Easy Chicken Pot Pie Recipe with Cream of Chicken Soup (2024)

When the air turns crisp, it's time to break out all the stops and load up the pantry for comfort food recipes like CrockpotMac and Cheese or delicious French Onion Soup.

This easy chicken pot pie recipe is one I keep handy for days where time seems to pass faster than I realize and need to get dinner started quickly.

Maybe you have been doing yard clean up all day and you're looking for a cozy weekend meal to enjoy with a salad and glass of wine.

When the clocksays 3 o'clock, and dinner plans are not finalized, a run to the grocery store is a must.

Quick tips for this easy recipe if you are pressed for time:

• Pick up a couple of fresh rotisserie chickens in the deli department. This is always my “already cooked” protein of choice, and I can use the leftover carcass to make a nice bone broth or soup.
• Grab a can of Campbell's Cream of Chicken Soupand a Pillsbury Pie Crust.

I know- you are probably going to ask “Kelly, why don't I make everything from scratch?!”and I will say because your family is going to be hungry in an hour!

I can be a purist when it comes to pie crust, but when pressed for time, store-boughtpie crust is the way to go.

Other Chicken Pot Pie Crusts to Consider:

Crust choices for pot pies are truly a personal one. If you don't care for a traditional pie crust, try these options instead:

• Biscuit crust
• Crescent roll lattice crust
• Puffed Pastry Crust

Can you make chicken pot pie from scratch? Of course! You can't beat using the perfect roasted chicken with homemade crust and creamy gravy filling.

But, sometimes it's okay to use soup in chicken pot pie.

When it comes to crunching time, throwing together the essential ingredients, even if they are store-bought, still has a very tasty outcome.

Have turkey leftovers? Try our Turkey Pot Pie recipe for a great way to use up all the big meal leftovers!

What makes this recipe so easy? When in a time crunch, using store-bought ingredients not only saves a lot of time, but it also tastes delicious.

1. Use a store-bought pie crust to save time. All you have to do is let it sit for 15 minutes before placing in a pie dish and that's it! I like to use Pillsbury Pie Crust for best results.
2. Canned soup is also a time-saver when making this recipe. Campbell's Cream of Chicken Soup is a great choice! Add extra flavor using broth instead of water.
3. And you can't forget to include frozen vegetables in your chicken pot pie! Just add straight to your soup mixture before pouring into the pie crust.

Such an easy recipe! And I know you will add it to your weekly meal plan rotation!

Be sure to scroll down for your printable shopping list so you will have all the ingredients for this classic chicken pot pie with cream of chicken soup!

This question comes up a lot and the answer is yes! The best way to achieve this is to prepare yourchicken pot pie up to the point before baking.

Cover with plastic wrap and then aluminum foil and place in the freezer for up to 1 month.

Freezing Tip: On top of the foil, write baking time and temperature in sharpie marker and the date you froze your dish.

Remove foil and plastic wrap before baking. Place frozen pie on a sheet pan and bake for 20-30 minutes longer than fresh bake.

Be sure the center is bubbling and crust is baked before removing.

Chicken Pot Pie Ingredients

• 1 Package Pillsbury Pie Crust brought to room temperature
• 1 10 oz. can Campbell's Cream of Chicken Soup
• 2 1/2 cups shredded roasted chicken (or rotisserie chicken)
• butter
• 1 small onion, chopped
• bag frozen mixed vegetables
• 1/2 cup water, or chicken broth
• garlic powder, salt & pepper to taste

Directions:

To ensure your potpie cooks evenly, be sure to preheat your oven to 425 degrees. This will make this dish cook thoroughly and create that golden flaky crust!

Next, you will place 1 pie crust sheet that has been defrosted for 15 minutes in the bottom of the 9-inch pie plate. Set this aside so it is ready to pour your filling.

Now, over medium heat, melt butter in a medium saucepan.

Add onions and cook uncovered until soft and translucent. This should take about 5 minutes or so.

Add soup and water (or broth), and stir until hot and a little bubbly. I like to use a wooden spoon for this cooking step because it is better for the pan and also makes me feel like I am cooking a homemade meal!

A healthy way to get your daily servings of vegetables is by having frozen vegetables on hand for cooking quick meals like our pot pie recipe, soup, or pasta dishes.

This recipe uses one bag of frozen mixed vegetables and now is the step to add them to your saucepan. Stir to incorporate into the soup mixture until nice hot.

There is nothing easier or quicker for a hearty meal than grabbing a rotisserie chicken at the store. I throw one of these in my shopping cart at least once a week to save time.

In this instance, I just shred up the meat and add it to the pot with spices and simmer it until it starts to bubble.

Pour mixture into the pie shell you set aside and drape the second pastry shell over the top.

Seal the crust with your fingers or with the tines of a fork to keep all the gravy goodness inside!

Slice 4 small slits in the top crust with a paring knife to allow the steam to vent while baking.

Best Kitchen Cooking Tip!!

Place your pie plate on a sheet pan to catch any spillover and keep your oven clean! If you forget, no worries- you can use oven cleaner to get rid of spillover!