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Easy Chicken Pot Pie with Cream of Chicken Soup

Easy Chicken Pot Pie with Cream of Chicken Soup

This easy chicken pot pie with cream of chicken soup is a creamy, comforting classic made with tender chicken, mixed vegetables, and a golden flaky crust. Ready in about 45 minutes, it’s the perfect quick weeknight dinner for busy families.
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Prep Time 15 minutes
Cook Time 30 minutes
10 minutes
Total Time 55 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup mixed vegetables peas, carrots, corn, green beans
  • ½ cup milk or chicken broth
  • 1 refrigerated pie crust top only, or top and bottom if preferred
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon dried thyme optional
  • 1 egg beaten (for brushing crust)

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Wooden spoon or spatula
  • Pastry brush
  • Knife

Method
 

Preheat the Oven
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
Prepare the Filling
  1. In a large mixing bowl, combine shredded chicken, cream of chicken soup, milk (or broth), mixed vegetables, garlic powder, black pepper, and thyme. Stir until fully blended and creamy.
Assemble the Pie
  1. Pour the chicken mixture into the prepared pie dish. Place the pie crust over the top, trim excess dough, and crimp the edges. Cut 3–4 small slits in the crust to allow steam to escape. Brush the top with beaten egg for a golden finish.
Bake
  1. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
Rest and Serve
  1. Allow the pie to rest for 10 minutes before slicing. This helps the filling thicken for clean slices. Serve warm.

Notes

  • Rotisserie chicken works perfectly for this recipe and saves time.
  • If using fresh vegetables like carrots or potatoes, parboil them first to ensure tenderness.
  • For a crispier bottom crust, blind bake the crust for 8–10 minutes before adding filling.
  • To freeze: assemble unbaked pie, wrap tightly, and freeze up to 3 months.
  • For a lighter version, use low-sodium cream of chicken soup and whole wheat pie crust.