Go Back
Golden chicken pot pie with cream of chicken soup

Chicken Pot Pie with Cream of Chicken Soup

A creamy, savory classic comfort food filled with tender chicken, colorful vegetables, and a flaky golden crust. Perfect for family dinners or cozy nights at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 2 sheets pie crusts store-bought or homemade
Filling
  • 2 cups cooked chicken shredded, rotisserie or leftover
  • 1 can cream of chicken soup 10.5 oz
  • 1/2 cup milk
  • 1 cup peas fresh or frozen
  • 1 cup carrots chopped
  • 1/2 cup corn
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp thyme dried
  • 1 egg beaten, for egg wash

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Rolling pin

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
  2. In a large bowl, combine cream of chicken soup, milk, garlic powder, onion powder, thyme, shredded chicken, peas, carrots, and corn. Mix well.
  3. Place one pie crust in the bottom of the pie dish. Pour in the filling mixture and spread evenly.
  4. Cover with the second pie crust. Crimp edges to seal and cut small slits in the top for steam to escape.
  5. Brush the top crust with beaten egg for a golden finish.
  6. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Let cool for 5–10 minutes before serving.

Notes

For a crispier bottom crust, blind bake for 8–10 minutes before adding filling. You can also substitute turkey for chicken or try puff pastry as the crust for a fun variation.