This chicken pot pie with cream of chicken soup is pure comfort food made easier without losing any of the homemade flavor. Using rotisserie chicken and a creamy herb-infused filling gives you that classic pot pie richness with way less effort. The vegetables, aromatics, and flaky pie crust bring everything together into one cozy, satisfying meal. If you’re craving a warm, hearty dinner that tastes like it simmered all day, this is the one you’ll keep coming back to.
If you have some leftover turkey, check out this Smoked Turkey Pot Pie recipe for another option.
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Why You'll Love This Chicken Pot Pie
If there’s one dish that screams cozy, homemade comfort, it’s a Chicken Pot Pie with Cream of Chicken Soup. This easy chicken pot pie recipe is packed with tender rotisserie chicken, a creamy, herb-infused filling, and a flaky, golden pie crust. It’s the ultimate comfort food recipe—perfect for a family dinner or a hearty weeknight meal. And the best part? It’s simple, quick, and tastes like you spent all day in the kitchen!
Love all types of Pot Pie? Then you'll love Irish Beef Stew Pot Pie!
And if you're looking for other family-friendly meals, how about a little bit of this Broccoli Cheddar Chicken Cutlet dinner!
Chicken Pot Pie Ingredients
Chicken and Soup Base
Rotisserie Chicken – A shortcut that adds flavor and saves time. The pre-cooked, seasoned meat makes this dish extra tender.
Cream of Chicken with Herb Soup – This is the base of the creamy filling, adding depth and richness. The herb-infused version enhances the overall flavor.
Heavy Cream – Enhances the creaminess of the filling, making it extra luscious.
Chicken Stock – Thins out the filling slightly, giving a deep, savory taste.
Vegetables
Frozen Vegetable Mix – A convenient way to add a medley of flavors and textures. Peas, carrots, green beans, and corn are all great options.
Frozen Vegetable Seasoning Mix – This blend includes onions, celery, and bell pepper, adding extra layers of flavor to the pot pie.
Seasonings
Savory Seasoning – A blend of herbs that enhances the overall dish.
Dried Rosemary – A classic pairing with chicken that adds a subtle, earthy flavor.
Italian Seasoning – A mix of herbs that gives the pot pie a more balanced, aromatic flavor.
Salt & Pepper – Simple seasonings that help bring out all the other flavors.
Pie Crust + Egg Wash
Egg & Milk – Used to create an egg wash for the pie crust, giving it that perfect golden-brown finish.
Refrigerated Pie Crusts – A flaky, buttery shortcut that makes this easy chicken pot pie recipe come together effortlessly.
See the recipe card below for full information on ingredients and quantities.
Looking for other veggie packed recipes, check out this Amazing Swamp Soup Recipe!
How to Make Chicken Pot Pie with Cream of Chicken Soup
Step 1: Prepare the Filling
Begin by preheating the oven to 375°f, cubing the chicken breast, and then set the chicken aside.
Whisk the heavy cream, chicken stock, and seasonings in a large mixing bowl until thoroughly combined.
Step 2: Add the Vegetables
Next, whisk in the cream of chicken and herb soup, and then stir in the frozen vegetable mix, vegetable seasoning mix, and cubed chicken. Let everything sit for a few minutes to allow the flavors to meld.
Step 3: Assemble the Pot Pie
Place one of the pie crusts in a 9-inch cast-iron skillet or Pie Pan. Pour the creamy chicken filling into the crust, spreading it evenly. Then, lay the second pie crust on top, crimp the edges, and cut slits in the center to allow steam to escape.
Step 4: Brush with Egg Wash and Bake
Whisk the egg and milk together, then brush it over the top crust to give it that perfect golden-brown finish.
Bake the Chicken Pot Pie at 375°f for 40-45 minutes or until the crust is golden brown and the filling is bubbling.
Let it rest for 5-10 minutes before serving and enjoy!
Expert Tips for the Best Chicken Pot Pie
- Use rotisserie chicken for convenience – It saves time and adds extra flavor!
- Let the pie rest before cutting – This helps the filling set so it doesn’t spill out when you slice into it.
- Customize your veggies – You can use classic peas and carrots or mix it up with your favorite frozen vegetables.
- Add extra seasoning – A dash of garlic powder or a sprinkle of thyme can elevate the flavors even more.
- Pair this creamy chicken pot pie with Garlic Mashed Potatoes, Southern Green Beans, or Rosemary Bread and Butter for a full comfort food feast.
Chicken Pot Pie FAQs
Absolutely! Leftover turkey works perfectly and makes this a great post-holiday recipe.
Yes—assemble the pie fully, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time.
Yes! Freeze unbaked for the best results. Bake from frozen at 375°F for 60–70 minutes.
Nope—use them frozen. They help keep the filling thick and cool while baking.
Yes, if you prefer. The refrigerated crust is just the shortcut version.
It needs resting time. Letting the pie sit 10 minutes after baking helps the filling set properly.
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📖 Recipe
Chicken Pot Pie with Cream of Chicken Soup
Equipment
Ingredients
- 1 Lb Rotisserie Chicken Breasts
- 10.75 Oz Cream of Chicken with Herb Soup Canned
- 12 Oz Frozen Vegetable Mix Bagged
- 10 Oz Frozen Vegetable Seasoning Mix Bagged
- ½ Cup Heavy Cream
- ¼ Cup Chicken Stock
- ¼ teaspoon Dried Savory
- 1 teaspoon Dried Rosemary
- 2 teaspoon Italian Seasoning
- Salt and Pepper to taste
- 2 9 Inch Pie Crusts Refrigereated
- 1 Whisked Egg for Egg Wash
- 2 tablespoon Milk for Egg Wash
Instructions
- Begin by preheating the oven to 375°f, cubing the chicken breast, and then set the chicken aside.
- Whisk the heavy cream, chicken stock, and seasonings in a large mixing bowl until thoroughly combined.
- Next, whisk in the cream of chicken and herb soup, and then stir in the frozen vegetable mix, vegetable seasoning mix, and cubed chicken. Let everything sit for a few minutes to allow the flavors to meld.
- Place one of the pie crusts in a 9-inch cast-iron skillet or Pie Pan. Pour the creamy chicken filling into the crust, spreading it evenly. Then, lay the second pie crust on top, crimp the edges, and cut slits in the center to allow steam to escape.
- Whisk the egg and milk together, then brush it over the top crust to give it that perfect golden-brown finish.
- Bake the Chicken Pot Pie at 375°f for 40-45 minutes or until the crust is golden brown and the filling is bubbling.
- Let it rest for 5-10 minutes before serving and enjoy.
Video
Notes
- Use rotisserie chicken for convenience – It saves time and adds extra flavor!
- Let the pie rest before cutting – This helps the filling set so it doesn’t spill out when you slice into it.
- Customize your veggies – You can use classic peas and carrots or mix it up with your favorite frozen vegetables.
- Add extra seasoning – A dash of garlic powder or a sprinkle of thyme can elevate the flavors even more.
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