Easy Chicken Pot Pie with Cream of Chicken Soup Recipe

Name: Easy Chicken Pot Pie with Cream of Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Comfort
Ingredients: 300g cooked shredded chicken breast or rotisserie chicken; 298g condensed cream of chicken soup; 120g sour cream or heavy cream & ½ cup milk; 300g frozen mixed vegetables (peas, carrots, corn, green beans), thawed; 1g garlic powder, onion powder, dried thyme, black pepper; 400g refrigerated double pie crusts (2 crusts) & 1 egg (for egg wash)

Jump to Recipe Step-by-Step

Every reliable kitchen repertoire needs a dependable crowd-pleaser like this Easy Chicken Pot Pie with Cream of Chicken Soup. Built around shredded chicken breast or rotisserie chicken, condensed cream of chicken soup and sour cream or heavy cream & ½ milk, this dish comes together smoothly in 40 min, delivering deep comfort, savory depth, and effortless weeknight satisfaction.

Ingredients

6 servings

2 cups (300g) cooked shredded chicken breast or rotisserie chicken
1 can (10.5 oz / 298g) condensed cream of chicken soup
½ cup (120g) sour cream or heavy cream & ½ cup milk
2 cups (300g) frozen mixed vegetables (peas, carrots, corn, green beans), thawed
½ tsp garlic powder, onion powder, dried thyme, black pepper
1 box (14.1 oz / 400g) refrigerated double pie crusts (2 crusts) & 1 egg (for egg wash)

Step-by-Step Instructions

Preheat oven to 400°F (200°C). In a large bowl, **whisk cream of chicken soup, sour cream, milk, garlic powder, onion powder, thyme, and black pepper** until smooth.

Fold cooked shredded chicken and thawed mixed vegetables into the creamy soup gravy until evenly coated.

Fit one pie crust into a 9-inch pie dish. Pour filling into crust. **Cover with second pie crust, crimp edges to seal**, and cut 4 slit vents on top.

Brush top crust with beaten egg wash. **Bake at 400°F for 30 to 35 minutes** until crust is golden brown and filling bubbles. Cool 10 minutes before slicing!

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Chef Amara’s Kitchen Secrets & Pro Tips

Chef's Secret Rotisserie Shortcut: Using store-bought rotisserie chicken cuts prep time down to just 10 minutes!
Prevent Soggy Bottom Crust: Pre-bake bottom crust for 5 minutes at 400°F before pouring filling, or dust bottom crust lightly with 1 tsp flour.
Cheddar Cheese Twist: Add ½ cup shredded sharp cheddar cheese into the chicken soup filling!

1. Verify Safe Internal Temperature: Use an instant-read digital thermometer in the thickest section of poultry to reach exactly 165°F (74°C). Pulling it the moment it hits temperature keeps lean meat juicy and prevents drying out. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Chef's Secret Rotisserie Shortcut: Using store-bought rotisserie chicken cuts prep time down to just 10 minutes!

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if My Easy Chicken Pot Pie with Cream of Chicken Soup Vegetables Turn Soggy Instead of Crisp?: Avoid crowding your skillet or roasting pan. Trapped steam makes veggies soggy. Spread them across the pan with space between pieces so moisture evaporates and edges caramelize.
How to Deepen Savoriness Without Heavy Salt?: Add a splash of tamari, nutritional yeast, roasted garlic, or smoked paprika. These natural umami boosters satisfy the palate while keeping sodium in check.

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Storage, Freezing & Reheating Guidelines

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Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.

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Frequently Asked Questions

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Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.

Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 6)

410 Calories

34g Carbs 12% DV

26g Protein 52% DV

20g Fat 26% DV

3g Fiber 11% DV

720mg Sodium 31% DV

Carbs 33% Protein 25% Fat 42%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Comfort
Dietary High Protein (26g) & Family Comfort Dinner
Total Time 40 min
Yield 6 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

View Full Culinary Bio →

Easy Chicken Pot Pie with Cream of Chicken Soup

Ingredients

Step-by-Step Instructions

Whisk Creamy Pot Pie Filling

Fold Shredded Chicken & Veggies

Line Pie Plate & Fill