Chicken Pot Pie With Cream Of Chicken Soup

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Easy Steps To Make Chicken Pot Pie

  • Preheat the oven. Heat the olive oil add chicken, onion, garlic and seasonings. Cook until the chicken is done.
  • Mix in the veggies, chicken soup, and milk, cook until heated through.
  • Prepare the pie dish and add the bottom crust.
  • Stir half the cheese into the chicken/vegetable mix and then pour into the dish.
  • Sprinkle the top with the remaining cheese. Place the second crust on top.
  • Cut a slit in the middle of the crust, and place in the oven.
  • Bake for 15-20 minutes, until the crust is golden brown.
  • Classic Chicken Pot Pie

    Tell everyone youâre having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

    Provided by By Betty Crocker Kitchens

    1 3/4 cups chicken broth
    2/3 cup milk
    2 1/2 to 3 cups cut-up cooked chicken or turkey
    1 box frozen peas and carrots
    1 box refrigerated Pillsbury Pie Crusts , softened as directed on box


    • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots remove from heat.
    • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch glass baking dish. Pour chicken mixture into crust-lined dish.
    • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under flute edge.
    • Bake about 35 minutes or until golden brown.

    Nutrition Facts : Calories562.1, Carbohydrate47.7 g, Cholesterol92.1 mg, Fat6 1/2, Fiber2.4 g, Protein20.3 g, SaturatedFat15.3 g, ServingSize1 Serving, Sodium675.0 mg, Sugar4.0 g, TransFat5 g

    How To Freeze It

    When I freeze my Chicken Pot Pie Soup straight out of the crock pot, I like to portion it out in to individual servings. This way its easy to grab one from the freezer to heat up for a quick lunch or dinner on a busy weeknight.

    Store it in an airtight container and freeze for up to 6 months.

    And if youre a meal prep pro like me, I like to bake the pie crust a few days ahead, crumble it up and store it in a zip top bag so it saves me an extra step right before meal time.

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    Whats Best To Serve With Chicken Pot Pie Soup

    I love to make this an all out comfort food dinner, so I like to serve with:


  • Preheat oven to 450 degrees.
  • In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper.
  • Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until it comes together like the size of peas.
  • Pour in milk and heavy cream and stir with a wooden spoon just until combined .
  • Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet.
  • Bake in preheated oven until golden, about 10 minutes.
  • Remove from oven and cool on wire rack.
  • Categorized:

    Chicken Pot Pie Ingredients

    Chicken Pot Pie Soup Recipe  Cravings Happen


    To ensure your potpie cooks evenly, be sure to preheat your oven to 425 degrees. This will make this dish cook thoroughly and create that golden flaky crust!

    Next, you will place 1 pie crust sheet that has been defrosted for 15 minutes in the bottom of the 9-inch pie plate. Set this aside so it is ready to pour your filling.

    Now, over medium heat, melt butter in a medium saucepan.

    Add onions and cook uncovered until soft and translucent. This should take about 5 minutes or so.

    Add soup and water , and stir until hot and a little bubbly. I like to use a wooden spoon for this cooking step because it is better for the pan and also makes me feel like I am cooking a homemade meal!

    A healthy way to get your daily servings of vegetables is by having frozen vegetables on hand for cooking quick meals like our pot pie recipe, soup, or pasta dishes.

    This recipe uses one bag of frozen mixed vegetables and now is the step to add them to your saucepan. Stir to incorporate into the soup mixture until nice hot.

    There is nothing easier or quicker for a hearty meal than grabbing a rotisserie chicken at the store. I throw one of these in my shopping cart at least once a week to save time.

    In this instance, I just shred up the meat and add it to the pot with spices and simmer it until it starts to bubble.


    C Winsor

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    Ingredients For Easy Chicken Pot Pie Recipe

    • chicken breasts boneless, skinless chicken breast, or leftover rotisserie chicken works great!
    • frozen mixed vegetables, onion and garlic frozen veggies work great here, the only chopping youll do is the onions and garlic.
    • cream of chicken soup, milk, cheddar cheese perfect to make an easy creamy gravy for this pie.
    • pie crust take a shortcut and use a pre-made pie crust.
    • garlicsalt, pepper, olive oil for seasoning and to saute the vegetables.

    Easy Mini Chicken Pot Pies

    Minutes Prep Time: 15

    • PAM® Original No-Stick Cooking Spray

    • 2 cups shredded rotisserie chicken

    • 1-1/2 cups Birds Eye® Mixed Vegetables

    • 3/4 cup fat free milk

    • 1 can condensed cream of chicken soup

    • 2 tablespoons Parkay® Original Spread-tub

    • 1/2 teaspoon garlic powder

    • 1/4 teaspoon ground black pepper

    • 1 pkg refrigerated Marie Callenderâs® Pie Crust, softened as directed on package

    Read Also: Campbells Cheesy Chicken And Rice Cassarole

    Slow Cooker Chicken Pot Pie Soup

    Youll want to tuck into this *heart* warming Slow Cooker Chicken Pot Pie Soup tonight! Tender chicken and veggies swimming in a creamy, rich broth topped with crispy puff pastry hearts. This soup is made to warm you up!

    Place chicken thighs, potatoes, carrots, onion, garlic, chicken broth, thyme, salt and pepper in the bottom of a 6-quart slow cooker. Cover and cook on HIGH for 3 hours.

    Meanwhile, preheat oven to 425°F. Cut hearts out of the sheet of puff pastry. Transfer to a parchment paper-lined baking sheet.

    Bake for 18-20 minutes, until puffed and golden brown.

    Remove chicken to a cutting board, then shred meat with two forks.

    Return to slow cooker, along with peas and parsley.

    In a small saucepan, melt butter over medium-high heat. Whisk in flour and cook, whisking constantly, for 2 minutes.

    Slowly whisk in the milk, and continue to cook for 1-2 minutes, until a thick paste forms. Stir into the soup.

    Serve immediately, or let cook for an additional hour for flavors to meld. Ladle into bowls, and top with a puff pastry heart.

    Slow Cooker Chicken Pot Pie Soup

    Serves 6-8

    2 bone-in, skinless chicken thighs

    1 ½ cups peeled, cubed russet potato

    1 ½ cups diced carrot

    1 cup minced yellow onion

    2 garlic cloves, minced

    3 14.5-ounce cans low sodium chicken broth

    ¼ teaspoon dried thyme leaves

    1 teaspoon kosher salt

    ¼ teaspoon ground black pepper

    1 cup frozen peas

    ¼ cup minced fresh parsley

    4 tablespoons unsalted butter

    1 ½ cups whole milk

    1 sheet puff pastry, thawed

    Other Easy Family Dinner Recipes We Love:

    The ULTIMATE CHICKEN POT PIE SOUP – One Pot Comfort Food
    • 2 ozcream cheeseit must be softened to avoid lumps
    • 2tspkosher saltadjust to taste
    • 1cupmilkwhole works best if available
    • 1/2cupheavy whipping creamhalf and half can also be used
    • 2cupsdiced, cooked chicken
    • 3cupsmixed vegetables Small sized veggies such as diced carrots, peas, corn and potatoes work well. If using frozen, make sure to thaw first
    • 1packageready made roll out pie crustsI recommend Pillsbury brand

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    Helpful Tips And Faqs

    • Want a beautifully shiny golden crust? Brush the top with an egg wash! Whisk an egg with a tablespoon of water and then lightly brush the top of your pie with it.
    • Place the pie plate on foil lined cookie sheet to catch any drips of bubbly sauce.
    • Veggie variations include mushrooms , broccoli or asparagus or feel free to use any fresh veggies. The key is to make sure they are at least mostly cooked first, so steam them in the microwave before adding them to your chicken pot pie.
    • If you have leftover turkey from the holidays, easily swap that in for the chicken.
    • Chicken Pot Pie freezes beautifully. Let the leftovers cool, then cover tightly with plastic wrap and foil and pop in the freezer for us to 3 months. In the fridge, your pie will stay fresh about 4-5 days. Reheating in the oven at a low temp is recommended for multiple servings, but for individual slices, reheat in the microwave at 50% power for a couple of minutes.

    How To Make Easy Chicken Pot Pie

    This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate, I earn from qualifying purchases.

    This is a very easy chicken pot pie recipe full of tender chicken, vegetables, cream of chicken soup, and flaky crust. Make this a quick meal to serve your family during the week.

    Maybe you have been doing yard clean up all day and youre looking for a cozy weekend meal to enjoy with a salad and glass of wine. This recipe is for you.

    • 1/2 cup water, or chicken broth
    • garlic powder, salt & pepper to taste


    To ensure your potpie cooks evenly, be sure to preheat your oven to 425 degrees. This will make this dish cook thoroughly and create that golden flaky crust!

    Next, you will place 1 pie crust sheet that has been defrosted for 15 minutes in the bottom of the 9-inch pie plate. Set this aside so it is ready to pour your filling.

    Now, over medium heat, melt butter in a medium saucepan.

    Add onions and cook uncovered until soft and translucent. This should take about 5 minutes or so.

    Add soup and water , and stir until hot and a little bubbly. I like to use a wooden spoon for this cooking step because it is better for the pan and also makes me feel like I am cooking a homemade meal!

    A healthy way to get your daily servings of vegetables is by having frozen vegetables on hand for cooking quick meals like our pot pie recipe, soup, or pasta dishes.

    C Winsor

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    How To Make Chicken Pot Pie

    It only takes about an hour to make and takes like your grandma spent hours making it in her kitchen.

  • Prep the crust. Follow the directions on the pie crust package. I use the rolled Pillsbury crusts so they need to sit out for a bit to soften first. Then grab your favorite pie plate and form the crust in the bottom. It doesnt have to be perfect chicken pot pie it totally homey and rustic. If youre really itching to try homemade pie crust you can totally do that too.
  • Make the sauce. There are a few ways you can go about this, but my preference is to make a thickened sauce from scratch. It tastes so much better than canned and doesnt have all of the preservatives and other junk they put in there. The sauce starts with a roux, which is just flour cooked in melted butter. I also cook some diced onion and garlic with the butter to add flavor to the sauce. The roux will thicken chicken broth and half and half .
  • The filling. Cook up some chicken and dice it or shred it. Use your own pre-cooked or a rotisserie chicken you just need 2-3 cups. If you need to cook some quickly, boil water in a large pot and add a couple tablespoons of salt. Add a pound of chicken and boil for about 20-30 minutes. Stir the shredded chicken and frozen veggies into the sauce. Be sure to taste the sauce and season with salt and pepper as needed.
  • Recommended Reading: How To Cook Tortilla Soup

    More About Creamy Chicken Pot Pie Recipes

    Soup: Chicken Pot Pie Soup/
    • Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
    • Sprinkle flour over the vegetables and stir until evenly coated. Add the chicken broth a splash at a time, whisking after each addition, until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
    • Add the salt and pepper, and increase the heat to medium-high. Allow the mixture to simmer, stirring often, about 5 minutes or until slightly thickened. Stir in the peas and the diced chicken, and set aside until ready to use.
    • In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt pour over chicken. Cover cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center.
    • Heat oven to 350°F. Stir thawed mixed vegetables into slow cooker. Cover and cook 15 to 20 minutes or until hot. Remove slow cooker insert.
    • Turn out dough onto lightly floured surface and shape into a disk wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.

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    Easy Homemade Chicken Pot Pie

    This homemade chicken pot pie is the ultimate comfort food! Packed with juicy chicken, vegetables, a creamy sauce and topped with a flaky, golden pie crust.

    Best of all the entire meal can be prepped in just 10 minutes! After that, simply pop it in the oven and youve got classic comfort food for the whole family.

    Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

    Can You Make Chicken Pot Pie From Scratch

    Can you make chicken pot pie from scratch? Of course! You can’t beat using the perfect roasted chicken with homemade crust and creamy gravy filling.

    But, sometimes it’s okay to use soup in chicken pot pie.

    When it comes to crunching time, throwing together the essential ingredients, even if they are store-bought, still has a very tasty outcome.

    Have turkey leftovers? Try our Turkey Pot Pie recipe for a great way to use up all the big meal leftovers!

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    What Chicken Is Best

    I highly recommend chicken thighs for this chicken pot pie soup recipe. I didnt always use chicken thighs for my soup recipes, but once I started, there was NO going back. Chicken thighs are dark meat which means they are inherently juicier, richer tasting and produce far more tender chicken than chicken breasts. They are also harder to overcook and stay tender for days with a more palate pleasing texture, even when reheated for leftovers.

    In addition, chicken thighs are browned first which adds an important layer of flavor to the overall soup as all those golden, flavorful bits become part of the broth.

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    Crescent Chicken Pot Pie

    Easy Chicken Pot Pie
    Serve your family with this chicken pot pie thats made using vegetables and Pillsbury Crescent Rolls a tasty dinner.

    Provided by Betty Crocker Kitchens

    1 large onion, chopped
    2 cloves garlic, finely chopped
    2 teaspoons chopped fresh thyme leaves
    1/2 teaspoon salt
    1 can condensed cream of chicken soup
    11/2 cups sour cream
    4 cups chopped cooked chicken
    2 bags frozen mixed vegetables, thawed
    1 can refrigerated Pillsbury Original Crescent Rolls


    • Heat oven to 400°F. Spray 13×9-inch glass baking dish with cooking spray.
    • Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion cook 3 minutes. Stir in garlic, thyme, salt and pepper cook 2 minutes longer or until onion is tender.
    • In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
    • On lightly floured surface, unroll dough into 1 long 13×9-inch rectangle firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
    • Bake 20 minutes or until crust is deep golden brown and filling is bubbly.

    Nutrition Facts : Calories426, Carbohydrate29 g, Fat2 1/2, Fiber3 g, Protein31 g, SaturatedFat9 g, ServingSize1 Serving, Sodium731 mg

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    How To Make Our Chicken Pot Pie Soup :

    She recommended a Chicken Pot Pie Soup recipe to us, and while I was excited about the creamy chicken, the veggies, the herbs and potatoes and all that, the thing that really got me excited was, hate to say it, but the HEART SHAPED PUFFS on top!

    These are the very important life things that win me over.

    Making Clancys recipe in our studio kitchen was so much fun.

    In preparation:

    Getting giddy about the hearts:

    Coming together:

    First tastes:

    Adorable team lunch moment:

    This recipe is solid winter slow cooker material! Thank you Clancy for your submission and thank you to everyone else who submitted a February recipe!

    If you want to submit something for our March Reader Recipe, check for instructions at the end of the post!

    • Total Time:4 hours 10 minutes
    • Yield:6 servings 1x

    Keywords: chicken pot pie soup, slow cooker chicken pot pie soup, crockpot chicken pot pie soup

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