Chicken Pot Pie Recipe with Cream of Chicken Soup
Chicken Pot Pie Recipe
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Is there anything better then a flaky rich chicken pot pie, especially when it's we take the help of a few store-bought ingredients to make the process even quicker! That’s where the Pillsbury chicken pot pie recipe with cream of chicken soup comes in. With the help from the pre-made Pillsbury pie crust and the cream of chicken soup this comes together super quick and it’s delish. It’s the ultimate comfort food without spending hours in the kitchen.
Why Is This Chicken Pot Pie Recipe Fabulous?
First of all, we are keeping things simple without compromising any of the flavor. We save time on all the by using Campbell's cream of chicken soup and Pillsbury premade pie crust for chicken pot pie. All the flavor, none of the hassle.
You won’t have to fuss with making a roux or your own pastry dough, yet the result is a golden, flaky crust enveloping a creamy chicken and veggie-filled center. Sounds like a win, right?
Why this recipe stands out:
Cream of chicken soup: Campbell's cream of chicken soup is the unsung hero here, adding the perfect creamy consistency without needing to measure, mix, or guess. But if of course you can make your own Cream of Chicken Soup if you’d rather.
Pre-made pie crusts: Using Pillsbury pie crust makes the entire process quicker and stress-free. You still get that flaky, buttery goodness without the hassle of rolling dough.
Rotisserie chicken: Want to save even more time? Grab a rotisserie chicken from your local grocery store and shred it up. It's a fast and flavorful solution for this easy chicken pot pie with pie crusts.
Why Pot Pie with Pie Crusts Is the Way to Go
While you can find variations of pot pies with puff pastry or even biscuits on top, there’s something about the classic chicken pot pie recipe with cream of chicken soup and Pillsbury pie crust that makes it irresistible. That buttery, flaky crust wrapped around the creamy filling is pure comfort food. Here’s why using pie crusts is key:
Consistency: The pie crust gets golden and crispy on the outside, while the inside remains soft and tender. It’s the perfect texture to balance the creamy chicken filling.
Ease: Pillsbury pie crust is already rolled and ready to go. No rolling pins or flour-covered countertops here—just unfold, fill, and bake!
Its Georgous: A homemade chicken pot pie looks impressive, especially when baked with a beautifully browned pie crust on top. It feels homemade without all the effort.
How to Make Chicken Pot Pie Mini
Chicken pot pie recipe mini versions are the cutest little things, and they are fantastic for meal prep, individual servings, or even serving at a dinner party. Making them mini gives you the same flavors but in bite-sized portions.
Here’s how you can make mini pot pies:
Use muffin tins: These are perfect for shaping the crust into individual portions. Simply cut the Pillsbury pie crust into circles that fit inside each muffin tin cavity. Note: you will need additional pie crusts to make them mini’s
Add the filling: Spoon the creamy chicken and veggie mixture into each little crust.
Top with crust: You can either cover the top with a smaller circle of crust for a fully enclosed pie or leave them open-faced for a rustic look.
Bake: Mini pies bake faster than a traditional full-sized pot pie, so keep an eye on them—they’re ready when the crust is golden and crisp.
Mini chicken pot pies are a hit with kids and adults alike, and the best part is they can be made ahead of time and reheated when you’re ready to serve.
Photo by Lanes BBQ
Rotisserie Chicken Makes It Even Easier
There’s no need to cook your chicken in advance for this recipe—just grab a rotisserie chicken from your grocery store and shred it up! Or use any left over chicken you may have in your fridge. When you combine it with the creaminess of Campbell's cream of chicken soup and some veggies, you’ve got a delicious filling in minutes.
Chop chicken into it bite-sized pieces
Mixing in vegetables: Use any type a frozen vegetables do you like. I've got tons of different combinations to choose from these days so fine you're on your family like the best.
Adding seasoning: I looked at a little extra seasoning just to kick things up a bit. I had salt pepper, dried thyme, rosemary, and I even add a little better than bouillon chicken flavor sometimes. Don’t forget garlic or onion powder for extra oomph.
FAQ: Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Q: Can I make this recipe ahead of time? Absolutely! You can assemble your pot pie ahead of time and either refrigerate it for up to 24 hours before baking or freeze it for up to 3 months. Just pop it in the oven when you’re ready, and dinner is served. Chicken pot pie recipe with cream of chicken soup holds up well in the freezer, making it a fantastic make-ahead meal for busy weeknights.
Q: Can I use homemade pie crust? While we’re all about convenience with Pillsbury pie crust for chicken pot pie, you can definitely make your own pie crust if you prefer. Just be sure to make enough for both the top and bottom layers if you’re going for the traditional fully-enclosed pot pie look.
Can I make chicken pot pie with only 1 top crust?
Yes, absolutely. Skip adding the bottom pie crust and add the filling to the bottom of the pie plate
Q: How do I thicken the filling if it’s too runny? If your filling is a bit too loose, you can thicken it with a tablespoon of flour or cornstarch. Mix it into the filling and let it cook for a few minutes to achieve the desired consistency. Chicken pot pie recipe Campbells generally thickens nicely, but this is a good trick if you prefer a firmer filling.
How do I reheat my Chicken Pot Pie Recipe with Cream of Chicken soup?
The microwave is the fastest method for a quick reheat, but remember that the crust may not crisp up. For a crispier result, toast the pot pie at a high temperature for a few minutes. Alternatively, you can reheat it in the oven at 325°F (165°C) for 20 to 30 minutes, covering it with foil to prevent over-browning.
Here's a great Valentine dinner idea. But you can also make these for any occasion by using a cookie cutter and cutting shapes out of the top crust. Here’s my Valentine's version. I’d serve this with a side salad and a bottle of crisp white
Why This Is My Go-To Chicken Pot Pie Recipe
It’s fast: I can literally pull this together in under 15 minutes. Now that's a weeknight rescue meal for sure.
It’s customizable: it's a great way to use up leftovers. If I have green beans leftover in the fridge, I pop them in the pot pie. If I have leftover mashed potatoes, I had those two leftover turkey or chicken from a holiday boom perfect for chicken pot pie.
It’s delish: doesn't everybody love a chicken pot pie question mark even the pickiest of kids. Always a crowdpleaser.
It’s perfect for meal prep: It's a great option for meal prep. Beautiful so make two and freeze one for later.
So, cine matter how you go about making a pot pie or even making a mini pot pies, this chicken pot pie recipe with cream of chicken soup is guaranteed to become a staple in your kitchen. And thanks to Campbell's and Pillsbury, it’s as easy as pie—literally!
So there you have it, the perfect comfort food, made easier
Pot pie recipe below!
Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Ingredients
Instructions
- Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Brush with egg wash. (save the remaining egg wash for the top crust)
- Stir the soup, milk, chicken, garlic salt, onion powder and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate.
- Place the remaining pie crust over the filling. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
- Bake for 35 minutes or until the crust is golden brown. If crusts begin to brown too quickly, cover it foil or a crust protector.
Notes
- I recommend using a glass or metal pie dish for the best crust. Pies cooked at such a high temperature can bake unevenly in ceramic pie dishes.
- You could substitute the chicken for turkey or ham
- To make this for a holiday, use a cookie cutter and cut-out shapes for the top of the pot pie.
Variations:
- Add 1 Teaspoon of soy sauce or Worcestershire for added depth of flavor
- Add 1 cup of shredded cheddar is desired/
- Saute and add 1/2 of a diced onion
- Add a few springs for fresh thyme
- Make Ahead Freezer Meal: Assemble as directed, wrap tightly and freeze. From frozen, bake, covered, at 400°F. for 1 hour. Uncover. Bake, uncovered, for 45 minutes more or until golden brown. Or, thaw in the refrigerator and bake, covered, for 50 minutes, then uncover and bake for 35 minutes more or until golden brown. Sprinkle with the optional cheese, if desired.
Nutrition Facts
Calories
376.19Fat (grams)
19.54 gSat. Fat (grams)
6.08 gCarbs (grams)
35.01 gFiber (grams)
2.81 gNet carbs
32.21 gSugar (grams)
0.94 gProtein (grams)
14.74 gSodium (milligrams)
686.7 mgCholesterol (grams)
31.13 mgNutrition varies based on the ingredients you choose to use.