How To Make The Best Chicken Pot Pie With Cream Of Chicken Soup In 30 Minutes

The Easiest Chicken Pot Pie Recipe

Let’s be honest—some nights, you just don’t have the time (or energy) to cook a complicated meal. That’s where this quick and easy Chicken Pot Pie with Cream of Chicken Soup comes in! 😋

This is a shortcut version of the classic chicken pot pie, but don’t worry—you won’t sacrifice flavor. The magic? A can of cream of chicken soup. It makes the filling rich, creamy, and incredibly comforting. Plus, we’re keeping things super simple with a store-bought crust. Easy, right?

“This recipe is a lifesaver for busy weeknights, giving you a homemade, hearty meal in no time.”

So, if you’re craving a warm, flaky, and creamy chicken pot pie but don’t want to spend hours in the kitchen, let’s get started!

Ingredients Needed for a Quick and Creamy Chicken Pot Pie

Before we jump into the process, let’s go over what you’ll need. The ingredients are super simple and easy to find.

📌 Essential Ingredients

✨ Optional Add-Ins for Extra Flavor

• Garlic Powder – Adds a nice depth of flavor.
• Onion Powder – Enhances the taste of the filling.
• Cheese – A little shredded cheddar can make it even creamier!
• Fresh Herbs – Thyme, parsley, or rosemary for extra aroma.

Step-by-Step Guide: How to Make Chicken Pot Pie in 30 Minutes

Step 1: Preheat & Prepare

Preheat your oven to 400°F (200°C). If you’re using a frozen pie crust, let it sit out for a few minutes to soften.

Step 2: Cook the Filling

In a large bowl, mix together:

• Shredded chicken
• Cream of chicken soup
• Frozen mixed vegetables
• Milk
• Salt, pepper, and any extra seasonings

Stir until everything is well combined. The soup acts as a thick, creamy sauce that ties everything together!

Step 3: Assemble the Pie

Now, it’s time to build your pot pie:

1. Place the bottom pie crust in a greased 9-inch pie dish.
2. Pour the chicken filling into the crust.
3. Cover with the top crust and seal the edges by pressing with a fork.
4. Cut a few small slits on top to allow steam to escape.
5. Brush with a beaten egg for a golden, shiny finish (optional).

Step 4: Bake to Perfection

Bake for 25-30 minutes or until the crust is golden brown and crispy.

“The key to a perfect chicken pot pie? A golden, flaky crust and a creamy, well-seasoned filling.”

Let it cool for a few minutes before slicing. Trust me, the wait is worth it!

Common Problems and Their Solutions

Why Is My Chicken Pot Pie Runny?

If your filling is too thin, here’s what you can do:

• Add less milk next time.
• Mix in a teaspoon of flour or cornstarch before baking.
• Let the pie rest for 5-10 minutes before slicing—it thickens as it cools.

How Do I Get a Crispy and Flaky Pie Crust?

Follow these tips for the best crust:

• Brush the top with a beaten egg before baking.
• Make sure to cut slits in the top crust to allow steam to escape.
• Use a preheated baking sheet to help cook the bottom crust evenly.

Can I Use Store-Bought Pie Crust?

Absolutely! Store-bought crust saves time and works just as well as homemade.

Nutrition Facts (Per Serving)

Variations and Customizations

One of the best things about chicken pot pie is how versatile it is! You can tweak the recipe to suit your dietary needs or just to mix things up. Here are some fun variations to try:

Making a Dairy-Free or Gluten-Free Chicken Pot Pie

If you’re avoiding dairy or gluten, don’t worry—this recipe can still work for you!

• Dairy-Free: Swap out regular milk for almond milk, coconut milk, or oat milk. Also, check that your pie crust is dairy-free!
• Gluten-Free: Use a gluten-free pie crust or skip the crust entirely and turn this into a creamy chicken pot pie casserole.

Using Different Meats: Turkey, Beef, or Rotisserie Chicken

Not a fan of chicken or want to use leftovers? Try these substitutions:

• Leftover Turkey: Perfect after Thanksgiving! Just shred it and use it in place of the chicken.
• Ground Beef: Brown some ground beef and drain it before mixing with the cream of chicken soup.
• Rotisserie Chicken: A huge time-saver! Just shred and toss it in—no extra cooking needed.

Can You Make It in a Slow Cooker or Instant Pot?

Yes, you can! If you’re short on oven space, try these methods:

• Slow Cooker: Mix everything except the pie crust and cook on LOW for 4-6 hours. Add a biscuit topping in the last 30 minutes for a twist!
• Instant Pot: Use the sauté function to cook the filling, then transfer to a baking dish, cover with pie crust, and bake as usual.

Serving Suggestions and Side Dishes

Chicken pot pie is already a meal on its own, but why stop there? Pairing it with the right side dishes can take your comfort food experience to the next level. Whether you want something fresh, crunchy, or extra indulgent, we’ve got you covered!

What to Serve with Chicken Pot Pie

• Fresh Green Salad: A crisp salad with romaine, arugula, or mixed greens balances out the creamy filling. Try a light lemon vinaigrette for a refreshing contrast!
• Roasted Vegetables: A side of oven-roasted carrots, Brussels sprouts, or asparagus adds a caramelized sweetness that pairs beautifully with the savory pie. Toss them in olive oil, salt, and garlic for extra flavor.
• Mashed Potatoes: If you’re a true comfort food lover, double down with creamy mashed potatoes! Add a dollop of butter and a sprinkle of fresh herbs for a rich, velvety side.
• Steamed Green Beans: Lightly seasoned green beans add a crisp, fresh bite that balances the richness of the pie. A drizzle of garlic butter takes them to the next level.
• Coleslaw: The tangy crunch of a classic coleslaw provides a refreshing contrast to the warm, creamy filling of your pot pie.

Best Drinks to Pair with This Comfort Dish

• White Wine: A crisp Chardonnay or Sauvignon Blanc pairs beautifully with the creamy, buttery flavors of chicken pot pie.
• Apple Cider: Whether hot or cold, apple cider adds a touch of sweetness that complements the savory pie filling perfectly.
• Sweet Tea: A classic Southern favorite, sweet tea is light, refreshing, and a great companion to this hearty dish.
• Herbal Tea: A cup of chamomile or mint tea makes this meal even cozier, especially on a chilly evening.
• Homemade Lemonade: The zesty kick of fresh lemonade helps cut through the richness of the pie, making each bite feel fresh and bright.

Want to Add Even More Comfort?

Sometimes, you just need a little extra indulgence. Here are a few more side ideas for a full-blown comfort food feast:

• Garlic Bread: Soft, buttery, and full of flavor—this is a must-have if you love dipping warm bread into your creamy pot pie filling!
• Cornbread: The slight sweetness of cornbread pairs perfectly with the savory, creamy flavors of the pie. Try serving it with honey butter for an extra treat!
• Biscuits: Flaky, buttery biscuits are a great alternative to pie crust. Serve them on the side or use them instead of a top crust for a unique twist.

With all these delicious side dishes, your Chicken Pot Pie with Cream of Chicken Soup is about to become a full-on feast! Which one will you try first?

Storage and Reheating Tips

Got leftovers? Lucky you! Chicken pot pie stores and reheats well, so you can enjoy it again later. Here’s how to keep it fresh:

How to Store Leftovers for Maximum Freshness

• Let the pie cool completely before storing.
• Cover tightly with plastic wrap or transfer to an airtight container.
• Store in the fridge for up to 4 days.

The Best Way to Reheat Without Losing Flavor

Reheating it correctly ensures you still get a crispy crust and creamy filling. Avoid the microwave if possible!

• Oven (Best Method): Bake at 350°F (175°C) for 15-20 minutes until heated through.
• Air Fryer: Heat at 375°F for 8-10 minutes for a crispy crust.
• Microwave (Quickest): Use short 30-second bursts to avoid soggy crust.

Frequently Asked Questions

Conclusion: Enjoy Your Homemade Chicken Pot Pie!

There you have it—the easiest, most delicious Chicken Pot Pie with Cream of Chicken Soup you’ll ever make!

With just a few simple ingredients and less than 30 minutes, you can whip up a comforting, creamy, and absolutely delicious meal that the whole family will love.

“Cooking doesn’t have to be complicated—sometimes, the simplest recipes bring the most joy.”

How To Make Chicken Pot Pie With Cream Of Chicken Soup In 30 Minutes

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• Author: Chef Adam
• Total Time: 50 minutes
• Yield: 6 servings 1x

Print Recipe

Description

This Chicken Pot Pie with Cream of Chicken Soup is a comforting, hearty dish with a creamy, flavorful filling and a flaky golden crust. Using cream of chicken soup as a shortcut, this recipe makes it easy to prepare a rich and delicious pot pie without making a roux from scratch. Perfect for a cozy family dinner, this recipe is packed with tender chicken, vegetables, and a buttery crust that everyone will love!

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Ingredients

Scale 1x2x3x

For the Filling:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
• 1 can (10.5 oz) condensed cream of chicken soup
• ½ cup milk
• ½ cup chicken broth (or water)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional for extra flavor)
• 1 ½ cups frozen mixed vegetables (peas, carrots, corn, and green beans)

For the Crust:

• 1 package refrigerated pie crusts (or homemade pie dough)
• 1 egg, beaten (for egg wash)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat Oven:

   • Set the oven to 375°F (190°C).

2. Prepare the Filling:

   • In a large bowl, mix cream of chicken soup, milk, chicken broth, garlic powder, onion powder, salt, black pepper, and thyme.
   • Stir in shredded chicken and frozen mixed vegetables until well combined.

3. Assemble the Pie:

   • Roll out one pie crust and place it in a 9-inch pie dish.
   • Pour the chicken filling evenly into the pie crust.
   • Cover with the second pie crust, crimp the edges, and cut small slits in the top for ventilation.
   • Brush the top with beaten egg for a golden finish.

4. Bake the Pot Pie:

   • Place the pie on a baking sheet (to catch spills) and bake for 35-40 minutes or until golden brown.
   • Let the pot pie rest for 5-10 minutes before slicing and serving.

Notes

• Make It From Scratch: Swap the cream of chicken soup with 1 cup homemade white sauce (butter, flour, milk, and broth).
• Vegetarian Option: Use cream of mushroom soup and replace chicken with diced potatoes or mushrooms.
• Extra Flavor: Add ½ teaspoon paprika or a dash of hot sauce for a little kick.
• Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven for the best texture.
• Crust Alternatives: Use crescent roll dough, biscuit dough, or puff pastry for different textures.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: Approximate
• Calories: ~450 kcal
• Sugar: 4g
• Sodium: 800mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 75mg