“`html
If you’re craving a cozy, crowd-pleasing meal that wraps comfort and creamy goodness into one beautiful package, this Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup Recipe is exactly what you need. Picture tender chunks of chicken, vibrant mixed vegetables, and that luscious cream of chicken soup filling all snugly nestled beneath a perfectly golden, flaky crust. It’s the kind of dish that feels like a warm hug on a plate and makes every bite downright irresistible.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a vital role in creating the perfect balance of texture, flavor, and color that makes this pot pie shine. From the creamy base to the crisp crust, this list covers all the essentials you’ll want to have ready.
- 2 cups cooked chicken: Choose shredded or cubed for the best texture that soaks up all the delicious flavors.
- 1 can (10.5 oz) cream of chicken soup: This creamy base is what makes the filling irresistibly rich and comforting.
- 1 cup milk (whole or 2%): Adding moisture and creaminess, it blends all the ingredients into the perfect sauce consistency.
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans): These bring color, sweetness, and a fresh bite to the filling.
- ½ tsp garlic powder: A little boost of savory depth without overpowering the subtle flavors.
- Salt and pepper, to taste: Essential for balancing and enhancing every element in the dish.
- Optional: ½ cup sautéed mushrooms or onions: These add a wonderful earthy richness and extra texture, if you’re feeling fancy.
- 2 refrigerated pie crusts: The flaky, buttery shell that cradles the filling with flaky perfection.
- 1 egg, beaten (for egg wash): Brush this over the crust to get that gorgeous golden-brown finish.
How to Make Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup Recipe
Step 1: Prepare Your Oven and Pie Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9-inch pie dish. Getting this ready ahead of time ensures your pot pie bakes evenly and prevents sticking, making cleanup easier.
Step 2: Mix the Creamy Filling
In a large bowl, combine your cooked chicken, cream of chicken soup, milk, frozen mixed vegetables, garlic powder, salt, and pepper. Stir everything together until well mixed, making sure the chicken and veggies are evenly coated in that creamy sauce. If you opted for sautéed mushrooms or onions, fold them in now for an extra layer of flavor.
Step 3: Assemble the Pie Like a Pro
Place one of your refrigerated pie crusts into the greased pie dish, gently pressing it down to fit. Pour the luscious filling into the crust, spreading it evenly. Top with the second pie crust. Carefully crimp the edges to seal and cut a few slits in the top crust for steam to escape during baking.
Step 4: Add an Egg Wash for a Golden Finish
Brush the beaten egg all over the top crust using a pastry brush or even your fingers. This simple step is the secret to achieving that shiny, golden-brown crust that looks as amazing as it tastes.
Step 5: Bake to Perfection
Place your pie in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the crust turns a beautiful golden color and the filling starts to bubble up through the vent holes, promising a warm and hearty meal inside.
Step 6: Let It Rest Before Serving
Once out of the oven, give your Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup Recipe 5 to 10 minutes to cool slightly. This resting time helps the filling set, making slices neater and easier to serve.
How to Serve Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkle a bright contrast against the creamy interior and golden crust, adding a lovely pop of freshness that complements the rich flavors beautifully.
Side Dishes
Keep your meal well-rounded with some simple sides like a crisp green salad or steamed broccoli. These lighter options balance the hearty pot pie perfectly, ensuring your meal feels complete without being overwhelming.
Creative Ways to Present
For a charming twist, try making individual pot pies in ramekins or muffin tins. These personal-sized servings are irresistibly cute and perfect for portion control, making your Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup Recipe feel extra special whether for a weeknight dinner or casual gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and you might, because this pot pie is hard to resist), store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for easy next-day meals or snacks.
Freezing
You can freeze this pot pie either cooked or unbaked. Wrap it tightly with plastic wrap and foil to protect from freezer burn. Frozen pot pie keeps well for up to 2 months — perfect for those busy days when you need a comforting meal ready in a flash.
Reheating
When reheating, place the pot pie in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through to keep the crust crisp and the filling piping hot. Microwaving is an option but may result in a soggy crust, which nobody wants.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used but just remember to cook them briefly before adding to the filling so they stay tender and blend nicely with the creamy soup base.
What can I substitute for cream of chicken soup?
If you want to skip the canned soup, you can make a homemade version by combining chicken broth, cream, and a roux. This DIY approach lets you control the flavors and ingredients for a fresher, healthier pot pie filling.
Can I make this recipe vegetarian?
Yes! Simply replace the chicken with hearty vegetables like mushrooms, potatoes, or tofu and use a cream of mushroom or cream of celery soup instead of cream of chicken. It’s just as delicious and comforting.
Do I have to use refrigerated pie crusts?
Not at all. If you’re up for it, homemade pie crust adds an amazing touch but refrigerated crusts are a fantastic time-saver with great results, making this recipe approachable for cooks of all skill levels.
How do I know when the pot pie is fully cooked?
Look for a golden brown crust and bubbling filling through the crust vents. The bubbling means your filling is hot and thickened perfectly, so you’re ready to enjoy!
Final Thoughts
This Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup Recipe is one of those dishes that brings joy to any table. It’s straightforward, satisfying, and bursting with homey comfort that feels like a true labor of love with every slice. Trust me, once you try it, it will quickly become a go-to favorite for chilly nights or anytime you want a delicious, heartwarming meal. Go ahead and give it a try—you deserve that cozy pot pie goodness!
“`
Print
Ultimate Chicken Pot Pie Recipe with Cream of Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Ultimate Chicken Pot Pie recipe combines tender cooked chicken with creamy chicken soup and mixed vegetables, all wrapped in a flaky pie crust. It’s a comforting, hearty dish perfect for a family meal or cozy dinner, featuring a golden-brown crust and a luscious, savory filling.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk (whole or 2%)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ tsp garlic powder
- Salt and pepper, to taste
- Optional: ½ cup sautéed mushrooms or onions
Crust Ingredients
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish to prevent sticking and ensure easy serving.
- Mix the Filling: In a large bowl, combine the cooked chicken, cream of chicken soup, milk, frozen mixed vegetables, garlic powder, salt, and pepper. Stir everything together until the mixture is well blended. Add sautéed mushrooms or onions if using, for extra flavor.
- Assemble the Pie: Place one of the refrigerated pie crusts into the prepared pie dish, pressing it against the sides. Pour the chicken and vegetable filling evenly into the crust.
- Cover with Top Crust: Lay the second pie crust over the filling. Crimp the edges together to seal the pie and cut slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg. This will help create a beautiful golden and glossy finish once baked.
- Bake the Pie: Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling hot.
- Cool and Serve: Remove from oven and let the pot pie cool for 5 to 10 minutes before slicing. This resting time helps the filling to set and makes slicing easier.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
- For a thicker filling, reduce the milk slightly or add a tablespoon of flour to the filling mixture before assembling.
- Substitute the mixed vegetables with your favorites such as broccoli, spinach, or diced potatoes for variation.
- Ensure pie crust edges are sealed well to prevent filling leakage.
- Letting the pot pie cool slightly before serving prevents burns and improves flavor melding.
