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Chicken Pot Pie Recipe

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!

chicken pot pie slice on white plate

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!
chicken pot pie on white plate

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:

  1. Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9″ deep pie dish. Set aside.
  2. 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.
  3. 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.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Homemade pot pie recipe

Tips and FAQ’s:

Tips for making the perfect chicken pot pie:

  1. 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!
  2. 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.
  3. 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:

  1. 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.
  2. 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:

Easy Chicken Pot Pie Recipe

Easy Chicken Pot Pie Recipe

Yield: 8 people
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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!

Ingredients

  • 2 sheets deep dish pie crust
  • 1-1/2 cups rotisserie chicken
  • 1 (10 3/4 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

  1. Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9" deep pie dish. Set aside. 
  2. 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. 
  3. 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.
  4. 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.

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Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 472Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 56mgSodium: 583mgCarbohydrates: 46gFiber: 7gSugar: 4gProtein: 23g
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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!

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Renee Schouten

Wednesday 4th of November 2020

Hi there, I am kind of confused. for the frozen mixed veggies, is it just 2/3 cups? Renee

Renee

Saturday 7th of November 2020

@Renee Schouten, okay. Thanks for clearing that up!

Jesseca

Thursday 5th of November 2020

Hi Renee. It is one and 2/3 cups.

Sara Larsen

Saturday 10th of October 2020

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

Monday 12th of October 2020

Feel like you can't really go wrong with the addition of cream cheese. Thanks for the tip!

Jamigold

Thursday 17th of September 2020

Anyone try this in a 11x13? 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

Amy

Sunday 8th of November 2020

@Jamigold, I just made this in a 9X13 pan,needs extra cooking time for this size.

Jesseca

Friday 18th of September 2020

I have never tried that, so I can't be certain. But I would think you could double the recipe.

Alicia Nelson

Friday 31st of January 2020

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 !!!

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