1 . Can You Freeze Chicken Pot Pie for Later?

Yes! If you want to meal prep, freezing is a great option. Assemble the pie but don’t bake it . Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months . When ready to bake, cook straight from frozen at 375°F for about 50-60 minutes .

2 . How Long Does It Take to Bake a Chicken Pot Pie?

For a fully assembled, unbaked pie , the usual time is 25-30 minutes at 400°F. If baking from frozen, it takes around 50-60 minutes at 375°F.

3 . What’s the Best Way to Make It More Flavorful?

If you want to level up the taste, try these tips: Sauté your veggies first – Cook onions, garlic, and mushrooms before adding them. Use chicken broth instead of milk – Adds a deeper savory flavor. Add a splash of white wine – Stir it into the filling for extra depth. Try a cheddar crust – Mix shredded cheese into the dough for a next-level experience!

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

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!

Ingredients

Scale

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)

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Instructions

Preheat Oven:
- Set the oven to 375°F (190°C).
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.
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.
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