie

Pour the filling into the prepared crust.
Top with the second pie crust. Seal the edges by pinching or pressing with a fork.
Cut 3–4 small slits in the top to allow steam to escape.
Brush with melted butter for a golden finish.

4. Bake

Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges brown too quickly, cover them with foil halfway through baking.

5. Cool and Serve

Let it rest for 5–10 minutes before slicing. This helps the filling set and makes serving easier.

The History Behind Chicken Pot Pie

Though pot pie has its origins in medieval Europe, it found a special home in American kitchens. The Pennsylvania Dutch popularized it in the U.S., originally crafting a stew-like version with thick doughy noodles. Over the years, it evolved into the flaky-crusted version we adore today, thanks to Southern and Midwestern influences.

Nutritional Information (Per Serving)

Nutrient	Amount (approx.)
Calories	410
Protein	22g
Carbohydrates	28g
Fat	22g
Fiber	3g
Sodium	720mg

Note: Based on standard ingredients; may vary with substitutions.

Make It Your Own

One of the joys of this easy chicken pot pie recipe with cream of chicken soup is its flexibility. Here are a few variations:

Gluten-Free: Use gluten-free pie crust and soup alternatives.
Low-Carb/Keto: Replace the crust with a cauliflower mash topping.
Vegetarian: Swap chicken for mushrooms and use cream of mushroom soup.
Mini Pot Pies: Use ramekins or a muffin tin for individual servings.

Pairing Suggestions

Pair your pot pie with:

A crisp green salad with lemon vinaigrette
Roasted Brussels sprouts or garlic green beans
Apple cider or a chilled glass of chardonnay

Time-Saving Cooking Hacks

Use Rotisserie Chicken: A huge time-saver with rich flavor.
Freeze Ahead: Assemble and freeze unbaked pies in foil containers.
Mason Jar Mixes: Store dry seasoning mixes in jars to whip up filling faster.
Microwave Veggies: Thaw frozen vegetables in the microwave to prevent excess moisture.

Storage, Freezing & Reheating

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing:

Freeze unbaked or baked pie wrapped tightly in foil. Good for up to 2 months.

Reheating:

Reheat slices in the oven at 350°F for 10-15 minutes or microwave individual servings for 2-3 minutes.

Perfect Pairings

Round out your meal with:

Fresh Green Salad with a lemon vinaigrette
Roasted Root Vegetables
Buttermilk Biscuits
A glass of chardonnay or warm apple cider

Serving Suggestions for Every Season

Winter: Add mushrooms and serve with a side of mashed potatoes.
Summer: Serve with a cucumber and dill salad and iced tea.
Fall: Mix in sweet potato cubes and pair with a warm apple crumble.
Spring: Add fresh asparagus or spinach to the filling.

Tips for Success

Precook Chicken: Use rotisserie or leftover grilled chicken to save time.
Veggies: Thaw frozen veggies slightly to ensure even baking.
Crust: For extra flavor, sprinkle a little sea salt or herbs on the crust before baking.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the unbaked pie (wrapped well) for up to 2 months. Bake directly from frozen at 375°F for about 60 minutes.
Reheat: Warm individual slices in the microwave or oven.

Reader Tips & Testimonials

“I made this for my in-laws and they thought it was from a restaurant!” – Emily J.
“Perfect for freezing! I doubled the recipe and had dinner for another week.” – Carlos T.
“The cream of chicken soup made it super creamy without needing a ton of ingredients.” – Riley S.

1 Easy Chicken Pot Pie Recipe with Cream of Chicken Soup You’ll Make Again and Again