Can I Use Rotisserie Chicken
Yes! Rotisserie chicken is my second choice to use in this recipe after chicken thighs. Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat. It also comes perfectly tender and ready to slurp up.
To use rotisserie chicken, shred the chicken, discarding the bones and add about 3 cups shredded chicken to the soup at the end with the peas to warm through. If using rotisserie chicken, youll skip the salt and pepper used in the beginning of the recipe to season the chicken and season to taste at the end of cooking.
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.
Storing And Reheating Left Overs
Leftovers can be stored in the refrigerator for up to four days. Store in an air tight container. Generally speaking, these reheat very well.
We recommend reheating these in an air fryer for best results. Three or four can be reheated together at 375 degrees for 5 to 10 minutes.
If you dont have an air fryer, reheat them in the oven at 350 degrees for 10 minutes.
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Can I Freeze Chicken Pot Pie Soup
As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or omit the half and half when freezing, then add the half and half to the soup after thawing then you will have no problem. Alternatively, you can swap the half and half for evaporated milk .
Creamy Chicken Pot Pie Soup
This creamy chicken pot pie soup has ALL THE FLAVORS I hoped it would. The ones I remembered being tucked inside walls of pie crust as a kid. Creamy, garlicky, comforty. but with a few tricks, and because its not tucked inside walls of pie crust, you can have a huge bowl! And easily make it dairy free if needed!
Of course if you DO want to bury this creamy skillet in pie crust, I support that with all my heart. Just lay some on top and bake until a lovely golden brown! Other easy options are some puff pastry, or store bought biscuit dough placed in rounds on top. But for the sake of the macros provided below, this is just calculated as soup. That way you can bake up some buttery biscuits on the side, and better preserve all of your leftovers. OR go a little lighter with a hunk of crusty bread, or keep it tight with a giant veggie-packed bowl paired with a salad. OPTIONS.
We experimented with some phyllo dough draped on top to give it a lightened up crust. But the problem was, moistened by the soup, it was never able to get crispy. It was delicious, and we still loved it! But I didnt write the recipe to include it because you know.
Crust should be crusty.
But if you experiment with it, maybe drape it over the pan so it doesnt touch the soup! Let me know what you find.
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Easy Steps To Make Chicken Pot Pie
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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Chicken Pot Pie Soup Ingredients
- Butter: Salted or unsalted butter works fine.
- Yellow onion: White onion may be substituted.
- Garlic: If needed bottled garlic will work too.
- Celery: I like to chop these up somewhat thin. Every now and then you get a batch that seems to take forever to cook to a tender bite.
- Carrots: When cutting larger carrots I like to quarter through the length and then dice.
- Low-sodium chicken broth:Homemade is a great option here if you have some in the freezer.
- Russet potatoes: If what youve got are red or yellow potatoes those can be used as well.
- Herbs: Here I like the blend of thyme, rosemary, bay leaves and parsley. Fresh or dried work great.
- Salt and pepper: Youll likely find soup needs a fair amount of salt or it can taste a little flat.
- Flour: This is used to thicken the soup. If you need to replace with something else the soup can be thickened with a cornstarch slurry .
- Milk and heavy cream: If you want the soup a little lighter you could try replacing the cream with more milk, it just wont be quite as rich.
- Peas: I like the sweeter flavor of petite peas best but any will do, even canned if needed .
- Corn: Again petite corn is best. Canned corn will work if thats what you have .
- Cooked chicken: Leftover chicken, rotisserie chicken or even shredded turkey works great.
Chicken Pot Pie Assembly
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What To Serve With Chicken Pot Pie
I know I said that chicken pot pie is by itself a complete meal, but why not transform this simple dinner into a lip-smackingly good feast. There are many flavors that go well with this dish, you will never run out of things to pair it with. Here are some of my favorite options:
- Cranberry sauce gives this meal a Thanksgiving feel anytime of year. But Im not talking about that dreadful stuff from the can. You can whip up fresh, homemade cranberry sauce in no time.
Combine 1 cup orange juice, 1/2 cup white sugar, and 1/2 cup brown sugar in a saucepan over medium heat. Stir until sugar is fully dissolved. Add in the cranberries and cook until the cranberries start to pop. Generally takes about 10 minutes.
Remove from heat and pour the cranberry sauce in a bowl. Will thicken as it cools. Add a few pinches of cinnamon for an extra tasty combo.
- A light salad is a nice way to counter-balance the richness of the pie. Your choice of leafy greens topped with citrus oranges and berries, rich cheese, crunchy nuts, and drizzled with tangy balsamic vinaigrette makes a spectacular side to your chicken pot pie.
- Roasted broccoli is another side that will lighten up your heavy main dish. Give these veggies some extra flavor by coating it with olive oil and Parmesan cheese.
- Sweet potatoes give a nice contrast to your savory dinner. Flavor it with cinnamon, butter, and your choice of seasonings and bake. Simple and delicious.
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Chicken Pot Pie Ingredients
- 1 10 oz. can Campbell’s Cream of Chicken Soup
- 2 1/2 cups shredded roasted chicken
- 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!
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.
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Homestyle Chicken Pot Pie Soup Recipe
Oh this soup! Could I say enough good things about it? It is the perfect comfort food.
A nostalgic favorite turned into an indulgent, good for the soul soup. And when you finish it off with biscuits it becomes a dinner nobody will forget!
Its just a homestyle recipe that people of all ages will enjoy, even the picky eaters that may not like the classic chicken pot pie.
Youll love that its packed with fresh veggies, and the potatoes and chicken makes it amazingly hearty. So much goodness in a one perfectly satisfying bowl of soup!
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 425Â°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
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Easiest Chicken Pot Pie Crust
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.
When the clock says 3 oclock, and dinner plans are not finalized, a run to the grocery store is a must.
Quick tips for this easy recipe if you are pressed for time:
- Pick up a couple of fresh rotisserie chickens in the deli department. This is always my already cooked protein of choice, and I can use the leftover carcass to make a nice bone broth or soup.
- and a Pillsbury Pie Crust.
I know- you are probably going to ask Kelly, why dont I make everything from scratch?! and I will say because your family is going to be hungry in an hour!
I can be a purist when it comes to pie crust, but when pressed for time, store-bought pie crust is the way to go.
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How To Make The Crust
Making crust for Chicken Pot Pie or Chicken Pot Pie Soup is so super simple. I like to use THIS flakey pie crust recipe and omit the sugar but if youre in a pinch you can totally just use your favorite refrigerated pie crust.
I make my pie crust in the food processor with just a few simple ingredients so you a totally pull it off just as quickly as you would if you ran to the store to buy a refrigerated crust.
And you can always make the pie crust dough in advance to make dinner come together even easier. Just add that step to your weekly meal prep.
Homemade Chicken Pot Pie Soup is one of my favorite cold weather dinners, but we also love it all year long because its so spectacularly easy to make! Its also great to make a double or triple batch of healthy soup if your slow cooker can handle the load, to freeze for even FASTER weeknight dinners.
Its, seriously, one of my favorite boneless chicken breast recipes ever.
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Can I Use Vegetable Broth Instead
I do not recommend vegetable broth because it does not have the chicken flavor which is crucial in this chicken pot pie soup recipe. That doesnt mean you cant use vegetable broth, but it does mean the soup will not taste rich and flavorful. If you do use chicken broth, then you may want to add additional chicken bouillon, but taste as you go because you dont want to make your soup too salty!
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Chicken Pot Pie Made With Pillsbury Pie Crusts
As a child I grew up eating those cute little frozen pot pies. I learned at a young age how to poke holes in the top and heat them up. To be honest, its still a comforting meal to me, and sometimes Ill find them on special at the grocery store for $.75 each and buy a few.
I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives. A few months ago I posted a status update on my facebook that I was making a chicken pot pie using Pillsbury Pie Crusts. I asked if anyone would like the recipe and some interest was shown so I had planned to share it with you during our move. Unfortunately over the course of that move I misplaced my folder that I write all my recipes down in that Im making and testing. Thankfully I found it, so now I can share this delicious recipe with you! Maybe it will bring about fond and comforting memories for you as well!
- 2-1/2 cup cooked, shredded chicken
- 1 box refrigerated pie crust , brought to room temperature
|Preheat oven to 425 degrees.Begin by sauteing your onion with the butter in a medium saucepan.|
|Add the garlic and celery, heat until just softened.|
|Stir in flour and whisk quickly until well blended.|
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Can You Make Chicken Pot Pie From Scratch
Can you make chicken pot pie from scratch? Of course! You canât beat using the perfect roasted chicken with homemade crust and creamy gravy filling.
But, sometimes itâs 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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