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.
Servings: 4 people
Calories: 896kcal
Ingredients
- 2 garlic cloves minced
- 1 leek washed and finely sliced
- 1 carrot finely cubed
- 400 g boneless and skinless chicken thighs chopped into cubes
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 150 g mushrooms roughly chopped
- 200 g peas
- 600 g cream of chicken soup the equivalent of two cans
- 320 g puff pastry store-bought roll
- 1 egg whisked (for egg wash)
- 1 tablespoon white sesame seeds
- thyme for garnish
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
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to discover more!
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).
Nutrition
Calories: 896kcal | Carbohydrates: 62g | Protein: 32g | Fat: 58g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1365mg | Potassium: 706mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3967IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 7mg