Name: Chicken Pot Pie with Cream of Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 1 can (10.5 oz) cream of chicken soup; 1 cup frozen mixed vegetables; ½ cup milk; ½ tsp dried thyme; ¼ tsp garlic powder; Salt and pepper, to taste; 1 refrigerated pie crust (or puff pastry); 1 egg (optional, for egg wash)

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Chicken pot pie with cream of chicken soup was the first dinner that made me feel like I could actually do this — cook, feed my family, and not fall apart by 7 p.m.

I’m Amanda. My recipes are built for busy nights, store-bought shortcuts, and no energy to spare. Years ago, I threw this one together with what I had — canned soup, leftover chicken, and pie crust. It came out golden and creamy. My kids asked for seconds. I almost cried.

That one small win started everything. And I still make it — because it still works.

Why You’ll Love This Chicken Pot Pie

A Creamy Shortcut Without Sacrificing Flavor

This recipe uses cream of chicken soup not as a crutch, but as a clever shortcut that delivers deep, savory flavor without simmering all day. The result is a creamy filling that tastes slow-cooked, even if it wasn’t. It’s a back-pocket trick that never lets me down — especially when the clock’s ticking.

If you’re craving something bold and smoky, this Spicy Chipotle Chicken Soup pairs beautifully with the flavors in today’s recipe.

Store-Bought Meets Homemade

You’re not making everything from scratch, and that’s the point. Using a refrigerated pie crust means less mess and more mental space. Paired with leftover or rotisserie chicken, this chicken pot pie with cream of chicken soup delivers that homemade warmth without all the steps. No peeling, chopping, or whisking roux required.

Comfort That Freezes Beautifully

This pie is one of those rare meals that tastes just as good reheated — maybe even better. You can prep it fully and freeze before baking, or freeze leftovers in individual slices. Either way, it’s the kind of comfort that’s ready when you are.

Planning ahead? You might also love this freezer-friendly Chicken Bacon Ranch Tater Tot Casserole that’s equally kid-approved.

Kid-Friendly and Picky-Eater Safe

It’s creamy. It’s mild. It’s wrapped in golden crust. There are hidden vegetables in every bite, and yet nobody complains. That’s the magic of chicken pot pie with cream of chicken soup — even the pickiest little ones tend to go quiet once this hits the table.

Ingredients You’ll Need

Chicken Pot Pie Ingredients on White Background

Main Ingredients

Here’s everything you’ll need to make chicken pot pie with cream of chicken soup — all pantry-friendly, no fuss.

2 cups cooked shredded chicken – Use rotisserie, leftover baked, or even poached. Anything goes.
1 can (10.5 oz) cream of chicken soup – This is your creamy base and flavor booster.
1 cup frozen mixed vegetables – A simple mix of peas, carrots, and corn makes it colorful and complete.
½ cup milk – Thins the soup slightly and helps create that luscious filling.
½ tsp dried thyme – Adds warm, herby depth.
¼ tsp garlic powder – Just enough to wake up the flavors.
Salt and pepper, to taste – Adjust depending on how salty your soup is.
1 refrigerated pie crust (or puff pastry) – The key to a golden, flaky topping.
1 egg (optional) – For a glossy egg wash, if you want that bakery-style finish.

Easy Swaps and Add-Ins

The beauty of chicken pot pie with cream of chicken soup is how adaptable it is. Don’t have everything on the list? No problem.

No pie crust? Use puff pastry, crescent roll dough, or even biscuit dough.
No milk? Try half-and-half or a splash of unsweetened almond milk.
Want more flavor? Add a pinch of onion powder or a splash of white wine.
Need more veggies? Toss in sautéed mushrooms, spinach, or diced potatoes.

If you’re working with diced chicken breast, this Diced Chicken Breast Recipe Collection has more ideas for weeknight flexibility.

Shortcut Pantry Staples

One of the best parts of chicken pot pie with cream of chicken soup is that it’s built from everyday pantry staples. Keep a can of soup, a pie crust, and a bag of frozen veggies on hand — and you’re halfway to dinner.

And when the fridge is low but your people still need to eat, having a fast fallback like chicken pot pie with cream of chicken soup can turn a stressful night into something comforting.

For another quick and cozy option, check out this Parmesan Crusted Chicken with Creamy Garlic Sauce — it’s weeknight magic in a skillet.

How to Make Chicken Pot Pie with Cream of Chicken Soup

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures the crust bakes up golden and the filling bubbles perfectly by the end.

Oven set to bake chicken pot pie with cream of chicken soup

Step 2: Combine Filling Ingredients

In a large bowl, mix the shredded chicken, cream of chicken soup, milk, frozen vegetables, thyme, garlic powder, salt, and pepper. Stir until everything is well combined and coated.

Stirring filling for chicken pot pie with cream of chicken soup

Step 3: Fill the Pie Dish

Lightly grease a 9-inch pie dish. Pour the filling mixture into the dish and spread it evenly with a spoon or spatula.

Chicken pot pie with cream of chicken soup filling being spooned into pie plate

Step 4: Add and Seal the Crust

Unroll the pie crust and gently lay it over the filling. Press the edges down to seal, then crimp with a fork or your fingers. Cut a few slits in the top to let steam escape.

Crimping crust on chicken pot pie with cream of chicken soup

Step 5: Add Optional Egg Wash

For a golden, glossy finish, beat one egg and brush it lightly over the crust using a pastry brush.

Egg wash being applied to crust of chicken pot pie with cream of chicken soup

Step 6: Bake Until Golden and Bubbling

Place the pie on a baking sheet to catch any drips. Bake for 30–35 minutes, or until the crust is golden and the filling is bubbling through the slits.

Chicken pot pie with cream of chicken soup baking in oven

Step 7: Let It Rest Before Serving

Once baked, remove the pie and let it sit for 5–10 minutes. This helps the filling thicken up and makes for cleaner slices.

Chicken pot pie with cream of chicken soup cooling on kitchen counter

Why This Recipe Works

Cream of Chicken Soup Adds Instant Flavor

This isn’t just a shortcut — it’s the secret. Chicken pot pie with cream of chicken soup gets its comforting richness and thick, creamy texture straight from the can. No need to make a roux or simmer broth for hours. Just open, stir, and go.

Milk Makes It Creamy, Not Runny

Adding just a bit of milk helps balance the condensed soup. It loosens the texture so it’s spoonable but still thick — the way pot pie should be.

Frozen Veggies = Dinner on Time

Frozen mixed vegetables give you color, texture, and a dose of nutrition without any prep. No peeling carrots or shelling peas — just dump and stir.

Pie Crust That Feels Homemade

A refrigerated crust might not be made from scratch, but it bakes up flaky and golden. With a quick egg wash and a few steam vents, it gives you that bakery-style finish without the stress.

Seasoning That Doesn’t Overcomplicate

You don’t need a spice rack full of herbs. Just thyme and garlic powder to bring warmth and balance. It’s simple — and it works.

How to Adapt This Pot Pie to Your Life

Make-Ahead & Freeze Tips

You can make this pie ahead two ways:

Assemble but don’t bake — wrap tightly and freeze raw for up to 2 months. Bake straight from frozen, adding 10–15 minutes to the time.
Bake first, then freeze — cool completely, then wrap and freeze. Reheat slices in the oven or air fryer for a perfect crispy crust.

Individual Mini Pot Pies

Use ramekins or muffin tins to create personal-size pot pies. Same filling, same crust — just cut smaller rounds and reduce the baking time to 18–22 minutes. Perfect for kids or meal prep.

It’s one more reason why chicken pot pie with cream of chicken soup is such a keeper — it adapts beautifully to what your family needs.

Dairy-Free or Gluten-Free Tweaks

Dairy-free: Use a plant-based milk (like oat or almond) and a dairy-free canned soup substitute.
Gluten-free: Use a gluten-free crust and check that your soup brand is certified GF.

Switch Up the Protein

No chicken? No problem. This recipe works just as well with:

Leftover turkey
Shredded rotisserie
Canned chicken (drained)
Cooked, diced tofu for a vegetarian version

It’s still the same cozy core — just dressed up for what you have on hand. And no matter what version you make, it’s still chicken pot pie with cream of chicken soup at heart.

Add Cheese or Not?

Totally optional — but delicious. A handful of shredded cheddar or mozzarella stirred into the filling adds even more richness and helps picky eaters say yes faster.

Common Mistakes and How to Avoid Them

Not Venting the Crust

Skipping steam slits might seem harmless, but it traps moisture and makes the crust soggy. Just a few cuts in the top allow steam to escape, keeping the crust crisp and flaky.

Filling That’s Too Thin

Adding too much milk or using a thin soup can make the filling runny. Stick with cream of chicken soup and only ½ cup milk to keep your pot pie rich, not watery.

Underseasoning the Base

Because soup and crust are mild, don’t skip the thyme, garlic powder, salt, and pepper. Taste the mixture before baking — a bland filling can drag down the whole dish.

Crust Shrinking or Burning

If your crust keeps shrinking, make sure it’s room temperature before unrolling. To prevent over-browning, tent the edges loosely with foil halfway through baking.

Not Letting It Rest

Cutting in too soon leads to a soupy mess. Let the chicken pot pie with cream of chicken soup rest for 5–10 minutes so the filling can set and slice cleanly.

FAQ: Chicken Pot Pie with Cream of Chicken Soup

Can I use cream of chicken for chicken pot pie?

Yes, absolutely. In fact, it’s the secret shortcut that makes this recipe so easy and comforting. Chicken pot pie with cream of chicken soup skips the roux and broth simmering but still tastes rich and homemade.

What are some common mistakes to avoid when making chicken pot pie?

The biggest ones are skipping vent slits (soggy crust), adding too much liquid (runny filling), or cutting into the pie too soon. Also, don’t forget to taste and season your filling before baking — bland pot pie is the saddest kind.

What is the creamy stuff in chicken pot pie?

That creamy filling is usually a blend of shredded chicken, vegetables, and a thickened base like cream of chicken soup, milk, and seasonings. It should be smooth, savory, and hold together nicely in each slice.

What is the sauce made of in chicken pot pie?

In this version, the “sauce” is made by combining cream of chicken soup with milk, garlic powder, thyme, and the natural juices from the chicken and vegetables as it bakes. It’s simple, but it tastes like it simmered all day — and that’s why chicken pot pie with cream of chicken soup is such a beloved comfort food.

Listen, I know what it feels like to be standing in your kitchen at the end of a long day, trying to turn leftovers and fridge scraps into something that feels like home. This recipe — this chicken pot pie with cream of chicken soup — is proof that shortcuts can still nourish, and that comfort doesn’t have to be complicated.

You’re not just making dinner — you’re making a moment. One that fills bellies, quiets chaos, and maybe, just maybe, gives you five whole minutes to breathe while the table goes quiet.

So pull out the pie crust. Use the soup. Make it easy on yourself — and let that be enough. Because it is.

You’re doing great.

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