Chicken Pot Pie Recipe with Cream of Chicken Soup

Chicken Pot Pie Recipe

Scroll down for PRINTABLE recipe!

There's something so cozy and satisfying about chicken pot pie, especially when it's made with a shortcut or two to make the process even easier. That’s where the Pillsbury chicken pot pie recipe with cream of chicken soup comes in. This dish is the ultimate comfort food, combining hearty, flavorful ingredients, flaky crusts, and a creamy, savory filling—all without spending hours in the kitchen.

Photo Adobe Stock

What Makes This Chicken Pot Pie Recipe Great?

For starters, this recipe is all about simplicity without sacrificing flavor. By using Campbell's cream of chicken soup and Pillsbury pie crust for chicken pot pie, you cut down on prep time but still get the richness and texture of a homemade pot pie. 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!

• Aesthetics: 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.

photo by Adobe Stock

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 roast or poach your chicken for this recipe—just grab a rotisserie chicken from your favorite grocery store and shred it up! Rotisserie chicken is not only convenient but packed with flavor. When you combine it with the creamy richness of Campbell's cream of chicken soup and some mixed veggies, you’ve got a delicious filling in minutes.

You can have your filling ready in no time by:

1. Shredding the chicken: You can either chop or pull apart the meat with a fork, making it bite-sized and easy to distribute throughout the filling.

2. Mixing in vegetables: Frozen peas, carrots, corn, or even diced potatoes can be added to the mixture. This brings in texture, flavor, and a pop of color.

3. Adding seasoning: Salt, pepper, and some dried herbs like thyme or rosemary add a burst of flavor. 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 You’ll Love This Chicken Pot Pie Recipe

1. It’s fast: Using Campbell's cream of chicken soup and Pillsbury pie crust cuts your prep time significantly.

2. It’s customizable: You can tweak the filling to suit your preferences, whether you want to add more veggies, use leftover turkey, or even go vegetarian.

3. It’s family-friendly: Everyone loves chicken pot pie, and making it mini makes it even more fun for kids to eat.

4. It’s perfect for meal prep: This recipe freezes well, making it an ideal meal to prepare ahead of time for those busy nights when you just need something quick and delicious.

So, whether you’re using rotisserie chicken or going all out with mini versions of the classic, this chicken pot pie recipe with cream of chicken soup is guaranteed to become a staple in your weeknight dinner rotation. And thanks to Campbell's and Pillsbury, it’s as easy as pie—literally!

The Perfect Comfort Food, Made Easier

There’s a reason why chicken pot pie has stood the test of time. It’s rich, hearty, and undeniably comforting. And thanks to a few store-bought ingredients like Pillsbury pie crust and Campbell's cream of chicken soup, this classic dish becomes even easier to prepare, while still delivering the same heartwarming flavors. Whether you’re looking for a family dinner, a fun meal prep option, or a new twist with mini pies, this easy chicken pot pie with pie crusts recipe has you covered.

Chicken Pot Pie Recipe with Cream of Chicken Soup, chicken pot pie cream of chicken soup pillsbury pie crust, pillsbury chicken pot pie recipe with cream of chicken soup, pillsbury pie crust for chicken pot pie, easy pot pie, chicken pot pie, one pot pie,

dinner

american

Yield: 8

Author: Lauren Lane

Print

With ImageWithout Image

Cinnamon Crescent RollsEasy Cinnamon Crescent Rolls

Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Do you want Easy Chicken Pot Pie Recipe with Cream of Chicken Soup? This creamy chicken pot pie recipe is made easy with premade pie dough, frozen vegetables, and a can of Campbell’s Cream of Chicken Soup!

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Cook modePrevent screen from turning off

Ingredients

• 1 egg whisked in a small bowl with a fork.
• 1 package (about 14 ounces) of refrigerated pie crust (2 crusts), at room temperature
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Cream of Chicken w/ Herbs
• 1/2 cup milk
• 2 cups cubed cooked chicken, use rotisserie
• 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
• 1/2 teaspoon of garlic salt
• 1/4 teaspoon of onion powder (optional)

Instructions

1. 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)
2. Stir the soup, milk, chicken, garlic salt, onion powder and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate.
3. 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.
4. 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

376.19

Fat (grams)

19.54 g

Sat. Fat (grams)

6.08 g

Carbs (grams)

35.01 g

Fiber (grams)

2.81 g

Net carbs

32.21 g

Sugar (grams)

0.94 g

Protein (grams)

14.74 g

Sodium (milligrams)

686.7 mg

Cholesterol (grams)

31.13 mg

Nutrition varies based on the ingredients you choose to use.

https://www.lauren-lane.com/blog/pot-pie-recipe-cream-chicken-soup?rq=pot%20pie

© Lauren Lane

Did you make this recipe?

Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian