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–+ servings
chicken pot pie slice cut out.

Chicken Pot Pie with Cream of Chicken Soup

Kaylie
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.
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Prep Time 10 minutes
Cook Time 35 minutes
resting time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 slices
Calories 191 kcal

Ingredients
  

  • 2 16 oz Deep dish pasty pie shells I use Marie Callender's brand
  • 1 10.5 oz Can cream of chicken soup Campbell's brand
  • 1 cup frozen vegetables carrots, peas, green beans mixture. No need to thaw prior to mixing.
  • ½ cup whole milk
  • 2 cups rotisserie chicken, cubed store bought
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground pepper
  • 1 egg, mixed for egg wash

Instructions
 

  • Preheat 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, milk, frozen vegetables, 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 holes in the pie to help vent while cooking.
  • Brush the top crust with egg wash for a golden, glossy finish.
  • Bake the pie uncovered 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.

Notes

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
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.

Nutrition

Serving: 6slicesCalories: 191kcalCarbohydrates: 6gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 105mgSodium: 600mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 1614IUVitamin C: 3mgCalcium: 39mgIron: 0.5mg
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