Go Back

The Easiest Creamy Chicken Pot Pie Recipe (Ready in Under an Hour!)

Whip up a comforting and delicious chicken pot pie in no time with this easy recipe using cream of chicken soup. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 days 2 hours 40 minutes
Total Time 3 days 3 hours 55 minutes
Servings: 6
Course: Dinner Recipes
Ingredients Method

Ingredients
  

  • 1 refrigerated pie crust softened as directed on package
  • 2 cups cooked chicken shredded or diced (rotisserie chicken works great!)
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1/2 cup milk or half-and-half for extra richness
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans, thawed
  • 1/4 cup chopped onion optional, but adds great flavor
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme optional
  • 1 egg beaten (for egg wash, optional)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Carefully unroll the pie crust and gently press it into a 9-inch pie dish. Crimp the edges if desired. If you're not using a bottom crust, you can skip this step and proceed directly to filling the dish.
  3. In a large skillet or bowl, combine the cooked chicken, condensed cream of chicken soup, milk, thawed frozen vegetables, chopped onion (if using), salt, pepper, and thyme (if using). Stir everything together until well combined and the chicken and vegetables are evenly coated in the creamy sauce.
  4. Pour the chicken mixture evenly into the prepared pie crust (or directly into the pie dish if not using a bottom crust).
  5. If you are using a top crust, carefully unroll a second pie crust (or use the top half of your double-crust package) and place it over the filling. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
  6. For a golden-brown finish, brush the top crust (or the edges if only using a bottom crust) with the beaten egg wash.
  7. Bake 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.
  8. Let the pot pie cool for about 10 minutes before slicing and serving. This allows the filling to set slightly.