A delicious semi-homemade chicken pot pie recipe made with frozen vegetables and cream of chicken soup for a comfort food classic. Perfect easy weeknight dinner recipe!
You know what happens when you have tons of leftover rotisserie chicken and NO chicken broth? This… Easy Chicken Pot Pie Recipe.
We had some leftover rotisserie chicken from a previous night and I was so excited to whip up a pot pie.
It is the ultimate winter comfort food for me. So creamy and delicious with the mixed veggies and beautiful flaky crust. The only problem was that the chicken broth, I was so sure I had, was missing from action. I had a whopping 1/4 cup left in the refrigerator which is not nearly enough for my go-to recipe.
I was not really sure how I could salvage my dinner idea, but decided it might be smart to substitute a can of cream of chicken soup into the filling.
Boy was I right. This recipe has it all. It is incredibly simple to whip up, freezer friendly, and delicious!
Recipe Features:
- Freezer Friendly: Prep this recipe all the way through assembly, but before baking. Wrap tight in plastic wrap and freeze for later!
- Make Ahead: Along with freezing, you can make the filling for this recipe up to three days in advance!
- Quick and Easy: Minimal ingredients and easy assembly means this dish is ready for the oven in 15 minutes!
What You’ll Need:
The list for this recipe is short, which is right up my alley. This is a chicken pot pie recipe with cream of chicken soup- which means it’s fuss free! For a full list of ingredients and measurements see the recipe card below.
- Pie crust- You can use a homemade version or store bought.
- Cooked chicken- Leftovers work well or a rotisserie.
- Cream of chicken soup
- Chicken broth
- Frozen mixed veggies
- Spices and seasonings- Don’t be afraid to play around with the spices in this dish. Use your favorite or whatever you have on hand that is similar.
Step By Step Instructions:
- Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9″ deep pie dish. Set aside.
- Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.
- Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Tips and FAQ’s:
Tips for making the perfect chicken pot pie:
- Do not be afraid to mix things up. We used frozen veggie mix but you could easily substitute fresh vegetables. Try broccoli or even green beans!
- This is a great freezer meal! Before you get to the baking part of the recipe, wrap your pot pie in plastic wrap, stick in a zip top bag, and freeze.
- Mix and match your spices. I am a sucker for thyme. That being said, we have also tried an Italian spice blend and rosemary in this dish with wonderful results.
How to keep a pot pie crust from getting soggy:
I get this question ALL of the time. Why is the bottom of my pie crust soggy? How can I fix this?? Follow a few of the tips below to help prevent your crust from being soft and mushy in the center:
- Pre-bake the crust, or blind bake. Blind baking is when you bake the crust before adding filling. This is the best way to prevent soggy middles and bottoms of pie crusts. I suggest only baking partially, adding filling, and continuing to bake from there.
- Brush with an egg wash. My best friend swears by this method. She says brushing the bottom of your unbaked crust with an egg wash before filling creates a barrier between the two.
Related Recipes:
- Chicken Pot Pie Soup
- Oven Roasted Chicken Breast
- Easy Baked Ranch Chicken
- Chicken Enchiladas
- Chicken Stir Fry
- Easy Chicken Taquitos
- Ranch Chicken Stuffed Shells
Easy Chicken Pot Pie Recipe
Ingredients
- 2 sheets deep dish pie crust
- 1-1/2 cups rotisserie chicken
- 1 (10.5 oz) can cream of chicken soup
- 1/4 cup chicken broth
- 1-2/3 cups frozen mixed vegetables thawed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9″ deep pie dish. Set aside.
- Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.
- Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Notes
- Do not be afraid to mix things up. We used frozen veggie mix but you could easily substitute fresh vegetables. Try broccoli or even green beans!
- This is a great freezer meal! Before you get to the baking part of the recipe, wrap your pot pie in plastic wrap, stick in a zip top bag, and freeze.
- Mix and match your spices. I am a sucker for thyme. That being said, we have also tried an Italian spice blend and rosemary in this dish with wonderful results.
Nutrition
Equipment
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Comments & Reviews
Becky Hernandez says
So …. Much chicken broth and it’s a whole can of cream of chicken soup?
Jesseca says
one can of cream of chicken and 1/4 cup broth
Tracie says
So simple and yummy..
Jesseca says
Thank you, Tracie.
Valorie says
If I freeze it, would I thaw it overnight in the fridge and use normal cooking time or cook it straight from the freezer? Cooking times? Thsnks!
Jesseca says
Hi Valorie, To bake from frozen, preheat th eoven to 400 degrees F. Place the pot pie on a baking tray and cover with foil. Bake 30 minutes. Remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden and the inside is heated trough.
I prefer the thaw out method. I put a frozen pot pie in the refrigerator overnight, or up to 24 hours before I plan to bake. I then bake according to the instructions in the recipe.
Dana says
This recipe is amazing and easy!! The measurements are spot on for a perfect pot pie!
Jesseca says
I’m so glad you love this recipe as much as we do, Dana! It’s a family favorite.
Renee Schouten says
Hi there,
I am kind of confused. for the frozen mixed veggies, is it just 2/3 cups?
Renee
Jesseca says
Hi Renee. It is one and 2/3 cups.
Renee says
@Renee Schouten, okay. Thanks for clearing that up!
Sara Larsen says
I haven’t tried with this recipe, but when making berry pies, I put a light layer of cream cheese in the bottom crust. This prevents it from getting soggy. You can’t taste it with the pie.
Jesseca says
Feel like you can’t really go wrong with the addition of cream cheese. Thanks for the tip!
Jamigold says
Anyone try this in a 11×13? If so would I double the recipe? I just wanted to get it to feed us two nights. The regular pie dish is only one nights meal
Jesseca says
I have never tried that, so I can’t be certain. But I would think you could double the recipe.
Amy says
@Jamigold, I just made this in a 9X13 pan,needs extra cooking time for this size.
Alicia Nelson says
I tried the egg wash on the bottom crust before filling and IT WORKS !!! Bottom crust was as flakey as the top. I’m going to do this to fruit pies too !!!