How to Make a Quick and Creamy Chicken Pot Pie

There’s something undeniably comforting about a warm, flaky chicken pot pie. Whether it’s the rich, creamy filling, the golden crust, or the hearty combination of tender chicken and vegetables, this dish has a way of making any meal feel like a special occasion. But you don’t need to spend hours in the kitchen to enjoy this beloved comfort food.

With just a few simple ingredients, including cream of chicken soup, you can make a quick and creamy chicken pot pie that’s both satisfying and delicious. Whether you’re looking to feed your family on a busy weeknight or treat yourself to a cozy, home-cooked meal, this easy chicken pot pie recipe will quickly become your go-to favorite.

Ingredients You Need for the Best Chicken Pot Pie with Cream of Chicken Soup

Before diving into the cooking process, it’s essential to gather all the ingredients that will bring your chicken pot pie to life. Here’s a quick rundown of what you’ll need to make this creamy, flavorful dish.

Main Ingredients for Chicken Pot Pie

• Cooked Chicken: 2 cups (shredded or diced)
• Cream of Chicken Soup: 1 can (10.5 oz)
• Frozen Mixed Vegetables: 1 ½ cups (peas, carrots, corn)
• Pie Crust: 2 pre-made crusts (or homemade if preferred)
• Chicken Broth: ½ cup
• Onion: 1 small, diced
• Garlic: 2 cloves, minced
• Butter: 2 tablespoons
• Salt and Pepper: To taste
• Dried Thyme: ½ teaspoon (optional)

Optional Ingredients for Extra Flavor

• Heavy Cream: For added richness
• Parmesan Cheese: A sprinkle for a cheesy finish
• Parsley: Fresh, chopped for garnish

These ingredients are simple yet come together to create the comforting flavors that make chicken pot pie such a timeless dish.

How to Make a Quick and Creamy Chicken Pot Pie

Now that you have everything you need, let’s walk through the step-by-step process of making this delicious dish. The best part? You can have it on the table in under an hour.

Step 1: Prepare the Filling

The filling is the heart of the chicken pot pie, and it all starts with sautéing your aromatics.

1. Sauté the Onion and Garlic: In a medium skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking for about 3-4 minutes, or until softened and fragrant. This is where the base flavors of your pie will start to develop.
2. Add the Vegetables and Chicken: Next, stir in the frozen mixed vegetables and cooked chicken. These ingredients will start to warm through and get coated in the buttery mixture. If you’re using leftover chicken or rotisserie chicken, this step becomes even faster.
3. Mix in the Cream of Chicken Soup: Pour in the cream of chicken soup and chicken broth. Stir everything together until the soup and broth are fully combined, creating a smooth, creamy mixture. Season with salt, pepper, and dried thyme (if using), then let it simmer for about 5-7 minutes. This will allow the flavors to meld together and the filling to thicken.

Step 2: Assemble the Chicken Pot Pie

Once the filling is ready, it’s time to assemble the pie.

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures the pie bakes evenly and the crust gets nice and golden.
2. Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Gently press the crust down into the dish to make sure it covers the bottom and sides. If you’re using a homemade crust, roll it out to fit the dish as well.
3. Add the Filling: Pour the creamy chicken mixture into the prepared crust, spreading it out evenly. Make sure the filling is well-distributed so every bite is packed with flavor.
4. Top with the Second Crust: Roll out the second pie crust and place it over the filling. Pinch the edges of the top and bottom crusts together to seal them. Use a fork to crimp the edges, or simply fold the top crust under the bottom for a rustic look. Don’t forget to cut a few small slits in the top crust to allow steam to escape during baking.

Step 3: Bake and Enjoy

Now that your chicken pot pie is assembled, it’s time to bake it to perfection.

1. Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes. The crust should turn golden brown, and the filling should be bubbling. Keep an eye on the edges of the crust—if they’re browning too quickly, cover them with aluminum foil to prevent burning.
2. Cool Before Serving: After baking, remove the pie from the oven and let it cool for about 5-10 minutes. This will allow the filling to set and make it easier to slice.

Why You’ll Love This Quick and Creamy Chicken Pot Pie Recipe

There are plenty of reasons why this chicken pot pie with cream of chicken soup will quickly become one of your favorite go-to recipes.

Quick and Easy to Make

Unlike traditional chicken pot pie recipes that require hours of preparation, this version comes together in under an hour. It’s perfect for busy weeknights or any time you’re craving comfort food without the long wait.

Creamy, Flavorful, and Satisfying

The cream of chicken soup gives the filling its signature creamy texture, while the combination of chicken, vegetables, and seasoning creates a hearty, flavorful dish. It’s the kind of meal that will leave you feeling full and satisfied.

Versatile and Customizable

This recipe is highly versatile. Feel free to add your favorite vegetables, like mushrooms, green beans, or even sweet potatoes, to customize it to your taste. You can also use leftover rotisserie chicken or turkey to save time. The possibilities are endless!

Nutritional Information

Here’s a quick look at the nutritional breakdown of this delicious dish:

FAQs About Chicken Pot Pie with Cream of Chicken Soup

Can I use homemade chicken stock instead of broth?

Absolutely! Homemade chicken stock can add an extra depth of flavor to your chicken pot pie. Just be sure to adjust the seasoning accordingly, as homemade stock can be saltier than store-bought broth.

Can I make this recipe gluten-free?

Yes! Simply use gluten-free pie crusts and make sure your cream of chicken soup is gluten-free as well. Many stores offer gluten-free options for both.

Can I prepare the chicken pot pie ahead of time?

Yes, you can assemble the pie, refrigerate it, and bake it later. If you’re making it ahead of time, just be sure to add an extra 5-10 minutes to the baking time if baking straight from the fridge.

Can I freeze the chicken pot pie?

Yes! You can freeze the unbaked pie for up to 3 months. Just be sure to cover it tightly with plastic wrap and foil. When ready to bake, remove it from the freezer and bake at 375°F for 45-50 minutes, or until golden brown and bubbling.

Conclusion: Comfort in Every Bit

Making a quick and creamy chicken pot pie with cream of chicken soup doesn’t have to be complicated. This easy recipe is perfect for busy families, beginners in the kitchen, or anyone craving a warm, comforting meal. With minimal ingredients and steps, you can enjoy a delicious homemade chicken pot pie in under an hour. Whether you’re cooking for a crowd or just treating yourself to a cozy dinner, this dish is sure to satisfy. Try it out today and enjoy a hearty, comforting meal that will quickly become a favorite in your household!

Call to Action: Ready to Make Your Own Chicken Pot Pie?

Now that you know how to make a quick and creamy chicken pot pie, it’s time to get cooking! Gather your ingredients, preheat the oven, and enjoy the process of making this delicious dish. Don’t forget to share your creations with friends and family, and let us know how your chicken pot pie turned out in the comments below. Happy cooking!

How to Make a Quick and Creamy Chicken Pot Pie

Recipe by delightsmeatyCourse: chickenCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

400

kcal

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)

• 1 cup carrots, diced

• 1 cup peas (frozen or fresh)

• 1/2 cup celery, diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream or whole milk

• 1 teaspoon dried thyme

Directions

• Prepare the Filling: Sauté onion, carrots, celery, and garlic in butter. Stir in flour, then gradually add chicken broth and cream. Simmer until thickened, then add chicken and peas. Season with thyme, salt, and pepper.
• Assemble the Pie: Preheat oven to 425°F (220°C). Place one pie crust in a 9-inch dish, add the filling, and cover with the second crust. Seal the edges and cut slits in the top.
• Bake: Brush the crust with butter (optional) and bake for 30-40 minutes, until golden and bubbly.
• Cool and Serve: Let cool for 5-10 minutes before slicing. Enjoy!