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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.
4.81 from 21 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 425.6 kcal

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

Calories: 425.6kcalCarbohydrates: 37.9gProtein: 18.5gFat: 22.3gSaturated Fat: 6.2gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 10.2gTrans Fat: 0.01gCholesterol: 42.4mgSodium: 821mgPotassium: 394.8mgFiber: 2.6gSugar: 0.4gVitamin A: 2466.3IUVitamin C: 5.5mgCalcium: 36.1mgIron: 2.7mg
Keyword Chicken Pot Pie Recipe with Cream of Chicken Soup
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