Easy Chicken Pot Pie Recipe with Cream of Chicken Soup | Comfort Food Made Simple

There are meals that nourish the body… and then there are those rare gems that comfort the heart. This Easy Chicken Pot Pie Recipe with Cream of Chicken Soup does both effortlessly. One bite in, and you’re wrapped in a golden, flaky crust, diving deep into creamy, savory goodness. And guess what? It’s not just heartwarming it’s easy. Like, ridiculously easy.

“Imagine the warmth of a family hug baked into a pie—yep, that’s this recipe.”

Why Chicken Pot Pie Is the Ultimate Comfort Food

Let’s set the scene: a chilly evening, a long day, maybe a little stress in the air. Now picture this—warm, buttery crust, steam rising as you cut into a hearty filling of tender chicken, vibrant veggies, and creamy sauce. That? That’s therapy.

• It’s a full meal in one: protein, veggies, carbs all snuggled under a crust.
• The creamy center? Like velvet.
• The crust? Flaky enough to hear it crunch.
• Customizable? Absolutely. Your pie, your rules.

What Makes This Chicken Pot Pie Special?

Forget fussy steps and flour-thickened sauces. This recipe says “no, thank you” to complicated and “yes, please” to creamy simplicity—with one secret weapon: cream of chicken soup.

It’s the shortcut with no compromise. It’s the hack your future self will thank you for.

The Cream of Chicken Soup Advantage

Why does it work so well?

• Smooth, velvety texture without the fuss of roux.
• Instantly boosts flavor like culinary magic in a can.
• Reliable results. Every. Single. Time.

You’ve had soupy, runny pot pies before. You won’t have them again.

Quick, Easy, and Weeknight-Friendly

You want a homemade meal, not a kitchen marathon. This one’s all about shortcuts with soul.

Done and dusted in under an hour? You bet made pie crust, you’ll have a delicious pot pie on the table in no time.⏳

Pre-cooked chicken? Check.

Store-bought crust? Double check.

Ingredients – Simple, but Oh-So-Satisfying

Here’s what you need to make magic happen:

Optional but magical: Add ¼ cup of heavy cream for an ultra-luxe filling.ou want an extra creamy filling, add ¼ cup of heavy cream! 🥛

Step-by-Step Guide: Your Pot Pie Game Plan

Follow these simple steps to make a perfectly flaky, creamy, and delicious chicken pot pie every time:

Step 1: Get Prepped

• Preheat oven to 375°F (190°C).
• If your chicken isn’t cooked yet, now’s the time.
• Dice the onion, crush that garlic, and bring your crusts to room temp.

Step 2: Cook the Creamy Filling

• In a skillet, melt butter. Add onion and garlic—sauté until aromatic and soft.
• Stir in the soup and broth until beautifully blended.
• Fold in the chicken and veggies. Let the flavors mingle.
• Season generously. Trust your taste buds.

Step 3: Assemble Like a Pro

• Line a pie dish with your first crust.
• Pour in the filling don’t be shy.
• Top with the second crust. Crimp edges with love.
• Cut slits on top for steam to escape. Brush with egg wash for that golden glow.

Step 4: Bake

Pop it in the oven and bake for 35–40 minutes, until bubbling and bronzed. Let it sit for 10 minutes before slicing if you can wait. bubbling. Let it rest for 10 minutes before slicing patience pays off!

🧮 Nutrition Breakdown (Per Serving)

Mistakes Happen. Here’s How to Avoid Them:

Soggy crust?

• Too much liquid? Reduce broth.
• Didn’t bake long enough? Give it a few more minutes.
• Crust not sealed? Patch those edges well.

Filling too thick or too thin?

• Add broth if dry, or cornstarch if runny. Balance is everything.

Final Thoughts

This isn’t just food. This is a love letter baked into a crust. Whether it’s dinner for four or leftovers for lunch, it never disappoints.

Tips & Tricks from the Chicken Pot Pie Hall of Fame

• Use cold crusts for the flakiest layers.
• Always brush with egg wash it’s the glow-up your pie deserves.
• Cool before slicing hot fillings are lava. Delicious lava.

Bonus tip: Fresh herbs go a long way. Toss in thyme, rosemary, or parsley.

Best Sidekicks for Your Pot Pie

• 🥗 Crisp salad – lightens the richness
• 🥦 Roasted veggies – color, crunch, and balance
• 🥔 Mashed potatoes – because why not double the comfort?
• 🍒 Cranberry sauce – sweet and tangy contrast

Storing, Freezing, Reheating Like a Leftover Boss

Fridge:
Cool completely. Wrap tight. Eat within 4 days.

Freezer:
Assemble but don’t bake. Double-wrap. Label. Freeze up to 3 months.

To Reheat:

• Oven: 350°F for 15–20 mins.
• Air fryer: 325°F for 5–7 mins.
• Microwave: Use only if desperate (the crust softens).

Creative Variations to Keep Things Fresh

• Mini Pot Pies: Bake in muffin tins. Cute, quick, and portable.
• Skillet Version: One-pan wonder topped with biscuits.
• Low-Carb Hack: Ditch the crust, keep the filling. Call it “chicken pot pie soup.”

Frequently Asked Questions (FAQs)

The Takeaway: Make It, Savor It, Share It

Golden. Flaky. Creamy. Dreamy. This Chicken Pot Pie isn’t just dinner it’s a warm memory waiting to happen.

“Life’s too short for bland meals. Bake the pie. Live the moment.”

Easy Chicken Pot Pie Recipe with Cream of Chicken Soup – Comfort Food at Its Best

---

• Author: Chef Adam
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Description

This Chicken Pot Pie Recipe with Cream of Chicken Soup is a quick, comforting, and creamy classic, perfect for an easy weeknight dinner or cozy family meal. Made with flaky pie crust, tender chicken, mixed vegetables, and a rich, creamy sauce, this pot pie is deliciously simple and packed with homemade flavor using store-bought cream of chicken soup for convenience.

---

Ingredients

Scale 1x2x3x

For the Filling:

• 2 cups cooked chicken, shredded or diced
• 1 can (10.5 oz) cream of chicken soup
• ½ cup milk
• ½ cup chicken broth
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme (optional)

For the Crust:

• 1 package (2 sheets) refrigerated pie crust (or homemade pie dough)
• 1 egg, beaten (for egg wash)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).
• Lightly grease a large baking sheet or oven-safe skillet.

2. Season the Chicken

• In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, thyme, and red pepper flakes.
• Pat the chicken dry and rub it with olive oil and the seasoning mixture.

3. Prepare the Potatoes

• In a bowl, toss the halved baby potatoes with melted butter, olive oil, garlic, salt, pepper, oregano, and paprika.
• Spread them evenly on the prepared baking sheet.

4. Bake the Chicken & Potatoes

• Place the seasoned chicken thighs on top of the potatoes.
• Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
• For extra crispy skin, broil for the last 3-5 minutes.

5. Serve & Garnish

• Sprinkle with fresh parsley and Parmesan cheese (if using).
• Serve with lemon wedges for extra brightness.

Notes

• For extra crispy potatoes, spread them out evenly so they don’t overlap.
• Substitutions: Use sweet potatoes instead of regular potatoes for a slightly sweeter taste.
• Make it creamy: Add a drizzle of garlic butter or a sprinkle of cheese before serving.
• Storage: Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or air fryer for crispiness.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Main Course
• Method: Roasting
• Cuisine: American, Comfort Food

Nutrition

• Serving Size: 1 Chicken Thigh + Potatoes
• Calories: 450
• Sugar: 2g
• Sodium: 550mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 115mg