Chicken Pot Pie with Cream of Chicken Soup

If you’re craving classic chicken pot pie without making a roux or chopping a bunch of vegetables, this easy version is the one. It uses cream of chicken soup, rotisserie chicken, frozen mixed veggies, and refrigerated pie crust for a creamy, savory filling and a golden, flaky top, all with minimal prep. It’s a simple, reliable weeknight dinner that still tastes like comfort food.

Why You'll Love This Chicken Pot Pie Recipe

I’ve always had a soft spot for chicken pot pie because my grandma used to make it in the winter. She only made it once or twice a year, which somehow made it feel even more special. I remember looking forward to it every year, that warm, cozy smell in the kitchen, the flaky crust, and that creamy filling that felt like the ultimate comfort food when it was cold out. It’s still one of those meals that instantly makes a house feel warmer, even if the day has been chaotic.

I wanted to make an easy chicken pot pie recipe that was just as delicious without being intimidating. This cream of chicken soup chicken pot pie trick makes the filling so creamy without tasting heavy, and it cuts down on ingredients and steps. 

What makes it such a win is how reliable and forgiving it is. If you’ve got rotisserie chicken or leftover cooked chicken, a bag of frozen mixed vegetables, and refrigerated pie crust, you’re basically already there. It’s a no-fuss dinner that still tastes like homemade chicken pot pie, golden crust, creamy chicken filling, and that cozy flavor that makes everyone happy.

Ingredients You'll Need

• 1 package refrigerated pie crust (2 crusts), at room temperature
• 1 can Campbell’s Condensed Cream of Chicken Soup (10.5 ounces)
• ⅓ cup milk of your choice
• 2 cups cubed cooked chicken (rotisserie or leftover)
• 1 bag frozen mixed vegetables (12 ounces), thawed
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 egg, whisked (for egg wash)

Ingredient Substitutions and Easy Swaps

• Chicken: You can also use leftover turkey, shredded chicken thighs, or even diced ham.
• Vegetables: Swap mixed veggies for peas and carrots, peas only, or corn and green beans.
• Milk: Use half-and-half for a richer filling, or 2 percent milk for a lighter one. Unsweetened oat or almond milk works too.
• Extra flavor: Add ½ teaspoon dried thyme or dried parsley, or a pinch of onion powder.
• Too thick or too thin: Add a splash more milk to loosen or a spoonful of extra soup to thicken.

How to Make Chicken Pot Pie with Cream of Chicken Soup

Step 1: Preheat and prep the crust

Preheat the oven to 400°F. Unroll one pie crust into a 9-inch pie plate. Press it gently into the bottom and sides. Brush the bottom crust lightly with egg wash, reserving the remaining egg wash for later.

Step 2: Mix the filling

In a bowl, stir together the condensed soup and milk until smooth. Add the cooked chicken, thawed mixed vegetables, garlic powder, salt, and pepper. Stir until everything is well combined.

Step 3: Fill the pie

Spoon the filling into the prepared pie crust and spread it into an even layer.

Step 4: Top, seal, and vent

Place the second pie crust on top. Seal the edges by crimping the top and bottom crusts together. Use a sharp knife to cut a few slits in the top crust to allow steam to escape. Brush the top of the crust with the remaining egg wash.

Step 5: Bake the pot pie

Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil or use a crust shield.

Expert Tips To Make The Best Chicken Pot Pie

• Thaw and blot the vegetables if they seem wet. Frozen mixed veggies can hold a surprising amount of water, which is the main reason a pot pie filling turns watery. If they look wet after thawing, spread them on paper towels and blot dry before mixing.
• Use the right chicken texture. Rotisserie chicken is perfect because it’s tender and already seasoned, but don’t shred it too fine. Chunky shreds or small cubes give you a real bite in every slice instead of the filling feeling mushy. If you’re using leftover chicken breast that’s a little dry, mix it into the filling and let it sit for 5 minutes so the creamy sauce can soak in.
• Get the filling consistency right before it goes in. After mixing cream of chicken soup and milk, the filling should be creamy and spoonable, not watery. If it looks thin, it will bake up loose. If it looks overly thick, the baked filling can set too firm. Adjust with a splash more milk to loosen, or a spoonful of soup to thicken if needed.
• Protect the bottom crust like a pro. Egg-washing the bottom crust helps, but moisture management is the real secret. Dry veggies, thick filling, and baking on the lower third rack will give you a crispier bottom. A soggy bottom crust usually means too much liquid, not “bad pie crust.”
• Cut clean vents so steam escapes. A few sharp slits in the top crust prevent the filling from overflowing, and it helps the top bake up flaky instead of steamy. They also give you a perfect doneness clue; you want to see bubbling coming up through the vents.
• Crimp like you mean it. Press the top and bottom crust together firmly, then crimp. A loose seal can leak filling, burn on the rim, and dry the edges out before the center is done. A tight crimp keeps everything contained and bakes more evenly.
• Bake on a sheet pan. Pot pie likes to bubble over, especially near the edges. Baking the pie on a sheet pan catches drips and saves your oven from a mess.
• Know when it’s actually done. A golden crust doesn’t always mean the filling is hot and set. The best sign is active bubbling through the vents and near the center. If the crust is browning but you don’t see bubbling yet, tent the top with foil and keep baking.
• Rest before slicing, every time. Let it rest 10–15 minutes after baking so the filling thickens and slices cleanly. Cutting too early makes the filling run, even if it’s baked perfectly.
• Season smart. Cream of chicken soup and rotisserie chicken already bring salt, while veggies are mild. Start light with salt and pepper, then taste the filling before it goes into the crust. You want it slightly more seasoned than you think because the crust and baking mellow everything out.

Chicken Pot Pie with Cream of Chicken Soup FAQs

Can I make chicken pot pie with cream of chicken soup without milk?

Yes. The filling will be thicker and may bake up a little denser, so if you skip milk completely, add a few tablespoons of chicken broth or water to loosen it slightly so it stays creamy and scoopable.

Can I use canned vegetables instead of frozen mixed vegetables?

You can, but drain them very well and expect a softer texture. Canned veggies are already cooked, so they can get mushy after baking. Frozen mixed vegetables usually hold their bite better.

How do I keep the bottom crust from getting soggy?

Thaw and blot the vegetables, brush the bottom crust with a light egg wash, and bake the pie on the lower third rack. Those three together help the bottom crust cook through and stay flaky instead of wet.

Can I use leftover turkey instead of chicken?

Absolutely, it’s one of the best ways to use holiday leftovers. Use about 2 cups and season to taste, since turkey can be milder than rotisserie chicken. Using turkey makes the flavor similar to my turkey pot pie with biscuits.

How do I know when chicken pot pie is done baking?

Look for a deeply golden crust plus active bubbling through the vents or near the center. The bubbling matters because it means the filling is hot enough to thicken and set. If the crust is browning before you see bubbling, tent with foil and keep baking.

Serving Suggestions

This chicken pot pie is absolutely a full meal on its own, but it’s even better with something fresh and crisp on the side to balance the creamy filling. A simple green salad with an Italian vinaigrette is my go-to. If you want something warm, roasted broccoli or roasted Brussels sprouts are perfect. For a lighter, bright option, a quick cucumber salad adds crunch and cuts through the richness.

Storage, Reheating, Freezing, and Make-Ahead Tips

Refrigerator: Let the chicken pot pie cool completely, then cover tightly and refrigerate for 3–4 days. If you want the crust to stay as crisp as possible, loosely cover with foil instead of plastic wrap.

Reheating: For the best flaky crust, reheat slices in a 350°F oven until warmed through, about 12–18 minutes. If the top starts browning too much, tent lightly with foil. The microwave works for speed, but the crust will soften.

Freezing: Freeze baked slices wrapped tightly (plastic wrap and foil) for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until hot. Oven reheating brings the crust back far better than the microwave.

Make-ahead: You can mix the filling up to 1 day ahead and store it covered in the fridge. When you’re ready, assemble the pie and bake as written. If the filling is cold, plan on adding about 5 extra minutes, and use bubbling through the vents as your doneness cue.

My Final Thoughts

This easy chicken pot pie with cream of chicken soup is proof that comfort food does not have to be complicated to be amazing. You get a creamy, savory filling, a flaky golden crust, and that classic pot pie feel with simple ingredients you can keep on hand. It is weeknight-friendly, freezer-friendly, and totally flexible, so you can make it your way without stressing. Let it bubble, let it rest, and enjoy every cozy bite. After you try it, leave me a review and a comment below so I can hear how it turned out for you.

Delicious Chicken Pot Pie Recipes to Try Next

• Chicken pot pie casserole
• Chicken pot pie with biscuits
• Crescent roll chicken pot pie
• Chicken pot pie with puff pastry