Chicken Pot Pie Recipe with Cream of Chicken Soup

Cream of Chicken Soup Chicken Pot Pie

This is one of our most popular leftover chicken breast recipes. You will need precooked meat to make this so if you have leftovers it’s perfect. Another easy way to do it is to pick up a rotisserie chicken to shred and use. That being said you could use other meats in your fridge too. Change things up with diced ham after Easter or turkey after Thanksgiving.

Then comes the veggies. You can cook down from fresh produce like you see here or this is how to cook frozen vegetables in microwave right out of the bag quickly. I will explain both methods below so you can choose how simple or complex you want it to be.

This chicken Double Crust Pot Pie has just that, one layer on the bottom and one on top. Typical for a savory version, it would be strange to just leave the top open but I suppose you could. To each their own.

You need 1 can of condensed cream of chicken soup. Cream of mushroom is another alternative, we have found dairy free creamed soup mix here too. Use store bought pie crust in the refrigerator or freezer section for a real time saver. Frozen mixed veggies like peas, carrots and/or green beans are used too. Salt, pepper, garlic powder can be sprinkled in too.

Chicken Pot Pie with Frozen Vegetables and Cream of Chicken Soup

• Preheat oven to 350 degrees F. Make homemade pie crust and lay in pie pan or remove refrigerated crusts from fridge about 30 minutes before making this to thaw a bit so it is easier to roll out. Roll out crust into sprayed pie pan and shape to cover bottom and up to the sides.
• Using frozen vegetables (click on vegetable link above for multiple techniques) In a microwave you just pour 1 cup into a bowl with a few tbsp of water, cover with a paper towel or plate. Heat for about 3 minutes stirring halfway thru or long enough to defrost and make them tender but still a bit al dente.
• Dice leftover or rotisserie chicken into bite size pieces and pour into a bowl. Dump in condensed soup with vegetables and a sprinkle of salt and pepper. Stir together.
• Pour filling into pie pan lined with pie crust. Spread out and then roll our 2nd, top, pie crust over the top. Pinch the outer edges closed all the way around.

Use a knife to make 4 slits on the top of the top crust. Whisk egg in a bowl and use a brush to brush an egg wash over the top of the whole thing. Bake for 35-40 minutes or until the top is perfectly golden brown. Remove, set on a cooling rack and ret for 15 minutes.

with fresh vegetables

With fresh vegetables you would want to dice 1/2 an onion, 1 stalk celery sliced and 2 carrots peeled and sliced into dials. In a pot over medium heat add 2 tbsp olive oil or butter with veggies and saute until they are tender but still a bit al dente. Remove and allow to slightly cool. Then continue on with other directions.

with Biscuits

If you didn’t want to use refrigerated pie crusts or homemade you could use just one crust in essence like our Turkey Pot Pie with Biscuits. This skips the bottom layer. You lay flattened dough over the top and bake until fluffy and golden brown.

with Turkey

You can make this with fresh meat cooked first, or use leftover meat after the holidays. I like to make one for dinner and a second I will prep and freeze a second leftover turkey pot pie to bake at a later date.

You can definitely use another condensed soup if you wanted. Like our Chicken and Cream of Mushroom Soup that is another great combo. This is a comforting and hearty dish, and there are several delicious side dishes and accompaniments that pair well with it to create a balanced meal. Here are some ideas for what to serve with it;

What to Serve with Chicken Pot Pie

1. A simple green salad with fresh lettuce, mixed greens, and a light vinaigrette dressing adds a refreshing contrast to the richness of the pot pie.
2. Creamy mashed potatoes are a classic side dish that pairs perfectly with chicken pot pie. You can spoon the pot pie filling over the mashed potatoes for an extra indulgent meal.
3. A dollop of cranberry sauce or relish can provide a sweet and tangy element that balances the savory flavors of the pot pie.
4. Soft and fluffy biscuits or dinner rolls are excellent for sopping up the delicious gravy or sauce from the pot pie.
5. Serve your pot pie with steamed broccoli, sautéed spinach, or another favorite green vegetable to add freshness and color to the plate.
6. Mac and cheese is my girls’ favorite pairing for sure, strange but try it!
7. Creamy coleslaw provides a crunchy and slightly tangy contrast to the pot pie’s creamy filling.
8. Fluffy white or brown rice can be a neutral base that complements the flavors of the pot pie. Consider serving the pot pie over a bed of rice.
9. A light cucumber salad with dill and a yogurt-based dressing is a refreshing choice to serve alongside a rich pot pie.
10. Sweet or savory cornbread is a classic companion to chicken pot pie, adding a delightful contrast in texture and flavor.

Remember to choose side dishes that you and your guests enjoy, and consider the occasion and personal preferences when deciding what to serve with your chicken pot pie. These options provide a variety of flavors and textures to complement the dish and create a satisfying meal.

Okay so you have never made this before and you are wondering “how much harder would it be to make this homemade?” Good question, takes more time but I mean from scratch is always best if you do have the time to do it all. In this case let’s talk about what you would need and how to make it;

Marie Callenders Chicken Pot Pie Ingredients

• 4 cups shredded chicken
• 6 tablespoons butter
• 1 diced onion
• 3 tbsp garlic
• 1/3 cup all purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 teaspoons salt
• 1/4 teaspoon black pepper & thyme
• 2 cups frozen vegetables like frozen peas and carrots
• Crust

How to Make Pot Pie with Refrigerated Pie Crust

In a large pot over medium heat, melt the butter. Add the diced onions, carrots peas and garlic. Saute together for about 5 minutes, until the vegetables become tender. Coat the cooked frozen mixed vegetables with the flour and stir constantly for 1 minute. Add the chicken stock and heavy cream. Heat until it begins to bubble and thicken into a gravy consistency.

1. Add all the seasonings to the pot and mix in. Be sure to taste after mixing thoroughly to see if you want to add any more salt, pepper or other seasonings to your personal taste.
2. Now add the shredded chicken and peas. Stir and fold these ingredients together until combined. Remove from the heat.
3. Preheat the oven to 425 degrees Fahrenheit. In the pie pan, roll out the first bottom crust on to the bottom of the pie plate. Press into the sides with your hands. Pour the chicken pot pie filling on top of the pie dough.
4. Place the second piece of pie dough on top. Crimp the edges of the pie with your fingers to blend the bottom and top half of the pie dough together and create a uniform crust.

Create 5 slits in the center of the pie. In a small bowl, beat an egg together for the egg wash. Brush the whole pie with the egg wash. Sprinkle some coarse salt and extra thyme on top of the pie before placing in the oven. Bake for 30-35 minutes until crust is golden brown on top. Let cool for a bit, slice and enjoy a delicious slice of chicken pot pie