This Easy Chicken Pot Pie Recipe with Cream of Chicken Soup is a lifesaver for quick, hearty meals. The flaky pie crust and creamy chicken filling create a delicious combination that’s perfect for lunch or dinner. Using cream of chicken soup makes it easy to prepare while keeping the flavors rich and satisfying. Packed with tender chicken, carrots, peas, and other vegetables, it’s a nutritious and flavorful dish.
Cooking this classic pot pie is as simple as mixing the filling, pouring it into the crust, and baking until golden brown. The savory aroma will fill your kitchen, making it hard to wait until it’s ready!
Serve it hot and enjoy the blend of creamy textures and hearty flavors. This recipe is perfect for busy families or anyone who loves a quick and comforting meal. With minimal effort, you’ll have a homemade dish that feels like a warm hug on a plate!
Ingredients
- Start by highlighting the chicken pot pie ingredients, focusing on simplicity and accessibility. Mention essential ingredients like shredded cooked chicken, cream of chicken soup, and frozen mixed vegetables.
- Discuss options for upgrades, like homemade pot pie crust, fresh herbs for added flavor, or alternative proteins like turkey for leftover turkey recipes.
- Include a table showcasing quantities of each ingredient to help readers prep efficiently.
- Mention optional ingredients like bone broth for added richness.
- Ingredients Table:
| Ingredient | Quantity | Notes |
| Shredded Cooked Chicken | 2 cups | Use rotisserie chicken for ease |
| Cream of Chicken Soup | 1 can (10.5 oz) | Use low-fat if desired |
| Frozen Mixed Vegetables | 1 ½ cups | Consider adding peas, carrots, or corn |
| Store-bought Pie Crust | 1 package | Or homemade if preferred |
| Butter | 2 tbsp | For sauteing the onion |
| Onion | 1 small | Finely chopped |
Instruction
- Start with preheating the oven to the required temperature.
- Saute the onion and combine it with the other filling ingredients, including the cream of chicken soup and shredded cooked chicken.
- Mix in frozen mixed vegetables, and stir until well combined.
- Assemble the pie using the pie crust, adding the filling, and topping it with the second crust to create a golden flaky crust.
- Provide clear instructions on baking time and oven temperature to achieve a perfectly golden, crispy top.
- Include helpful baking tips for pot pies like checking the crust’s color and ensuring the filling is bubbling.
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Why You’ll Love This Recipe
Discuss why this easy chicken pot pie recipe is such a crowd-pleaser. Highlight the family-friendly recipes aspect, as well as its ability to cater to various preferences.
Mention how it can be adapted for vegetarian pot pie alternatives or customized with leftover turkey recipes after holidays.
Talk about how this recipe is perfect for cozy weekend meals, offering comfort without the fuss.
Variations and Substitutions
Offer ideas for turning this into a leftover turkey recipe for after Thanksgiving.
Discuss gluten-free options, such as using a gluten-free pie crust or modifying the filling to suit dietary needs.
Suggest alternative crusts, like puff pastry or biscuits, to give the dish a unique twist.
Provide tips for making this a vegetarian pot pie alternative by swapping chicken for mushrooms or tofu.
Nutrition Information
Provide a simple and easy-to-read table with the nutrition facts, focusing on the calories, protein, carbs, and fats per serving.
Share tips on making the recipe lighter by substituting low-fat cream of chicken soup, adding more vegetables, or using a lighter crust option.
- Nutrition Table:
| Nutrient | Per Serving |
| Calories | 350 kcal |
| Protein | 22g |
| Carbohydrates | 40g |
| Fat | 15g |
| Fiber | 3g |
Storage and Reheating Instructions
- Offer freezer meal preparation tips. Explain how to freeze the pot pie before baking or store leftovers for later.
- Provide storage timelines, like how long the dish can stay in the freezer and best practices for keeping the crust crispy.
- Include reheating instructions to ensure the pot pie is just as good after freezing.
FAQ’s
Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken! Cook it beforehand by boiling, baking, or sauteing. Once cooked, shred or dice the chicken before adding it to the filling.
What vegetables can I include in the pot pie?
You can use a variety of vegetables such as carrots, peas, green beans, corn, or celery. Frozen mixed vegetables work well for convenience, but fresh ones add extra flavor.
Can I make this recipe ahead of time?
Absolutely! Prepare the filling and assemble the pie, then store it in the fridge for up to 24 hours. Bake it fresh when ready to serve.
How do I store leftovers?
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Conclusion
This Easy Chicken Pot Pie Recipe with Cream of Chicken Soup is a comforting classic that combines convenience and flavor. With its flaky crust, creamy filling, and hearty ingredients, it’s a perfect dish for busy weeknights or cozy family dinners.
The cream of chicken soup simplifies the preparation without compromising taste, ensuring a rich and velvety texture. Packed with tender chicken and vibrant vegetables, it’s a one-pan meal that satisfies every craving. Serve it piping hot and watch this timeless favorite disappear from plates in no time!
