![['Close-up view of a golden brown Chicken Pot Pie with a flaky crust.', 'Side view of a delicious Chicken Pot Pie filled with visible chunks of chicken and vegetables.', 'Juicy Chicken Pot Pie showcasing a rich filling and crispy pie crust, with a glossy finish.', 'Appetizing Chicken Pot Pie made with cream of chicken soup, displayed elegantly on a plate.']](https://timetocooks.com/wp-content/uploads/2026/08/chicken-pot-pie-with-cream-of-chicken-soup_1_U1-300x300.webp)
Chicken Pot Pie with Cream of Chicken Soup
A comforting homemade chicken pot pie featuring a flaky crust and creamy filling, perfect for a cozy dinner.
Ingredients
Dough and Filling
- 1 can cream of chicken soup 10.5 oz
- 3 cups chicken cooked and chopped
- 1 cup vegetables frozen and defrosted or cooked
- 2 pie crust pie crusts store-bought or homemade
- salt and pepper to taste salt and pepper
- 1 egg egg wash optional, whisked
Instructions
- Preheat oven to 350°F (175°C). Prepare pie crusts and line a pie pan with one crust.
- If using fresh vegetables, sauté diced onion, celery, and carrots in butter until tender. For frozen, defrost and cook briefly.
- Mix cooked vegetables, chopped chicken, and condensed soup. Season with salt and pepper.
- Pour filling into prepared crust, cover with second crust, pinch edges, cut slits, and brush with egg wash.
- Bake for 35-40 minutes until golden brown. Let sit for 15 minutes before slicing.
Notes
You can add herbs like thyme or garlic powder to enhance flavor.