Chicken Pot Pie with Cream of Chicken Soup
A classic and comforting chicken pot pie with a flaky crust and creamy filling, made easy with cream of chicken soup.
Equipment
- 9-inch Pie Dish
- Mixing bowl
- Whisk
- Rolling Pin
Ingredients
Filling
- 2 cups cooked chicken shredded or diced
- 1 can cream of chicken soup 10.5 oz
- 2 cups mixed vegetables peas, carrots, corn, or green beans
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1/2 tsp garlic powder optional
- 1/2 tsp thyme dried or fresh
- 1/2 tsp parsley chopped
Crust
- 2 pie crusts pre-made or homemade
- 1 tbsp butter melted, for brushing
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a mixing bowl, whisk together cream of chicken soup, chicken broth, and milk.
- Add shredded chicken, mixed vegetables, salt, black pepper, garlic powder, thyme, and parsley. Stir until well combined.
- Roll out one pie crust and place it in the prepared pie dish.
- Pour the chicken filling into the crust and spread it evenly.
- Cover with the second pie crust, seal the edges, and cut a few small slits in the top to allow steam to escape.
- Brush the top with melted butter or egg wash for a golden finish.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
For a gluten-free version, use a gluten-free pie crust and ensure your cream of chicken soup is gluten-free.