Chicken Pot Pie Recipe with Cream of Chicken Soup

Introduction

Few dishes can rival the hearty, comforting allure of a classic chicken pot pie. This recipe, featuring cream of chicken soup, brings a modern twist to the traditional favorite, combining rich flavors with effortless preparation. Ideal for busy weeknights or cozy family dinners, this pot pie is a culinary hug in a dish.

The use of cream of chicken soup as a base not only enhances the flavor but also simplifies the process, ensuring that even beginner cooks can create a dish that tastes like it took hours to prepare. Whether you’re a seasoned home cook or trying your hand at pot pies for the first time, this recipe promises to deliver delicious results with minimal fuss.

Use diced chicken recipes for an alternative way to prepare the chicken filling.

Ingredients Needed for Chicken pot pie recipe with cream of chicken soup

Ingredients Needed for Chicken pot pie recipe with cream of chicken soup

To create a hearty chicken pot pie that’s both flavorful and easy to make, you’ll need a blend of fresh ingredients and pantry staples. Below is a comprehensive list to ensure your dish turns out perfect.

Key Ingredients and Substitutes

• Cooked Chicken (2 cups, shredded or diced): Rotisserie chicken works great for convenience, but you can also use leftover roasted or boiled chicken. For a twist, turkey is an excellent substitute.
• Cream of Chicken Soup (1 can, 10.5 oz): This is the star of the recipe, providing richness and depth. If unavailable, cream of mushroom soup or homemade béchamel sauce can be substituted.
• Frozen Mixed Vegetables (2 cups): A blend of peas, carrots, green beans, and corn adds color and nutrition. Fresh or canned vegetables are viable alternatives if drained well.
• Milk (½ cup): Adds creaminess to the filling. For dairy-free options, unsweetened almond or oat milk can be used.
• Potatoes (1 cup, diced, optional): Potatoes give the filling extra heartiness. Leave them out if you prefer a lighter version.
• Onion (1 small, diced): Provides aromatic flavor. Shallots or leeks can serve as substitutes for a milder taste.

Pantry Essentials for the Chicken pot pie recipe with cream of chicken soup

• Pie Crust (1 package or 2 crusts): Use pre-made refrigerated pie crusts for convenience, or prepare a homemade crust if desired. Puff pastry can be a fancy alternative.
• Butter (2 tablespoons): Adds a touch of richness to sauté the onions and enhance the filling.
• Flour (2 tablespoons): Helps thicken the filling. Gluten-free flour blends work well for gluten-free adaptations.
• Seasonings:
  • Salt (to taste): Balances the flavors.
  • Black Pepper (½ teaspoon): Adds mild heat.
  • Thyme (½ teaspoon): Offers a subtle herbaceous flavor.
  • Garlic Powder (¼ teaspoon, optional): Enhances the savory profile.

With all ingredients prepped and ready, the process of creating this savory masterpiece becomes a breeze.

Step-by-Step Instructions for Chicken pot pie recipe with cream of chicken soup

Cooking a chicken pot pie with cream of chicken soup is simple and straightforward. Follow these detailed steps to prepare your dish to perfection.

Preparing the Filling

1. Sauté the Aromatics:
   • Heat a skillet over medium heat and add 2 tablespoons of butter.
   • Once melted, add the diced onion and sauté until translucent, about 3-4 minutes. If using garlic powder, sprinkle it in at the end of this step.
2. Cook the Vegetables:
   • Stir in the frozen mixed vegetables and cook for another 2-3 minutes until they begin to soften. If using fresh or canned vegetables, ensure they are pre-cooked or drained.
3. Make the Creamy Base:
   • Sprinkle 2 tablespoons of flour over the vegetables, stirring constantly to coat everything evenly.
   • Slowly pour in ½ cup of milk while stirring to avoid lumps. Allow the mixture to thicken slightly, about 1-2 minutes.
4. Incorporate the Cream of Chicken Soup:
   • Add the can of cream of chicken soup to the skillet, stirring well to combine with the milk and vegetables.
   • Season with salt, black pepper, and thyme, adjusting to taste.
5. Add the Chicken:
   • Stir in the cooked chicken, ensuring it’s evenly distributed. Let the filling simmer gently for 5 minutes, allowing the flavors to meld.

Preparing the Pie Crust

1. Choose Your Crust:
   • If using store-bought pie crusts, let them sit at room temperature for 15 minutes before handling to avoid cracking.
   • For homemade crusts, roll out the dough to fit your pie dish.
2. Prepare the Bottom Crust:
   • Place one pie crust into a 9-inch pie dish, pressing it gently to fit along the edges.
   • Use a fork to poke a few holes in the bottom to prevent bubbling during baking.
3. Pre-Bake Option (Optional):
   • If you want to ensure a crisp bottom crust, bake it at 375°F (190°C) for 5-7 minutes before adding the filling.

Assembling the Chicken pot pie recipe with cream of chicken soup

1. Add the Filling:
   • Pour the prepared chicken and vegetable mixture into the pie dish, spreading it evenly.
2. Top with the Second Crust:
   • Lay the second pie crust over the filling. Trim any excess dough, leaving about ½ inch around the edges.
   • Press the edges together to seal, and crimp them using your fingers or a fork for a decorative touch.
3. Create Vent Holes:
   • Cut a few small slits in the top crust with a sharp knife to allow steam to escape during baking.

Baking and Serving

Now that your chicken pot pie is assembled, it’s time to bake it to golden perfection and prepare it for serving. Follow these steps to achieve a crust that’s crispy and filling that’s bubbling with flavor.

Baking the Chicken pot pie recipe with cream of chicken soup

1. Preheat the Oven:
   • Set your oven to 375°F (190°C) and allow it to fully preheat.
2. Egg Wash for a Golden Crust (Optional):
   • For a beautiful golden-brown crust, whisk one egg with a tablespoon of water.
   • Using a pastry brush, lightly coat the top crust with the egg wash.
3. Bake the Pie:
   • Place the assembled pie on the middle rack of the oven.
   • Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the vent holes.
4. Check for Doneness:
   • If the edges of the crust are browning too quickly, cover them with foil or a pie crust shield halfway through baking.
   • To ensure even cooking, rotate the pie once during baking.
5. Cooling Time:
   • Remove the pie from the oven and let it rest for at least 10-15 minutes. This allows the filling to set, making it easier to slice.

Serving the Chicken pot pie recipe with cream of chicken soup

1. Slice and Serve:
   • Use a sharp knife to cut into the pie. A pie server or large spatula works best for transferring slices cleanly to plates.
2. Pair with Side Dishes:
   • Chicken pot pie is hearty enough to serve on its own, but it pairs wonderfully with light side dishes such as:
     • A fresh green salad with vinaigrette.
     • Steamed vegetables like broccoli or asparagus.
     • Dinner rolls or crusty bread to soak up any extra filling.
3. Garnish for Presentation (Optional):
   • Sprinkle fresh parsley or thyme leaves over each slice for an added pop of color and flavor.
4. Serving Suggestions for Special Occasions:
   • For a family-style meal, serve the pot pie directly from the pie dish at the table.
   • For a festive presentation, consider using individual ramekins to create single-serving pot pies.

With its flaky crust and creamy, savory filling, this chicken pot pie is a guaranteed crowd-pleaser.

Tips and Tricks for the Perfect Chicken Pot Pie

Creating a chicken pot pie with cream of chicken soup is straightforward, but these tips and tricks can elevate your dish from delicious to unforgettable. Whether you’re aiming for a crisp crust or a more flavorful filling, these expert insights have you covered.

How to Prevent a Soggy Bottom

1. Blind Baking the Bottom Crust:
   • Pre-bake the bottom crust for 5-7 minutes before adding the filling. This creates a barrier that prevents the filling from soaking into the crust.
   • Use pie weights or dried beans on parchment paper to prevent the crust from puffing up during pre-baking.
2. Chill the Dough:
   • If making homemade dough, ensure it’s chilled before rolling it out. A cold crust is less likely to absorb moisture.
3. Thicken the Filling:
   • Ensure the filling is thick enough before adding it to the crust. A runny filling can seep into the crust, making it soggy.
4. Use a Metal or Glass Pie Pan:
   • These materials conduct heat more efficiently, ensuring the bottom crust cooks evenly.

Enhancing Flavor

1. Add Fresh Herbs:
   • Incorporate fresh thyme, rosemary, or sage into the filling for an earthy, aromatic flavor.
2. Boost Umami:
   • A splash of soy sauce, Worcestershire sauce, or a sprinkle of parmesan cheese can deepen the flavor profile.
3. Include Additional Vegetables:
   • Sautéed mushrooms, diced bell peppers, or chopped spinach can add variety and nutrition.
4. Experiment with Proteins:
   • Swap chicken for turkey, ham, or even seafood for a creative twist.

Make-Ahead and Storage Tips

1. Prep Ahead:
   • Prepare the filling and crust separately up to 24 hours in advance. Store them in the refrigerator and assemble the pie just before baking.
2. Reheating Leftovers:
   • To reheat, cover the pie with foil and bake at 350°F (175°C) for 20-25 minutes. This prevents the crust from over-browning.
3. Freezing Chicken Pot Pie:
   • Assemble the pie but do not bake it. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
   • When ready to bake, thaw in the refrigerator overnight and bake as directed, adding 5-10 minutes to the baking time.

Troubleshooting Common Issues

1. Crust Too Hard:
   • Ensure you don’t overwork the dough when making a homemade crust. Handle it gently to maintain its flakiness.
2. Filling Too Salty:
   • If the filling tastes too salty, balance it with a splash of milk or a pinch of sugar.
3. Uneven Cooking:
   • Rotate the pie halfway through baking to ensure even browning and cooking.

Variations of Chicken Pot Pie

While the classic chicken pot pie with cream of chicken soup is a beloved favorite, there are numerous ways to put a creative spin on this dish. Whether you’re accommodating dietary needs or exploring new flavors, these variations offer plenty of inspiration.

Vegetarian Option

1. Substitute the Chicken:
   • Replace the chicken with hearty vegetables such as diced potatoes, mushrooms, zucchini, or cauliflower.
2. Use Cream of Mushroom Soup:
   • Swap the cream of chicken soup for cream of mushroom soup or a plant-based cream alternative for the same creamy texture.
3. Boost Protein with Legumes:
   • Add chickpeas, lentils, or white beans to ensure the dish remains filling and satisfying.
4. Cheese Lovers’ Twist:
   • Sprinkle shredded cheddar, mozzarella, or parmesan into the filling for a cheesy, vegetarian delight.

Gluten-Free Chicken Pot Pie

1. Gluten-Free Crust:
   • Use a store-bought gluten-free pie crust, or make your own using gluten-free flour blends.
2. Thicken the Filling Without Flour:
   • Replace the all-purpose flour with cornstarch or arrowroot powder to thicken the filling.
3. Gluten-Free Soup:
   • Ensure the cream of chicken soup is labeled gluten-free. Many brands now offer this option.
4. Crust-Free Option:
   • Skip the crust entirely and top the filling with mashed potatoes for a shepherd’s pie-inspired version.

Individual Pot Pies

1. Personalized Portions:
   • Use ramekins or oven-safe bowls to create single-serving pot pies. This is perfect for portion control or entertaining guests.
2. Custom Fillings:
   • Tailor each ramekin to individual tastes. For example:
     • Add bacon or ham to one.
     • Include extra vegetables in another.
     • Try different seasonings or spice levels.
3. Crust Options:
   • Top individual servings with puff pastry circles or biscuit dough for a quick and impressive alternative to traditional pie crust.

Creative Flavor Twists

1. Buffalo Chicken Pot Pie:
   • Stir in buffalo sauce for a tangy, spicy version.
   • Serve with a side of blue cheese or ranch dressing for dipping.
2. Southwest Style:
   • Add black beans, diced green chilies, and a sprinkle of cumin and paprika for a Tex-Mex take on the dish.
3. Cheddar-Broccoli Chicken Pot Pie:
   • Incorporate steamed broccoli and shredded cheddar cheese into the filling for a comforting, cheesy twist.
4. Curry Chicken Pot Pie:
   • Mix in curry powder, ginger, and a splash of coconut milk for a globally inspired version.

These variations highlight the versatility of chicken pot pie, allowing you to customize the dish to your preferences or dietary needs.

FAQs

Can I use other soups besides cream of chicken?
Yes, you can substitute cream of chicken soup with cream of mushroom, cream of celery, or even cheddar soup for a unique flavor.

How can I store leftover chicken pot pie?
To store leftovers, cover the pie with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 3 days.

Can I freeze chicken pot pie?
Absolutely. Assemble the pie, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking or bake directly from frozen with additional cooking time.

Can I make chicken pot pie without a crust?
Yes, you can top the filling with mashed potatoes, biscuits, or puff pastry instead of a traditional pie crust.

How can I reheat chicken pot pie without drying it out?
Cover the pie with foil and bake at 350°F (175°C) for 20-25 minutes, or microwave individual slices with a damp paper towel over them.

Conclusion

Chicken pot pie with cream of chicken soup is a classic recipe that’s easy to prepare, endlessly versatile, and loved by all. Whether you stick to the traditional version or experiment with variations, this dish is sure to become a family favorite. Perfect for comforting dinners or special occasions, it’s a recipe that brings people together around the table.

Try pairing your pot pie with a side of Campbell’s Green Bean Casserole for a classic combination.