Chicken Pot Pie with Cream of Chicken Soup: A Comforting Classic

Chicken pot pie has long been a beloved comfort food that brings warmth to the table. The creamy filling, flaky crust, and hearty ingredients make it the perfect dish for family dinners, celebrations, or even a quiet evening at home. Whether you’re a seasoned chef or a beginner, this recipe simplifies the process with the use of cream of chicken soup—a game-changer that enhances flavor and reduces prep time.

What Makes Chicken Pot Pie Special?

What sets chicken pot pie apart is its incredible versatility. With its rich, savory filling and a golden crust, this dish pleases both picky eaters and adventurous foodies alike. From traditional recipes to modern shortcuts, chicken pot pie remains a timeless favorite. For those who enjoy creamy, hearty soups, this Creamy Tuscan Chicken Soup is a perfect pairing or an inspiring variation to try.

In this article, you’ll learn everything you need to make a flawless chicken pot pie, including:

• The best chicken pot pie ingredients for a flavorful dish.
• Why cream of chicken soup pot pie is a lifesaver for busy cooks.
• Tips to create a crispy, flaky chicken pot pie with pie crust.
• A step-by-step guide to mastering this chicken pot pie recipe easy.
• Solutions to common issues like soggy crusts and runny fillings.

Let’s get started on your journey to making the perfect chicken pot pie that tastes as good as it looks!

Chicken Pot Pie Ingredients

The key to a perfect chicken pot pie lies in choosing the right ingredients. Each component contributes to the dish’s hearty texture and rich flavor. For example, the use of shredded chicken, creamy soup, and vegetables mirrors the balance found in dishes like this Chicken Broccoli Casserole Recipe, which also emphasizes ease and comfort in its preparation.

1. Main Ingredients for the Filling

• Chicken:
  The star of the dish! Use cooked, shredded chicken for the best results. Rotisserie chicken works wonderfully for its tenderness and flavor. Alternatively, pre-cooked chicken breasts or thighs can be diced.
• Vegetables:
  A classic mix includes diced carrots, peas, and celery. For added variety, consider adding green beans, corn, or mushrooms. Frozen vegetables are a convenient option if fresh isn’t available.
• Cream of Chicken Soup:
  This ingredient is a game-changer for simplifying the recipe. It adds a creamy base that ties the filling together with minimal effort. Opt for a high-quality brand or a homemade version for the best flavor.
• Chicken Broth:
  Enhances the depth of flavor. Use low-sodium broth to control salt levels.
• Onions and Garlic:
  These aromatics provide a flavorful foundation. Finely dice onions and sauté with minced garlic to release their natural sweetness.

2. Crust Options for Chicken Pot Pie

The crust is as important as the filling when it comes to chicken pot pie. Here’s what to consider:

• Pie Crust:
  A traditional option, offering a buttery, flaky texture. Store-bought refrigerated pie crusts are convenient, but making your own allows you to control the quality.

• Puff Pastry:
  For an elevated touch, use puff pastry as a top crust. Its light and airy layers give a unique twist to the traditional pie.
• Biscuit Topping:
  For a rustic take, replace the crust with drop biscuits. This is particularly easy and creates a homestyle feel.

Cream of Chicken Soup Pot Pie

Using cream of chicken soup is a fantastic way to simplify the process while adding a rich, creamy texture to the filling. Let’s explore why it works so well and how to use it effectively. Similar to the ease of this method, a dish like Chicken with Cream of Mushroom Soup demonstrates how pre-made soups can transform classic recipes into quick and flavorful meals.

Why Cream of Chicken Soup?

Cream of chicken soup eliminates the need for creating a sauce from scratch, saving time and reducing cleanup. Its pre-seasoned base complements the chicken and vegetables, creating a cohesive filling without extra steps.

• Time-Saving: No need to whisk flour and broth to make a roux. Simply open the can and stir it in!
• Consistent Results: The texture and flavor are reliable, making this ingredient a favorite among beginners.

Enhancing the Flavor

While cream of chicken soup is flavorful on its own, you can enhance the filling with these tips:

• Add a splash of heavy cream for extra richness.
• Stir in fresh or dried herbs like thyme, parsley, or rosemary.
• For a tangy kick, include a tablespoon of Dijon mustard or lemon juice.

Substitutes for Cream of Chicken Soup

If you don’t have cream of chicken soup on hand or prefer a homemade alternative, try this quick substitute:

1. In a saucepan, melt 2 tablespoons of butter over medium heat.
2. Whisk in 2 tablespoons of flour and cook for 1-2 minutes.
3. Gradually add 1 cup of chicken broth and 1/2 cup of milk, stirring constantly.
4. Season with salt, pepper, and a pinch of garlic powder.

This simple sauce mimics the consistency and flavor of canned cream of chicken soup.

Chicken Pot Pie with Pie Crust

The pie crust is one of the defining elements of a great chicken pot pie. It provides a crisp, buttery counterbalance to the creamy filling.

Choosing the Right Pie Crust

Whether you make it from scratch or use a pre-made version, the crust should be sturdy enough to hold the filling without getting soggy. Here are some tips:

• Homemade Pie Crust: Use cold butter or shortening for a flaky texture. Rest the dough in the refrigerator for at least 30 minutes before rolling it out.
• Store-Bought Crust: Look for refrigerated or frozen pie crusts that can be easily fitted into your pie dish.

Tips for a Perfect Crust

1. Pre-Bake the Bottom Crust: To avoid a soggy bottom, blind bake the bottom crust for 10-15 minutes before adding the filling.
2. Vent the Top Crust: Use a sharp knife to cut slits in the top crust. This allows steam to escape during baking and prevents the crust from becoming soggy.
3. Egg Wash: Brush the top crust with a mixture of beaten egg and water for a golden, glossy finish.

Alternative Crust Ideas

If you’re looking for something different, try these crust options:

• Phyllo Dough: A crisp and light topping that bakes quickly.
• Cheese Biscuits: Add shredded cheese to biscuit dough for a flavorful topping.

Serving Chicken Pot Pie

Chicken pot pie is best served hot, straight out of the oven. Pair it with a simple green salad or roasted vegetables for a balanced meal.

Step-by-Step Recipe for Chicken Pot Pie

Now that we’ve covered the ingredients and crust options, let’s dive into the detailed step-by-step process for making this delicious chicken pot pie. This recipe is beginner-friendly and perfect for both weeknight dinners and special occasions.

1: Prepare the Filling

The filling is the heart of your chicken pot pie. Here’s how to create a creamy, flavorful mixture:

1. Cook the Vegetables:
   • Heat 2 tablespoons of butter in a large skillet over medium heat.
   • Add diced onions, carrots, and celery. Cook until softened, about 5 minutes.
   • Stir in garlic and cook for another minute.
2. Add the Cream of Chicken Soup:
   • Stir in one can (about 10.5 oz) of cream of chicken soup.
   • Gradually add 1/2 cup of chicken broth to thin the mixture. Stir until smooth.
3. Incorporate the Chicken and Peas:
   • Add 2 cups of cooked, shredded chicken and 1 cup of frozen peas.
   • Season with salt, pepper, and a pinch of thyme for extra flavor.
4. Simmer and Thicken:
   • Bring the mixture to a gentle simmer. If the filling feels too thin, sprinkle in 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Cook until the filling thickens slightly.

2: Prepare the Pie Crust

1. Roll Out the Dough:
   • If using homemade dough, roll it out into two circles slightly larger than your pie dish. For store-bought crust, unroll and set aside to soften slightly.
2. Line the Pie Dish:
   • Place one crust into the pie dish, pressing it gently into the edges. Trim any overhang.
   • For extra protection against sogginess, brush the base with a thin layer of egg white.

Step 3: Assemble the Pot Pie

1. Fill the Pie:
   • Pour the prepared filling into the pie crust, spreading it evenly. Avoid overfilling, as it may bubble over during baking.

1. Add the Top Crust:
   • Lay the second crust over the filling. Seal the edges by crimping them with a fork or your fingers. Trim excess dough for a clean edge.
   • Cut slits in the top crust to allow steam to escape.

4: Bake the Chicken Pot Pie

1. Preheat the Oven:
   • Heat your oven to 400°F (200°C).
2. Bake:
   • Place the assembled pie on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

1. Cool and Serve:
   • Let the pie rest for 10 minutes before slicing. This helps the filling set and prevents it from spilling out.

Preventing a Soggy Bottom Crust

Soggy crusts are a common issue when making chicken pot pie, but they’re avoidable with these tips:

1. Blind Bake the Crust:
   • Pre-bake the bottom crust for 10-15 minutes at 375°F before adding the filling. Use pie weights or dried beans to keep the crust from puffing up.
2. Avoid Overly Wet Fillings:
   • Ensure your filling is thick enough to hold its shape. If it’s too runny, it will soak into the crust.
3. Cool the Filling:
   • Allow the filling to cool slightly before adding it to the crust. Hot filling can make the crust soggy before it begins to bake.
4. Use a Hot Baking Sheet:
   • Preheat the baking sheet before placing the pie dish on it. This helps cook the bottom crust faster.

FAQs

1. What is the sauce made of in chicken pot pie?

The sauce in chicken pot pie is typically a rich, creamy mixture that binds the filling ingredients together. Traditionally, it is made by creating a roux with butter and flour, then whisking in chicken broth and milk or cream to achieve a smooth, velvety texture. Seasonings like salt, pepper, and herbs such as thyme or parsley enhance the flavor. When using cream of chicken soup, the sauce is simplified, as the soup serves as a pre-seasoned, creamy base. It’s often thinned with a bit of chicken broth to reach the desired consistency, resulting in a hearty, flavorful sauce.

2. How to keep the bottom crust of a chicken pot pie from getting soggy?

To avoid a soggy bottom crust, follow these tips:

• Pre-bake (or “blind bake”) the crust before adding the filling.
• Ensure the filling is thick and not overly watery.
• Brush the bottom crust with a light coating of egg white to create a barrier against moisture.
• Use a hot baking sheet to help the bottom crust cook faster.

3. What’s the difference between cream of chicken soup and condensed?

Cream of chicken soup is often a condensed version, meaning it has a thick, concentrated consistency and is designed to be diluted with liquid like water or broth during cooking. When using cream of chicken soup in a pot pie recipe, it’s common to combine it with chicken broth to achieve the desired sauce consistency.

4. What is the best thickening agent for pot pie?

The most common thickening agents for pot pie are:

• All-Purpose Flour: Used in a roux, it creates a rich, velvety sauce.
• Cornstarch: Dissolved in cold water, it’s great for quick thickening without altering flavor.
• Instant Potato Flakes: A unique option that thickens while adding a subtle creaminess.

5. Can I freeze chicken pot pie?

Yes, chicken pot pie freezes exceptionally well, whether baked or unbaked. For an unbaked pot pie, assemble it as usual but skip the baking step. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in an airtight container. When ready to bake, you can cook it directly from frozen at 400°F (200°C) for 60-70 minutes, ensuring the crust is golden and the filling is hot. For baked pies, let them cool completely before freezing, then reheat in the oven at 350°F (175°C) until warmed through. Proper freezing preserves its texture and flavor.

6. Can I make chicken pot pie without cream of chicken soup?

Absolutely! you can easily make chicken pot pie without cream of chicken soup by preparing a homemade creamy sauce. Start by melting 2 tablespoons of butter in a pan, then whisk in 2 tablespoons of all-purpose flour to create a roux. Cook the mixture for 1-2 minutes to eliminate the raw flour taste. Gradually add 1 cup of chicken broth and 1/2 cup of milk or heavy cream, stirring continuously until the sauce thickens. Season with salt, pepper, and optional herbs like thyme or parsley. This homemade alternative offers a fresh and customizable flavor while maintaining the creamy consistency.

Conclusion

Chicken pot pie with cream of chicken soup is a timeless dish that delivers comfort and satisfaction in every bite. With its creamy filling, golden crust, and customizable ingredients, it’s the perfect meal for cozy evenings or gatherings with loved ones.

This recipe is designed to be accessible for cooks of all skill levels. Whether you use store-bought shortcuts or create everything from scratch, the end result will always be a delicious and hearty pot pie. Don’t forget to experiment with herbs, vegetables, and crust variations to make it uniquely yours!

Enjoy your chicken pot pie with a simple green salad or steamed vegetables, and watch it become a new favorite in your household. Happy cooking!