Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Chicken Pot Pie Recipe with Cream of Chicken Soup in pie pan

5 from 3 votes

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 Time15

Cook Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 280kcal

Author: Lauren Lane

Ingredients

1 egg whisked in a small bowl with a fork.
1 premade pie crust about 14 ounces of refrigerated pie crust (2 crusts), at room temperature. How do you Pillsberry?
1 can Cream of Chicken Soup 10 ½ ounces Campbell’s® Condensed Cream of Chicken Soup or Cream of Chicken w/ Herbs
½ cup milk
2 cups cooked chicken use rotisserie shredded
1 package 12 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 ⅔ cups)
½ teaspoon of garlic salt
¼ teaspoon of onion powder optional

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.

Video

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 ½ 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.

See blog post for how to make individual chicken pot pies

Nutrition