Homemade Chicken Pot Pie with Cream of Chicken Soup

The smell of a chicken pot pie baking is amazing. As a busy mom, finding time to cook can be tough. That’s why this easy chicken pot pie recipe is a game-changer. It uses store-bought items and is quick to make.

This easy chicken pot pie recipe is great for those who want a homemade meal fast. It uses Pillsbury pie crust and Campbell’s cream of chicken soup. It’s perfect for a quick dinner or a cozy weekend meal.

This chicken pot pie recipe is loved for its comforting taste and easy prep. It has tender chicken and seasoned veggies in every bite. Plus, you can add your favorite veggies and leftover chicken. So, why not make your own chicken pot pie instead of buying one?

Why This Classic Chicken Pot Pie with Cream of Chicken Soup Is a Family Favorite

Chicken pot pie is a timeless comfort food loved by many. It uses Campbell’s cream of chicken soup and Pillsbury pie crust. This makes it quick, easy, and affordable for the whole family to enjoy.

It can be ready in under 15 minutes. This makes it great for any time of the year. Whether it’s a busy weeknight or a cozy weekend, this dish is perfect.

Time-Saving Benefits

Using Campbell’s cream of chicken soup and Pillsbury pie crust saves a lot of time. You don’t have to make a roux or dough from scratch. Just put everything together, fill the crust, and bake.

This easy method is perfect for those with little time in the kitchen. It’s a great choice for busy families.

Perfect for Any Season

This easy chicken pot pie recipe with cream of chicken soup is great for any time of year. It’s perfect for a cold winter day or a summer picnic. The mix of chicken, veggies, and cream of chicken soup is delicious all year round.

Cost-Effective Meal Option

This chicken pot pie recipe is also budget-friendly. It uses simple, tasty ingredients. You can even use leftover chicken or veggies to save money.

This makes it a smart choice for your weekly meals. It’s both tasty and affordable.

Essential Ingredients for Your Chicken Pot Pie with Cream of Chicken Soup

Preparing a chicken pot pie made with cream of chicken soup requires the right ingredients. This classic dish is loved by all, making it perfect for family dinners. It’s a mix of flavors and textures that everyone enjoys.

Campbell’s Condensed cream of chicken soup is at the heart of this recipe. It gives the filling a rich, creamy base. Pillsbury’s refrigerated pie crusts make assembling the crust easy. Frozen mixed vegetables add color and nutrition to the filling.

The protein in chicken pot pie with biscuits and cream of chicken soup is shredded cooked chicken. This can come from a rotisserie or baked chicken. It adds flavor and saves time since the chicken is already cooked.

Seasonings like salt, pepper, and herbs enhance the taste. You can also use Better Than Bouillon chicken flavor for more savory notes. These ingredients make the dish delicious.

With these ingredients, you can make a homemade chicken pot pie made with cream of chicken soup that your family will love. The recipe is flexible, allowing you to make it fit different dietary needs. It’s a satisfying meal for everyone.

Step-by-Step Guide to Chicken Pot Pie with Cream of Chicken Soup

Making a delicious Chicken Pot Pie with Cream of Chicken Soup is easy and rewarding. It’s perfect for both experienced cooks and beginners. This guide will help you through each step to make a great pie.

Preparing the Filling

Start by shredding or dicing 2 cups of cooked chicken. This chicken is the base of your filling. Then, mix it with a can of cream of chicken soup and your favorite diced veggies like carrots, peas, and celery.

Add salt, pepper, and any herbs or spices you like. This will make the filling taste just right.

Crust Assembly Tips

For the crust, you can use Pillsbury pie dough or make your own. Place the bottom crust in a pie dish, making sure it goes up the sides a bit. Fill it with the chicken and veggie mix.

Put the top crust on, crimping the edges to seal. Don’t forget to make a few slits in the top to let steam out.

Baking Instructions

Heat your oven to 325°F (165°C). Bake the pie for 30-40 minutes, until the crust is golden. If it browns too fast, cover it with foil.

Let the pie cool for a few minutes before you serve it. This helps the filling set and taste even better.

By following these easy steps, you can make a homemade Chicken Pot Pie with Cream of Chicken Soup. It’s sure to be a hit with your family. Enjoy the cozy warmth and tasty flavors of this classic dish.

Making the Perfect Flaky Pie Crust for Chicken Pot Pie with Cream of Chicken Soup

For an easy chicken pot pie recipe or chicken pot pie with cream of chicken soup, the crust is key. Pillsbury pre-made crust is easy, but homemade can elevate your dish. With a few tips, you can make a flaky crust for your pot pie.

A flaky crust needs the right mix of fat and flour. Use butter and shortening or all-butter for a tender texture. Chill the dough for 2 hours to relax the gluten and firm the fats. This makes the dough easier to handle and prevents it from shrinking.

When making your chicken pot pie with cream of chicken soup, have enough dough for both layers. This gives you a complete, traditional pot pie. Homemade crust adds a special touch to your dish.

The crust should be golden and crispy outside, soft inside. Brushing with egg wash before baking adds a shiny look. With practice, you’ll make easy chicken pot pie recipe with a perfect crust.

“This recipe is my go-to meal. The homemade crust is incredibly good!” – Emily, recipe reviewer

Smart Shortcuts Using Rotisserie Chicken

Using a pre-cooked rotisserie chicken is a smart shortcut for a chicken pot pie recipe with cream of chicken. It saves time without losing flavor or quality.

Proper Shredding Techniques

To use rotisserie chicken in your easy chicken pot pie recipe with cream of chicken soup, shred the meat. Use two forks to pull it apart until it’s just right for your filling.

Seasoning Suggestions

Season the shredded chicken with salt, pepper, thyme, rosemary, garlic powder, and onion powder. This mix will make the chicken taste great and match the creamy filling. Adding a spoonful of Better Than Bouillon chicken base can make it even richer.

By mixing rotisserie chicken with cream of chicken soup, you can make a delicious chicken pot pie fast. It’s perfect for satisfying the whole family.

“Using rotisserie chicken can save a lot of time. It’s already cooked and can be shredded or diced quickly. This can save about 30-45 minutes of cooking time.”

Benefit	Detail
Cost Savings	Using rotisserie chicken can save money. It’s cheaper than buying whole chickens or chicken parts. Prices vary by region and store.
Time Efficiency	Rotisserie chicken saves a lot of time. It’s already cooked and can be shredded or diced fast. This can save about 30-45 minutes of cooking time.
Nutritional Content	The nutritional value of rotisserie chicken varies. It depends on the seasoning, cooking method, and brand. Always check the nutrition labels for sodium, fat, and protein.
Popularity	Recipes with shortcuts like rotisserie chicken are getting more popular. They’re convenient and save time. This trend shows in the growing use of ready-to-eat ingredients at home.
Health Considerations	While rotisserie chicken is convenient, be aware of additives. It may have more preservatives and sodium than fresh chicken. Opt for organic or low-sodium options for a healthier choice.

Customizing Your Chicken Pot Pie with Cream of Chicken Soup and Different Vegetables

When making a chicken pot pie with cream of chicken soup or an easy chicken pot pie recipe, you can get creative. You don’t have to stick to just chicken, carrots, peas, and potatoes. You can add many other vegetables to make it your own.

Using frozen mixed vegetables is a great idea. These mixes have green beans, corn, carrots, and peas. They add color and nutrients to your pot pie. You can also add leftover veggies like broccoli, cauliflower, or diced bell peppers.

Adding leftover mashed potatoes makes it creamier. It also thickens the filling, making it more satisfying.

Chicken pot pie made with cream of chicken soup or an easy chicken pot pie recipe is very flexible. Try different veggies based on what’s in season or what your family likes. You can make it your own way.

The secret to a great chicken pot pie made with cream of chicken soup or easy chicken pot pie recipe is balance. Mix fresh or frozen veggies for flavor, texture, and looks. It’s a dish everyone will love.

Tips for Achieving the Perfect Filling Consistency for Chicken Pot Pie with Cream of Chicken Soup

Making a delicious chicken pot pie with cream of chicken soup requires the right filling consistency. It’s key to getting that classic, comforting feel. Whether you’re experienced or new to pot pie-making, finding the right mix of thickening agents and seasonings is crucial.

Thickening Methods

If your filling is too thin, don’t fret. There are easy ways to thicken it. Adding a tablespoon or two of flour or cornstarch, whisked in and cooked for a few minutes, can thicken it nicely. You can also use a roux (butter and flour mix) for a rich, velvety texture.

Proper Seasoning Balance

Getting the flavors right in your homemade chicken pot pie is as important as the filling’s consistency. Start with a pinch of salt and some freshly ground black pepper. Then, add herbs like thyme, rosemary, or parsley to enhance the chicken and veggies. Keep tasting and adjusting until the flavors are just right.

With these tips, you’ll be on your way to a chicken pot pie with cream of chicken soup that everyone will love. Enjoy!

Mini Chicken Pot Pie with Cream of Chicken Soup Variations

For a fun twist on the classic easy chicken pot pie recipe, try making mini versions. These bite-sized pies are great for parties, meal prep, or family treats.

To make mini pies, use a muffin tin. Roll out pie crust and cut circles to fit the tin. Press the crust into the tin to make a “cup” for the filling. Fill each cup with chicken pot pie with biscuits and cream of chicken soup mix. Top with more crust circles.

Bake the mini pies at a lower temperature for a shorter time. This makes the crust golden and flaky, and the filling hot and tasty. Enjoying a mini pie means you don’t have to eat a big slice.

Mini chicken pot pies are loved by kids and adults alike. They’re perfect for meal prep, as you can reheat them later. They’re also great for parties, as guests will love them.

Ingredient	Amount
Refrigerated biscuits	7.5 oz can
Cooked chicken, diced	1 cup
Cream of chicken soup	10.75 oz can
Shredded cheddar cheese	2/3 cup
Frozen peas and carrots	1/2 cup

This recipe makes 4-5 servings, with 2 pies per person. Each serving has about 425 calories, 33g carbs, 18g protein, and 24g fat. Bake at 350°F for 15 minutes until golden and bubbly.

Love creamy chicken dishes? Try our Chicken Broccoli Cheddar Soup for another comforting meal option, or explore our Chicken Divan with Sherry and Parmesan for an elegant twist.

“Mini chicken pot pies are the preferred choice for 42% of consumers when it comes to party appetizers.”

Storage and Reheating Guidelines for Chicken Pot Pie with Cream of Chicken Soup

Enjoy the tasty flavors of your homemade chicken pot pie for days. Proper storage and reheating keep the flaky crust and creamy filling perfect. Let’s see how to keep your pie fresh.

After cooling, put leftovers in an airtight container and refrigerate for 3-4 days. This keeps the pie fresh and the crust from getting soggy.

To reheat, you have a few options. Microwaving is quick but might make the crust soft. For a crisp crust, reheat at 325°F (165°C) for 20-30 minutes, covered with foil.

Toasting slices at high heat also works. It makes the crust golden and crisp without losing flavor. This method keeps the pie’s texture and taste great.

Choose any reheating method, but make sure the pie’s inside reaches 165°F (74°C). This ensures it’s safe to eat and keeps the flavors and texture just right. Follow these tips to enjoy your homemade chicken pot pie for days.

Make-Ahead and Freezer Instructions for Chicken Pot Pie with Cream of Chicken Soup

Preparing chicken pot pie ahead of time can save you on busy weeknights. This classic dish is perfect for make-ahead and freezer-friendly options. These tips will make it easy to enjoy homemade chicken pot pie with cream of chicken soup whenever you want.

Proper Wrapping Techniques

To freeze your chicken pot pie, start by putting it in a baking dish. Wrap it tightly in plastic wrap, then aluminum foil. This double wrap keeps it fresh and prevents freezer burn. Just label it and freeze for up to 3 months.

Thawing and Reheating Methods

When you’re ready to eat your frozen chicken pot pie, thaw it in the fridge overnight. This slow thaw keeps the crust and filling perfect. Then, bake it as the recipe says, adding 10-15 minutes for it to thaw.

You can also bake it straight from the freezer. Just remove the foil and plastic, cover it with new foil, and bake at 400°F for 50-60 minutes. It will be hot and bubbly, with a golden crust.

With these easy tips, you can enjoy homemade chicken pot pie with cream of chicken soup anytime. Even on your busiest nights.

Conclusion

Chicken pot pie with cream of chicken soup is a classic comfort food. It’s easy to make and can be tailored to your taste. Using pre-made crusts and rotisserie chicken saves time without losing flavor.

This dish is great because you can change it up with different veggies and spices. You can even make it gluten-free or dairy-free. Plus, you can freeze it for later, so you always have a homemade meal ready.

So, why not try making this chicken pot pie with cream of chicken? It’s perfect for a quick meal or a special occasion. This classic dish is sure to become a favorite in your home.

FAQ

What is mock turtle soup made of?

Mock turtle soup was a hit in the 19th century. It doesn’t have any turtle in it. Instead, it’s made to taste like real turtle soup, which used green sea turtle meat.

It uses calf’s head or other offal to mimic turtle soup’s flavor and texture.

Do Heinz still make mock turtle soup?

No, Heinz stopped making mock turtle soup a while back. They quit in the late 20th century. This was because people didn’t want turtle-based soups as much anymore.

Also, hunting sea turtles for food became frowned upon.

Why did people stop eating turtle soup?

Several reasons led to turtle soup’s decline:

1. Conservation efforts: Sea turtle numbers dropped due to overhunting. This led to more rules to protect them. It became harder and less right to get turtle meat for soup.

2. Changing tastes and dietary preferences: Turtle soup became seen as exotic or strange. People started to prefer more common, easy-to-find foods.

3. Animal welfare concerns: Critics of turtle hunting grew louder. Many chose to avoid turtle dishes for ethical reasons.

Why do they call it mock turtle soup?

“Mock turtle soup” means it’s like turtle soup but not really. It’s made with calf’s head or other non-turtle stuff. This way, it tastes and feels like turtle soup, but it’s not.