Description
This creamy, comforting Chicken Pot Pie with Cream of Chicken Soup is the perfect cozy dinner for busy families. With tender chicken, mixed vegetables, and a flaky golden crust, it’s easy to make using pantry staples and ready in under an hour. A true comfort food classic that everyone will love!
Ingredients
For the Filling:
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2 cups cooked chicken, shredded or cubed
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1 can (10.5 oz) cream of chicken soup
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1 cup milk (whole or 2%)
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2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
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½ tsp garlic powder
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Salt and pepper, to taste
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Optional: ½ cup sautéed mushrooms or onions
For the Crust:
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2 refrigerated pie crusts
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1 egg, beaten (for egg wash)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
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Mix the filling: In a large bowl, combine chicken, cream of chicken soup, milk, vegetables, garlic powder, salt, and pepper. Stir until combined.
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Assemble: Place one pie crust into the dish. Pour in the filling. Cover with the second crust. Crimp edges and cut slits in the top.
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Brush the top with beaten egg for a golden crust.
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Bake for 35–40 minutes, until the crust is golden brown and the filling is bubbling.
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Let cool for 5–10 minutes before slicing and serving.
Notes
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Make ahead: Assemble and freeze unbaked. Bake directly from frozen (add 20–25 minutes to cook time).
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Add-ins: Try chopped herbs, crispy bacon, or cheese for extra richness.
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Storage: Keep leftovers in the fridge for up to 3 days in an airtight container.
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Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave individual slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: chicken pot pie, cream of chicken soup, comfort food, easy dinner, family meal, chicken pie recipe, creamy pot pie