Chicken Pot Pie with Cream of Chicken Soup: A Cozy, Classic Comfort Food Recipe

Introduction to Chicken Pot Pie with Cream of Chicken Soup

Few meals offer the same level of warmth and comfort as a homemade Chicken Pot Pie with Cream of Chicken Soup. This classic dish brings together tender chicken, hearty vegetables, and a rich, creamy sauce, all tucked beneath a golden, flaky crust. Whether you’re looking to impress guests, feed your family, or enjoy a cozy night in, this recipe is a simple yet delicious solution.

Using cream of chicken soup as the base for the filling not only enhances the creaminess but also cuts down on preparation time, making this pot pie an ideal choice for busy home cooks. The soup adds depth of flavor while keeping the process efficient and beginner-friendly. In less than an hour, you can have a hearty, homemade meal that tastes like you spent the whole day preparing it.

For those with dietary restrictions, this recipe can be easily adapted to fit gluten-free, dairy-free, or low-calorie needs. You’ll also find it’s an excellent way to use leftover chicken or vegetables, reducing food waste while delivering maximum flavor. This Chicken Pot Pie with Cream of Chicken Soup is not just a comforting meal but also a versatile one that can be tailored to suit your kitchen’s ingredients and your family’s preferences.

Benefits and Advantages of Chicken Pot Pie with Cream of Chicken Soup

This Chicken Pot Pie with Cream of Chicken Soup is beloved for many reasons. Whether it’s the convenience, versatility, or rich, comforting flavors, this recipe offers a number of benefits that make it stand out from other comfort food dishes.

Time-Saving Convenience: Thanks to the use of store-bought cream of chicken soup, this pot pie recipe comes together in a fraction of the time compared to traditional pot pie recipes that require making a roux or béchamel sauce from scratch. You can have a hearty, home-cooked meal on the table in under an hour.
Perfect for Leftovers: Have leftover chicken or veggies in the fridge? This recipe is a fantastic way to give them new life. Simply shred cooked chicken and add it to the pie along with any vegetables you have on hand, reducing food waste and saving money.
Hearty and Satisfying: Few things are as comforting as a steaming pot pie with its flaky crust and creamy filling. This recipe hits all the right notes, offering a filling, warming dish that’s perfect for chilly nights or whenever you need some cozy comfort.
Customizable for Various Diets: Whether you need to make the dish gluten-free, dairy-free, or lower in calories, it’s easy to adapt. Gluten-free pie crusts and soups are readily available, and you can substitute dairy products for plant-based alternatives without sacrificing flavor.
Crowd-Pleasing: Chicken Pot Pie with Cream of Chicken Soup is a family-friendly meal that’s sure to be a hit with both kids and adults. Its mild, comforting flavors appeal to a wide range of palates, making it perfect for family dinners or gatherings with friends.
Meal Prep Friendly: This pot pie can be made ahead of time and stored in the fridge or freezer, making it a great option for meal prepping. You can assemble the pie in advance and bake it when you’re ready to enjoy, saving time on busy days.

With these advantages, it’s no wonder that Chicken Pot Pie with Cream of Chicken Soup is a favorite among home cooks looking for a satisfying, no-fuss meal that doesn’t compromise on flavor.

Ingredients Overview

Essential Ingredients for Chicken Pot Pie with Cream of Chicken Soup

To create this comforting Chicken Pot Pie with Cream of Chicken Soup, you’ll need the following ingredients. Each one plays a crucial role in developing the rich flavors and hearty texture of this dish:

Cooked Chicken (2 cups, shredded or cubed): This recipe is perfect for using up leftover chicken, but rotisserie chicken or pre-cooked chicken breasts work just as well.
Cream of Chicken Soup (1 can, 10.5 oz): The base of the filling that adds creaminess and rich chicken flavor to the dish. You can use store-bought or homemade cream of chicken soup.
Frozen Mixed Vegetables (2 cups): A combination of peas, carrots, green beans, and corn adds color, texture, and nutrients to the filling. Feel free to use fresh or canned vegetables if preferred.
Chicken Broth (½ cup): Adds depth to the creamy filling and thins out the soup to create the perfect consistency.
Milk or Cream (½ cup): Contributes to the creaminess of the filling. Use whole milk, half-and-half, or heavy cream for a richer filling. For a dairy-free option, substitute with almond or oat milk.
Pie Crust (2 store-bought or homemade): One for the base and one for the top, creating that iconic flaky, golden crust. Gluten-free pie crusts work just as well if needed.
Onion (1 small, diced): Adds savory flavor and depth to the filling.
Butter (2 tbsp): Used to sauté the onion and add richness to the filling.
Salt and Pepper (to taste): Essential for seasoning the filling and bringing out the flavors of the ingredients.
Fresh Thyme or Parsley (for garnish, optional): Adds a pop of color and fresh flavor to the finished pie.

Dietary Substitutions to Customize Your Chicken Pot Pie with Cream of Chicken Soup

This Chicken Pot Pie with Cream of Chicken Soup recipe is highly adaptable to suit various dietary restrictions:

Gluten-Free Option: Use a gluten-free pie crust and be sure to select a gluten-free version of cream of chicken soup. Many brands offer both, making this a simple swap.
Dairy-Free Version: Substitute the milk or cream with plant-based alternatives like almond or coconut milk. You can also use dairy-free margarine in place of butter for sautéing the onions. Look for dairy-free cream of chicken soup, or make your own using plant-based cream and chicken broth.
Low-Calorie Version: For a lighter version, use reduced-fat cream of chicken soup and milk, or substitute the cream with low-fat evaporated milk. You can also skip the bottom crust and just use a top crust to cut back on calories and carbs while still enjoying the pot pie’s flaky texture.
Vegetarian Option: Replace the chicken with cubed tofu or extra vegetables, and use cream of mushroom or celery soup for a delicious vegetarian version of this pot pie.

With just a few simple changes, this pot pie can be made to fit a variety of dietary preferences, ensuring everyone at your table can enjoy this comforting dish.

How to Prepare the Perfect Chicken Pot Pie with Cream of Chicken Soup: Step-by-Step Guide

Making Chicken Pot Pie with Cream of Chicken Soup is easier than you might think. Follow these simple steps to create a delicious, home-cooked meal in no time:

First Step: Prepare the Pie Crust

If you’re using homemade pie crust, prepare the dough in advance and chill it in the refrigerator for at least 30 minutes. If using store-bought crust, allow it to thaw at room temperature while you prepare the filling.

Second Step: Sauté the Onion

In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. This adds a rich, savory flavor to the filling.

Third Step: Make the Filling

To the skillet, stir in 1 can of cream of chicken soup, ½ cup of chicken broth, and ½ cup of milk or cream. Stir until the mixture is smooth and begins to bubble.
Add 2 cups of shredded cooked chicken and 2 cups of frozen mixed vegetables. Stir everything together until well combined. Season with salt and pepper to taste.
Allow the filling to simmer for 5-7 minutes until it thickens slightly, stirring occasionally.

Fourth Step: Assemble the Pot Pie

Preheat your oven to 375°F (190°C).
Roll out one pie crust and press it into the bottom of a 9-inch pie dish, trimming the excess dough along the edges.
Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and lay it over the top of the filling. Trim and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape while baking.

Fifth Step: Bake the Pot Pie

Brush the top of the pie crust with a little milk or beaten egg for a golden, shiny finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and allow the pot pie to cool for 10 minutes before slicing and serving.

Mastering Chicken Pot Pie with Cream of Chicken Soup: Advanced Tips and Variations

Once you’ve got the basics down, here are a few tips and variations to make your Chicken Pot Pie with Cream of Chicken Soup even better:

Add Fresh Herbs: Stir in fresh thyme, parsley, or rosemary to the filling for an extra layer of flavor.
Make It Cheesy: For an indulgent twist, add ½ cup of shredded cheddar or parmesan cheese to the filling before baking.
Top with Puff Pastry: Instead of pie crust, use puff pastry for the top layer. It creates a light, flaky crust with a beautiful golden finish.
Individual Pot Pies: Create individual portions by dividing the filling among small ramekins and topping each with a circle of pie crust or puff pastry. This makes for a fun, personal presentation and faster baking time.

How to Store Chicken Pot Pie with Cream of Chicken Soup: Best Practices

Here’s how to store and reheat your Chicken Pot Pie with Cream of Chicken Soup for maximum freshness and flavor:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Freezing: You can freeze the entire pie or individual slices. Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
Reheating: To reheat a whole frozen pot pie, bake at 375°F (190°C) for 50-60 minutes, or until heated through and the crust is golden. For individual slices, bake or microwave until fully warmed.

Nutritional Value of Chicken Pot Pie with Cream of Chicken Soup

For those keeping an eye on nutrition, here’s a breakdown of the estimated nutritional information for one serving of Chicken Pot Pie with Cream of Chicken Soup (based on an 8-slice serving):

Calories: 450
Fat: 28g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 750mg
Carbohydrates: 35g
Fiber: 4g
Sugar: 3g
Protein: 20g

These values will vary depending on the specific brands and ingredients you use, especially if you make dietary substitutions.

FAQs: Frequently Asked Questions About Chicken Pot Pie with Cream of Chicken Soup

1. Can I make Chicken Pot Pie with Cream of Chicken Soup in advance?
Yes! You can assemble the pot pie and refrigerate it for up to 24 hours before baking. Just pop it in the oven when you’re ready, adding a few extra minutes to the baking time.

2. Can I use fresh vegetables instead of frozen?
Absolutely. You can use fresh carrots, peas, or green beans. Just be sure to cook them slightly before adding them to the filling to ensure they soften during baking.

3. What if I don’t have cream of chicken soup?
You can make your own by combining a roux (butter and flour) with chicken broth and cream until thickened. Alternatively, you can use cream of mushroom or celery soup as a substitute.

4. Can I freeze Chicken Pot Pie with Cream of Chicken Soup?
Yes! This pot pie freezes well. Be sure to wrap it tightly before freezing and thaw in the refrigerator before reheating.

Conclusion

This Chicken Pot Pie with Cream of Chicken Soup is the perfect combination of convenience, comfort, and flavor. With a creamy filling, tender chicken, and flaky crust, this recipe is sure to become a family favorite. Whether you’re feeding a crowd or preparing meals in advance, this pot pie is easy to make and even easier to enjoy.