Best Chicken Pot Pie Recipe with Cream of Chicken Soup

Whatever illness I had been struck down with in order to receive my church friend, Nancy’s, chicken pot pie was totally worth it. Though I don’t remember the reason she dropped off her creamy chicken pot pie, I do remember how amazing her chicken pot pie tasted. After begging for her recipe, I spent practically a whole day chopping and cutting to make her delicious recipe. And though her homemade chicken pot pie recipe was amazing, I thought that I really wanted a chicken pot pie that I could make without sacrificing a whole day! So that is how my Chicken Pot Pie Recipe with Cream of Chicken Soup came to be!

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Chicken pot pie is a favorite in our house. Everyone loves the moist chicken, flaky crust, and the creamy filling. So I know that you will love this Chicken Pot Pie Recipe with Cream of Chicken Soup!

Semi-Homemade Short Cuts to the Easy Chicken Pot Pie

Making chicken pot pie can be as easy or as complicated as you want to make it. But I wanted a chicken pot pie that tastes like it took hours and hours, minus all the actual time. So I have tweaked a basic recipe for years, til I came up with a comforting chicken pot pie that has tons of flavor and little fuss. Perfect to serve to company, but simple enough for a week night meal!

For my Chicken Pot Pie Recipe with Cream of Chicken soup here are a few short cuts to use for an almost homemade recipe.

One, I do buy a premade crust. I find that premade crusts when you are making a double crust are a big time saver. I love my easy pie crust for a single crust dessert. But when it comes to making a double crust, it takes a lot more of your time. So spending a couple dollars on a store bought crust will make your chicken pot pie come together very quickly. I find that Aldi or Kroger crusts taste very good. And I prefer those two pie crust brands over the more expensive name brand.

Next, as the name, Chicken Pot Pie Recipe with Cream of Chicken Soup, mentions, I do use a can of cream of chicken soup to add the creamy filling. Not too worry, we will also add another secret ingredient to up the creaminess flavor!

Lastly, the Chicken Pot Pie Recipe with Cream of Chicken Soup calls for frozen mixed vegetables. So there is very little chopping involved! Little chopping is a HUGE time saver to easily make this chicken pot pie recipe doable even for a weekend meal.

LOVE comfort food? Try my Crock Pot Beef Stroganoff recipe.

Easy 6 Ingredient Chicken Pot Pie Recipe with Cream of Chicken

Chicken Pot Pie Recipe with Cream of Chicken Soup has 6 basic ingredients, plus a few smaller items like salt and butter! Here are the ingredients included in Chicken Pot Pie Recipe with Cream of Chicken Soup:

• Cooked chicken breasts – See below for best tips on cooking your chicken.
• Cream of chicken soup – You can also use cream of celery.
• Frozen mixed vegetables – Frozen vegetables work best and avoid a lot of chopping.
• Onion – Chopped onion, pre-sautéed adds tons of flavor.
• Half and half – A little bit of half and half or heavy cream makes for a creamy filling.
• Pre-made frozen crust – I prefer Kroger or Aldi brand as it is cheaper and slightly more flaky.
• Salt and pepper to taste – Don’t forget to add salt to the recipe! A must for chicken pot pie.
• Butter – For sautéing the chopped onions.

How to Cook Chicken for Chicken Pot Pie

You can cook your chicken breasts for chicken pot pie a couple of different ways. But after experimenting, I have found that using your slow cooker is the easiest and moistest.

In the morning, or the day before, place two thawed chicken breasts in a small crockpot. Place a little bit (around 1/2 cup) of chicken broth in the slow cooker with your chicken. Cover and check for doneness after about 4 hours.

Ideally, you want your chicken to be done and easily cut into small bite-sizes. If you overcook it, the chicken can dry out on you and shred instead of stay in small chunks. It will still taste good, but it is better if you check around 4 hours. Allow to cool for a few minutes, then cut into small bit sizes.

Leftover Thanksgiving Turkey Meal Idea

Can you use turkey instead of chicken in Chicken Pot Pie Recipe with Cream of Chicken Soup? Yes!! Chicken pot pie can easily be made using leftover turkey from Thanksgiving! Simply substitute the chicken breast meat for leftover Thanksgiving turkey. Cook the recipe as directed.

It makes a delicious turkey pot pie and the recipe comes together even quicker since your turkey is already cooked!

Steps to Making Chicken Pot Pie Recipe With Cream of Chicken Soup

Cook your chicken breasts by placing in small slow cooker with a little bit of chicken broth for several hours. Dice into small bite sizes.

Pull your crust out of the fridge or freezer and place on the counter to come to room temperature. Also pull out frozen veggies and place in a big bowl to thaw slightly.

Dice up onion and sauté in small skillet with butter. Cook diced onion for a few minutes til translucent.

Add sautéed onion and cooked chicken to the bowl with thawed frozen mixed vegetables.

Mix half and half with the cream of chicken soup. Mix. Pour over the chicken and vegetable mixture.

Add a little more half and half or chicken broth, if needed, til you have a creamy mixture. You want the mixture to be wet enough to make your pie rich and creamy, but not so wet that you end up with a soggy pie. So if you decide to add more half and half or chicken broth do it a tablespoon at a time!

Unroll your pie crust into the bottom of a 9 inch pie pan. Place chicken and vegetable mixture into the pie pan. Unroll the second pie crust and lay over top of the chicken mixture. Seal your pie crust together!

Bake in oven! I like to add this pie crust shield about 10 minutes into cooking to protect the edges! Makes for a beautiful pie crust. And if you want to create an even prettier crust, beat one egg white with a fork and brush crust with egg white wash.

Serve to your hungry family!

Print Recipe

5 from 1 vote

Chicken Pot Pie

A delicious creamy chicken pot pie with all of the taste and the minimal fuss.

Course: Main Course

Cuisine: American

Keyword: Casserole, chicken, chicken pot pie

Servings: 6 people

Equipment

• 1 small slow cooker
• 1 9 inch pie pan

Ingredients

• 2 chicken breasts (about 2-3 cups of cooked chicken)
• 1/2 cup chicken broth
• 1 12 oz bag mixed frozen vegetables
• 1 tbls butter
• 1/3 cup chopped onion
• 1 10. 5 oz can cream of chicken soup
• 1/3 cup half and half
• 2 9 inch pie crusts
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

• Place uncooked chicken breasts in crockpot in the morning. Pour chicken broth over chicken breasts. Cook for 4 hours on low or until 160 degrees.
• Cut chicken into small bite size pieces. Add to a big mixing bowl.
• Pull out pie crust from fridge or freezer to thaw.
• Place frozen vegetable mix in bowl with chicken to thaw.
• Chop onions. Saute in butter in small skillet.
• Add sauteed onions to bowl with chicken and vegetables.
• Mix can of cream of chicken soup and half and half. Pour over vegetables and chicken mixture. Stir together. Add salt and pepper.
• Unroll pie crust into pie pan. Pour chicken mixture into pie crust.
• Add second pie crust to top of the pie. Slit top of pie crust.
• Bake pie at 425 degree for 40 minutes.