Chicken pot pie with cream of chicken soup is the perfect comfort food. It’s a classic dish that combines a flaky, golden crust with a creamy, hearty filling. This recipe is simple to make, and the cream of chicken soup adds both flavor and convenience.
In this article, we’ll guide you through each step, from choosing ingredients to assembling and baking the perfect chicken pot pie. We’ll also share tips for customizing the recipe to suit your taste.Ingredients Overview Chicken Pot Pie
To make a delicious chicken pot pie with cream of chicken soup, you’ll need a few simple ingredients. These are easy to find and create a flavorful, comforting meal. Let’s take a closer look at what goes into this recipe.
Main Ingredients of Chicken Pot Pie
Ingredients:
- 2 cups cooked chicken, diced or shredded
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash, optional)
Instructions:
- Preheat the Oven:
- Set your oven to 400°F (200°C) to preheat.
- Prepare the Bottom Crust:
- Unroll one pie crust and fit it into a 9-inch pie dish, pressing it firmly against the bottom and sides.
- Make the Filling:
- In a large bowl, combine the diced chicken, cream of chicken soup, thawed mixed vegetables, milk, onion powder, garlic powder, dried thyme, salt, and pepper. Mix until all ingredients are well incorporated.
- Assemble the Pie:
- Pour the filling mixture into the prepared pie crust, spreading it evenly.
- Add the Top Crust:
- Unroll the second pie crust and place it over the filling. Trim any excess dough, then seal and crimp the edges to secure the crusts together. Cut a few small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash (Optional):
- Brush the top crust with the beaten egg to achieve a golden-brown finish.
- Bake:
- Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve:
- Once done, remove the pie from the oven and let it cool for about 10 minutes before slicing and serving.
Notes:
- Chicken Options: Rotisserie chicken works well for this recipe, providing added flavor and convenience.
- Vegetable Variations: Feel free to use your preferred vegetables, such as peas, carrots, green beans, or corn.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crust’s crispness.
This recipe offers a quick and delicious way to enjoy a classic comfort food, with the cream of chicken soup providing a rich and creamy filling that brings all the ingredients together.
Crust Options
- Pre-Made Pie Crust
- A store-bought crust saves time and effort. It’s great for beginners or when you’re in a hurry.
- Homemade Pie Crust
- For a more personalized touch, you can make your own crust. It requires a bit more time but offers unbeatable flavor and texture.
- Biscuit or Puff Pastry Topping
- Some people prefer to use biscuit dough or puff pastry for the top crust. These options are flaky and buttery, making the dish even more indulgent.
Optional Ingredients for Flavor Boost
- Herbs and Spices: Adding thyme, parsley, or garlic powder can enhance the flavor of your filling.
- Cheese: A sprinkle of shredded cheese, such as cheddar or Parmesan, gives the dish a rich and cheesy twist.
- Broth: If you want a thinner filling, you can mix in a splash of chicken broth.
Why Cream of Chicken Soup is Essential
Using cream of chicken soup streamlines the process and ensures a creamy, well-seasoned filling every time. It binds all the ingredients together, creating that iconic chicken pot pie texture.
Preparing the Chicken
The chicken is a key ingredient in this recipe, so preparing it properly is important for the best flavor and texture. Whether you’re using fresh chicken or leftovers, these tips will help ensure your pot pie turns out delicious.
Choosing the Right Chicken
- Leftover or Rotisserie Chicken
- Using leftover chicken or a store-bought rotisserie chicken is a time-saver. Simply shred or dice it into bite-sized pieces. This option works well for a quick weeknight dinner.
- Fresh Chicken
- If you’re starting with raw chicken, choose boneless, skinless chicken breasts or thighs. Thighs are slightly more tender and flavorful, while breasts are lean and versatile.
Cooking Methods
- Boiling
- Place chicken breasts or thighs in a pot of boiling water with a pinch of salt. Cook for 10–15 minutes, or until the chicken is fully cooked. Let it cool slightly before shredding or chopping.
- Baking
- Preheat your oven to 375°F (190°C). Season the chicken with salt, pepper, and a little olive oil. Bake for 20–25 minutes, then chop or shred once cooled.
- Sautéing
- Heat a skillet with a bit of oil or butter. Season the chicken and cook it over medium heat until browned and fully cooked. This method adds a slightly richer flavor to your chicken.
Tips for Maximum Flavor
- Season the chicken as it cooks with basic spices like garlic powder, onion powder, salt, and pepper. This creates a well-seasoned base for the filling.
- If you boil or bake the chicken, save the juices or broth to thin out the filling later if needed.
Shredding vs. Dicing
- Shredded chicken blends seamlessly into the creamy filling, making each bite consistent.
- Diced chicken offers a chunkier texture for those who enjoy bigger bites of meat in their pot pie.
Combining Chicken with Vegetables
This step ensures that all the ingredients are evenly distributed throughout the pie filling.
- Quick Tip: If you’re using frozen vegetables, let them thaw slightly before mixing with the chicken to avoid excess moisture in the pie.
Assembling the Pot Pie
Assembling a chicken pot pie is simple and rewarding. This step is where all the prepared ingredients come together to form a delicious dish. Follow these steps for a perfectly layered pot pie that’s creamy on the inside and golden on the outside.
Preparing the Crust
- Store-Bought Pie Crust
- Roll out the crust and gently press it into your pie dish. Trim any excess dough hanging over the edges, but leave enough to form a nice border.
- Save the second crust for the top if you’re using a double-crust design.
- Homemade Crust
- If making from scratch, roll out the dough to fit your pie dish. A slightly thicker crust works best to hold the creamy filling.
Layering the Filling
- Mixing the Filling
- In a large bowl, combine the cream of chicken soup, prepared chicken, and vegetables. Stir gently to ensure everything is evenly coated.
- Add optional herbs like thyme or parsley for extra flavor.
- Adding the Filling
- Pour the filling into the prepared pie crust, spreading it evenly across the dish. Make sure to leave enough space at the top to prevent overflow during baking.
Topping the Pie
- Double-Crust Pot Pie
- Place the second crust over the filling. Pinch the edges of the top and bottom crusts together to seal. Use a fork or your fingers to crimp the edges for a decorative look.
- Single-Crust or Open-Top Pie
- If you prefer, you can skip the top crust and simply bake the filling with the bottom crust. Alternatively, use biscuit dough or puff pastry as a topping for a different texture.
- Vent the Crust
- Cut a few small slits in the top crust to allow steam to escape. This prevents the pie from becoming soggy.
Optional Decorative Touches
- Use any extra dough to cut out small shapes (like leaves or stars) and place them on top of the pie for a fun, decorative finish.
- Brush the crust with an egg wash (a mixture of beaten egg and a splash of water) for a shiny, golden-brown appearance.
Preparing for Baking
- Preheat your oven to 375°F (190°C).
- Place the assembled pie on a baking sheet to catch any drips during baking.
Quick Tip for Easy Cleanup
- Line the baking sheet with foil or parchment paper. This will save you time cleaning up any spills.
Serving Suggestions of
A warm, golden chicken pot pie fresh out of the oven is irresistible. While it’s a complete meal on its own, pairing it with the right sides or finishing touches can make it even more enjoyable. Here are some ideas to enhance your dining experience.
Perfect Pairings
Fresh Salad
- A crisp green salad with a light vinaigrette balances the richness of the pot pie. Consider a mix of spinach, arugula, and lettuce topped with cherry tomatoes and cucumbers.
Steamed Vegetables
- Serve the pot pie alongside steamed broccoli, green beans, or asparagus for a boost of freshness and nutrition.
Mashed Potatoes
- For those who love comfort food, creamy mashed potatoes are an excellent complement to the pie’s hearty filling.
Bread and Rolls
- Buttery Dinner Rolls
- Soft rolls are great for soaking up the creamy filling. Serve them warm with a pat of butter on the side.
- Garlic Bread
- For an extra burst of flavor, garlic bread pairs well with the savory pot pie filling.
Drinks to Serve
- Iced TeaFor a non-alcoholic option, unsweetened or lightly sweetened iced tea provides a refreshing contrast.
Sparkling Water
- Serve sparkling water with a slice of lemon for a clean, crisp palate cleanser.
Tips for Serving
- Cooling the Pie
- Let the chicken pot pie rest for about 10–15 minutes after removing it from the oven. This allows the filling to set and makes slicing easier.
- Portioning
- Use a sharp knife to cut through the crust cleanly, and a pie server or spatula to lift out slices. Be gentle to preserve the layers of crust and filling.
Leftover Ideas
- Reheating
- To reheat leftover pot pie, place it in a 350°F (175°C) oven for 15–20 minutes to restore the crispy crust and creamy filling.
- Transforming Leftovers
- Scoop out the filling and serve it over rice or pasta for a new take on the dish. The flavors remain just as delicious!
Occasions to Serve Chicken Pot Pie
- Weeknight Dinners: Quick and satisfying, perfect for busy evenings.
- Family Gatherings: A crowd-pleaser that everyone will enjoy.
- Special Celebrations: Dress it up with decorative crusts and serve as a centerpiece dish.
Common Mistakes to Avoid
While chicken pot pie with cream of chicken soup is a simple and forgiving recipe, a few common mistakes can impact the final result. Here are tips to help you avoid pitfalls and ensure your dish turns out perfectly every time.
1. Overloading the Filling
- Mistake: Adding too much filling can cause the pie to overflow or result in a soggy bottom crust.
- Solution: Leave about ½ inch of space between the filling and the top of the crust. This ensures even baking and prevents spillage.
2. Using a Soggy Crust
- Mistake: Skipping steps to prevent sogginess can leave the bottom crust undercooked and unappetizing.
- Solution:
- Pre-bake (blind bake) the bottom crust for 5–7 minutes before adding the filling.
- Use a baking sheet under the pie to distribute heat evenly.
3. Not Venting the Top Crust
- Mistake: Forgetting to cut slits in the top crust can trap steam, making the pie soggy and potentially causing the crust to break.
- Solution: Always cut 3–5 small slits or decorative designs in the top crust to allow steam to escape.
4. Overcooking the Chicken
- Mistake: Cooking the chicken for too long before adding it to the filling can make it dry and tough.
- Solution: Cook the chicken just until done, as it will continue to cook slightly during baking. Alternatively, use pre-cooked chicken like rotisserie or leftovers.
5. Using Unbalanced Seasoning
- Mistake: Skipping seasoning or using too much salt can lead to a bland or overly salty pie.
- Solution: Taste the filling before adding it to the crust. Adjust with salt, pepper, or herbs to achieve a balanced flavor.
6. Ignoring Filling Consistency
- Mistake: A filling that’s too thick or too runny can ruin the texture of the pot pie.
- Solution: The filling should be thick enough to hold its shape but not so stiff that it’s dry. If it’s too thick, thin it with chicken broth. If it’s too runny, mix in a slurry of cornstarch and water to thicken it.
7. Rushing the Baking Process
- Mistake: Baking at too high a temperature or skipping the recommended bake time can result in an unevenly cooked pie.
- Solution: To get the best results, always stick to the recipe’s suggested temperature, which is typically 375°F or 190°C. Additionally, make sure to bake the pie until the crust turns golden brown, which usually takes around 25–35 minutes.
8. Skipping Resting Time
- Mistake: Cutting into the pie immediately after baking can cause the filling to spill out, making it messy to serve.
- Solution: Let the pie rest for 10–15 minutes after baking. This allows the filling to set and makes slicing easier.
9. Overstuffing the Pie Crust
- Mistake: Adding too many ingredients, such as extra vegetables or chicken, can overwhelm the crust and make the pie heavy.
- Solution: Stick to the recommended proportions in the recipe. If you want a heartier filling, consider making a second pot pie instead of overloading one.
10. Neglecting Proper Storage
- Mistake: Leaving leftover pie uncovered or not refrigerating it promptly can cause it to dry out or spoil.
- Solution: Store leftover chicken pot pie in an airtight container in the fridge for up to 3 days. To freeze, wrap the entire pie or individual slices tightly in plastic wrap and aluminum foil for up to 2 months.
Chicken pot pie with cream of chicken soup is all about the perfect filling. If you’re wondering, What is the sauce made of in chicken pot pie?, it’s a creamy mixture of chicken, vegetables, and a rich sauce made from cream of chicken soup. This base adds both flavor and consistency to the dish, making it a favorite comfort food.
If You Love Experimenting with Unique Flavor Profiles
If you love experimenting with unique flavor profiles, try these inspiring soup recipes for your next meal. Creamy Chicken Tortellini Soup combines tender chicken, cheesy tortellini, and a rich, herb-infused broth for a comforting dish, while Chicken Cabbage Soup offers a lighter, nutritious option with shredded chicken and tender cabbage in a flavorful base. For a romantic twist, Marry Me Chicken Soup brings together creamy broth, sun-dried tomatoes, and a touch of Parmesan, making it a crowd-pleaser with irresistible flavor.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can! To ensure your chicken pot pie is as convenient as it is delicious, you can assemble the pie in advance. After assembling, make sure to cover it tightly with plastic wrap or foil to keep it fresh. Then, refrigerate it for up to 24 hours before baking. When you’re ready to cook, simply let the pie sit at room temperature for 15–20 minutes. This step ensures even baking and prevents the pie from going into the oven too cold. Finally, bake it as directed and enjoy a warm, homemade meal without the last-minute hassle.
How do I make it gluten-free?
To make it gluten-free, use a gluten-free pie crust and substitute the cream of chicken soup with a gluten-free version or make a homemade sauce using gluten-free flour as a thickener. Ensure all other ingredients, like broth or seasonings, are labeled gluten-free.
Can I freeze chicken pot pie?
Absolutely! Chicken pot pie freezes well. Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to enjoy, bake straight from frozen at 375°F (190°C) for about 60–75 minutes, or until heated through and the crust is golden.
Conclusion
Chicken pot pie with cream of chicken soup is a timeless dish that brings warmth and comfort to any table. Its creamy filling, packed with chicken and vegetables, paired with a golden, flaky crust, makes it a favorite for family dinners or special occasions. With simple ingredients and easy-to-follow steps, this recipe is perfect for cooks of all levels.
Give it a try, and let this classic comfort food become a staple in your kitchen! 😊