Let’s kick things off with some pairing ideas because, let’s face it, no good meal stands alone. Chicken pot pie is wholesome and filling, but there’s always room for more. Think about sides like a simple green salad with a zesty vinaigrette.
Maybe some buttery garlic bread to soak up any leftover gravy. For something refreshing, how about a light fruit salad with a mix of seasonal fruits? Lastly, don’t forget a glass of chilled white wine or a comforting mug of herbal tea.
I hope you’re all as excited as I am to delve into today’s recipe. We’re talking about an Easy Chicken Pot Pie made fabulously simple with cream of chicken soup. Now, I know everyone’s busy these days—work, kids, life in general. That’s why this recipe is such a gem. It’s quick, it’s easy, and most importantly, it tastes like you spent hours slaving over it.
What Is an Easy Chicken Pot Pie Recipe With Cream of Chicken Soup?
Chicken pot pie with cream of chicken soup is the epitome of comfort food. Imagine a flaky pie crust enveloping a savory filling of tender chicken, mixed veggies, and a creamy, dreamy gravy made from cream of chicken soup. It’s a dish that brings warmth and coziness to the dining table, perfect for chilly evenings or any time you need a little food hug.
You will also like the following Dinner recipes!
- Best Cheesecake factory miso salmon sauce recipe
- Copycat Tuna napolitana pasta recipe
- How to make Czech chicken soup
What Does It Taste Like?
Ah, the taste. Imagine biting into a golden-brown crust that’s crispy yet soft. Then, you’re greeted by the creamy, rich filling. The chicken is tender, the vegetables add a nice texture, and the cream of chicken soup ties everything together in this silky smooth embrace. It’s a little like a warm quilt—in pie form.
Why This Recipe Works
Wondering why this recipe is such a winner? I’ve got four solid reasons for you.
1. Simplicity: The convenience of using a can of condensed cream of chicken soup can’t be overstated. It eliminates the need to make a sauce from scratch, saving both time and effort.
2. Versatility: You can throw in whatever vegetables you have on hand. Frozen mixed veggies work wonders, but fresh ones can also be a great addition.
3. Comfort Factor: The combination of creamy filling and flaky crust creates a comforting meal that’s satisfying and heartwarming.
4. Time-Saving: Using pre-cooked chicken, such as rotisserie, and ready-made pie dough cuts down on preparation time immensely. Perfect for a busy weeknight.
Ingredients For Easy Chicken Pot Pie Recipe With Cream of Chicken Soup
Here’s what you’ll need:
- 2 cups of diced cooked chicken (preferably rotisserie)
- 1 package (12 ounces) of frozen mixed vegetables (including carrots, green beans, corn, and peas), thawed (about 2 2/3 cups)
- 1 can (10 1/2 ounces) of Campbell’s® Condensed Cream of Chicken Soup with Herbs or Cream of Chicken Soup
- 1/2 cup of whole milk
- 1 package (about 14 ounces) of ready-made pie dough (2 sheets), softened to room temperature
- 1 egg, beaten lightly in a small bowl with a fork
- 1/2 teaspoon garlic seasoning blend
- 1/4 teaspoon dried onion flakes (optional)
- 1/4 teaspoon paprika
- 1 tablespoon of fresh chopped parsley
Step-by-Step Instructions
Step 1: Preheat Your Oven
Get your oven preheated to 425°F (220°C). This high temperature ensures that the pie crust will turn out nice and flaky.
Step 2: Prepare The Filling
In a large mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, whole milk, and seasonings. Mix until everything is well blended.
Step 3: Assemble The Pie
Unroll one sheet of pie dough and lay it into a 9-inch pie dish. Pour the chicken mixture into the crust. Unroll the second sheet of pie dough and cover the filling. Pinch the edges to seal, then use a fork to make several slits in the top crust for steam to escape.
Step 4: Egg Wash
Brush the top crust with the beaten egg to give it a beautiful golden color as it bakes.
Step 5: Bake
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Step 6: Cool And Serve
Let the pie cool for about 10 minutes before serving. This allows the filling to set a bit and makes for easier slicing.
Notes
Here are some handy tips:
- Avoid a Soggy Bottom: Ensure your filling isn’t too watery. Drain the vegetables well.
- Customize Your Veggies: Feel free to add or swap out the vegetables according to your preference or availability.
- Pre-Cook Fresh Vegetables: If you’re using fresh vegetables, cook them slightly before adding them to the filling.
- Rest Time Is Key: Letting the pie rest before cutting makes it easier to serve clean slices.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Information
How To Store The Leftovers
Store the leftover pot pie in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm it up in the oven at 350°F until hot.
Sides For Easy Chicken Pot Pie
Let’s talk sides to enhance your pot pie experience.
1. Green Salad: Fresh greens with a tangy vinaigrette can balance the creaminess of the pie.
2. Garlic Bread: Perfect for sopping up any extra filling, a loaf of warm, buttery garlic bread hits the spot.
3. Fruit Salad: A mix of fresh seasonal fruits can provide a refreshing contrast.
4. Mashed Potatoes: If you’re looking for something super comforting, creamy mashed potatoes are great alongside the pie.
Alternative Choices To Ingredients
Running low on some ingredients? Here are some swaps you can make.
1. Chicken Alternatives: Turkey or ham can work just as well in place of chicken.
2. Vegetable Options: Fresh broccoli, cauliflower, or zucchini can replace the mixed veggies.
3. Pie Dough: If you’re out of ready-made dough, make a quick biscuit topping instead.
4. Milk Substitutes: Use almond milk or soy milk if you’re looking for a dairy-free option.
Easy Chicken Pot Pie Recipe With Cream Of Chicken Soup
Equipment
- Oven
- Large mixing bowl
- 9-inch pie dish
- Fork
- Baking sheet
Ingredients
- 2 cups of diced cooked chicken preferably rotisserie.
- 1 package 12 ounces of frozen mixed vegetables (including carrots, green beans, corn, and peas), thawed (about 2 2/3 cups).
- 1 can 10 1/2 ounces of Campbell’s® Condensed Cream of Chicken Soup with Herbs or Cream of Chicken Soup.
- 1/2 cup of whole milk.
- 1 package about 14 ounces of ready-made pie dough (2 sheets), softened to room temperature.
- 1 egg beaten lightly in a small bowl with a fork.
- 1/2 teaspoon garlic seasoning blend.
- 1/4 teaspoon dried onion flakes optional.
- 1/4 teaspoon paprika.
- 1 tablespoon of fresh chopped parsley.
Instructions
Step 1: Preheat Your Oven
- Get your oven preheated to 425°F (220°C). This high temperature ensures that the pie crust will turn out nice and flaky.
Step 2: Prepare The Filling
- In a large mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, whole milk, and seasonings. Mix until everything is well blended.
Step 3: Assemble The Pie
- Unroll one sheet of pie dough and lay it into a 9-inch pie dish. Pour the chicken mixture into the crust. Unroll the second sheet of pie dough and cover the filling. Pinch the edges to seal, then use a fork to make several slits in the top crust for steam to escape.
Step 4: Egg Wash
- Brush the top crust with the beaten egg to give it a beautiful golden color as it bakes.
Step 5: Bake
- Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Step 6: Cool And Serve
- Let the pie cool for about 10 minutes before serving. This allows the filling to set a bit and makes for easier slicing.
Notes
- Avoid a Soggy Bottom: Ensure your filling isn’t too watery. Drain the vegetables well.
- Customize Your Veggies: Feel free to add or swap out the vegetables according to your preference or availability.
- Pre-Cook Fresh Vegetables: If you’re using fresh vegetables, cook them slightly before adding them to the filling.
- Rest Time Is Key: Letting the pie rest before cutting makes it easier to serve clean slices.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Frequently Asked Questions
Q1: Can I freeze the chicken pot pie?
A: Absolutely! Wrap the assembled, unbaked pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to bake, no need to thaw; just bake at 425°F for about 50-60 minutes.
Q2: What if I don’t have rotisserie chicken?
A: You can easily cook some chicken breasts or thighs. Just season them with salt and pepper, bake at 375°F for about 20-25 minutes, then dice them up.
Q3: Can I make this recipe gluten-free?
A: Yes, use a gluten-free pie crust and make sure the condensed soup is also gluten-free.
Q4: Is there a vegan option?
A: To make it vegan, use a plant-based meat substitute, dairy-free milk, and a vegan pie crust. Use a vegan cream of chicken soup alternative if you can find one.
Conclusion
There you have it folks, an easy chicken pot pie recipe that’s hearty, comforting, and above all, quick to make. Whether you’re feeding the family on a busy weeknight or entertaining guests, this dish is sure to be a hit. Happy cooking!