Chicken Pot Pie With Cream Of Mushroom Soup Recipe

This flaky, creamy Easy Chicken Pot Pie With Cream Of Mushroom Soup is made with rotisserie chicken, frozen veggies, and store-bought crust, ready in just 50 minutes. The rich mushroom sauce bubbles up through the golden pastry top as it bakes, creating an irresistible savory aroma. I love making this when I need pure comfort food without the hassle of whisking a homemade roux.

Why This Shortcut Works

Most traditional pot pies require making a white sauce from scratch, which adds prep time and creates extra dirty dishes to wash. Using condensed soup provides instant thickness and a deep, savory umami flavor that would usually take hours to develop on the stove.

I once worried the mushroom flavor would overpower the chicken, but it actually mellows into a rich, velvety gravy that binds everything together beautifully. It allows you to focus on assembling the pie rather than standing over a saucepan hoping your flour mixture doesn’t clump.

Easy Chicken Pot Pie With Cream Of Mushroom Soup Ingredients

• 1 box (14.1 oz) refrigerated pie crusts (2 crusts)
• 2 cups cooked chicken, shredded or diced
• 1 bag (12 oz) frozen mixed vegetables, thawed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk (whole or 2%)
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 large egg (for egg wash)
• 1 tbsp water (for egg wash)

How To Make Easy Chicken Pot Pie With Cream Of Mushroom Soup

1. Preheat Oven: Heat your oven to 400°F (200°C) and remove the pie crusts from the refrigerator to let them stand at room temperature for 15 minutes.
2. Mix Filling: In a large mixing bowl, combine the cooked chicken, thawed vegetables, condensed cream of mushroom soup, milk, thyme, garlic powder, and black pepper until well combined.
3. Prepare Bottom: Unroll one pie crust into a 9-inch glass or metal pie plate, pressing it gently but firmly against the bottom and up the sides.
4. Fill Pie: Pour the chicken and vegetable mixture into the prepared bottom crust and spread it out into an even layer with a spatula.
5. Top and Seal: Unroll the second crust over the filling, trim any excess dough, crimp the edges to seal the top and bottom crusts together, and cut 4 small slits in the center for steam to escape.
6. Bake: Whisk the egg with water and brush over the top crust, then bake for 35-40 minutes until the crust is golden brown and the filling is bubbling.

Recipe Tips

• Thaw the Veggies: If you use frozen vegetables straight from the bag, they release too much water and make the sauce runny, so rinse them under warm water and pat dry first.
• Use a Shield: Pie crust edges often brown faster than the center, so cover the edges with a foil ring or pie shield after 20 minutes to prevent burning.
• Let It Rest: Wait at least 10 minutes before slicing into the pie to allow the creamy filling to set, which prevents it from running all over the plate.

What To Serve With Chicken Pot Pie

This dish is quite rich and heavy, so a crisp green salad with a sharp vinaigrette is the perfect accompaniment to cut through the creaminess. Roasted asparagus or steamed green beans with lemon zest also add a nice fresh crunch without competing with the main flavors.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F for about 15 minutes to keep the crust flaky, as microwaves tend to make the pastry soggy.

FAQs

Can I use cream of chicken soup instead?
Yes, cream of chicken or cream of celery soup works exactly the same way if you prefer a more traditional poultry flavor profile.

Do I need to cook the chicken first?
Yes, this recipe requires pre-cooked chicken because raw meat will not cook through safely in the short baking time.

Can I freeze this before baking?
You can assemble the pie completely, wrap it tightly in double layers of foil, and freeze it for up to 2 months; just add 20-30 minutes to the baking time when cooking from frozen.

Nutrition

• Calories: 450
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 850mg
• Total Carbohydrate: 38g
• Protein: 18g

Try More Recipes:

• Rotisserie Chicken And Mushroom Soup Recipe
• Crock Pot Creamy Chicken Parmesan Soup Recipe
• Tuscan Chicken Gnocchi Soup Recipe

Easy Chicken Pot Pie With Cream Of Mushroom Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Flaky, savory Easy Chicken Pot Pie With Cream Of Mushroom Soup uses tender rotisserie chicken and mixed veggies for a 50-minute family dinner. The creamy mushroom sauce creates a rich filling without the need for a homemade roux. It is the ultimate fuss-free weeknight comfort meal.

Ingredients

• 1 box (14.1 oz) refrigerated pie crusts (2 crusts)

• 2 cups cooked chicken, shredded or diced

• 1 bag (12 oz) frozen mixed vegetables, thawed

• 1 can (10.5 oz) condensed cream of mushroom soup

• 1/2 cup milk (whole or 2%)

• 1/2 tsp dried thyme

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1 large egg (for egg wash)

• 1 tbsp water (for egg wash)

Directions

• 1. Preheat Oven: Heat your oven to 400°F (200°C) and remove the pie crusts from the refrigerator to let them stand at room temperature for 15 minutes.
• 2. Mix Filling: In a large mixing bowl, combine the cooked chicken, thawed vegetables, condensed cream of mushroom soup, milk, thyme, garlic powder, and black pepper until well combined.
• 3. Prepare Bottom: Unroll one pie crust into a 9-inch glass or metal pie plate, pressing it gently but firmly against the bottom and up the sides.
• 4. Fill Pie: Pour the chicken and vegetable mixture into the prepared bottom crust and spread it out into an even layer with a spatula.
• 5. Top and Seal: Unroll the second crust over the filling, trim any excess dough, crimp the edges to seal the top and bottom crusts together, and cut 4 small slits in the center for steam to escape.
• 6. Bake: Whisk the egg with water and brush over the top crust, then bake for 35-40 minutes until the crust is golden brown and the filling is bubbling.