Are you craving a warm, comforting meal that’s easy to prepare? This Chicken pot pie with cream of chicken soup might be just what you need. Combining tender chicken, mixed vegetables, and a creamy filling inside a flaky pie crust, this dish is perfect for any night of the week and simpler to make than you might think.
Using cream of chicken soup in this Chicken pot pie recipe adds a rich, smooth texture while saving time. You don’t need to make a sauce from scratch—just mix, assemble, and bake! If you’re looking for tips on how to make a homemade pie crust to enhance your dish, check out this homemade buttery flaky pie crust recipe from Sally’s Baking Addiction. A homemade crust can bring your pot pie to the next level, ensuring a perfect balance between the filling and the crust.
This recipe is ideal for both beginners and experienced cooks. You can even customize your Chicken pot pie with cream of chicken soup by adding your favorite vegetables or making it vegetarian by using vegetable broth and extra veggies. For more ideas on how to make a vegetarian version, see this vegetable pot pie recipe from 101 Cookbooks. For those interested in a different twist, consider trying this Pillsbury chicken pot pie recipe which offers a unique flavor profile using Pillsbury products.
Ingredients You’ll Need for Chicken Pot Pie with Cream of Chicken Soup
Before you start, gather all the ingredients for this easy chicken pot pie:
- 2 cups of cooked, diced chicken (If you want perfectly juicy chicken, learn how to make a good chicken brine recipe to enhance the flavor.)
- 1 (15-ounce) can of mixed vegetables, drained
- 1 (10.5-ounce) can of condensed cream of chicken soup
- 1/2 cup of milk
- Salt and pepper to taste
- 2 pre-made pie crusts (or homemade)
- Optional: 1/2 cup shredded cheddar cheese
Why These Ingredients Work Well Together in Chicken Pot Pie with Cream of Chicken Soup
Each ingredient in this Chicken pot pie with cream of chicken soup plays a vital role in creating the perfect dish:
- Chicken: Provides a rich source of protein and adds substance to the dish. Diced or shredded chicken allows for even distribution throughout the pie, ensuring each bite is full of flavor.
- Mixed Vegetables: These add color, texture, and nutrition to the dish. The combination of peas, carrots, corn, and green beans balances the richness of the filling and provides a variety of flavors.
- Cream of Chicken Soup: Acts as a creamy base for the filling, providing both flavor and moisture. It simplifies the cooking process by eliminating the need for a roux or homemade sauce.
- Milk: Thins out the soup slightly, ensuring the filling isn’t too thick or gloopy. It also adds a bit of creaminess.
- Pie Crusts: Offer a buttery, flaky texture that contrasts with the creamy filling. The crust encases the filling, making it easy to serve and eat.
- Cheddar Cheese (optional): Adds an extra layer of flavor and richness, complementing the savory ingredients.
Alternative Ingredients for a Twist on Your Chicken Pot Pie with Cream of Chicken Soup
To add a unique twist to your pot pie, consider these alternative ingredients:
- Turkey: Substitute turkey for chicken to use up leftovers from a holiday meal.
- Mushrooms: Add sliced mushrooms for an earthy flavor that complements the creamy filling.
- Sweet Potatoes: Replace some or all of the mixed vegetables with diced sweet potatoes for a sweeter, heartier pie.
- Leeks: For a more sophisticated flavor, substitute leeks for onions in the filling.
Additional Flavor Enhancers
- Garlic and Onion Powder: Add these spices to the filling for an extra kick of flavor.
- Hot Sauce or Red Pepper Flakes: If you like a little heat, add a few drops of hot sauce or a pinch of red pepper flakes to the filling.
- Fresh Herbs: Incorporate herbs like thyme, rosemary, or parsley to elevate the flavor of your pie.
How to Make Your Chicken Pot Pie with Cream of Chicken Soup
1. Preheat the Oven
Set your oven to 375°F (190°C). Preheating ensures that the oven reaches the right temperature for baking, which is crucial for achieving a crispy, golden crust and a hot, bubbly filling.
2. Prepare the Filling for Chicken Pot Pie with Cream of Chicken Soup
In a large bowl, combine the diced chicken, mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper. Mix everything until it’s well combined. If you like, add shredded cheddar cheese for extra flavor. For a deeper dive into what makes a perfect pot pie filling, check out what is chicken pot pie filling made of.
3. Assemble the Pie
- Prepare the Bottom Crust: Place one pie crust in a pie dish, pressing it down to fit snugly against the sides and bottom of the dish. Ensure there are no air pockets, as these can cause the crust to bake unevenly.
- Add the Filling: Pour the chicken and vegetable mixture into the crust, spreading it evenly with a spoon or spatula. Make sure the filling is level so the top crust bakes evenly.
- Top with Second Crust: Cover the pie with the second pie crust. Trim any excess dough around the edges, and then pinch the edges together to seal. Use a fork or your fingers to create a decorative edge. Cut a few small slits in the top crust to let steam escape. This step is crucial to prevent the crust from becoming soggy or the filling from spilling out during baking.
4. Bake the Pie
Place the pie in the oven and bake for 35-40 minutes. The crust should be golden brown, and the filling should be hot and bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning. This method ensures even baking and a perfectly cooked pie.
5. Cool and Serve
Let the pie cool for about 10 minutes before slicing. This allows the filling to set, making it easier to serve and ensuring each slice holds together nicely. Serve warm for the best flavor and texture.
Tips for Perfecting This Comfort Food
1. Prevent a Soggy Bottom in Your Chicken Pot Pie
To avoid a soggy bottom crust, you can pre-bake (blind bake) the bottom crust for 5-7 minutes before adding the filling. This extra step helps keep it crisp and delicious. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans to prevent it from puffing up.
2. Customize Your Vegetables in the Chicken Pot Pie with Cream of Chicken Soup
Feel free to use fresh or frozen vegetables. Peas, carrots, and corn are great options that add color and flavor to your pie. You can also add vegetables like potatoes or mushrooms for additional texture and flavor. For more creative variations, check out this vegetable pot pie recipe.
3. Enhance the Flavor of Your Chicken Pot Pie
Adding fresh herbs such as thyme, rosemary, or parsley can elevate the flavor of your pie. You could also experiment with spices like garlic powder, onion powder, or paprika to add a different dimension to the filling.
4. Achieving the Perfect Crust
For a beautifully golden crust, brush the top with a beaten egg mixed with a little water or milk before baking. This egg wash gives the crust a shiny finish and helps it brown evenly.
5. Adjust for Dietary Needs
- Gluten-Free: Use a gluten-free pie crust and ensure all other ingredients are gluten-free.
- Dairy-Free: Substitute the milk with a dairy-free alternative and use a dairy-free pie crust.
6. Preparing the Chicken
For the best flavor and texture, use cooked chicken breast or thighs. You can bake, grill, or boil the chicken before dicing it for the filling. To add more flavor, consider marinating the chicken or seasoning it with salt, pepper, and herbs before cooking.
Storing and Reheating Chicken Pot Pie with Cream of Chicken Soup
Leftovers from this Chicken pot pie with cream of chicken soup can be stored in an airtight container in the refrigerator for up to three days. To reheat, place a slice in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. For the best results, cover the slice with aluminum foil to prevent the crust from burning while reheating the filling.
Freezing Your Pot Pie
If you want to make this pie ahead of time and freeze it, wrap it tightly in plastic wrap and aluminum foil. This method helps prevent freezer burn and preserves the flavor and texture of the pie. For more details on freezing and storing pies, visit this guide on freezing pie crust from The Washington Post. To cook from frozen, simply bake in a preheated oven, adding an extra 20-30 minutes to the original baking time.
Reheating Tips
- Microwave: While not ideal for reheating a whole pie, the microwave can be used for individual slices. Place a slice on a microwave-safe plate and cover with a damp paper towel to prevent the crust from drying out.
- Oven: Reheat in a preheated 350°F (175°C) oven for about 20-25 minutes for the best results. This method helps retain the crispness of the crust and heats the filling evenly.
Storing Pie Dough Separately
If you want to prepare in advance, you can make the pie dough ahead of time and store it separately. Roll out the dough and place it between sheets of parchment paper. Then, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month.
Frequently Asked Questions
Can I Make This Chicken Pot Pie with Cream of Chicken Soup Ahead of Time?
Yes, you can assemble the pie up to the baking step and refrigerate it for up to 24 hours. This makes it a convenient make-ahead meal. Just cover the pie with plastic wrap to prevent the crust from drying out, and bake it when ready.
What Can I Use Instead of Cream of Chicken Soup?
You can make a homemade sauce using butter, flour, chicken broth, and milk. Start by making a roux with butter and flour, then slowly whisk in the chicken broth and milk until you achieve a creamy consistency. This will create a filling similar to the canned soup but with a fresher flavor.
Can I Freeze This Chicken Pot Pie Recipe?
Absolutely! Wrap the pie tightly and freeze it for up to two months. When you’re ready to eat, bake it directly from the freezer, adding an extra 20-30 minutes to the baking time. Freezing is a great option if you want to have a comforting meal ready to go on busy nights.
How Do I Thicken the Filling?
If your filling is too runny, you can add a tablespoon of flour or cornstarch to the chicken and vegetable mixture before filling the pie crust. This will help thicken the filling as it bakes, resulting in a perfectly creamy consistency.
What Are Some Other Variations?
There are many ways to customize your pot pie:
- Biscuit Topping: Instead of a pie crust, use biscuits for a topping. This adds a different texture and makes for an even easier preparation.
- Puff Pastry: Swap out the traditional pie crust for a puff pastry top for a flakier, lighter crust.
- Mini Pot Pies: Make individual-sized pot pies in ramekins or a muffin tin for a fun twist on the classic dish.
- Vegan Pot Pie: Use a vegan butter substitute and a vegetable broth-based sauce, along with a variety of your favorite vegetables, for a completely plant-based option.
Can I Make Pot Pie in a Crockpot?
Yes, you can adapt this recipe for a crockpot. Prepare the filling as described, but instead of using a pie crust, add the filling to your crockpot and cook on low for 4-5 hours or on high for 2-3 hours. Towards the end of the cooking time, you can top the filling with refrigerated biscuit dough or a rolled-out pie crust. Switch the crockpot to the baking setting if it has one, or transfer the crockpot insert to an oven-safe dish and finish baking in the oven until the topping is golden brown.
What Are Some Creative Side Dishes to Serve?
- Green Salad: A fresh green salad with a light vinaigrette provides a crisp, refreshing contrast to the rich, creamy filling of the pot pie.
- Roasted Vegetables: Serve with roasted Brussels sprouts, carrots, or asparagus for an extra dose of vegetables.
- Mashed Potatoes: While the pot pie itself is hearty, mashed potatoes make for a classic, comforting side dish that complements the creamy filling.
- Cranberry Sauce: A tart cranberry sauce adds a sweet and tangy contrast to the savory pie.
How Can I Make the Recipe Healthier?
- Use a Whole Wheat Crust: For added fiber, make or buy a whole wheat pie crust.
- Lower-Fat Ingredients: Opt for low-fat cream of chicken soup and skim milk.
- Increase Vegetables: Add more vegetables or use only vegetables to reduce the calorie content.
- Use Lean Chicken: Use skinless chicken breast instead of darker meat cuts to reduce fat.
Nutritional Information
Understanding the nutritional content of your meal is important for maintaining a balanced diet. Here’s a basic breakdown of the nutritional information per serving of this Chicken pot pie with cream of chicken soup:
- Calories: Approximately 400-450 calories per serving, depending on ingredient variations.
- Protein: 20-25 grams
- Carbohydrates: 30-35 grams
- Fat: 20-25 grams
- Fiber: 2-3 grams
By choosing lean chicken and adding more vegetables, you can increase the nutritional benefits of this dish while keeping it delicious and satisfying.
Conclusion
This Chicken pot pie with cream of chicken soup is a delicious and easy recipe that delivers all the comfort of a homemade meal with less effort. By following these steps and tips, you’ll create a pie that is both tasty and satisfying. Whether you’re new to cooking or a seasoned pro, this dish is sure to become a family favorite. With so many ways to customize and adjust this recipe, there’s a version for everyone. So why not give it a try tonight? Enjoy every bite of this comforting classic, knowing you’ve made a meal that brings warmth and joy to your table!
This comprehensive guide now includes expanded sections, more variations, and additional tips to ensure you have everything you need to make a delicious chicken pot pie.