What Can I Substitute for Cream of Chicken Soup in Chicken Pot Pie?

If you're looking for a substitute for cream of chicken soup in your chicken pot pie recipe, there are a few options: .1. Homemade Creamy Sauce : You can make your own creamy filling by combining heavy cream, chicken broth, and a roux (butter and flour mixture). This will give you a similar texture and flavor to the store-bought cream of chicken soup. 2. Cream of Mushroom Soup : If you prefer a slightly different taste, you can use cream of mushroom soup instead. It adds a rich, earthy flavor that pairs well with chicken. 3. Greek Yogurt or Sour Cream : For a lighter version, you can use plain Greek yogurt or sour cream to replace the cream of chicken soup. While this will change the flavor slightly, it still creates a creamy consistency that works in the recipe.

Can I Make Chicken Pot Pie Ahead of Time?

Yes, you can definitely make your chicken pot pie recipe with cream of chicken soup ahead of time. Here's how: 1. Refrigerating : Assemble your pie and refrigerate it (before baking) for up to 24 hours. When you're ready to bake, simply place it in the oven and adjust the baking time slightly if needed. 2. Freezing : You can also freeze your assembled pie before baking. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. To bake, cook it straight from the freezer, but be sure to add extra baking time.

Chicken Pot Pie Soup – Easy & Delicious Recipe

Description

Chicken pot pie with cream of chicken soup is the ultimate comfort food. This hearty dish combines tender chicken, savory vegetables, and a creamy filling, all wrapped in a buttery, flaky crust. Perfect for cozy nights, family dinners, or any occasion that calls for a comforting meal.

Ingredients

Scale

1 can (10.5 oz) cream of chicken soup
1 cup milk
2 cups cooked chicken (shredded or cubed)
2 cups mixed vegetables (frozen peas, carrots, corn, green beans)
2 cups shredded cheddar cheese (optional)
1 refrigerated pie crust (for top and bottom)
Salt and pepper, to taste
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Filling: In a large mixing bowl, combine the cream of chicken soup, milk, cooked chicken, and thawed mixed vegetables. Stir everything together until well mixed. Season with salt, pepper, garlic powder, and onion powder to taste.
Assemble the Pie: Roll out one pie crust and line a 9-inch pie plate. Spoon the chicken and vegetable mixture into the pie crust, spreading it out evenly.
Top with Second Crust: Roll out the second pie crust and place it over the filling. Trim the excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape. (Optional: Sprinkle shredded cheddar cheese over the top before baking.)
Bake the Pie: Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil to prevent burning.
Cool and Serve: Let the pie cool for 5-10 minutes before slicing and serving.

Notes

Storage: Leftover chicken pot pie can be stored in the fridge for up to 3-4 days in an airtight container.
Freezing: Assemble the pie and freeze it before baking. Wrap it tightly in plastic wrap and foil. Bake directly from the freezer, adding extra baking time.
Variations: Customize your pie by swapping vegetables, adding spices like cayenne pepper for a kick, or using puff pastry for a lighter crust.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: dinner
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 350
Fat: 22g
Carbohydrates: 30g
Protein: 16g

Keywords: Cream of chicken soup pot pie, Chicken pot pie recipe, Homemade chicken pot pie