This creamy chicken pot pie made with cream of chicken soup is a perfect comfort dinner—simple, flavorful, and budget-friendly. Tender chicken combined with peas, carrots and onion in a rich, creamy sauce gets a flaky, golden top crust. The recipe uses just eight ingredients plus salt and pepper and is ideal for a cozy meal for two.
Table of Contents
- Why I love this recipe
- Expert tips
- Recipe FAQs
- Process shots for Chicken Pot Pie with Cream of Chicken Soup
- You may also enjoy
Why I love this recipe
This small-batch chicken pot pie fills the kitchen with a warm, inviting aroma while it bakes. The filling is creamy and well seasoned, and the flaky top crust browns beautifully. Because it’s made for two and has no bottom crust, it’s a great option for lunch, an easy weeknight dinner, or a cozy date night at home.
You can use a store-bought crust for convenience, but a homemade double crust yields a tender, buttery finish if you prefer to make your own. Pair this pot pie with a simple dessert to round out the meal.
Expert tips
Use boneless, skinless chicken breast or dark meat—both work well. If you prefer, substitute shredded rotisserie chicken by skipping the raw chicken step and adding pre-cooked chicken near the end.
Puff pastry can replace pie crust for a lighter, flakier topping. Swap in mixed vegetables if you don’t have a peas-and-carrots mix. If you’re out of cream of chicken soup, a can of cream of potato soup makes a fine substitute. Prepare a homemade crust ahead of time if you plan to use one. Store leftovers in an airtight container in the refrigerator for 4–5 days.
Recipe FAQs
This filling combines frozen peas and carrots, diced yellow onion, cubed boneless chicken, cream of chicken soup and whole milk. The mixture is seasoned with salt and pepper and simmered until thick and creamy.
Yes. If you add a bottom crust, prebake or par-bake it so it doesn’t become soggy. Line the crust with foil or parchment, fill with pie weights, dried beans, or uncooked rice, and bake at 375°F for about 20 minutes before adding the filling.
Process shots for Chicken Pot Pie with Cream of Chicken Soup
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
As an Amazon Associate, I may earn a small commission at no additional cost if you purchase through affiliate links featured in the original post.
Zona Cooks and Zona’s Lazy Recipes
Creamy Chicken Pot Pie Recipe
Pin Recipe
Save
Equipment
-
Two 18.6-ounce baking dishes
-
12″ high-sided skillet
-
Whisk
-
Pastry brush
-
Baking sheet
Ingredients
- 2 Tablespoons cooking oil
- 1 cup frozen peas and carrots mix
- ½ 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 it ahead of time.
- Preheat the oven to 350°F (175°C).
- 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, diced onion, salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the cubed chicken and cook until just browned.
- Stir in the cream of chicken soup and milk, mixing until combined. Cook over medium-low heat for about 5 more minutes to heat through.
- Divide the chicken mixture evenly between the prepared baking dishes.
- If using store-bought crust, cut it in half and trim each piece to fit the top of the dish, covering the edges. If using homemade crust, roll each piece to fit. Cut a few slits in the top to allow steam to escape.
- Beat the egg in a small bowl and brush the tops of the crusts with the egg wash.
- Place the dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned.
- Let the pies rest for 10 minutes before serving. Serve warm and enjoy.
Notes
- Use either boneless skinless chicken breast or dark meat—both are delicious.
- Substitute shredded rotisserie chicken if you’d like to skip cooking raw chicken; add it when you combine the soup and milk.
- Puff pastry may be used in place of pie crust for a lighter topping.
- Use mixed vegetables if you prefer something other than peas and carrots.
- If you don’t have cream of chicken soup, cream of potato soup is a good alternative.
- If you plan to make a homemade crust, prepare it in advance to save time.
Storage instructions
- Store leftovers in an airtight container in the refrigerator for 4–5 days.
Nutrition
Calories: 895 kcal
Carbohydrates: 66 g
Protein: 40 g
Fat: 52 g
Share on Facebook
Pin Recipe
Hi there, and a warm welcome! I’m Zona House. I create simple, satisfying recipes to make home cooking enjoyable and delicious.
I believe meals should be straightforward and full of flavor—let’s savor the moment at the table.
Read more about me…