Chicken Pot Pie with Cream of Chicken Soup

Craving an easy, comforting weeknight meal? This no-fuss chicken pot pie is your answer! Made with time-saving staples like rotisserie chicken, cream of chicken soup, frozen veggies, and a ready-made pie crust, it’s the ultimate shortcut to a cozy, delicious dinner—on the table in no time.

Ingredients

Rotisserie Chicken – Store-bought seasoned rotisserie chicken adds ease, convenience, and loads of flavor.

Cream of Chicken Soup – A quick alternative to homemade roux for thickening the filling—perfect for busy nights.

Frozen Pie Crust – Use a deep-dish frozen pie crust for a sturdy, flaky base.

Frozen Mixed Vegetables – Peas, carrots, and green beans work great. You can also add diced potatoes for extra heartiness and a thicker filling.

Milk – Helps loosen the soup and blend everything together smoothly.

Egg – Optional, for brushing over the crust to achieve a golden, glossy finish.

Seasoning – A simple mix of garlic powder, onion powder, salt, and pepper enhances flavor without overpowering the already-seasoned chicken.

How to Make Chicken Pot Pie

Preheat your oven to 400°F (200°C).

Thaw the frozen pie crusts by setting them out at room temperature for at least 15 minutes.

Prepare the chicken by removing the meat from the rotisserie and dicing it into 1-inch cubes

In a large mixing bowl, combine the diced chicken, cream of chicken soup, frozen vegetables, milk, and seasonings. Mix until well combined.

Brush the bottom pie crust with egg wash to help prevent sogginess.

Fill the pie crust with the chicken mixture, then top with the second crust. Crimp the edges to seal. Poke some venting holes on the top of the pie crust.

Brush the top crust with egg wash for a golden, glossy finish.

Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool and set  for about 15 minutes before slicing and serving.

Variation and substitution ideas

Pie Crust/Topping – Swap the traditional pie crust with puff pastry or layers of phyllo dough for a flakier texture. You can also top with refrigerated biscuits for a buttery, golden finish that’s perfect for dipping into the creamy filling.

Meat Substitutes – Leftover turkey or ham  works just as well—perfect for post-holiday meals.

Vegetarian Option – Skip the meat and use canned cream of mushroom, potato, or celery soup instead. Load it up with your favorite veggies for a hearty meatless version.

Seasoning Additions – For extra flavor, add dried herbs like oregano, parsley, thyme, or Italian seasoning.

Vegetables – Canned vegetables can be used in place of frozen ones—just be sure to drain them first to avoid excess liquid in the filling.

What to serve with chicken pot pie

Since chicken pot pie made with cream of chicken soup is rich and hearty, lighter side dishes are a great way to balance the meal. Here are some delicious and refreshing salad and vegetable options:

• Caesar salad
• Beet salad
• Mixed greens with a light vinaigrette
• Cold orzo broccoli salad
• Roasted vegetables 
• Oven Roasted Corn on the cob 
• Air Fryer broccoli 

Storing and reheating 

• Refrigerator: Store leftover chicken pot pie in an airtight container in the fridge for up to 3 days.
  
• Freezer: To freeze, wrap the pie tightly in plastic wrap or foil, then place it in a large freezer-safe zip-top bag. Remove as much air as possible and freeze flat for up to 2 months.
  
• Reheating:
  From the fridge: Reheat in the oven at 350°F for 15–20 minutes or until heated through.
  From frozen: Reheat directly from frozen by baking at 350°F for 30–40 minutes, or until hot in the center. You can also microwave individual portions, but the crust may lose some crispness.

Frequently Asked Questions

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