Homemade chicken pot pie recipe with cream of chicken soup

Better days have Campbell’s chicken pot pie in them. This cozy comfort food will tantalize your tastebuds and soothe your body, mind, and soul.

A delectable mix of chicken, cheese, veggies, and a creamy sauce is encased between two crisp and flaky crusts. This is what I call pie heaven.

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It’s incredibly easy to make and also such an excellent way to turn yesterday’s leftover chicken into today’s drool-worthy meal.

Want to make your day better and brighter? This immaculate chicken pot pie is the answer.

How to Make Campbell’s Chicken Pot Pie

It seems like a complicated recipe, but honestly, if you make smart choices, it’s a breeze.

It starts with the bottom crust. I like to use pre-made here because it just makes things so much simpler. 

Also, contrary to popular belief, these store-bought crusts have great textures and flavors. Don’t worry about them ruining your homemade pie.

Once you’ve placed the bottom crust into your pie plate, it’s time to make the filling. Just combine the soup, milk, chicken, veggies, and cheese, and voila.

Spoon it over the pie plate and cover it with the top crust. Seal the pie by crimping the crusts’ edges and pop it in the oven. Just 35 minutes later, you’re done.

Sprinkle the top crust with more cheddar cheese for a pretty presentation. Slice it and enjoy!

Ingredients

• Pie Crusts – One for the bottom, one for the top. Either homemade or pre-made crusts are perfectly fine.
• Campbell’s Condensed Cream of Chicken Soup – To saturate the pie filling and make it ridiculously rich and creamy.
• Milk – Adjust the amount depending on how thick or thin you want the filling to be.
• Chicken – This recipe is the perfect way to use up leftover chicken. You can either shred it or slice it into cubes. 
• Vegetables – The more colorful, the better. I use a bag of frozen and thawed veggies, here, which is a mix of carrots, peas, corn, and green beans. You can of course use fresh vegetables if you wish.
• Cheese  – Everything’s better with it. Shred it yourself for better results. 

Tips for Making the Best Chicken Pot Pie 

• Don’t have leftover chicken? No problem! Just use canned chicken breast instead. 
• For a healthier pie, use Campbell’s 98% fat-free cream of chicken soup. 
• I like to use a bag of frozen veggies for convenience, but you’re more than welcome to use fresh ingredients! Just combine carrots, green beans, corn, and peas. 
• Check the fridge for whatever else veggies you have on standby. Potatoes and mushrooms make awesome additions.
• If you want the sauce to be a little less thick, add more milk to the filling.
• Or, if you want it thicker, a cup of heavy cream will do the trick.
• This filling is flavorful enough as it is, but a dash of thyme makes a huge difference.
• Can’t make pie crusts from scratch? No worries – this recipe calls for pre-made. It makes life so much easier, and honestly, I think they’re just as flaky and buttery as homemade! Pillsbury is always a reliable brand, but go for whatever works for you.
• If you’re making this pie around Thanksgiving, swap the chicken for turkey. 

Can I Freeze Chicken Pot Pie?

For sure!

This chicken pot pie will keep well in the freezer for up to 4 to 6 months. So go ahead and make as many as you can.

Simply prepare the pie as instructed, except for the baking part. Once you’ve assembled it, wrap it tightly with aluminum foil and freeze.

For best results, place the pie in a metal or foil pan. A glass pan might shatter if you bake it from a frozen state.

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There’s no need to thaw the pie beforehand. 

Just remove the foil and replace it with a new one, and bake for 30 minutes. Then, remove the foil and bake for another 35 to 40 minutes, or until the crust is golden brown.

You can thaw it in the fridge overnight first if you wish, but it doesn’t really make a huge difference in terms of tastes and textures if you don’t. The only advantage here is it’ll cut the baking time in half.

If you prefer this method,  simply transfer the pie into the fridge and let it defrost in there for a full day. Then, bake as instructed in the recipe card.

Can you freeze cooked chicken pot pie?

I don’t recommend it. Chicken pot pie tastes best when it’s fresh off the oven. One that’s been precooked, thawed, and reheated in the microwave won’t taste anywhere near as good as a freshly-baked pie.

Ingredients

• 1 1 (14-ounce) package refrigerated pie crust (makes 2 crusts), room temperature

• 1 1 (10.5-ounce) can Campbell’s Condensed Cream of Chicken Soup

• 1/2 cup 1/2 milk

• 2 cups 2 cubed cooked chicken

• 1 1 (12-ounce) package frozen vegetables, thawed

• 1 cup 1 shredded cheddar cheese, divided

Directions

• Preheat the oven to 400 degrees Fahrenheit. Press 1 pie crust into the bottom and edges of a 9-inch pie plate. Trim the excess, if any.
• In a medium bowl, combine the chicken soup, milk, chicken, and vegetables. Pour the filling into the pie plate and sprinkle 3/4 cup of cheddar cheese on top.
• Cover it with the remaining pie crust and crimp the edges to seal the pie. Cut several slits in the top crust with a sharp knife.
• Bake for 35 minutes, or until the top crust is golden brown. Sprinkle it with the remaining 1/4 cup of cheese. Serve it warm and enjoy!