Chicken Pot Pie with Cream of Chicken Soup
This simplified chicken pot pie delivers all the creamy, savory goodness you crave without the fuss of making a roux from scratch. Using Campbell's cream of chicken soup and pre-made pie crusts transforms this classic into a weeknight-friendly meal that still feels completely homemade.
Equipment
- 9-inch deep-dish pie pan or cast iron skillet
- Large mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Sharp knife
- Pastry brush - (optional)
- Baking sheet
Ingredients
- 2 refrigerated pie crusts (9-inch) - one for bottom and one for top crust
- 3 cups cooked chicken - about 1 pound or 450g, shredded or diced; rotisserie chicken works well
- 1 can Campbell's cream of chicken soup - 10.5 oz or 300g
- 0.5 cup chicken broth - 120ml
- 0.5 cup whole milk or heavy cream - 120ml
- 2 cups frozen mixed vegetables - 280g (peas, carrots, corn, green beans), no need to thaw
- 0.5 teaspoon garlic powder - 2.5g
- 0.5 teaspoon onion powder - 2.5g
- 0.5 teaspoon dried thyme - 1g
- 0.25 teaspoon dried rosemary - 0.5g, crushed
- 0.5 teaspoon salt - 3g, or to taste
- 0.25 teaspoon black pepper - 0.5g
- 1 egg - for egg wash (optional)
Instructions
- Preheat oven to 400°F (200°C). Remove pie crusts from refrigerator and let sit at room temperature for 15 minutes. Lightly grease a 9-inch pie dish with butter or non-stick spray. Place a baking sheet on the lower oven rack to catch drips.
- In a large bowl, whisk together cream of chicken soup, chicken broth, and milk until completely smooth. Add garlic powder, onion powder, thyme, rosemary, salt, and pepper, then whisk again.
- Stir in the shredded chicken until well coated. Add frozen mixed vegetables and stir gently to combine. Taste and adjust seasoning if needed.
- Unroll one pie crust and press it into the bottom and sides of the prepared pie dish. Trim excess, leaving a 1/2-inch overhang. Pour the filling into the crust-lined dish and spread evenly.
- Unroll the second pie crust and place it over the filling. Press edges together to seal, trim excess, fold overhang under, and crimp decoratively. Cut 4-5 small slits in the center for steam to escape. Brush with egg wash if desired.
- Bake on the middle rack for 35-40 minutes until crust is deep golden brown and filling is bubbling through the vents. If edges brown too quickly, cover loosely with foil. Remove from oven and let rest for 15-20 minutes before serving.
Notes
- Resting time is crucial: Allow the pie to rest for 15-20 minutes after baking to let the filling set properly and prevent it from being runny when sliced.
- Prevent soggy bottom: Parbake the bottom crust for 5 minutes before adding filling, or brush with beaten egg white to create a moisture barrier.
- Customize vegetables: Swap the frozen mix for fresh vegetables if preferred, but sauté them first to remove excess moisture.
- Make ahead: Assemble the entire pie up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time. Can also freeze unbaked for up to 3 months.
- Turkey substitution: Leftover turkey works perfectly in place of chicken – great for using up holiday leftovers.
- Crust alternatives: Use puff pastry or refrigerated biscuits on top for a different texture. For a gluten-free version, use GF pie crusts.
- Storage: Refrigerate leftovers for 3-4 days. Reheat in a 350°F oven covered with foil for 20-25 minutes, or microwave individual slices.
- Add cheese: Stir 1 cup of shredded cheddar or Gruyere into the filling for a cheesy, indulgent twist.
- Individual pot pies: Divide filling among 4-6 ramekins and top each with a small crust circle for fun personal portions.
- Flavor boost: Add 1/2 teaspoon poultry seasoning or a bay leaf to the filling for deeper flavor complexity.