Chicken Pot Pie Recipe with Cream of Chicken Soup it comes to comfort food, few dishes evoke the warmth and nostalgia of a chicken pot pie. This recipe is all about simplicity and flavor, combining tender chicken, vibrant vegetables, and the creaminess of chicken soup into one irresistible pie. Whether you’re a seasoned cook or a beginner, this step-by-step guide ensures success. You’ll learn how to prevent soggy crusts, make a rich and thick filling, and create a golden, flaky pie top.
Table of Contents
What Makes This Chicken Pot Pie Special?
Why Use Cream of Chicken Soup?
Cream of chicken soup simplifies this recipe without sacrificing flavor. It acts as the backbone of the creamy filling, saving time and effort. Unlike homemade roux-based sauces, it’s pre-seasoned, giving your pie an instantly rich and savory taste. Plus, it blends perfectly with chicken and vegetables, creating a velvety texture.
The History Behind Chicken Pot Pie
Chicken pot pie has been a beloved dish for centuries, originating in Europe before gaining popularity in the U.S. Over time, it evolved from a simple meat pie to the comforting, vegetable-rich version we know today. Using cream of chicken soup gives it a modern twist, offering convenience without compromising tradition.
How This Recipe Elevates a Classic Dish
This recipe balances tradition and innovation. It features:
- A Foolproof Crust: Learn tricks to keep it crispy.
- Flavor-Boosting Ingredients: Cream of chicken soup and fresh herbs like thyme.
- Customizable Options: Swap ingredients for your taste or dietary needs.
This dish is not only delicious but also a crowd-pleaser that can be tailored for any occasion. From weeknight dinners to festive meals, it’s a timeless recipe.
Ingredients for the Perfect Chicken Pot Pie
Essential Ingredients
To create a perfect chicken pot pie with cream of chicken soup, you’ll need a balance of fresh ingredients and pantry staples. Here’s a breakdown of the must-haves:
- Chicken: Use shredded cooked chicken (rotisserie chicken works great) for convenience and tenderness.
- Vegetables: Classic options include peas, carrots, and celery. Frozen or fresh, they add a pop of color and flavor.
- Cream of Chicken Soup: The star ingredient! It provides the creamy base and elevates the dish’s flavor.
- Pie Crust: A store-bought crust is convenient, but a homemade buttery crust offers unbeatable texture.
- Seasonings: Enhance flavors with salt, pepper, thyme, and a pinch of garlic powder.
Substitutes and Variations
Flexibility is key with this recipe. Here are some substitution ideas to make it your own:
- Chicken: Swap with turkey or tofu for a twist.
- Vegetables: Add mushrooms, green beans, or corn for variety.
- Cream of Chicken Soup: Substitute with sour cream for a tangier taste or a dairy-free cream alternative for vegan options.
- Pie Crust: Use puff pastry for a flaky top or biscuit dough for a rustic feel.
Tips for Choosing Quality Ingredients
- Fresh Vegetables: Opt for fresh produce whenever possible to enhance texture and taste.
- Soup: Choose a high-quality cream of chicken soup with simple, recognizable ingredients.
The right ingredients make all the difference, so don’t skimp on quality. This combination ensures a rich, satisfying dish that hits all the right notes.
Step-by-Step Guide to Preparing the Filling
The filling is the heart of your chicken pot pie, and getting it right ensures your dish will be rich, creamy, and flavorful. Here’s how to prepare it step by step:
Cooking the Chicken for the Pie
- Option 1: Rotisserie Chicken – Shred the meat from a store-bought rotisserie chicken to save time. It’s tender, flavorful, and ready to use.
- Option 2: Homemade Chicken – Boil chicken breasts or thighs in seasoned water with a bay leaf, salt, and pepper. Shred or dice once cooked. Reserve the broth to add extra flavor to the filling.
Mixing the Filling with Cream of Chicken Soup
- Combine Ingredients: In a large mixing bowl, add shredded chicken, cream of chicken soup, and your choice of vegetables (peas, carrots, and celery are traditional favorites).
- Thin the Mixture (Optional): If the filling feels too thick, stir in a splash of chicken broth or milk.
- Season to Perfection: Add salt, pepper, thyme, and a pinch of garlic powder. For an earthy twist, a sprinkle of nutmeg works wonders.
Enhancing the Flavor with Spices and Herbs
- Fresh Herbs: Add chopped parsley or a dash of rosemary to elevate the taste.
- Experiment with Heat: A pinch of cayenne pepper or paprika can add subtle warmth to the filling.
Pro Tips for a Perfect Filling
- Thickening the Mixture: If the filling seems runny, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the mixture. Simmer until thickened.
- Cooling Before Baking: Let the filling cool slightly before adding it to the pie crust to prevent a soggy bottom.
Your filling is now ready to shine in the dish. With its creamy consistency and well-balanced flavors, it sets the stage for a perfect pot pie.
Crafting the Perfect Crust
A flaky, golden crust is what makes a chicken pot pie truly irresistible. Crafting the perfect crust involves a few essential techniques to ensure it’s crisp, buttery, and evenly baked.
Should You Bake the Bottom Pie Crust First?
Yes, partially baking (or “blind baking”) the bottom crust is a smart move to prevent sogginess. Here’s how:
- Preheat Your Oven: Set it to 375°F (190°C).
- Prepare the Crust: Roll out the bottom crust and press it into the pie dish. Trim any excess dough.
- Add Pie Weights: Place parchment paper over the crust and fill it with pie weights or dried beans.
- Bake: Bake for 10-12 minutes, then remove the weights and parchment. Let it cool slightly before adding the filling.
Tips for Preventing a Soggy Bottom Crust
- Use Egg Wash: Brush the bottom crust with a beaten egg before blind baking. This creates a barrier between the filling and the crust.
- Cool the Filling: Allow the filling to cool before adding it to the crust. Hot fillings can soften the dough too quickly.
- Layer with Breadcrumbs: Sprinkle a thin layer of breadcrumbs or grated cheese over the bottom crust before adding the filling for extra protection.
Achieving a Golden, Crispy Top
- Choose Your Crust: For a classic pot pie, use a top crust made from pie dough or puff pastry. Roll it out evenly for a professional finish.
- Seal the Edges: Crimp the edges of the top crust with a fork or your fingers to seal in the filling and add decorative flair.
- Brush with Egg Wash: Before baking, brush the top crust with a mixture of beaten egg and a splash of milk for a shiny, golden hue.
- Vent Holes: Cut a few small slits in the top crust to allow steam to escape, preventing a soggy top.
Baking and Serving the Chicken Pot Pie
The final steps in creating a chicken pot pie with cream of chicken soup involve carefully baking the pie and serving it to perfection. Here’s how to ensure every bite is warm, golden, and delicious.
Preheating and Timing
- Preheat the Oven: Set your oven to 375°F (190°C). Proper preheating ensures even baking.
- Assemble the Pie:
- Pour the prepared filling into the pre-baked bottom crust.
- Gently place the top crust over the filling and seal the edges.
- Brush with egg wash and add decorative cuts or shapes if desired.
- Bake: Place the pie on the center rack and bake for 35–40 minutes. The crust should turn golden brown, and the filling should bubble slightly through the vents.
Ensuring Even Baking
- Protect the Edges: If the edges of the crust brown too quickly, cover them with foil or a pie crust shield midway through baking.
- Check Doneness: The filling should reach an internal temperature of 165°F (74°C). Use a kitchen thermometer to verify.
Garnishing and Serving Suggestions
- Let It Rest: Allow the pie to rest for 5–10 minutes after removing it from the oven. This helps the filling set and makes slicing easier.
- Serve with Sides: Pair the chicken pot pie with a crisp side salad, steamed green beans, or mashed potatoes for a hearty meal.
- Optional Garnishes: Sprinkle fresh chopped parsley or thyme over the crust before serving for an extra pop of flavor and color.
With its creamy filling and golden crust, this chicken pot pie is a guaranteed crowd-pleaser. Serve it straight from the oven for ultimate comfort.
FAQs About Chicken Pot Pie with Cream of Chicken Soup
This section addresses common questions about making a chicken pot pie with cream of chicken soup. Whether you’re a beginner or a seasoned cook, these answers will help you perfect your dish.
Q1: How Do You Keep the Bottom Crust of a Chicken Pot Pie from Getting Soggy?
A: To prevent a soggy crust:
- Partially bake the bottom crust before adding the filling (known as blind baking).
- Brush the crust with an egg wash to create a moisture barrier.
- Cool the filling before placing it in the crust to avoid softening the dough.
Q2: What Is the Difference Between Cream of Chicken Soup and Condensed Cream of Chicken Soup?
A:
- Cream of Chicken Soup: Ready to use and has a thinner consistency.
- Condensed Cream of Chicken Soup: Thicker and requires dilution with water or milk. This recipe works with either but adjust liquids accordingly for consistency.
Q3: How Can I Thicken Up My Chicken Pot Pie Filling?
A: If the filling seems too runny:
- Add a slurry made of 1 tablespoon of cornstarch and 2 tablespoons of water.
- Stir and simmer until the mixture thickens.
- Alternatively, you can mix in a bit of flour or instant mashed potatoes for a thicker texture.
Q4: Does KFC Use Leftover Chicken for Pot Pie?
A: While KFC doesn’t officially state they use leftover chicken, it’s a great way to repurpose cooked chicken at home. Leftover rotisserie chicken or roasted chicken works perfectly for this recipe.
Q5: Should I Bake the Bottom Pie Crust First?
A: Yes, blind baking ensures the bottom crust stays crispy even after the filling is added. A partially baked crust can withstand the moisture from the creamy filling, preventing it from becoming soggy.
Q6: What Is the Secret to Crispy Bottom Pie Crust?
A:
- Preheat a baking sheet in the oven and place your pie dish on it for baking. The direct heat helps crisp the bottom crust.
- Use a pie crust made with chilled butter for better flakiness.
Q7: Can You Eat Campbell’s Cream of Chicken by Itself?
A: While you can eat it straight, it’s meant as a base ingredient and may taste overly rich or salty on its own.
Q8: Can You Use Sour Cream Instead of Cream of Chicken Soup?
A: Yes, sour cream can substitute cream of chicken soup, though the flavor will be tangier. Mix it with chicken broth for a smoother texture.
Common Mistakes to Avoid
Even the most seasoned cooks can encounter hiccups when making a chicken pot pie. Avoid these common mistakes to ensure your pie turns out perfectly every time.
Mistake 1: Overfilling the Pie
Why It’s a Problem: Adding too much filling can cause the pie to overflow, creating a mess and uneven baking.
How to Fix It:
- Leave a small gap (about ¼ inch) at the top of the crust to allow the filling to expand as it bakes.
- Use a deep-dish pie pan for more space.
Mistake 2: Not Letting the Filling Cool Before Baking
Why It’s a Problem: Hot filling can soften the bottom crust, leading to a soggy texture.
How to Fix It:
- Let the filling cool to room temperature before adding it to the crust.
- Prepare the filling in advance and refrigerate it until ready to assemble.
Mistake 3: Using the Wrong Crust or Fat
Why It’s a Problem: A poorly made crust can ruin the overall texture of the pie.
How to Fix It:
- Fat Choice: Use cold butter or shortening for a flaky texture.
- Pre-Made Crusts: While convenient, choose high-quality store-bought crusts.
- Homemade Crusts: Chill the dough before rolling it out to prevent it from shrinking in the oven.
Mistake 4: Forgetting to Vent the Top Crust
Why It’s a Problem: Without vent holes, steam builds up inside the pie, causing the crust to become soggy or unevenly cooked.
How to Fix It: Cut a few slits in the top crust or use decorative cutters to create openings for steam to escape.
Mistake 5: Baking at the Wrong Temperature
Why It’s a Problem: Too high of a temperature can burn the crust before the filling is fully cooked.
How to Fix It:
- Stick to 375°F (190°C) and check for doneness around the 35-minute mark.
Variations on Chicken Pot Pie Recipes
Chicken pot pie is a versatile dish that can be adapted to fit different tastes, occasions, and dietary needs. Whether you’re hosting a party, using up leftovers, or looking for a time-saving method, here are some creative variations to try.
Mini Chicken Pot Pies for Parties
- Why It’s Great: Individual pot pies are perfect for gatherings or portion control.
- How to Make Them:
- Use a muffin tin or ramekins instead of a pie dish.
- Cut the dough into smaller circles to line each cup.
- Fill each with a small amount of chicken mixture and top with a smaller piece of crust or puff pastry.
- Bake at 375°F (190°C) for 20–25 minutes.
Using Leftover Rotisserie or KFC Chicken
- Why It’s Great: Repurposing leftover chicken saves time and reduces waste.
- How to Make It:
- Shred leftover chicken and combine it with cream of chicken soup and vegetables.
- Adjust the seasoning to complement the flavor of the cooked chicken.
- Follow the usual recipe steps, starting with the filling.
Crockpot and Instant Pot Versions
- Crockpot Method:
- Combine all filling ingredients (chicken, cream of chicken soup, vegetables, and seasonings) in the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Top with biscuit dough or puff pastry during the last 30 minutes of cooking.
- Instant Pot Method:
- Use the sauté function to cook the chicken and soften the vegetables.
- Add cream of chicken soup and broth, then pressure cook for 10 minutes.
- Transfer the filling to a pie dish, cover with crust, and bake in the oven.
Dietary Adjustments
- Gluten-Free: Use gluten-free pie crust or puff pastry.
- Dairy-Free: Substitute cream of chicken soup with a plant-based alternative, like cashew cream or coconut milk.
- Vegetarian: Replace chicken with diced potatoes, mushrooms, or tofu for a hearty meat-free option.
These variations ensure there’s a chicken pot pie for everyone, regardless of preferences or dietary needs.
Storing and Reheating Leftovers
Leftover chicken pot pie is just as delicious the next day—if stored and reheated properly. Follow these tips to preserve its texture and flavor while keeping it safe to eat.
Refrigeration and Freezing Tips
- Refrigerating Leftovers:
- Allow the pie to cool to room temperature before storing.
- Cover the pie tightly with plastic wrap or foil, or transfer individual portions to an airtight container.
- Store in the refrigerator for up to 3–4 days.
- Freezing for Long-Term Storage:
- Wrap the pie (whole or in slices) in plastic wrap and then in aluminum foil to prevent freezer burn.
- Label it with the date for easy tracking.
- Store in the freezer for up to 3 months.
Best Ways to Reheat While Retaining Flavor
- Reheating in the Oven (Preferred Method):
- Preheat the oven to 350°F (175°C).
- Place the leftover pie on a baking sheet and cover it with foil to prevent the crust from over-browning.
- Bake for 20–30 minutes or until the filling is heated through.
- Using the Microwave (Quick Option):
- Transfer a slice to a microwave-safe plate.
- Heat in 30-second intervals, checking to ensure even warming.
- Note: The crust may lose some of its crispness in the microwave.
- Reheating from Frozen:
- For best results, thaw the pie overnight in the refrigerator.
- Follow the oven reheating instructions above.
How Long Can Chicken Pot Pie Be Stored?
- In the refrigerator: 3–4 days.
- In the freezer: Up to 3 months.
- Avoid refreezing thawed leftovers to maintain quality.
By following these tips, you can enjoy your chicken pot pie at its best, even after the first serving.
Conclusion and Final Tips
Chicken pot pie with cream of chicken soup is the ultimate comfort food—creamy, flavorful, and easy to make. Whether you’re preparing it for a cozy family dinner, a holiday gathering, or meal prep, this recipe delivers on all fronts.
Why This Recipe Works
Using cream of chicken soup simplifies the process without compromising on taste. The rich, velvety filling pairs perfectly with a golden, flaky crust, while the balance of tender chicken and vibrant vegetables creates a satisfying bite every time.
Final Tips for Success
- Prepare in Advance: Save time by prepping the filling or crust a day ahead.
- Experiment with Variations: From mini pot pies to dairy-free adaptations, there’s endless room for creativity.
- Avoid Common Mistakes: Keep the crust crisp and the filling thick with the tips shared in this guide.
- Serve It Right: Pair your pie with simple sides like a fresh salad or steamed veggies to complement its richness.
Share Your Creations
Have you tried this recipe? We’d love to see your results! Snap a photo and share it on social media using #PotPiePerfection. Let us know your favorite twists or variations in the comments.
With this recipe, you’ll have a chicken pot pie that’s both comforting and impressive, perfect for any occasion. Enjoy every bite!
For more inspiration, discover other creative recipes like El Salvadoran Corn Soup Recipe and Campbell’s Soup Recipes to expand your culinary repertoire. If you enjoy dishes featuring chicken, don’t miss our guide to Smoked Chicken Thighs Recipe or the classic Pillsbury Chicken Pot Pie Recipe, which offers another twist on this comforting dish. Looking for ideas to use leftover chicken? Check out our helpful collection of Leftover Rotisserie Chicken Recipes for quick and delicious meals.