Introduction
There’s something magical about a chicken pot pie. That golden, flaky crust encasing a creamy, savory filling packed with tender chicken and hearty vegetables – it’s the ultimate comfort food hug in a dish. And guess what? Making it doesn’t have to be complicated! This recipe leverages the magic of cream of chicken soup to create a rich, velvety sauce that’s simply irresistible. Get ready to impress your family (and yourself!) with a homemade pot pie that tastes like it simmered for hours, but comes together in a fraction of the time.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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9-inch Pie Dish
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Large Skillet
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Rolling Pin
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Why You’ll Love This Recipe
This chicken pot pie recipe is a weeknight dinner hero! It’s incredibly easy to make, thanks to the shortcut of using cream of chicken soup, which guarantees a perfectly creamy and flavorful filling every single time. You get all the deliciousness of a classic pot pie without the fuss. It’s hearty, satisfying, and guaranteed to become a family favorite. Plus, it’s a fantastic way to use up leftover cooked chicken!
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 tablespoon olive oil or butter
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk (or chicken broth for extra flavor)
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Let the pie crusts sit at room temperature for about 15 minutes before unrolling.
- Carefully place one pie crust into a 9-inch pie dish. Press it gently into the bottom and up the sides. Trim any excess dough if needed, but leave about a 1/2-inch overhang.
- Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Stir in the salt, pepper, thyme, and garlic powder. Cook for another minute until fragrant.
- Pour in the can of condensed cream of chicken soup and the milk (or broth). Stir well to combine and bring the mixture to a gentle simmer. Cook, stirring, for about 2-3 minutes until the sauce has thickened slightly.
- Add the cooked chicken, frozen peas, and frozen corn to the skillet. Stir everything together until well combined and heated through.
- Pour the chicken and vegetable mixture into the prepared pie crust in the dish. Spread it evenly.
- Place the second pie crust over the filling. Trim the edges of the top crust to match the bottom crust’s overhang. Crimp the edges together to seal the pie. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust evenly with the beaten egg wash. This will give your pot pie a beautiful golden sheen.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Let the chicken pot pie rest for about 10-15 minutes before slicing and serving. This allows the filling to set properly.
Tips
- For an extra rich flavor, use chicken broth instead of milk.
- Rotisserie chicken is a fantastic time-saver for the cooked chicken.
- Feel free to add other vegetables like diced potatoes, green beans, or mushrooms.
- Ensure your vegetables are cooked until just tender before adding the soup mixture to avoid mushy veggies.
- Don’t skip the egg wash! It makes all the difference in achieving a beautifully golden crust.
Serving Suggestions
- Serve hot, directly from the oven.
- A simple side salad with a light vinaigrette complements the richness of the pot pie perfectly.
- A glass of crisp white wine or a hearty ale pairs wonderfully.
- Enjoy as a complete meal – it’s packed with protein, vegetables, and carbs!
Storage Tips
Leftover chicken pot pie can be stored in the refrigerator, tightly covered, for up to 3 days. Reheat gently in the oven at 350°F (175°C) until heated through, or in the microwave. The crust may soften upon reheating.
FAQ
Can I make the filling ahead of time? Yes, you can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and bake when ready.
What kind of chicken should I use? Cooked chicken is best. Rotisserie chicken, boiled chicken breasts, or leftover roasted chicken all work beautifully.
Can I use a homemade pie crust? Absolutely! If you prefer homemade, feel free to substitute your favorite double-crust pie dough recipe.
Nutrition Information
- Calories: Approximately 450-550 per serving (depending on exact ingredients and portion size)
- Protein: Approximately 25-30g
- Fat: Approximately 25-35g
- Carbohydrates: Approximately 30-40g
The Ultimate Creamy Chicken Pot Pie Recipe (Quick & Easy!)
Ingredients
Method
- Preheat your oven to 400°F (200°C). Let the pie crusts sit at room temperature for about 15 minutes before unrolling.
- Carefully place one pie crust into a 9-inch pie dish. Press it gently into the bottom and up the sides. Trim any excess dough if needed, but leave about a 1/2-inch overhang.
- Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Stir in the salt, pepper, thyme, and garlic powder. Cook for another minute until fragrant.
- Pour in the can of condensed cream of chicken soup and the milk (or broth). Stir well to combine and bring the mixture to a gentle simmer. Cook, stirring, for about 2-3 minutes until the sauce has thickened slightly.
- Add the cooked chicken, frozen peas, and frozen corn to the skillet. Stir everything together until well combined and heated through.
- Pour the chicken and vegetable mixture into the prepared pie crust in the dish. Spread it evenly.
- Place the second pie crust over the filling. Trim the edges of the top crust to match the bottom crust's overhang. Crimp the edges together to seal the pie. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust evenly with the beaten egg wash. This will give your pot pie a beautiful golden sheen.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Let the chicken pot pie rest for about 10-15 minutes before slicing and serving. This allows the filling to set properly.
