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
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)
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