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This easy chicken pot pie is a delicious hearty meal that can be whipped up in minutes! Made with tender chicken, refrigerated pie crusts, frozen veggies, and cream of chicken soup, this recipe is the perfect comfort food dinner!
Easy Chicken Pot Pie Recipe
Making this chicken pot pie recipe saves so much time! It only needs four ingredients and can be in the oven in just a few minutes. When it comes out of the oven, it has a beautiful golden flaky crust and a creamy filling, stuffed with chicken and vegetables. It really is the perfect meal!
Using store-bought pie crust and pre-cut vegetables, with the cream of chicken soup, it’s so much easier to prepare than a traditional pot pie. There is no need to even drag out a saucepan.
This easy chicken pot pie is the ultimate comfort food that doesn’t sacrifice flavor! And because it’s so simple to make it’s perfect for busy weeknights or family gatherings.
Ingredients You’ll Need
refrigerated pie crusts (1 for the bottom, 1 for the top)-pre-made pie crust is what makes this recipe so quick and easy. The pie will have a golden flaky crust without the hassle.
boneless, skinless chicken breast, cut into small pieces. About 2 cups cooked chicken– 2 cooked chicken breasts, rotisserie or leftover chicken for convenience
cream of chicken soup- Cream of chicken soup provides the creamy sauce filling of the pie.
bag of frozen mixed vegetables-veggies complete a chicken pot pie filling, and any combination of vegetables can be used. I used peas, carrots, green beans, and corn for this pie.
Salt and pepper to taste
egg (for egg wash, optional)- Egg wash will give the pie crust a shiny golden brown color after baking.
How to Make Chicken Pot Pie
STEP 1. Preheat the oven to 375 degrees F.
STEP 2. Roll out one of the pie crusts, until it’s smooth and large enough to cover the entire bottom of the pie plate. Then transfer it to a 9 inch pie plate and gently press the edges against the plate. Set it aside while preparing the filling.
STEP 3. In a large bowl, add the cream of chicken soup and frozen vegetables. Stir them together until they are well combined. Season with salt and pepper to taste.
STEP 4. Pour the soup and vegetable mixture into the prepared pie crust in the pie pan, then spread it evenly.
STEP 5. Roll out the remaining the crust and place over the top of the pie. Pinch the top and bottom crusts edging together to seal. Then pierce the top of the pie with a fork a few times or cut small slits to make vents. To make an egg wash, in a small bowl, whisk together an egg and a tablespoon of water. Then brush on the top crust of the pie.
STEP 6. Place the pie in the preheated oven and bake at 375 degrees F for 25-30 minutes until the crust is golden brown.
Tips for Making Pot Pie
Use Rotisserie Chicken: Grab a rotisserie chicken from the store and shred it for the filling. You can also used leftover chicken from a previous meal to save time.
Make It Ahead: Prepare the filling ahead of time and store it in the fridge. Assemble the pie just before baking.
Mix Up the Veggies: Feel free to use any frozen veggies you have on hand. Broccoli, celery, chopped onion, mushrooms, or cauliflower work great for this recipe!
Variations
Make them mini: Use small ramekins to make individual chicken pot pies, which are great for parties, charcuterie boards, or buffets.
Change the filling: This recipe is perfect for after the holidays with turkey leftovers.
Use a different crust: Swap out the pie crust and use a puff pastry to top off the pie, or make a homemade pie dough.
FAQ’S
Chicken pot pie is a hearty dish on it’s own. If you want to serve a side dish with it, add a salad, mashed potatoes, or dinner rolls.
To store leftover pot pie, allow the pie to cool first. Then cover it with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-4 days.
Yes. After the pie cools, cut and wrap slices into individual portions and place in freezer safe Ziploc bags or containers. Leftover chicken pot pie can be frozen for up to three months.
More Easy Meal Recipes
Easy Chicken Pot Pie
Equipment
- Large Bowl
- 9 inch Pie Dish
Ingredients
- 2 refrigerated pie crusts
- 1 pound cooked boneless, skinless chicken breast, about 2 cups, cut into small pieces, or rotisserie chicken
- 10.5 ounce can of cream of chicken soup
- 11 ounce bag of frozen mixed vegetables
Optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large egg, for egg wash
Instructions
- Preheat the oven to 375 degrees F.
- Roll out one of the pie crusts, until it's smooth and large enough to cover the entire bottom of the pie plate. Then transfer it to a 9 inch pie plate and gently press the edges against the plate. Set it aside while preparing the filling.
- In a large bowl, add the cream of chicken soup and frozen vegetables. Stir them together until they are well combined. Season with salt and pepper to taste.
- Pour the soup and vegetable mixture into the prepared pie crust in the pie pan, then spread it evenly.
- Roll out the remaining the crust and place over the top of the pie. Pinch the top and bottom crusts edging together to seal. Then pierce the top of the pie with a fork a few times or cut small slits to make vents. (To make an egg wash, in a small bowl, whisk together an egg white and a tablespoon of water. Then brush on the top crust of the pie.)
- Place the pie in the preheated oven and bake at 375 degrees F for 25-30 minutes until the crust is golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had this for lunch this week, can’t believe how good it is and how simple to make.