There’s nothing more comforting than a warm, creamy Chicken Pot Pie fresh from the oven. This classic American dish combines tender chicken, hearty vegetables, and a creamy sauce — all baked under a golden, flaky crust. Using cream of chicken soup not only saves time but also ensures a rich, velvety texture that’s irresistibly smooth. Perfect for cozy dinners or family gatherings, this recipe delivers old-fashioned comfort with modern convenience.
About the Dish
Chicken Pot Pie has roots tracing back to European settlers who brought the idea of savory pies to America. Today, it remains a family favorite across generations. The addition of cream of chicken soup turns this traditional pie into a simple yet creamy masterpiece that’s quick to prepare without sacrificing flavor.
Preparation Details
| Step | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35–40 minutes |
| Total Time | 50–55 minutes |
| Servings | 6 people |
| Difficulty Level | Easy |
Ingredients
For the Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ cup milk or heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
For the Crust:
- 1 box (2 sheets) refrigerated pie crusts (or homemade if you prefer)
- 1 egg (beaten, for egg wash)
Step-by-Step Instructions
Step 1: Prepare the Filling
In a large bowl, combine cooked chicken, cream of chicken soup, milk, and mixed vegetables. Add garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly coated.
Step 2: Assemble the Pie
Unroll one pie crust and place it into a 9-inch pie dish. Spoon the creamy chicken mixture into the crust and spread it evenly.
Place the second crust over the filling and pinch the edges to seal. Cut small slits on top for steam to escape.
Step 3: Add the Egg Wash
Brush the top crust lightly with the beaten egg for a shiny, golden finish when baked.
Step 4: Bake
Place the pie in a preheated oven at 400°F (200°C). Bake for 35–40 minutes or until the crust is golden brown and the filling is bubbling.
Step 5: Cool and Serve
Allow the pie to rest for 10 minutes before slicing. This helps the filling set perfectly for clean, hearty servings.
Serving Tips
- Serve with a side of mashed potatoes, garden salad, or steamed green beans.
- Add a sprinkle of fresh parsley on top for extra color and freshness.
- For a richer flavor, use a mix of cream of chicken and cream of mushroom soup.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 25 g |
| Carbohydrates | 28 g |
| Fat | 22 g |
| Saturated Fat | 9 g |
| Cholesterol | 80 mg |
| Sodium | 780 mg |
| Fiber | 2 g |
| Sugar | 3 g |
Baking Tips
- You can use rotisserie chicken for convenience.
- For extra creaminess, mix in a few tablespoons of sour cream or cheese.
- If you like a crispy crust, bake the bottom crust for 5 minutes before adding the filling.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked pies for up to 2 months; bake straight from frozen for about 60–65 minutes.
- Reheating: Warm in the oven at 350°F (175°C) until heated through for best texture.
Final Thoughts
Chicken Pot Pie with Cream of Chicken Soup is the ultimate one-dish comfort meal — hearty, flavourful, and nostalgic. With its creamy filling and buttery crust, it’s a dish that turns any dinner into a cozy feast. Whether it’s a rainy day treat or a family dinner favorite, this recipe is guaranteed to bring warmth to your table.
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