Easy Chicken Pot Pie with Cream
This easy chicken pot pie recipe is the ultimate comfort food, made with cream of chicken soup, rotisserie chicken, and a flaky pie crust. It’s a shortcut version of the classic that saves time without sacrificing flavor. Whether you’re making it for a weeknight dinner, meal prep, or a cozy family gathering, this dish is always a hit!
Equipment
- 9-inch pie dish
- Mixing bowl
- Measuring Cups & Spoons
- Fork & knife
- Pastry brush (for egg wash)
- Oven
Ingredients
- 2 cups shredded rotisserie chicken or cooked chicken
- 1 10.5 oz can Campbell’s Cream of Chicken Soup
- ½ cup milk
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans, thawed
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
- For the Crust:
- 1 package 2 crusts Pillsbury refrigerated pie crusts
- 1 egg for egg wash
Instructions
- Step 1: Prepare the Pie Crust
- Preheat oven to 400°F (200°C).
- Roll out one pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork and set aside.
- Step 2: Make the Filling
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, milk, and mixed vegetables.
- Add garlic salt, onion powder, black pepper, and thyme (if using). Stir until well combined.
- Step 3: Assemble the Pie
- Pour the filling into the prepared pie crust.
- Roll out the second pie crust and lay it over the filling. Crimp the edges together to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top with a beaten egg for a golden finish.
- Step 4: Bake the Pie
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
- Let it rest for 10 minutes before slicing and serving.
Notes
Time-Saving Tip: Use rotisserie chicken for extra convenience.
Make-Ahead Option: Assemble the pie and refrigerate for up to 24 hours before baking.
Freezer Instructions: Wrap the unbaked pie in foil and freeze for up to 3 months. Bake from frozen, adding 20 extra minutes to the cooking time.
One-Crust Variation: Skip the bottom crust and bake with just the top crust for a lighter version.
Mini Pies: Use muffin tins to make individual-sized chicken pot pies.
Make-Ahead Option: Assemble the pie and refrigerate for up to 24 hours before baking.
Freezer Instructions: Wrap the unbaked pie in foil and freeze for up to 3 months. Bake from frozen, adding 20 extra minutes to the cooking time.
One-Crust Variation: Skip the bottom crust and bake with just the top crust for a lighter version.
Mini Pies: Use muffin tins to make individual-sized chicken pot pies.