Easy Chicken Pot Pie recipe with Cream of Chicken Soup
Here you are….a REALLY really good chicken pot pie recipe with minimal effort! What makes it so good? Let me count the ways. One, it’s full of flavor because this pot pie this easy chicken pot pie recipe uses a variety of vegetables and pre made pie dough. I offer many variations to make it just how you like it. Two, it uses premade pie dough, so there is a crust on the top and the bottom! Yes, to more crust! That makes it so quick and easy it’s perfect for a weeknight but impressive enough for a get-together.
FAQ: Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
How do I keep my crust from getting soggy?
We use an egg wash on the top of this pot pie to promote browning and add a subtle shine. But you can also use it to create a slick barrier between your chicken pot pie's bottom crust and its pot pie filling. This added layer prevents the filling from oozing its way into the bottom crust and keeps it from getting soggy.
Can I make this potato pie using soups other than Cream of Chicken Soup?
Sure, use Cream of Chicken Soup with herbs, low sodium, or even Cream of Mushroom soup.
Can I make chicken pot pie with only 1 top crust?
Yes, absolutely. Skip adding the bottom pie crust and add the filling to the bottom of the pie plate.
How do I reheat my Chicken Pot Pie Recipe with Cream of Chicken soup?
The microwave is the fastest method for a quick reheat, but remember that the crust may not crisp up. For a crispier result, toast the pot pie at a high temperature for a few minutes. Alternatively, you can reheat it in the oven at 325°F (165°C) for 20 to 30 minutes, covering it with foil to prevent over-browning.
Here's a great Valentine dinner idea. But you can also make these for any occasion by using a cookie cutter and cutting shapes out of the top crust. Here’s my Valentine's version. I’d serve this with a side salad and a bottle of crisp white
Chicken Pot Pie Recipe with Cream of Chicken
Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Ingredients
Instructions
- Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Brush with egg wash. (save the remaining egg wash for the top crust)
- Stir the soup, milk, chicken, garlic salt, onion powder and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate.
- Place the remaining pie crust over the filling. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
- Bake for 35 minutes or until the crust is golden brown. If crusts begin to brown too quickly, cover it foil or a crust protector.
Notes
- I recommend using a glass or metal pie dish for the best crust. Pies cooked at such a high temperature can bake unevenly in ceramic pie dishes.
- You could substitute the chicken for turkey or ham
- To make this for a holiday, use a cookie cutter and cut-out shapes for the top of the pot pie.
Variations:
- Add 1 Teaspoon of soy sauce or Worcestershire for added depth of flavor
- Add 1 cup of shredded cheddar is desired/
- Saute and add 1/2 of a diced onion
- Add a few springs for fresh thyme
- Make Ahead Freezer Meal: Assemble as directed, wrap tightly and freeze. From frozen, bake, covered, at 400°F. for 1 hour. Uncover. Bake, uncovered, for 45 minutes more or until golden brown. Or, thaw in the refrigerator and bake, covered, for 50 minutes, then uncover and bake for 35 minutes more or until golden brown. Sprinkle with the optional cheese, if desired.
Nutrition Facts
Calories
376.19Fat (grams)
19.54 gSat. Fat (grams)
6.08 gCarbs (grams)
35.01 gFiber (grams)
2.81 gNet carbs
32.21 gSugar (grams)
0.94 gProtein (grams)
14.74 gSodium (milligrams)
686.7 mgCholesterol (grams)
31.13 mgNutrition varies based on the ingredients you choose to use.