Chicken Pot Pie Recipe with Chicken Soup: The Ultimate Comfort Food Shortcut

There’s something magical about a golden, flaky chicken pot pie fresh from the oven. The aroma fills your kitchen, the crust crackles when you break through it, and that creamy filling? Pure comfort. But let’s be honest traditional pot pie can feel like a project. That’s where this chicken pot pie recipe with chicken soup comes in. It delivers all that homemade goodness in a fraction of the time, and trust me, no one will know you took a shortcut.

I’ve been making this recipe for years, especially on those nights when I want something hearty but don’t have hours to spend in the kitchen. Using cream of chicken soup as the base creates that signature creamy sauce without making a roux from scratch. It’s a game-changer.

Why You’ll Love This Recipe

This isn’t just another quick dinner it’s the kind of meal that makes everyone at the table happy. The combination of tender chicken, colorful vegetables, and that velvety sauce wrapped in buttery pastry hits every comfort food note. Plus, you probably have most of these ingredients already.

What makes this version special is how forgiving it is. Forgot to thaw your vegetables? No problem. Only have rotisserie chicken? Perfect. Want to use store-bought crust? Go for it. This recipe works with your schedule, not against it.

Ingredients You’ll Need

For the filling:

• 3 cups cooked chicken, diced or shredded
• 1 can (10.5 oz) Campbell’s cream of chicken soup
• 1 cup chicken broth
• 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup milk or heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons butter

For the crust:

• 1 package refrigerated pie crusts (or homemade if you prefer)
• 1 egg, beaten (for brushing)

A quick note on the vegetables: frozen mixed vegetables work beautifully here. They’re already cut to the right size, and there’s no prep work. But if you want to use fresh, just make sure everything’s diced small enough to cook evenly.

How to Make Chicken Pot Pie with Chicken Soup

Step 1: Prep your ingredients: Preheat your oven to 400°F. If you’re using rotisserie chicken, shred it now. No cooked chicken on hand? You can quickly poach a couple of chicken breasts in simmering water for about 15 minutes, then dice them up.

Step 2: Build the filling: Melt the butter in a large skillet over medium heat. Add the diced onion and cook until it’s soft and translucent, about 4-5 minutes. Toss in the garlic and cook for another minute until fragrant.

Step 3: Create the sauce: Here’s where the magic happens. Pour in the Campbell’s cream of chicken soup, chicken broth, and milk. Stir everything together until it’s smooth and creamy. The soup gives you that classic pot pie flavor without any fuss. Season with thyme, pepper, and salt.

Step 4: Add chicken and vegetables: Fold in your cooked chicken and frozen vegetables. Let everything simmer together for about 5 minutes. You want the vegetables to thaw and the sauce to thicken slightly. It should look like a thick stew not soupy, but not paste-like either.

Step 5: Assemble the pie: Unroll one pie crust and press it into a 9-inch pie dish. Pour your filling right in. Unroll the second crust and lay it over the top. Crimp the edges together however you like it doesn’t have to be perfect. Cut a few slits in the top crust so steam can escape. Brush the whole thing with beaten egg for that gorgeous golden finish.

Step 6: Bake: Pop it in the oven for 30-35 minutes. You’re looking for a crust that’s deep golden brown and filling that’s bubbling through those vents. If the edges start browning too quickly, just cover them with a little foil.

let it rest for 10 minutes before slicing. I know it’s hard to wait, but this lets the filling set up so you get clean slices instead of soup.

Tips for the Best Results

Use cold chicken: If your chicken is hot when you add it to the filling, it can make your crust soggy. Room temperature or cold works best.

Don’t skip the egg wash: That beaten egg on top isn’t just for looks. It creates a barrier that keeps the crust crispy and gives you that bakery-style shine.

Adjust the consistency: If your filling seems too thick, add a splash more broth. Too thin? Let it simmer a bit longer or add a tablespoon of flour mixed with a little water.

Season as you go: Taste your filling before you assemble the pie. Cream of chicken soup is already seasoned, but you might want more pepper or a pinch of herbs.

Simple Variations to Try

Pillsbury chicken pot pie recipe with cream of chicken soup: Swap the standard pie crust for Pillsbury crescent roll dough on top. Just unroll the dough and lay the triangles over the filling in a pinwheel pattern. It bakes up incredibly flaky.

Add more veggies: Mushrooms, celery, or even some chopped spinach work great. Just sauté them with the onions.

Make it herby: Fresh parsley, rosemary, or sage brighten up the whole dish. Stir in a tablespoon or two right before baking.

Spice it up: A pinch of cayenne or some hot sauce in the filling gives it a gentle kick without overwhelming the comfort food vibe.

Storage and Reheating

Leftover pot pie keeps in the fridge for 3-4 days. Cover it tightly with foil or transfer slices to an airtight container. To reheat, put individual slices in a 350°F oven for about 15 minutes. The microwave works in a pinch, but the crust won’t be as crispy.

You can freeze this, too. Assemble the whole thing, but don’t bake it. Wrap it really well in plastic wrap and then foil. It’ll keep for up to 3 months. When you’re ready to bake, add about 15 extra minutes to the baking time (no need to thaw first).

What to Serve Alongside

Keep it simple. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Some crusty bread for soaking up any extra sauce never hurts either. If you want another vegetable, roasted Brussels sprouts or green beans with garlic are my favorites.

FAQ’S

Can I use a different soup?

Absolutely. Cream of mushroom or cream of celery both work well. Each gives a slightly different flavor, but they’re all delicious.

What if I don’t have a pie dish?

Use a square baking dish and cut the pastry to fit. Or make individual pot pies in ramekins just adjust the baking time down to about 20-25 minutes.

How do I prevent a soggy bottom crust?

Blind baking the bottom crust for 10 minutes before adding the filling helps. Or brush it with a thin layer of beaten egg before adding the filling.

Why This Easy Pot Pie Recipe with Cream of Chicken Soup Works

The beauty of using condensed soup is that someone else already did the work of creating a flavorful, thick sauce. You’re not sacrificing quality you’re being smart with your time. The soup blends seamlessly with the broth and milk to create that classic pot pie texture everyone loves.

This is the kind of recipe that looks impressive but doesn’t require any fancy techniques. It’s reliable, flexible, and always delivers. Whether you’re cooking for picky kids, hosting friends, or just craving something cozy, this chicken pot pie recipe with chicken soup is your answer. Simple ingredients, real comfort, and a dinner that actually gets you out of the kitchen at a reasonable hour that’s a win in my book.