This chicken pot pie is like a cross-section of real life. The cooked chicken can be homemade (try Slow Cooker Shredded Chicken) or from a purchased rotisserie chicken. Some vegetables are fresh, and others can come from the freezer aisle. The rosemary can be fresh or dried. The puff pastry crust is store-bought. A can of Campbell’s Cream of Mushroom Soup provides the creamy, flavorful base for the sauce. And the resulting pot pie is all yours.

It’s always a little bit strange when people talk about food coming back into fashion, and I hadn’t realized that the dish was out of fashion at any point, to begin with. Case in point: chicken pot pie. You hear words like “retro” and “nostalgia food” used to describe it, but in many kitchens throughout the land, including mine, we never stopped making them. It’s the ultimate comfort food, and it’s so easy!

So, for those of you who are happy that chicken pot pie is back in style, and for those of you who never realized it was ever out of vogue, make this recipe and see how this “old school” easy chicken pot pie recipe goes over with your family. Serve with Slow Cooker Mashed Potatoes and a green salad with Italian Dressing for an easy, comfort food dinner. And if you’re a the-more-chicken-the-better chicken pot pie kind of person, try this Moravian Chicken Pie recipe.

Puff Pastry Crust Chicken Pot Pie

The thing that stands between me and pies much of the time is the crust. I’m not brilliant at making homemade crusts, and I’m usually in too much of a hurry to get to the filling. For this reason, I love refrigerated pie crusts and frozen puff pastry, and I am a proud prepared pastry fan. Here I used packaged puff pastry, which makes the chicken pot pie more sophisticated, with a super flaky top. This recipe doesn’t use a bottom layer of pie crust, so there are no worries about it getting soggy.

This post is in partnership with Campbell’s. All opinions are my own.

Ingredients

• Large leek – You could always use 1 cup of chopped onion instead.
• Minced garlic
• Carrots, Mushrooms, and Peas – The classic vegetables in this old-school pot pie dinner. You can use fresh or frozen vegetables (and feel free to buy frozen mixed vegetables – (no need to thaw before adding to the pan!).
• All-purpose flour – Thickens the filling and creates the perfect texture for creamy sauce.
• Rosemary – You can use fresh or dried for this recipe.
• Campbell’s Condensed Cream of Mushroom Soup – The can of soup does a few things here: it adds creaminess, it adds flavor, it thickens the creamy filling, and it saves you time since, instead of making a mushroom stock, you can open a can of flavorful condensed soup. You can also make this chicken pot pie recipe with cream of chicken soup.
• Pearl onions – Sweet, bite-sized onions. Use frozen, or use fresh and peel the pearl onions before cooking.
• Shredded cooked chicken – Use a rotisserie chicken or any simply cooked chicken.
• Fresh parsley
• Puff pastry – Shortcut number two! For the perfect, crispy, flaky top crust.
• Egg – Helps the top of the puff pastry brown up nicely while baking.

How to Make Chicken Pot Pie with Campbell’s Soup

1. Preheat oven: Preheat the oven to 400 degrees. Lightly spray a 9-inch pie pan (preferably deep dish) or a similar-sized baking dish with nonstick cooking spray.
2. Sauté the veggies: In a large skillet, sauté the leeks in the butter for 5 minutes, until tender. Add the garlic, carrots, mushrooms, and rosemary, then season with salt and pepper. Sauté for about 8 minutes, until the vegetables become tender and lightly golden brown. 

3. Add the flour and soup: Stir and cook for another 2 minutes until the flour gets a bit toasted. Add the can of condensed soup and water, stir, and bring to a simmer. Simmer for about 3 minutes until the mixture has thickened slightly.

4. Finish the filling: Add the peas, pearl onions, and chicken, and return the mixture to a simmer. Stir in the parsley. Turn the chicken mixture into the pie pan.

5. Top with the pastry: Roll out the puff pastry dough slightly on a lightly floured surface. Place the puff pastry over the filling. Trim off the corners if they hang below the bottom of the pan.

6. Finish the crust: Brush the top of the pastry with the beaten egg and use a sharp knife to make several slits in the crust so steam can escape.

7. Bake: Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly.

8. Serve: Let the pie sit for about 10 minutes before slicing and serving.

Variations

• Instead of chicken, you can use leftover turkey (think of this after Thanksgiving!)
• Feel free to add or substitute the veggies in this dish for veggies you and your family prefer. Think about corn, celery, bell peppers, cauliflower, and broccoli.

Leftovers

Leftover chicken pot pie can be stored in a sealed container in the fridge for up to 5 days. Reheat it for about 15 minutes in a 350-degree oven.

What to Serve With Chicken Pot Pie

Grilled Asparagus with Lemon Butter Sauce 

Warm Brussels Sprouts with Bacon and Mustard Vinaigrette

Arugula, Orange, and Pomegranate Salad

More Comfort Food Recipes

• Moravian Chicken Pie
• Hashbrown Chicken Vegetable Pot Pie Casserole
• One Skillet Tuscan Tortellini
• Classic Cheesy Beefy Lasagna
• Chicken Marsala