Chicken Pot Pie with Cream of Chicken Soup (Easy Recipe)

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Chicken Pot Pie with Cream of Chicken Soup is the easiest way to create this comfort food on a weeknight. Your family is going to love it!

Chicken Pot Pie with Cream of Chicken Soup

An Easy Comfort Food Dinner

Imagine a chilly evening, and you’re craving something that warms not just the body but also the soul. That’s where this classic comfort food makes its grand entrance. The chicken pot pie—especially my version with a creamy soup twist. This dish, with its creamy chicken pot pie filling and flaky crust of biscuits, encapsulates the ultimate comfort food experience. And the best part? It’s designed for ease and convenience, making it a go-to recipe for busy individuals and families alike. With simple ingredients like cream of chicken soup, frozen mixed vegetables, and refrigerated biscuits, this recipe is a complete meal that brings the whole family together without keeping you in the kitchen all night. 

Chicken Pot Pie with Cream of Chicken Soup

What you’ll love about this recipe

  • ULTIMATE COMFORT FOOD: Chicken pot pie with a creamy soup twist is the epitome of home-cooked comfort. 
  • DESIGNED FOR CONVENIENCE: Simple ingredients and easy steps make it perfect for busy schedules. 
  • BRINGS FAMILIES TOGETHER: A complete and hearty meal that the entire family will enjoy. 

Ingredients for Chicken Pot Pie with Cream of Chicken Soup

  • rotisserie chicken
  • cream of chicken soup
  • frozen mixed vegetables
  • Grands! Flaky Layers Biscuits
  • milk
  • garlic powder
  • onion powder
  • ground thyme
  • Cream of Chicken Soup: Eases the way into creamy sauce perfection, shaping the core of our creamy chicken pot pie. 
  • Grands! Flaky Layers Biscuits: Offering the flaky crust needed for that golden brown, drool-worthy top crust. You. won’t miss the store-bought pie crust!
  • Frozen Mixed Vegetables: A simple mix that amps up the nutrition, making this one a complete meal for the whole family. 
  • Rotisserie Chicken: The easiest way to incorporate cooked chicken, contributing to the savory pie goodness without the hassle.
  • Milk: Combines with the cream of chicken soup to create a creamy gravy sauce for the ultimate comfort food experience.  
  • Onion Powder, Garlic Powder, Thyme: The holy trinity of spices, adding depth and warmth to every bite. 
Chicken Pot Pie with Cream of Chicken Soup

Prepping Your Pie: From Filling to Biscuit Topping

Homemade crust is absolutely delicious but not very practical on a weeknight. The best part about using biscuit dough is the simplicity it brings to this dish possibly making it the perfect chicken pot pie recipe. Yes, those Grands! Flaky Layers biscuits – they’re not just any biscuits; they’re the crowning glory of your chicken pot pie!

Place the biscuits on a baking sheet and quarter them using a sharp knife or spatula. But here’s the secret; we’re not fully committing to baking them just yet. Oh no, just a partial bake of 10-13 minutes. This is the magic step that ensures when they finally grace the top of your creamy chicken and veggie mixture, they bake to that perfect state of golden perfection. Trust me, this is the easy way to the ultimate comfort food – a simple trick for top crust success. 

Now let’s whip up that creamy filling that nestles beneath what will become a golden brown, flaky crust. First, grab your chicken – leftover chicken or rotisserie chicken works great here. Shred or dice it into bite-sized chunks. Cook the frozen mixed vegetables according to package directions. You’ve got the delicious and nutritious start of a complete meal packed with protein and veggies. 

Assembly and Baking

  1. Combine diced chicken, cream of chicken soup, cooked vegetables, milk, and spices in a deep skillet. Stir and heat on medium-high heat until well combined and heated through. Taste, then season with black pepper and salt to taste. 
  2. Pour the creamy chicken mixture into your prepared casserole dish, ensuring it’s evenly spread. This hearty blend of chicken, mixed veggies, and creamy soup becomes the base of one of my favorite comfort foods
  3. Next, take the partially baked biscuit pieces and gently place them atop the chicken mixture, covering the surface. This step transforms our dish into that classic pot pie, with the biscuits serving as a perfectly flaky crust. You can brush the tops of the biscuits with an egg wash if desired, but that’s an optional step. 
  4. Place your Chicken Pot Pie Casserole in the preheated oven and bake for 16-18 minutes, or until the biscuit crust turns a delicious golden brown. Keep an eye on the oven during this time to avoid over-browning. If your oven tends to brown things quickly, you may want to lower the top rack in your oven for cooking this dish. 
Chicken Pot Pie with Cream of Chicken Soup

Notes from my first attempt

Handy tip: Pre-bake the Biscuits!

When creating a recipe, I rarely get it perfect the first try. My first attempt at making this recipe I only cooked the quartered biscuits for 10 minutes. They were done enough in the end, but they didn’t get as golden brown as I would have liked. I recommend cooking them for 13 minutes.

Also in my first attempt I used a full teaspoon of ground thyme, which was too much! It made the gravy have a green tint and was overpowering. 1/2 teaspoon is the perfect amount.

Chicken Pot Pie with Cream of Chicken Soup

Effortless Comfort Food on a Weeknight

Tips & Tricks

  • Any kind of cooked chicken can be used in this recipe. You can even make it with canned chicken!
  • Pot Pie is a great way to use up leftover turkey. Just dice it up and substitute it for the chicken.
  • If you prefer traditional crust, you can use refrigerated pie crusts and use a deep pie dish. No changes are needed to the filling recipe.
  • Diced potatoes are a great addition to this recipe but will require a little extra time. To add potatoes: peel a potato, dice it into small pieces, cook in boiling salted water for about 12 minutes. Add the cooked potato pieces into the skillet with the other ingredients and continue with the rest of the recipe directions.
  • To apply an egg wash to the biscuit pieces, whisk an egg in a small bowl. Apply a coating of the egg to the tops of the partially cooked biscuit pieces. This step is optional but will give the biscuit pieces a shiny, crispy exterior.
  • Shredded cheese can be added to the filling and/or the top of the pot pie.

Creating the ultimate comfort food doesn’t need to be an all-day affair, especially when it’s as filling and rich as my chicken pot pie. Honestly, Chicken Pot Pie with Cream of Chicken Soup is a complete meal in itself. I mean, with creamy sauce, tender chicken, and a flaky crust, what more could you possibly need? But, if you’d like a bit of extra on the side, consider something simple like a light salad. Just a quick toss of fresh veggies in olive oil and you’re golden. 

Now, when it comes to the encore performance of your delicious pot pie, keeping it just as amazing the second time around is a piece of cake. Wrap it up tight in aluminum foil or pop it into an airtight container. This way, you ensure that both the top crust and the creamy filling stay absolutely perfect. Trust me, your taste buds will thank you.

Chicken Pot Pie with Cream of Chicken Soup
Chicken Pot Pie with Cream of Chicken Soup

Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Melisha Kreppein
Chicken Pot Pie with Cream of Chicken Soup is the easiest way to create this comfort food on a weeknight. Your family is going to love it!
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course Chicken Recipes, Main Course
Cuisine American
Servings 6 servings
Calories 410 kcal

Ingredients
  

  • 1 can Grands! Flaky Biscuits 8 biscuits
  • rotisserie chicken deboned and diced
  • 3 cups frozen mixed vegetables prepared according to package directions
  • 1 cans cream of chicken soup
  • 10 oz milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp ground thyme
  • 1 tsp Better Than Bouillon Chicken Flavor optional

Instructions
 

  • Preheat oven to 325 degrees F.
  • Place the biscuits on a baking sheet and quarter them using a sharp knife or spatula. Spread the quarters out so they aren't touching.
  • Bake for 13 minutes.
  • Combine diced chicken, cream of chicken soup, cooked vegetables, milk, and spices in a deep skillet. Stir and heat over medium-high heat until well combined and heated through.
  • Spray a 9×13 baking dish with nonstick cooking spray. Then pour the chicken mixture into the baking dish.
  • Place the partially baked biscuit pieces all over the top of the filling. They should be close together but not touching.
  • Bake at 350 degrees F for 15-20 minutes or until just bubbly around the edges.

Notes

Tips & Tricks

  • Any kind of cooked chicken can be used in this recipe. You can even make it with canned chicken!
  • Pot Pie is a great way to use up leftover turkey. Just dice it up and substitute it for the chicken.
  • If you prefer traditional crust, you can use refrigerated pie crusts and use a deep pie dish. No changes are needed to the filling recipe.
  • Diced potatoes are a great addition to this recipe but will require a little extra time. To add potatoes: peel a potato, dice it into small pieces, cook in boiling salted water for about 12 minutes. Add the cooked potato pieces into the skillet with the other ingredients and continue with the rest of the recipe directions.
  • To apply an egg wash to the biscuit pieces, whisk an egg in a small bowl. Apply a coating of the egg to the tops of the partially cooked biscuit pieces. This step is optional but will give the biscuit pieces a shiny, crispy exterior.
  • Shredded cheese can be added to the filling and/or the top of the pot pie.

Nutrition

Calories: 410kcalCarbohydrates: 40.5gProtein: 23.1gFat: 16.4gSaturated Fat: 5.7gCholesterol: 48mgSodium: 1336mgPotassium: 253mgFiber: 3.1gSugar: 8.5gCalcium: 116mgIron: 3mg
Keyword comfort food, easy dinner
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Chicken Pot Pie with Cream of Chicken Soup

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