This Chicken pot pie recipe with cream of chicken soup is the ultimate comfort food juicy chicken breasts baked in a rich, creamy mushroom sauce with perfect flavors. It’s ultra-creamy, simple to make, and loaded with cozy, handmade sweetness. Whether you present it over rice, mashed potatoes, or roasted vegetables, this will surely be a family favorite!
Table of Contents
Why You Will Love This Recipe
Super Creamy & Flavorful
The mushroom sauce is thick, rich, and utterly fantastic.
Quick and Easy
After ten minutes of preparation, the oven finishes the rest quickly and easily!
Customizable
Customize with cheese, mushrooms, or a crispy cracker top for more texture.
Family-Friendly
A cozy, crowd-pleasing supper that combines beautifully with any side.
Ingredients
Here is all you need to create this delicious baked chicken meal:
For the Chicken
- Tender and juicy when baked in the sauce, boneless, skinless chicken breasts.
For the Sauce
- The creamy, savory basis of Cream of Mushroom Soup.
- Sour Cream (or Greek Yogurt) : Adds more richness and tang.
- Milk or Chicken Broth : While keeping the sauce creamy, helps thin it.
- Essential to increase the taste are garlic powder and onion powder.
- Classic flavors for balancing include salt and black pepper.
- Dried Thyme or Parsley : A touch of herbs for warmth and depth.
- Shredded Cheddar Cheese (Optional) : For a creamy and cheesy touch.
- Optional sliced mushrooms : Help to improve the mushroom taste and provide texture.
For the Crunchy Topping (Optional)
- Crushed buttered crackers or Breadcrumbs.
- Butter (Optional) : Mixed with the crackers for added crispiness.
👉 The complete ingredient list with measurements is in the recipe card below!
For another delicious chicken and creamy soup combination, try these Chicken and Cream of Mushroom Soup Recipes, which offer a rich and hearty alternative to pot pie.
Cooking Chicken Pot Pie : How to Do It?
Step 1: Preheat the Oven
Make your oven 375°F (190°C) and butter a 9-inch pie dish or line it with parchment paper.
Second Step: Create the Filling
Combine in a big dish of shredded chicken, cream of chicken soup, milk, frozen mixed veggies, salt, black pepper, onion powder, garlic powder, and dried thyme. Stir until everything is well combined.
Third Step: Compile the Pie
Place one pie crust into the buttered 9-inch plate, carefully pressing it to fit. Level the chicken mixture across the crust.
Step 4: Top the Pie
Seal by pressing the edges together and covering with the second pie crust. Crimp the edges with a fork or your fingertips. To let steam escape, cut little openings in the top crust. For a golden, glossy finish optional but advised brush with egg wash.
Step 5: Bake the Pot Pie
Place the pie on a baking pan to collect any leaks. Bake till the crust turns golden brown, 35 to 40 minutes.
Step 6: Cool and Present
To help the filling solidify, let the pot pie cool for ten minutes before cutting. Present warm and savor!
Great Chicken Bake Pro Advice
Tips for Success
- Using rotisserie chicken saves time and gives extra taste!
- Let the Pie Rest: Slice more easily if you let it cool somewhat.
- Customize the filling with more herbs, chopped potatoes, or mushrooms to boost taste.
- Make it even creamier: Stir in sour or heavy cream for more richness.
- Use chilled pie dough for a flaky crust; avoid overhand manipulating it.
How Should One Present ?
Serving Suggestions
- A crisp green salad is a light, fresh counterpoint to the rich mixture.
- Roasted Vegetables : Like Brussels sprouts, asparagus, or green beans.
- Perfect for soaking up the creamy mixture is garlic bread or dinner rolls.
Create Ahead and Storage
Conserving Leftovers
Store leftover pot pie refrigerated in an airtight container for up to three days.
Stopping to Freeze
Plastic wrap and foil the uncooked pot pie, then freeze for up to three months. Before baking or reheating, thaw under refrigeration overnight.
Reheat
- Oven: Bake at 350°F (175°C) for 10 to 15 minutes until heated.
- Microwave: Heat in 30-second intervals; however, the crust may soften.
Common Questions
1. Can I use a store-bought rotisserie chicken?
Yes! While adding fantastic taste, rotisserie chicken saves time and works wonderfully.
2. Can I use homemade pie crust?
Certainly! This recipe tastes great with a buttery, flaky, handmade crust.
3. How can I make this free of dairy?
Use a dairy-free cream of chicken soup and dairy-free milk—such as oat or almond milk.
4. Could I create individual pot pies from this?
Yes! Cut the bake time to approximately 25 minutes using ramekins or small baking dishes.
Conclusion
This simple Chicken Pot Pie is rich, creamy, and bursting with comforting tastes. Whether you’re feeding guests, meal prepping, or serving a weekday dinner, every buttery, flaky, and creamy bite is sure to please. Enjoy! 😋
Chicken Pot Pie with Cream of Chicken Soup
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Baking sheet
Ingredients
For the Chicken Pot Pie
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 refrigerated pie crust or homemade
- 1 egg beaten, for egg wash (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a large bowl, mix shredded chicken, cream of chicken soup, milk, frozen vegetables, salt, pepper, garlic powder, onion powder, and thyme until well combined.
- Place the pie crust into the dish, pressing it gently to fit. Pour the filling into the crust and spread evenly.
- Cover with the second pie crust, crimp the edges to seal, and cut small slits in the top to allow steam to escape. Brush with egg wash for a golden finish.
- Place the pie on a baking sheet and bake for 35-40 minutes until the crust is golden brown.
- Let cool for 10 minutes before slicing. Serve warm and enjoy!