Chicken Pot Pie with Cream of Chicken Soup

Name: Chicken Pot Pie with Cream of Chicken Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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); 1/2 Cup Heavy Cream; 1/4 Cup Chicken Stock; 1/4 tsp Dried Savory; 1 tsp Dried Rosemary; 2 tsp Italian Seasoning; Salt and Pepper (to taste); 2 9 Inch Pie Crusts (Refrigereated); 1 Whisked Egg (for Egg Wash); 2 Tbsp Milk (for Egg Wash)

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This homemade chicken pot pie is everything you love about a classic chicken pot pie but with an easier, more flavorful twist. Using rotisserie chicken keeps it quick, while the cream of chicken soup adds a velvety, rich texture to the filling. The combination of seasoned vegetables, aromatic herbs, and flaky pie crust makes every bite perfectly balanced. It’s an ideal recipe for busy weeknights, family dinners, or when you’re craving traditional comfort food without the extra effort. If you have some leftover turkey, check out this Smoked Turkey Pot Pie recipe for another option.

Chicken Pot Pie served in a cast iron skillet with a slice removed showing the cream of chicken soup, chicken, vegetables on the inside.

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Why You'll Love This Recipe
Ingredients
Step-by-Step Instructions
Expert Tips
Recipe FAQs
More Recipes You'll Love
📖 Recipe

Why You'll Love This Recipe

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!

Ingredients

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.

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.

Heavy Cream – Enhances the creaminess of the filling, making it extra luscious.

Chicken Stock – Thins out the filling slightly, giving a deep, savory taste.

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.

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.

Step-by-Step Instructions

Cream being poured into a mixing bowl for a chicken pot pie filling.

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.

Frozen mixed vegetables being poured into a mixing bowl full of cream of chicken soup mixture for chicken pot pie.

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.

Creamy chicken pot pie mixture being added to a pie crust in a cast iron skillet.

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.

Egg wash being brushed on the top crust of chicken pot pie.

Step 4: Egg Wash for a Golden Crust

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

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.

Recipe FAQs

What makes this Chicken Pot Pie so creamy?

The combination of chicken soup and heavy cream creates a rich, velvety filling. This ensures that the pie stays moist and creamy without being runny.

Can I use homemade pie crust instead of refrigerated pie crust?

Absolutely! A homemade pie crust will add an extra flaky, buttery texture, but the store-bought version keeps this recipe quick and easy.

What vegetables are best for Chicken Pot Pie?

A classic pot pie with pie crust typically includes peas, carrots, corn, and green beans, but you can mix in mushrooms, bell peppers, or even potatoes for extra texture.

Can I make Chicken Pot Pie ahead of time?

Yes! Assemble the pot pie and store it in the refrigerator for up to 24 hours before baking. You can also freeze it for up to 3 months and bake straight from frozen (just add an extra 15-20 minutes to the baking time).

How do I prevent a soggy bottom crust?

To avoid a soggy bottom, bake the pie on the lower oven rack, and if you want extra crispiness, pre-bake the bottom crust for about 5 minutes before adding the filling.

Can I use leftover turkey instead of chicken?

Definitely! This recipe is a fantastic way to use up Thanksgiving turkey or any other leftover roasted poultry.

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Chicken Pot Pie served in a cast iron skillet with a slice removed revealing the cream of chicken soup, chicken, and vegetable mixture on the inside.

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