Chicken Pot Pie Recipe with Cream of Chicken Soup
Chicken Pot Pie is the ultimate comfort food and this Chicken Pot Pie Recipe with Cream of Chicken Soup is ready in just 30 minutes from start to finish! This recipe is so easy it’s going to become one of your go-to recipes for busy weeknights.
This is such an easy chicken pot pie recipe to make gluten free (all of my recipes are gluten free), and boasts a golden brown flaky crust your whole family will love. Growing up, chicken pot pie was one of my favorite comfort foods, but when I had to give up gluten due to medical issues, I couldn’t just grab a Marie Callender’s frozen chicken pot pie for a quick and simple meal. So as with all food I miss from my former gluten-loving life, I got to work in my kitchen with pre-made pie crusts, leftover rotisserie chicken, some frozen veggies, and a can of cream of chicken soup. It took a bit of trial and error to get the recipe just right, but now those of us who can’t have gluten can enjoy this classic comfort food without a lot of effort and those who can eat gluten can have a home cooked meal in just 30 minutes!
Making this savory pie is easy with just a few simple ingredients like store-bought pie crust, puff pastry, frozen mixed vegetables, rotisserie chicken, and condensed cream of chicken soup. We won’t be going to the hassle of making a cornstarch slurry to create the creamy filling for this savory pie, instead, we will be using cream of chicken soup to make the gravy. And for the top crust, you can use either puff pastry (Schar makes a great gluten free version) or a second crust.
Enough of my babbling, let’s get to the recipe!
Full list of ingredients you need to make this Chicken Pot Pie Recipe with Cream of Chicken Soup:
- 1 pound cooked chicken (I used Rotisserie chicken breasts), cut into bite-sized pieces
- 2 cups frozen mixed vegetables
- 1-2 cans cream of chicken soup (Pacific brand is gluten free): use two cans if you want the filling to be extra creamy
- 2 frozen pie crusts (Wholly gluten free is my favorite) OR 1 pie crust and 1 Schar puff pastry dough
- Salt and pepper to taste
How to make chicken pot pie using 2 gluten free pie crusts:
- Preheat oven to 400°F
- In a large mixing bowl, combine chicken, frozen or fresh mixed veggies, cream of chicken soup, and salt and pepper.
- Pour the chicken mixture into the bottom crust and spread evenly
- Top with a second crust by flipping the crust over on top of the bottom one (make sure the crust is frozen so it doesn’t break apart, and peel the foil down around the edges until the crust pops out)
- Place the unbaked pot pie on a baking sheet to make it easier to get in and out of the oven.
- Bake at 400°F for about 25-30 minutes until the top crust is golden brown
- Allow to cool for 5-10 minutes at room temperature before serving.
How to make traditional chicken pot pie with 1 crust and puff pastry dough:
- Preheat oven to 400°F
- In a large mixing bowl, combine chicken, frozen or fresh mixed veggies, cream of chicken soup, and salt and pepper.
- Pour the chicken mixture into the pie crust and spread evenly
- Top with the puff pastry dough and flute edges. You can brush with an egg wash if you want to, but it isn’t necessary.
- Place the unbaked pot pie on a baking sheet to make it easier to get in and out of the oven.
- Bake in a 400° F oven for about 20-25 minutes until top crust is golden brown
- Allow to cool for 5-10 minutes at room temperature before serving.
Puff Pastry Dough
When it comes to puff pastry dough, you have a few options. If you can eat gluten, crescent rolls work great. Just don’t break them apart, leave the sheet whole and lay it over the pot pie mixture. You can also buy a roll of puff pastry dough and cut it to size.
For gluten free, allow Schar puff pastry dough to thaw before laying it over the chicken mixture in the pie crust.
Pastry dough will turn golden with or without an egg wash. The egg wash makes the crust shiny.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can you freeze chicken pot pie? Absolutely! Cover the leftovers with plastic wrap or aluminum foil, place in a large freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and then warm in the oven to reheat.
If you feel like this pot pie is too bland, feel free to add in some fresh herbs, garlic powder, and onion powder. Thyme is a classic herb used in chicken pot pie recipes.
More easy dinners ideas:
Gluten Free Pork Chops with Gravy in the Crockpot
Sheet Pan Salmon and Asparagus with Brussels Sprouts
Gluten Free Big Mac Sloppy Joes
Chicken Pot Pie Recipe with Cream of Chicken Soup
Ingredients
- 1 pound cooked chicken, cut into bite-sized pieces
- 12 ounces frozen mixed vegetables
- 1-2 cans cream of chicken soup I used Pacific brand (gluten free); use 2 cans if you like a creamier filling
- 2 frozen pie crusts OR 1 pie crust and 1 puff pastry dough see above
- salt and pepper to taste
Instructions
How to make chicken pot pie using 2 gluten free pie crusts:
- Preheat oven to 400°F
- In a large mixing bowl, combine chicken, frozen or fresh mixed veggies, cream of chicken soup, and salt and pepper.
- Pour the chicken mixture into the bottom crust and spread evenly
- Top with a second crust by flipping the crust over on top of the bottom one (make sure the crust is frozen so it comes out without breaking; fold the foil pan down around the edges until the crust pops out)
- Place the unbaked pot pie on a baking sheet to make it easier to get in and out of the oven.
- Bake at 400°F for about 20-25 minutes until the top crust is golden brown
- Allow to cool for 5-10 minutes at room temperature before serving.
How to make traditional chicken pot pie with 1 crust and puff pastry dough:
- Preheat oven to 400°F
- In a large mixing bowl, combine chicken, frozen or fresh mixed veggies, cream of chicken soup, and salt and pepper.
- Pour the chicken mixture into the pie crust and spread evenly
- Top with the puff pastry dough and flute edges. You can brush with an egg wash if you want to, but it isn't necessary.
- Place the unbaked pot pie on a baking sheet to make it easier to get in and out of the oven.
- Bake in a 400° F oven for about 20-25 minutes until top crust is golden brown
- Allow to cool for 5-10 minutes at room temperature before serving.
Nutrition
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