This Creamy Chicken Pot Pie recipe using cream of chicken soup is the best! It is delicious, easy, and also budget-friendly! Juicy chicken, peas, carrots, onion, and creamy chicken soup are topped with a flaky top crust that is golden brown. It takes just 8 ingredients plus salt and pepper.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Cream of Chicken Soup Pot Pie
- Pro Tips
- Recipe FAQs
- You may also enjoy
Why I love this recipe
The house smells amazing when it is baking and then you have the most perfect filling comfort food. This small batch recipe for two has no bottom pie crust and makes a great lunch, dinner, or impressive romantic date night meal.
You can use a store-bought crust but I prefer using this recipe for Best Homemade Pie Crust using the double crust ingredient amounts.
Need a dessert to go with it? Try this small Fruity Brownie Pizza or this Red Velvet Cake for Two.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Substitutions
You can use a store-bought pie crust but I prefer using this homemade pie crust recipe with the double crust ingredient amounts.
Use boneless skinless chicken breast or dark meat.
You can use rotisserie chicken instead. Omit the raw chicken during step 4 and add the rotisserie-cooked chicken during step 5.
You can also top this with puff pastry instead of pie crust.
Try using mixed vegetables instead of peas and carrots mix.
How to make Cream of Chicken Soup Pot Pie
If you’re using the homemade crust prepare that ahead of time.
Step 1 – Heat oven to 350 degrees F.
Step 2 – Coat two 18.6 oz baking dishes with cooking spray and set aside.
Step 3 – In a large skillet, heat the cooking oil over medium heat. Add the peas and carrots mix, diced onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.
Step 4 – Add the chicken and cook until just browned.
Step 5 – Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.
Step 6 – Pour the chicken pot pie filling into the prepared baking dishes.
Step 7 – If you’re using store-bought crust (see next step for homemade), cut the pie dough in half and then trim the crust to the shape of the dish enough to reach the top edge all the way around. Cover each dish with half of the pie crust. Cut a few slits into the dough to let steam escape. (If you’re making your own pie crust, roll out each piece with a rolling pin to fit the top of your dishes, and then top each dish with the crusts.)
Step 8 – In a small bowl, whisk the egg. Brush the crusts with the egg wash using a pastry brush.
Step 9 – Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned.
Step 10 – Let cool for 10 minutes.
Serve warm on top of cork trivets, and enjoy!
Pro Tips
Store leftovers in an airtight container for 4-5 days in the fridge.
Recipe FAQs
In this classic chicken pot pie, the filling is the best part of this dish. Our pot pie recipe uses frozen peas and carrots mix, yellow onion, boneless chicken, cream of chicken soup, and whole milk to make the base of this delicious meal. Don’t forget the salt and pepper!
You may also enjoy
- Individual Beef Pot Pies
- Crock Pot Shepherd’s Pie
- Chicken Cottage Pie
- Creamy Chicken Noodle Casserole
- Chicken Pot Pie Pasta
- Chicken Gnocchi Pot Pie
Creamy Chicken Pot Pie Recipe
Equipment
Ingredients
- 2 Tablespoons cooking oil
- 1 cup frozen peas and carrots mix
- ½ of a yellow onion (diced)
- Salt and pepper, to taste
- ½ pound boneless chicken (cubed)
- 10.75 ounce can cream of chicken soup
- ½ cup whole milk
- 1 pie crust (or homemade small batch double pie crust)
- 1 small egg
Instructions
If you're making the homemade pie crust prepare that ahead of time. Click here for Homemade Small Batch Double Pie Crust.
- Preheat the oven to 350 degrees F.
- Coat two 18.6-ounce baking dishes with cooking spray and set aside.
- In a large skillet, heat the oil over medium heat. Add the peas and carrots mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.
- Add the chicken and cook until just browned.
- Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.
- Divide the chicken mixture evenly into the prepared baking dishes.
- If you're using store-bought crust, cut the crust in half and then trim the crust to the shape of the dish enough to reach the top edge all the way around. Cover each dish with half of the pie crust. Cut a few slits into the dough to let steam escape. (If you’re using a homemade crust, roll out each piece to fit the top of your dishes, and then top each dish with the crusts.)
- In a small bowl, whisk the egg. Brush the crusts with the beaten egg using a pastry brush.
- Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned.
- Let cool for 10 minutes. Serve warm on top of cork trivets and enjoy!
Video
Notes
- You can use a store-bought pie crust but I prefer using this homemade pie crust recipe with the double crust ingredient amounts.
- Use boneless skinless chicken breast or dark meat.
- You can use rotisserie chicken instead. Omit the raw chicken during step 4 and add the rotisserie-cooked chicken during step 5.
- You can also top this with puff pastry instead of pie crust.
- Try using mixed vegetables instead of peas and carrots mix.
- Store leftovers in an airtight container for 4-5 days in the fridge.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Karen S
Sunday 8th of January 2023
Could you make a bottom crust? I love a bottom crust. Thx.
Zona
Monday 9th of January 2023
Hi Karen S
You can make a bottom crust. You will want to prebake or par-bake the bottom crust of a pie. You'll get a golden brown crust that's not soggy. Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes.
Kat
Sunday 20th of November 2022
I use the better than gravy chicken or turkey flavor instead of soup. It is very good.
Debbie
Thursday 11th of November 2021
This does sound quick, easy and delicious. Since my husband doesn’t like onions I would have to use some diced potatoes. Also I do realize that this is irrelevant to a recipe but when you want to use a contraction to say “you are” like “if your using…” it should be you’re not your. Thank you.
Regina
Wednesday 1st of December 2021
@Zona, Do the potatoes need to be cooked before you add them
Zona
Friday 12th of November 2021
Hi Debbie, potatoes sound like a delicious substitution in this recipe. Thanks for the proof reading. I made the corrections in the post :)
Kathie
Sunday 31st of October 2021
If you don’t have any Cream of Chicken Soup, try Cream of Potato Soup—I actually like it better but make both to change things up a bit 😂
Zona
Sunday 31st of October 2021
Hi Kathie, I love that suggestion! Thank you so much for sharing :)