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