Chicken Pot Pie Made With Cream Of Chicken Soup

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The Best Fall Comfort Foods

The ULTIMATE CHICKEN POT PIE SOUP – One Pot Comfort Food

When the air turns crisp, itâs time to break out all the stops and load up the pantry for comfort food recipes like Crockpot Mac and Cheese or delicious French Onion Soup.

This easy chicken pot pie recipe is one I keep handy for days where time seems to pass faster than I realize and need to get dinner started quickly.

Chicken Pot Pie Ingredients

Directions:

To ensure your potpie cooks evenly, be sure to preheat your oven to 425 degrees. This will make this dish cook thoroughly and create that golden flaky crust!

Next, you will place 1 pie crust sheet that has been defrosted for 15 minutes in the bottom of the 9-inch pie plate. Set this aside so it is ready to pour your filling.

Now, over medium heat, melt butter in a medium saucepan.

Add onions and cook uncovered until soft and translucent. This should take about 5 minutes or so.

Add soup and water , and stir until hot and a little bubbly. I like to use a wooden spoon for this cooking step because it is better for the pan and also makes me feel like I am cooking a homemade meal!

A healthy way to get your daily servings of vegetables is by having frozen vegetables on hand for cooking quick meals like our pot pie recipe, soup, or pasta dishes.

This recipe uses one bag of frozen mixed vegetables and now is the step to add them to your saucepan. Stir to incorporate into the soup mixture until nice hot.

There is nothing easier or quicker for a hearty meal than grabbing a rotisserie chicken at the store. I throw one of these in my shopping cart at least once a week to save time.

In this instance, I just shred up the meat and add it to the pot with spices and simmer it until it starts to bubble.

Nancy

C Winsor

How To Make Easy Chicken Pot Pie

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This is a very easy chicken pot pie recipe full of tender chicken, vegetables, cream of chicken soup, and flaky crust. Make this a quick meal to serve your family during the week.

Maybe you have been doing yard clean up all day and youre looking for a cozy weekend meal to enjoy with a salad and glass of wine. This recipe is for you.

  • 1/2 cup water, or chicken broth
  • garlic powder, salt & pepper to taste

Directions:

To ensure your potpie cooks evenly, be sure to preheat your oven to 425 degrees. This will make this dish cook thoroughly and create that golden flaky crust!

Next, you will place 1 pie crust sheet that has been defrosted for 15 minutes in the bottom of the 9-inch pie plate. Set this aside so it is ready to pour your filling.

Now, over medium heat, melt butter in a medium saucepan.

Add onions and cook uncovered until soft and translucent. This should take about 5 minutes or so.

Add soup and water , and stir until hot and a little bubbly. I like to use a wooden spoon for this cooking step because it is better for the pan and also makes me feel like I am cooking a homemade meal!

A healthy way to get your daily servings of vegetables is by having frozen vegetables on hand for cooking quick meals like our pot pie recipe, soup, or pasta dishes.

C Winsor

Read Also: Jim Brush Key Lime Pie

Can I Use Fresh Vegetables Instead Of Frozen

Frozen veggies are generally picked and frozen at their prime. It can also be a lot more affordable to buy a bag of frozen then buying fresh for each vegetable.

If you want to use fresh vegetables in replace of frozen you are more than welcome to. Just prep the veggies as you normally would before mixing into the mixture.

This is a great way to clean out your fridge and counter with produce that is close to expiring. Get creative and use whatever vegetables you want for this recipe.

Read Also: How To Make Soup Dumplings

Classic Chicken Pot Pie

Easy Chicken Pot Pie Soup (Soup Sunday!)
Tell everyone youâre having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box frozen peas and carrots
1 box refrigerated Pillsbury Pie Crusts , softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories562.1, Carbohydrate47.7 g, Cholesterol92.1 mg, Fat6 1/2, Fiber2.4 g, Protein20.3 g, SaturatedFat15.3 g, ServingSize1 Serving, Sodium675.0 mg, Sugar4.0 g, TransFat5 g

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How To Make The Crust

Making crust for Chicken Pot Pie or Chicken Pot Pie Soup is so super simple. I like to use THIS flakey pie crust recipe and omit the sugar but if youre in a pinch you can totally just use your favorite refrigerated pie crust.

I make my pie crust in the food processor with just a few simple ingredients so you a totally pull it off just as quickly as you would if you ran to the store to buy a refrigerated crust.

And you can always make the pie crust dough in advance to make dinner come together even easier. Just add that step to your weekly meal prep.

Homemade Chicken Pot Pie Soup is one of my favorite cold weather dinners, but we also love it all year long because its so spectacularly easy to make! Its also great to make a double or triple batch of healthy soup if your slow cooker can handle the load, to freeze for even FASTER weeknight dinners.

Its, seriously, one of my favorite boneless chicken breast recipes ever.

Chicken Pot Pie Soup Easy Chicken Pot Pie Tater Tot Chicken Pot Pie Easy Turkey Pot Pie

Easy chicken pot pie with cream of chicken soup. Campbell S Condensed 98 Fat Free Cream Of Chicken Soup 10 5 Oz Can Easy Chicken Pot Pie Easy Chicken Pot Pie Soup With Pie Chips Sprinkle Some Fun Easy Campbells Chicken Pot Pie My Turn For Us. Mix drained can of veggies can of cream of potato soup cream of chicken soup chicken and ¼ cup milk. Olive oil onion pie crust garlic salt milk cream of chicken soup and 5 more Instant Pot Duo Crisp Chicken Pot Pie Adventures Of A Nurse garlic powder heavy cream pepper chicken breast water frozen mixed vegetables and 7 more.

Bake at 350 degrees for 45 minutes. Add in the celery chicken vegetables pepper both soup containers and milk. Remove from heat and stir in salt pepper.

Preheat oven to 375 degrees. Line the bottom of a 9-inch pie plate with 1 pie crust. Sauce the onion and garlic until tender.

Campbell S Condensed 98 Fat Free Cream Of Chicken Soup 10 5 Oz Can Easy Chicken Pot Pie Easy Chicken Pot Pie Soup With Pie Chips Sprinkle Some Fun Easy Campbells Chicken Pot Pie My Turn For Us. Stir the soup 12 cup milk vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Heat the oven to 400F.

While the oven is heating stir the soup milk thyme vegetables and chicken in a 13x9x2-inch baking dish. Stir the soup milk chicken and vegetables in a medium bowl. In a large mixing bowl combine frozen veggies cooked chicken cream of chicken soup milk and shredded cheddar.

Chicken Pot Pie Bubble Up Recipes Chicken Recipes Cooking Recipes

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Slow Cooker Chicken Pot Pie

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Slow Cooker Chicken Pot Pie is one of my favorite comfort food meals. Ive always loved the creamy sauce and buttery crust, but the calories have been something I didnt enjoy. This recipe is full of the creamy sauce, tender chicken, tons of vegetables, and a biscuit on top!

Youll love my slow cooker beef stroganoff for the meat-eaters in the family.

Also Check: How To Make Onion Dip With Soup Mix

Making Chicken Pot Pie Soup Ahead Of Time

CHICKEN POT PIE WITH CREAM OF CHICKEN SOUP RECIPE

Not only can the whole soup be made ahead of time, you can also prep most of the ingredients, which means this meal will come together very quickly.

  • Chicken the chicken can be cut ahead of time and stored in the refrigerator until ready to cook.
  • Onion and Celery veggies can be diced, then stored in the refrigerator until ready to cook.
  • Flour the flour can be pre-measured and stored at room temperature until ready to cook.
  • Seasoning all the seasonings can be pre-measured and stored at room temperature until ready to cook.

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Ingredients For Easy Chicken Pot Pie Recipe

  • chicken breasts boneless, skinless chicken breast, or leftover rotisserie chicken works great!
  • frozen mixed vegetables, onion and garlic frozen veggies work great here, the only chopping youll do is the onions and garlic.
  • cream of chicken soup, milk, cheddar cheese perfect to make an easy creamy gravy for this pie.
  • pie crust take a shortcut and use a pre-made pie crust.
  • garlicsalt, pepper, olive oil for seasoning and to saute the vegetables.

How To Keep A Pot Pie Crust From Getting Soggy:

I get this question ALL of the time. Why is the bottom of my pie crust soggy? How can I fix this?? Follow a few of the tips below to help prevent your crust from being soft and mushy in the center:

  • Pre-bake the crust, or blind bake. Blind baking is when you bake the crust before adding filling. This is the best way to prevent soggy middles and bottoms of pie crusts. I suggest only baking partially, adding filling, and continuing to bake from there.
  • Brush with an egg wash. My best friend swears by this method. She says brushing the bottom of your unbaked crust with an egg wash before filling creates a barrier between the two.
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    The Secret Ingredient That Makes It Amazing

    Now, I know many people have a pot pie soup they love, but there is a secret ingredient that elevates this soup to a whole new level of soup awesomeness.

    So here it is, the secret shared from my friend Zora to you.Montreal steak seasoning! Its a spice mix with all kinds of flavors that really gives this chicken pot pie soup an amazing flavor.

    For a cozy and delicious bowl of soup, you have to give this recipe a try. Its sure to be a hit at your house, too.

    How To Make Chicken For Recipes

    How to make creamy chicken pot pie soup

    BAKE. To make life easier, whenever I cook chicken for dinner, I always bake up a few extra plain chicken breast. I stick them in a ziploc freezer bag and put them in the freezer to save for a quick dinner fix.

    BOIL OR GRILL. If you dont have any cooked chicken on hand, you can bake a couple breasts, grill them, or boil them.

    ROTISSERIE. One of my favorite, easy things to do is purchase a rotisserie chicken for quick dinner assembly! Our grocery store even sells them pre-shredded at a decent price!

    SLOW COOKER. Another option would be to put a few pounds of chicken breasts with one cup of chicken broth in the slow cooker. Cook on low for 6 hours. When done, shred chicken and use immediately in recipes or divide in ziploc freezer bags for future meals. This is something I tend to do on the weekends when were just relaxing at home.

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    Why Is It Called Pot Pie

    According to a pot pie recipe from 1845 highlighted in an article on the history of the pot pie by NPR.org, it is because the filling was cooked in a pot with scraps of leftover meat, plus onion and potatoes, like a stew. It was then thickened with flour. The pot pie concept was a carry over from a European practice where the lower class peasants would create a more hearty meal out of the stew by adding the crust, which was inexpensive and would make the dish more filling for a family.

    How To Make Chicken Pot Pie Soup

    This chicken pot pie soup is quick and easy to make from scratch! Lets make some!

    STEP 1: SEAR CHICKEN:

    • Pat chicken dry with paper towels sprinkle with salt and pepper. Drying the chicken allows the seasonings to stick. Allowing the chicken time to rest while you prep the veggies helps the seasonings penetrate the chicken.
    • Sear chicken in a large Dutch oven/ soup pot until golden, about 2 minutes per side. Remove to a plate but leave drippings.
    • Searing the chicken results in the Maillard reaction, in which amino acids and reducing sugars produce browning, and as we know, color= flavor! The delicious brown bits left in the bottom of the pan will be season the entire soup as they permeate the broth.

    STEP 2: SAUTÃ VEGETABLES:

      STEP 3: Add flour

      • Sprinkle in the flour then cook, stirring constantly for 2 minutes . Cooking the flour gets rid of the raw flour smell and taste.
      • The vegetables will not be completely tender at this point but will soften as they simmer with the soup.

      STEP 4: simmer soup

      STEP 5: thicken soup

      • Once chicken is tender, remove to a cutting board, shred and add back to the pot.
      • Whisk cornstarch with half and half until smooth then stir back into the pot. Bring the soup to a gentle simmer until thickened.

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