Today I'm going to show you how I make a Chicken pot pie made with cream of chicken soup. Grab your ingredients and cook along with me. RECIPE BELOW


Ingredients you'll need:
• 1 - 9 Inch Frozen Deep Dish Pie Shell (THAW BEFORE ADDING INGREDIENTS)
• 1 - 9 Inch Pillsbury Refrigerated Pie Crusts (FOR TOP OF PIE) (Any Brand will work)
• 1 1/2 - 12.5oz Cans Chunky Chicken (DRAINED) You could also use Rotisserie Chicken if Desired
• 2 - Cups Mixed Vegetables (DRAINED) Any Brand Will Work
• 1 1/2 - Cups Condensed Cream of Chicken Soup
• 1/2 - Teaspoon of Pepper
• 4 - Teaspoons butter

• Preheat oven to 375 degrees
• Mix chicken, vegetables, cream of chicken soup & pepper in a medium mixing bowl
• Add mixed ingredients to thawed pie shell
• Add butter to top of pie mixture
• Add Pillsbury pie crust to top of pie
• Mash pie shells together with a fork
• Remove access pie crust from sides of pie
• Cut slits on top of pot pie to vent steam while baking
• Bake at 375 degrees until top is brown & heated thoroughly (Approximately 45-60 minutes - depending on your oven)
• Serve immediately or until you're ready to eat


Fan Mail:
How Do You Cook - Back To Basics
P.O. Box 789
Pleasant View, TN

The link/s above may be an affiliate link which means we receive a small commission of the revenue made from purchases through the link/s above. There is no additional charge to you! Thank you all for supporting my channel so I can continue to provide you with free content every week! THANK YOU!

#homecooking #homecook #cooking #cookingvideos #cookingathome #desserts #dessert #homecook #homecook #howtocook #food #foodie #foodblogger #foodies #foodlover #foodlovers #foods #foodpics #foodlove #foodlover #foodlovers #foodcoma #countrycooking #bestfood #foodtime #foods #foodstyling #foodshots #simplecooking #howtocook #simplerecipe #simplerecipes #simplecooking #recipe #recipes #momsrecipe


Hey y'all, and welcome back to another episode on How Do You Cook - Back, To, Basics., Tonight, I'm, going to share with you how I make my homemade chicken pot pie.

So, first thing: you'll need is one 12.5 ounce can of chunky chicken breast.

We're, going to put that in the bowl.

Now you'll want to make sure that you've drained the water out of that can also, okay? And you're gonna want two cups of mixed vegetables.

Now, the mixed vegetables, that I'm using is a veg-all mixed.


This is just a little bit simpler recipe than cutting your own vegetables and putting them in there raw.


These are already cooked, so.

Just it's just a little bit simpler.

And now.

We want to add one and a half cups of cream of chicken soup.


This is a simplified version, y'all.

So, if you're in a pinch- and you want to make something quick and easy.

This is super quick and easy.

Okay, we're gonna, put a half of a teaspoon of pepper in there, and I'm gonna put that over to the side.


Now, what you want to do is just, mix everything really well.


You make sure that your vegetables and your chicken is completely, completely drained.

You don't want to have any water in your vegetables or your chunk chicken.

Alright, so, I added one can, of chunk chicken.


If you wanted more chunk chicken.

You can add that to it.

I actually think I might do that.

Might add one more can, of chunk chicken.


So actually I'm gonna put in about half of this.

Okay, I'm just gonna put about half this can.

Not the whole can.


I think that's good, for now.

And I'll just check and see if I think it needs a.

Little bit more.

Now, you can, um, go to your local grocery store! And grab a rotisserie chicken, that's already.

Cooked.! You! Can use that instead of the chunked chicken like that right? There.

So,! It's just your preference on what you think that you want in your chicken pot.


Okay, let's see., Let, me measure my chicken.

Yeah, I! Think one and a half cans of chicken chunks is good.

Enough.! Now, if you want more add more, if you want less, add less.

Okay, let me grab my pie.

Shell here, y'all.

I'm gonna set this to the side.

Okay, now y'all.

This is a nine inch deep dish, pie, shell right, here.


You may not need the entire bowl of contents.

That's in this bowl.

So,! You just want to fill it up to your preference.


Don't want it to overflow, because if it overflows, then it's just going to get all over your oven during the cooking process.


Now what you want to do is just spread it apart, spread it out.

Now! You want to make sure you don't cover up the sides of that pie, um, shell right there, because you're gonna, we're gonna put another piece of the pie pie: shell crust over that.

Okay, so.

Now over this, you want to add a little bit of butter like four teaspoons of butter.

That's it., Now, I, didn't add any salt to this, because I think that our chicken breast is going to be salty enough.


Let me grab my pie.

Shell here.

Okay, so, I have the rolled out pie, shell right here that I'm gonna put on the top of this.


You want to kind of roll it out actually, and just try to make it as even as possible.

And just start smashing around the edges.


As best you can.

I'm gonna, try to push it in a little bit, that way.

It'll, um, make that little mold there.


What I'm, gonna do, I'm gonna get me a fork, mash it down good y'all.

Try to get it get those two crusts to adhere to each other.

I will tell you a little trick: though.

If! For some reason you don't have the rolled out dough, that you can just lay on top of it.

You can easily use another 9 inch, deep dish or regular pie, shell, and just pop it on top of it.

That would act as your topping.

Okay, see what I'm doing there? I'm adhering the crusts together.


Now what you want to do.

Is, I would just kind of take that off the sides.


Just gently work, your way, removing the excess pie, shell, there.


Just make sure that's on there.


This is just a simple basic recipe.


Don't need all of those extra ingredients that some people say that you have to have, or it's not going to be good.

You can make simple basic recipes with just the minimal amount of ingredients.


It tastes just as good, if not better y'all.

You be the judge.

Okay, so, there's that.

We have a pie shell.

We have our pie ready to go, our chicken pot pie.


What we're gonna do now is we're gonna make some little slits right in the middle.

Kind of in the, not really in the middle, but on the corners to kind of, um.

Let that steam escape from inside that pot.


Now see.

Wasn't that easy? You? Did you don't need all those extra ingredients to make something? Good.

Okay y'all,? So now, I'm gonna put a little bit of an egg wash on this, to kind of help.

It get a little bit brown on the top.

See y'all.

You don't need much.

I mean, who has the money to buy 20 different types of seasonings for a meal.

I know.

I didn't when I was growing up or when I was a young, young wife.

I didn't have the money for all that.

You know we just ate what we could find in the cabinet and we just compromised and made what we could.

Okay y'all, once this gets ready to come out of the oven, I'll come back and show you what it looks: like.

Bye, bye, now., Be back in a minute.

Hey y'all, our chicken pot pie is cooked and ready to be served.

So, I left mine on the stove for about an hour after it came out of the oven to cool a little bit.


You don't have to do.


You can serve it.


Well y'all, that wraps up this episode on How Do, You, Cook - Back, To, Basics., I, hope you enjoyed this video.

If, you did,! Please click that thumbs up button, and do consider subscribing.

Make sure you hit that bell notification.

So you don't miss out on any of my upcoming recipes.

See you next time, guys.

Love, you lots! Bye, Bye, now!.


What is the sauce made of in chicken pot pie? ›

What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. Simmered together creates a luxurious, rich sauce that suspends the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.

How do you thicken chicken pot pie filling? ›

How do you thicken chicken potpie filling? The process of adding the milk and broth to the floured onions should create a thick mixture, but if it still seems runny, use a bit of cornstarch to thicken it further. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually add to your mixture to thicken.

Why isn t my chicken pot pie thickening? ›

If the chicken and/or the vegetables aren't partially cooked and thoroughly drained, they'll exude moisture during baking and thin out the filling. Be sure that the assembled filling is the consistency you like before covering and baking the pie.

How do you keep chicken pot pie from getting soggy? ›

There are various ways to avoid the "soggy bottom" problem. You can prebake ("blind" bake) the bottom crust before filling and adding the top crust. Or you can brush the bottom crust with egg wash before filling and bake your pot pie on the lowest rack of the oven at an initial high temperature.

What is chicken pot pie filling made of? ›

Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie. This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.

How to make a thick pie sauce? ›

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

What are the two most important thickeners for pie fillings? ›

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Why did my pot pie turn out watery? ›

If your pot pie turns out watery or seems runny you probably didn't let it bake long enough for the filling to thicken up in the oven. So if the crust begins to brown too fast before the pie is ready to come out, just cover it with a sheet of foil to keep it from burning.

Is cornstarch or flour better for thickening pie? ›

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

What can I use instead of flour to thicken in pie? ›

Cornstarch as Pie Filling Thickener

Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling.

Why is my pot pie gummy? ›

If it's too thick the pie can become gummy. Too thin and you will have a soggy crust with the filling looking more like chicken pot pie soup than chicken pot pie. To get this perfect gravy consistency and flavor start with a classic butter and flour roux, then add a combination of whole milk and chicken stock.

How do you make sauce thicker in a pot? ›

Cornstarch or arrowroot

You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce starts to thicken.

How do you get a crispy crust on the bottom of a pie? ›

Brush the Bottom

Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Do you flip chicken pot pie? ›

When the filling overpowers the crust, it's overly wet. If you're getting just the crust on the bottom, it can be quite dry. The perfect bite happens when the creamy, savory filling is sandwiched between top and bottom crust. Flipping the pie upside down solves all those problems.

How do you know when the bottom of a pie crust is done? ›

When we say “golden brown,” we think of a deeply tanned leather. If you see any white spots in your crust, it needs more time. Just because the top starts to brown, that doesn't mean it's finished. Leave it in there until it's truly brown.

What can I substitute for chicken broth in chicken pot pie? ›

Chicken Broth Substitute: Salted Butter + Water

If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.

How to make pie filling taste homemade? ›

Add Spices or Extracts

A quick and simple way to give your cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

What temperature do you cook homemade chicken pot pie? ›

  1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. ...
  3. Stir in chicken and mixed vegetables. ...
  4. Bake 30 to 40 minutes or until crust is golden brown.

Does cream make sauce thicker? ›

Heavy cream, sour cream, or yogurt are all excellent for thickening soups and sauces, but you have to be careful about boiling them or they may break and curdle.

What ingredient is needed to make the sauce thick? ›

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

How to make heavy cream into a thick sauce? ›

There are several ways to thicken heavy cream, such as whisking it, reducing it, adding gelatin, flour, cornstarch, guar gum, mixing with cream cheese, etc.

What is the best ingredient to use in thickening the filling of cream pies? ›

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

What ingredient is used to thicken a pie filling that sets up and holds its shape when sliced? ›

Cornstarch. Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.

Why won't my pie filling thicken? ›

Bake the pie fully.

Most thickeners activate after maintaining a certain temperature long enough. If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling.

Can you overcook pot pie? ›

Oven/Toaster oven

The one risk that you run while reheating pot pie is that the top will get overcooked and end up losing moisture. It could also become too dry, or worse, burnt. The secret is to preheat your oven to 300 degrees and protect the edges of the crust with foil.

Are chicken pot pies supposed to be watery? ›

Is chicken pot pie supposed to be soupy? The filling should be thick and not soupy. Prepare the filling with enough roux or thickener, such as cornstarch slurry. Make sure you add the right amount of liquid as well.

Why are my pies always soggy on the bottom? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Does sugar thicken pie? ›

Sugar can also add a bit of thickening power, since it attracts and holds "free" liquid. When baking low-sugar pies, err on the side of more thickener (cornstarch, flour, etc.) vs. less.

What is a good thickening agent besides cornstarch? ›

6 Cornstarch Substitutes for All Your Cooking and Baking Needs
  • Potato Starch. Potato starch is the cornstarch substitute favorite of associate food editor Kendra Vaculin. ...
  • Rice Flour. ...
  • All-Purpose Flour. ...
  • Tapioca Flour. ...
  • Arrowroot Powder. ...
  • Xanthan Gum.
Jun 13, 2022

What is the most popular substitute for thickening cornstarch? ›

5 Best Cornstarch Substitutes
  1. All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
  2. Arrowroot Powder. If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. ...
  3. Potato Starch. ...
  4. Rice Flour. ...
  5. Tapioca Starch.

What is the healthiest thickening agent? ›

Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.

What happens if you use too much flour in pie? ›

Adding more flour is always an option, but too much flour and your dough will end up like a cracker—not a pie crust. Remember: the more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

How much cornstarch to add to pie filling? ›

I used 1/4 cup corn starch when I made a fresh raspberry pie, 1 tablespoon when I made a peach pie and 2 tablespoons when I made pineapple custard. It really just depends on the type of fillings and thickness you are going for when using corn starch.

Should I cover my pot pie with foil? ›

Instructions for baking a pot pie usually recommend covering the edge of the crust with cooking foil.

Should I egg wash the bottom pie crust? ›

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

Why are pot pies so unhealthy? ›

Generally, chicken pot pies are loaded with an overwhelming amount of sodium. Best explains, “Most varieties contain nearly 800mg of sodium which is around 35-40 percent of the recommended daily value.

Does putting a lid on a pan make sauce thicker? ›

Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

Do you simmer or boil to thicken sauce? ›

Simmer the sauce in a sauce pot until it reaches your desired consistency. Make sure to keep the pot uncovered to allow excess liquids to evaporate. Avoid boiling the liquid to prevent any curdling or sauce separation. Keep in mind that simmering intensifies the sauce's flavors.

Do you turn heat up or down to thicken sauce? ›

Turn the heat to medium-high and stir the ingredients. As the sauce heats, it will begin to boil. Notice the sauce is thickening as it heats. As the bubbles become larger in the pot, watch the sauce closely.

Should you poke holes in bottom of pie crust? ›

Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling.

Why do you put foil around pie crust? ›

Many online sources recommend cutting multiple strips of aluminum foil and crimping them around the outer edge of your pie crust before baking it to prevent the edge of the crust from burning while the filling cooks.

Why do you put butter under a pie crust? ›

Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour.

Why is my chicken pot pie soupy? ›

If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.

Do you grease a pot pie pan? ›

Spraying your pie pan with cooking spray or greasing the pan might change the texture of the bottom of the crust, so if you're not going to remove the whole pie from the dish before serving and it doesn't have a sticky, messy filling, it's more than okay to refrain from greasing the pan.

Should you pre bake the bottom pie crust first? ›

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Why doesn't my pie crust cook on the bottom? ›

Metal browns faster than stoneware or glass

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie.

What temperature do you bake pies at? ›

Preheat your oven to 425°F. Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven.

What is pan sauce made of? ›

You use liquid — usually a combination of wine and stock — to deglaze the pan, and then add a little butter to make things rich. If you'd like a thicker, creamier sauce, whisking in a little cornstarch or flour will do the job.

What makes it a pot pie? ›

A pot pie is a type of pie consisting of a flaky pastry top and bottom pie crust and a filling in the middle. Pot pies can be made with a variety of savory fillings: poultry, chicken, beef, seafood or event plant-based.

What are the ingredients in Swanson chicken pot pie? ›

Filling Water, Seasoned Ground Chicken (Chicken, Water, Salt, Soy Protein Isolate, Carrageenan, Modified Cornstarch, Sodium Phosphate, Rosemary Seasoning, Soy Lecithin), Carrots, Mechanically Separated Chicken, Potatoes (Sodium Phosphate), Modified Cornstarch, Seasoning (Enriched Flour, Salt, Maltodextrin, Modified ...

What liquid is best for pan sauce? ›

Stock is the traditional choice here. Chicken stock works well with just about any protein, but you can use more flavorful beef or veal stocks for richer gravies. If you don't have stock on hand, use plain old water; the flavor from the fond, aromatics and wine will provide enough oomph for your sauce.

What is pan pan sauce? ›

Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.

What is the best thickener for pan sauce? ›

Arrowroot: Dissolve 1 to 2 teaspoons in twice the amount of cold water to thicken a cup of liquid. Arrowroot does not need to be cooked to remove its raw flavor and will begin to thicken immediately.

What's the difference between chicken pie and chicken pot pie? ›

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

Why do you wrap a pot pie in foil? ›

The foil has protected crust from burning, allowing the center crust to brown and the inside of the pie to reach the recommended internal cooking temperature.

What does Ina Garten serve with chicken pot pie? ›

Are you looking for a side dish to go with your Ina Garten chicken pot pie? This warm dish goes nicely with a wide variety of side dishes, including corn, salad, and potatoes, to name just a few. here is some serving idea: Crockpot Cheesy Potatoes.

What is in Willow Tree chicken pot pie? ›

Filling: Chicken Broth, Cooked White Chicken Meat, Flour, Chicken Base* (Salt, Sugar, Cooked Mechanically Separated Chicken Meat, Soybean Oil, Onion Powder, Rendered Chicken Fat, Turmeric, Natural Flavorings {Spice Extractives}), Butter, Starch, Nisin Preparation., Crust: Flour, Palm Oil, Water, Nonfat Milk Solids, ...

Is the chicken in Marie Callender's chicken pot pie? ›

Indulge in tender white-meat chicken, carrots, celery, and peas prepared in a golden, flaky, made-from-scratch crust. Available in 10-ounce and 15-ounce sizes. Also available in multipacks for the whole family to enjoy.

Can I use cream of chicken soup instead of broth? ›

If you're talking about cream of chicken soup, you would not want to use that as a replacement. Cream of chicken soup is very thick in nature and you would not get it to be the consistency of broth even if you added lots of water to it.

What can I use if I don't have chicken stock or broth? ›

What's the Best Substitute for Chicken Broth? Here Are 4 Great Ideas (Including One You Definitely Have on Hand)
  1. Water. Don't be shy to straight-up swap water for chicken broth. ...
  2. Bouillon cube. ...
  3. Vegetable stock. ...
  4. Bean or chickpea liquid.
Aug 20, 2020

What can I use if I don't have any chicken broth? ›

If you need a chicken broth substitute, you can use the same amount of white wine or a combination of water with 1 tablespoon of olive oil or melted butter. For beef broth, combine water with 1 tablespoon soy sauce.

Top Articles
Latest Posts
Article information

Author: Greg O'Connell

Last Updated: 29/11/2023

Views: 5229

Rating: 4.1 / 5 (42 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Greg O'Connell

Birthday: 1992-01-10

Address: Suite 517 2436 Jefferey Pass, Shanitaside, UT 27519

Phone: +2614651609714

Job: Education Developer

Hobby: Cooking, Gambling, Pottery, Shooting, Baseball, Singing, Snowboarding

Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.