Chicken Pot Pie Recipe with Cream of Chicken Soup: A Comforting Classic
Indulge in the ultimate comfort food with this easy and satisfying chicken pot pie recipe. Tender chicken, mixed vegetables, and a creamy sauce wrapped in a golden, flaky crust make this dish perfect for cozy evenings at home.
Ingredients
For the Filling:
- 1 can 10.5 oz Campbell's Cream of Chicken Soup
- 2 cups cooked chicken diced (rotisserie chicken works well)
- 2 cups frozen mixed vegetables
- ½ cup milk
- 2 tablespoons butter melted
- ½ teaspoon garlic salt
- ¼ teaspoon onion powder optional
For the Crust:
- 1 package premade pie crust or puff pastry
- 1 egg white for brushing
- 1 tablespoon breadcrumbs optional
Instructions
Prepare the Ingredients:
- If using uncooked chicken, dice and cook in a skillet with salt and pepper until no longer pink.
- Thaw frozen vegetables in the microwave for 2-3 minutes and drain any excess water.
Ready the Pie Crust:
- Let the pie crust sit at room temperature for 15 minutes. Preheat oven to 375°F (190°C).
Make the Filling:
- In a large mixing bowl, combine diced chicken, thawed vegetables, cream of chicken soup, milk, melted butter, garlic salt, and onion powder. Mix until well combined.
Assemble the Pot Pie:
- Place the bottom pie crust in a greased pie dish. Brush the bottom with beaten egg white and sprinkle with breadcrumbs (optional) to prevent sogginess.
- Pour the chicken and vegetable mixture into the pie crust.
- Cover with the top crust, crimping the edges to seal. Cut slits in the top crust for steam to escape.
Bake
- Bake at 375°F (190°C) for 45-50 minutes. Cover the edges of the crust with foil halfway through to avoid over-browning.
- Let cool for 10-15 minutes before serving.
Notes
- Use rotisserie chicken for a faster prep.
- Add fresh herbs like thyme or rosemary to elevate the flavor.
- Cover the crust edges halfway through baking to prevent over-browning.