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Chicken Pot Pie with Cream of Chicken Soup

Chicken Pot Pie with Cream of Chicken Soup

A cozy, comforting, and easy chicken pot pie recipe made with cream of chicken soup, tender chicken, vegetables, and a flaky crust — perfect for family dinners or potlucks!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked chicken, diced use rotisserie chicken for quicker prep
  • 1 can (10.75 oz) cream of chicken soup
  • 1 cup mixed vegetables frozen or cooked fresh peas, carrots, and green beans
  • 1/2 cup milk adjust for desired creaminess
  • 1/4 teaspoon black pepper to taste
  • 1 box (14.1 oz) refrigerated pie crusts 2 crusts for top and bottom

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the diced chicken, cream of chicken soup, mixed vegetables, milk, and black pepper until well combined.
  3. Roll out one pie crust and fit it into a 9-inch pie dish.
  4. Pour the chicken mixture evenly into the prepared pie crust.
  5. Top with the second pie crust. Crimp the edges to seal and cut slits in the top to allow steam to escape.
  6. Bake for 30-40 minutes or until the crust is golden brown.
  7. Let cool for a few minutes before slicing and serving.

Notes

Use pre-made crusts and frozen vegetables to save time. Customize the filling by adding mushrooms, shredded cheese, or using puff pastry for a different texture. For a healthier option, use low-sodium cream of chicken soup and add extra vegetables.