Easy Chicken Pot Pie Recipe With Cream Of Chicken Soup: Homemade Flaky Crust Shortcut

This simplified version of a comfort classic delivers homemade flavor without the fuss. The secret lies in using cream of chicken soup as a shortcut for the filling.

You’ll achieve a flaky crust and creamy filling in under an hour. Perfect for busy weeknights when you crave something hearty and satisfying.

Ingredients for Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Short list. Big comfort in every bite. Mostly pantry staples with a rotisserie chicken shortcut.

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The chicken is the backbone here. Rotisserie chicken from the grocery store saves time—just shred and go (about 3 cups worth). If using raw, boneless thighs stay juicier than breasts. For the veggies, frozen mixes work great, but fresh is fine too—just dice them small so they cook fast. Pillsbury pie crusts are the easiest for that flaky finish we’re after.

No cream of chicken soup? Cream of mushroom works in a pinch. Out of thyme? Poultry seasoning at half the amount covers it. For extra richness, swap the milk for half-and-half. Want more veggies? Add diced potatoes (par-cook them first). The broth can be homemade if you’ve got it, but Swanson’s low-sodium is a solid backup.

Assemble and bake right away, or prep the filling ahead and refrigerate for 24 hours. Leftovers keep 3-4 days in the fridge—reheat in the oven to crisp the crust. Freeze unbaked pies for 2 months (thaw overnight before baking).

Step-by-Step Instructions for Chicken Pot Pie With Cream of Chicken Soup

This method delivers that perfect flaky crust and creamy filling with minimal effort.

Step 1: Cook and Shred the Chicken

In a large skillet, melt ½ cup unsalted butter over medium heat. Add 1.5 lb boneless skinless chicken breasts that have been diced into bite-sized pieces. Season with ½ tsp black pepper and ½ tsp kosher salt.

Cook for 6-8 minutes until the chicken is no longer pink and the internal temperature reaches 165°F. The chicken should be opaque throughout with no pink in the center. Remove from heat and set aside—this will be the base of your rich, hearty filling.

Step 2: Sauté Vegetables and Create the Filling

In the same skillet, add the finely diced 1 whole yellow onion, 2 pieces celery stalks, and 2 cloves garlic cloves. Cook for 3-4 minutes until the vegetables soften and the onion becomes translucent. You’ll notice the aroma becoming fragrant—that’s your signal they’re ready.

Stir in 0.33 cup all-purpose flour to create a roux, cooking for 1 minute to remove the raw flour taste. Slowly whisk in 1 cup chicken broth, then add the 2 cans cream of chicken soup, 2 cups frozen mixed vegetables, 1 tsp dried thyme, 1 tsp dried rosemary, and remaining ½ tsp kosher salt. Simmer for 5 minutes until the filling thickens and bubbles gently.

Step 3: Assemble the Pot Pie

Preheat your oven to 375°F. Unroll 1 sheet refrigerated pie crust and place it in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½ inch overhang.

Pour the chicken and vegetable filling into the crust-lined dish. The filling should be thick and creamy, with vegetables evenly distributed. Unroll the second refrigerated pie crust and place it over the filling. Crimp the edges with a fork to seal, then cut 4-5 small slits in the top crust to allow steam to escape during baking.

Step 4: Bake to Golden Perfection

Brush the top crust with ¼ cup whole milk for a beautiful golden finish. This step ensures your crust bakes up flaky and glossy. Place the pie dish on a baking sheet to catch any potential spills.

Bake for 35-40 minutes until the crust is deep golden brown and the filling is bubbling hot. You’ll see the edges turn crisp and the top develop that perfect flaky texture. If the crust begins to brown too quickly, tent loosely with aluminum foil.

Let the pot pie rest for 10 minutes before slicing. This allows the filling to set slightly, making it easier to serve neat portions with that satisfying flaky crust in every bite.

Essential Equipment for easy chicken pot pie recipe with cream of chicken soup

Mixing Bowls

A large mixing bowl is essential for combining your filling ingredients. I prefer a stainless steel bowl with a wide base for easy stirring. Look for one that holds at least 3-4 quarts to accommodate everything comfortably. 💪

Skillet Choice

Use a 12-inch skillet with high sides for cooking the chicken and vegetables. A heavy-bottomed skillet prevents hot spots and ensures even cooking. I recommend Lodge cast iron for its durability and heat retention.

Pie Dish

A 9-inch glass pie dish works perfectly for this recipe. Glass allows you to monitor the bottom crust’s browning. Alternatively, a ceramic dish retains heat beautifully, but avoid metal pans as they can overbrown the crust.

Rolling Pin

Even with store-bought crust, a rolling pin helps smooth out seams and repair any tears. A wooden French-style pin gives you better control. Dust it with flour to prevent sticking.

Pastry Brush

A silicone pastry brush is ideal for applying the milk wash to your crust. It’s heat-resistant and easy to clean. I keep one dedicated just for baking tasks.

Measuring Tools

Accurate measurements matter, so use a dry measuring cup for flour and a liquid measuring cup for broth and milk. A set of measuring spoons ensures your spices are perfectly portioned.

Frequently Asked Questions