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Chicken Pot Pie With Cream Of Chicken Soup

A quick and comforting chicken pot pie that uses cream of chicken soup for an easy, creamy filling and a flaky pastry crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 1 cup diced celery
  • 3 cloves garlic minced
  • 3 cups cooked chicken shredded or cubed
  • 2 cans 10.5 ounces each cream of chicken soup
  • 1 cup frozen peas
  • 1/2 cup heavy cream or whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon garlic powder
  • 1 sheet frozen puff pastry thawed (or one 9-inch pie crust)
  • 1 egg beaten (for egg wash)

Equipment

  • 9-inch pie dish or 10-inch round baking dish
  • Large skillet or Dutch oven
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Knife for chopping vegetables
  • Cutting board
  • Oven mitts

Method
 

  1. Melt butter in a large skillet over medium heat, then add diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
  2. Stir in minced garlic, dried thyme, dried rosemary, garlic powder, and black pepper. Cook for 1 minute until fragrant.
  3. Add shredded chicken and both cans of cream of chicken soup to the skillet. Stir well to combine and break up any lumps.
  4. Pour in heavy cream and stir in frozen peas until evenly distributed.
  5. Simmer the filling over low heat for 3 to 4 minutes, stirring occasionally, until it gently bubbles.
  6. Taste the filling and adjust seasoning with additional salt and pepper as needed.
  7. Preheat oven to 400°F (200°C). Pour the warm filling into a 9-inch pie dish or 10-inch round baking dish and let cool for a few minutes.
  8. Lay the thawed puff pastry sheet over the filling, pressing to the edges and crimping if desired.
  9. Brush the pastry top with beaten egg and cut several small slits to allow steam to escape.
  10. Bake at 400°F (200°C) for 30 to 35 minutes, until the pastry is puffed and golden brown. Tent with foil if edges brown too quickly.
  11. Remove from oven and let rest for 5 to 10 minutes before serving to allow the filling to set.

Notes

Store leftover pot pie in an airtight container in the refrigerator for up to 4 days and reheat in a 350°F oven for 15 to 20 minutes. Freeze assembled, unbaked pie for up to 3 months and bake from frozen, adding 15 to 20 minutes to the baking time.