Recipe

Easy Chicken Pot Pie With Cream of Chicken Soup

Creamy, cozy, and reliably delicious with rotisserie chicken, frozen veggies, and a golden, flaky crust.

By Matt Campbell

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4.8

A golden brown chicken pot pie in a white ceramic pie dish on a wooden table, with a flaky crust and steam rising from a sliced wedge

Chicken pot pie is one of those dishes that makes your kitchen smell like you have your life together. But on a Tuesday? I want the comfort without the full historical reenactment of making stock, rolling pastry, and washing every dish I own.

This easy chicken pot pie with cream of chicken soup is my go-to shortcut that still delivers the good stuff: a creamy, savory filling with tender chicken, veggies in every bite, and a crust that bakes up crisp on the edges and flaky on top.

It is relaxed cooking at its best. You are allowed to use rotisserie chicken. You are encouraged to taste the filling. And if your crust looks a little rustic? Congratulations, that is called character.

A kitchen counter with rotisserie chicken, frozen mixed vegetables, cream of chicken soup can, milk, pie crusts, onion, celery, and seasonings laid out for pot pie

Why It Works

Big comfort, low drama: Cream of chicken soup gives you instant body and classic pot pie flavor without starting from scratch.
Weeknight-friendly filling: Rotisserie or leftover chicken plus frozen veggies keeps prep quick but still hearty.
No soggy bottom tricks: A hot oven, lower rack placement, and a quick cool-down help the filling set so slices hold together.
Flexible: Swap veggies, add herbs, or make it crustless if that is the season you are in.

Pairs Well With

Storage Tips

Refrigerate: Let leftovers cool, then cover the pie dish or transfer slices to an airtight container. Store for up to 4 days.

Reheat: For the best crust, reheat in a 350°F oven until hot, about 15 to 25 minutes depending on slice size. Microwave works for speed, but the crust will soften. If you microwave, finish in a toaster oven for a few minutes if you can.

Freeze: You can freeze baked slices wrapped well for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until warmed through.

A single slice of chicken pot pie stored in a glass meal prep container on a kitchen counter, showing the creamy filling and flaky crust

Common Questions

Can I make chicken pot pie with cream of chicken soup without a bottom crust?

Yes, and it is honestly a great move if you want fewer steps. Use a single top crust, bake in a pie dish or casserole dish, and keep the filling slightly thick so it does not bubble up too aggressively.

How do I keep the bottom crust from getting soggy?

A few easy wins: do not make the filling watery, bake on the lower third rack, and let the pie rest 10 to 15 minutes before slicing so the sauce sets. If you want extra insurance, you can brush the bottom crust with egg wash before adding filling.

Can I use canned chicken?

You can. Drain it well and break it into chunks. Rotisserie or leftover cooked chicken has better texture, but canned chicken is absolutely acceptable for emergency comfort food.

What vegetables work best?

Frozen mixed vegetables are the easiest. I also love peas and carrots, green beans, corn, or a handful of chopped mushrooms sautéed with the onion for extra savory depth.

Can I make it ahead?

Yes. Make the filling up to 2 days ahead and keep it chilled. Assemble with crust right before baking. Cold filling is fine, just plan for a few extra minutes in the oven.

Hands placing a sheet of pie crust over a filled pie dish with creamy chicken and vegetables, crimping the edges with fingers

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (or similar deep dish)
Large skillet or sauté pan
Wooden spoon or spatula
Measuring cups and spoons
Small bowl for egg wash
Baking sheet (to catch drips)

I used to think chicken pot pie had to be an all-day thing. Then I started cooking more like a real human who gets hungry at inconvenient times. The first time I tried the cream of chicken soup shortcut, I expected it to taste like a compromise. It did not. It tasted like the kind of dinner that makes everyone quieter at the table for a minute.

Now it is my reset button meal. When the week has been loud and I want something cozy that does not require a culinary degree, this is the pie I make. Flaky crust, creamy filling, and that little hit of black pepper that makes you go back for “just one more bite.”