This is my Easy Chicken Pot Pie with Cream of Chicken Soup recipe packed full of vegetables, chickenand seasoned with paprika and oregano. It’s very minimal effort and all made in pan. Whenever I make this for friends or family, it always gets raving reviews, so I hope you love it!
The base of the chicken pot pie is made up of leeks, garlic, chicken, mushrooms, carrots, peas, cream of chicken soup, paprika, dried oreganoand then the casserole is topped with puff pastry. The flavours are comforting and perfect for the autumn/fall season.
For those of you who love cream of chicken soup, you should check out my baked chicken with cream of chicken soup recipe or my lady godivas dauphinoise!
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Why You’ll Love This Recipe
One Pot: this chicken pot pie with cream of chicken soup is all made in one oven-proof pan so minimal washing up and simple steps!
Veggie-Packed: we’ve got loads of vegetables in this dish including leeks, garlic, peas, carrots, and mushrooms.
Comforting: if you’re looking for a warming dish, this is the one to make. It’s honestly one of my favourite comfort dishes to make in the colder seasons, I really hope you love it!
Ingredients and Substitutions
Garlic: I’m using fresh garlic for this recipe. If you’ve only got garlic granules or powder, you can use ¼ tsp.
Leek: one whole leek adds such a lovely flavour to our chicken pot pie! If you don’t have a leek, you could use red or white onion.
Carrot: for a bit of colour and extra texture, a freshly chopped cubed carrot is perfect. If you don’t have carrot available, feel free to use celery or bell pepper.
Chicken thigh: we’re using boneless and skinless chicken thighs instead of chicken breast as they stay more moist in our pie. You can totally use chicken breast if you like, if that’s all you’ve got!
Oregano: dried oregano is great for this recipe. Alternatively you could use dried thyme.
Paprika: hot or sweet paprika for extra flavour.
Mushrooms: I’m using chestnut mushrooms but feel free to use whatever mushrooms you fancy or a variety of mushrooms would be great too!
Peas: petit pois are the variety I’m using because they’re little and sweet.
Cream of chicken soup: I love Campbell’s cream of chicken soup, but you can use whatever canned cream of chicken soup you love. Feel free to use homemade cream of chicken soup too! Alternatively, you could use cream of mushroom soup for an alternative flavour.
Puff pastry: I’m using store-bought pre-rolled puff pastry for ease and speed. You could use filo pastry (crumple it up into balls and brush with egg wash) or short-crust pastry (texture will differ).
See the recipe card for full information on ingredients.
Step by Step Instructions with Photos
Step 1: Place an oven-proof pan on medium heat and drizzle with olive oil. Add in the minced garlic, sliced leeks, and carrot. Fry for a few minutes until softened slightly.
Step 2: Add in the chicken, followed by a grind of black pepper, salt, oregano, and paprika. Fry for a further 5 minutes, then add in the mushrooms. Fry for another 5 minutes, stirring occasionally. Pre-heat the oven to 190c fan / 410 Fahrenheit or based on your puff pastry packet instructions.
Step 3: Once the vegetables have softened and the chicken is lightly browned, add in the peas and the cream of chicken soup. Stir to combine and add in a splash of water to loosen up the sauce.
Step 4: Layer the squares of puff pastry onto the chicken pie mixture to cover the whole cream of chicken base. Brush with egg wash and then sprinkle with sesame seeds and fresh thyme. Bake in the oven for 30-40 minutes until golden and bubbling.
Step 5: Once the chicken pot pie with cream of chicken soup is golden and delicious, remove from the oven and serve up! Enjoy!!
What To Do with Leftovers
Storage: once the chicken pot pie has cooled, place into airtight containers and into the fridge for up to 3 days.
Freezing: once the chicken pot pie has cooled, place into airtight containers, don’t forget to label the containers with the date and the contents. Place in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating./
Reheating: leave the lid ajar and place in the microwave and reheat until piping hot (I usually put it in for 3 minutes).
FAQs
For sure, swap out the chicken for cubed extra firm tofu and the cream of chicken soup with cream of mushroom soup.
I recommend puff pastry. But you can use short crust if you like, or filo pastry (crumple into balls and place on top of the chicken pie base).
Mashed potato, tenderstem broccoli, or green beans.
More Recipes You Might Enjoy
If you tried this Easy Chicken Pot Pie with Cream of Chicken Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Chicken Pot Pie with Cream of Chicken Soup
This is my Easy Chicken Pot Pie with Cream of Chicken Soup recipe packed full of vegetables, chicken, and seasoned with paprika and oregano.
Instructions
Place an oven-proof pan on medium heat and drizzle with olive oil. Add in the minced garlic, sliced leeks, and carrot. Fry for a few minutes until softened slightly.
Add in the chicken, followed by a grind of black pepper, salt, oregano, and paprika. Fry for a further 5 minutes, then add in the mushrooms. Fry for another 5 minutes, stirring occasionally. Pre-heat the oven to 190c fan / 410 Fahrenheit or the temperature suggested on your puff pastry packet instructions.
Once the vegetables have softened and the chicken is lightly browned, add in the peas and the cream of chicken soup. Stir to combine and add in a splash of water to loosen up the sauce.
Layer the squares of puff pastry onto the chicken pie mixture to cover the whole cream of chicken base (scroll up the blog to find step by step photos). Brush with egg wash and then sprinkle with sesame seeds and fresh thyme. Bake in the oven for 30-40 minutes until golden and bubbling.
Once the chicken pot pie with cream of chicken soup is golden and delicious, remove from the oven and serve up! Enjoy!!
Notes
Nutrition
Calories: 896kcalCarbohydrates: 62gProtein: 32gFat: 58gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 151mgSodium: 1365mgPotassium: 706mgFiber: 6gSugar: 7gVitamin A: 3967IUVitamin C: 25mgCalcium: 106mgIron: 7mg
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