• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

One Sweet Appetite

Easy Everyday Recipes

  • Recipe Index
    • Breakfast
    • Camping Recipes
    • Desserts
    • Dinner Recipes
    • Drink Recipes
    • Holiday
    • Party
  • Breakfast
    • Muffins and Pastries
    • Egg Recipes
    • Jelly and Jam Recipes
    • Pancakes, Waffles, French toast
    • Oat Recipes
    • Smoothie Recipes
  • Easy Dinners
    • Main Dish Recipes
    • Pasta Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Slow Cooker Meals
    • Air Fryer Recipes
    • Condiments and Sauces
  • Desserts
    • Brownie and Bar Recipes
    • Cake and Cupcake Recipes
    • Cookie Recipes
    • Frozen Dessert Recipes
    • Mug Recipes
    • Pie Recipes
  • Drinks
    • Cocktails
    • Coffee
    • Non Alcoholic Drinks
Home » Dinner Recipes » Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

28 Comments By Jesseca on March 8, 2023

Jump SaveSaved! Share Pin

Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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!

Searching for more super easy dinner ideas? Try my Chicken TOT Pie, Chicken Pot Pie Soup, and Oven Roasted Chicken Breast!

chicken pot pie slice on white plate

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!

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!

Slice of chicken pot pie sitting on a white plate with the rest of the pie off to the back left corner.

Chicken Pot Pie Ingredients

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: I love this recipe for leftovers or with a rotisserie.
  • Cream of chicken soup: This gives you the base for the filling and adds so much flavor.
  • Chicken broth: Personal fan of Better Than Bouillon roasted chicken base. It is packed with flavor and helps lower the sodium a smidge.
  • Frozen mixed veggies: You have some control with this ingredient. I pick up a $1 bag of mixed veggies that include carrots, corn and peas. But really, you can use any mixed vegetable option.
  • 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.

How To Make Chicken Pot Pie

  1. PREP: Preheat the oven to 400 degrees and unroll one of the two pie crusts into a 9″ pie dish. Set aside for later.
  2. MIX: Combine the chicken, cream of chicken soup, chicken broth, vegetables, and the seasonings inside a large mixing bowl. Stir to combine well and spread onto the crust in the prepared pan.
  3. BAKE: Gently lay the second crust on top of the filling. Trim and crimp the edges and cut three small slits in the top to help steam escape while it bakes. Bake 35 to 40 minutes, or until the crust is lightly browned.
  4. ENJOY: Let stand 15 minutes before serving and enjoy!
top down image of a slice of pot pie sitting on a white round table with a blue and white napkin sitting off to the side.

Helpful Tools

  • Pie Dish: Ok, I have an insane amount of pie dishes in my home, however you cannot go wrong with a clear pie plate (affiliate) or white pie dish (affiliate). They both give you a beautiful display and compliment any pie flavor.
  • Crust Shield: My secret kitchen tool that saves me from burning my crust. A pie shield (affiliate) is a silicone circle that places over the edges of your crust. This keeps them from burning while letting the center cook fully.
  • Silicone Spatulas: I have said it before, and will continue to say, I LOVE my silicone spatulas (affiliate). They are so good for so many things, including pie batter.

Recipe Notes:

What are the best tips for an easy 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:
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.

Can you freeze this recipe?

Want to freeze this recipe? No problem! All you have to do is wrap the unbaked pot pie tightly in foil. Place in the freezer and freeze until solid.
When ready to bake, thaw overnight in the refrigerator and follow the baking instructions.

More Quick Chicken Recipes

  • 30-Minute Ranch Chicken Recipe

  • Easy Chicken Enchilada Recipe- Freezer Friendly!

  • Baked Chicken Taquitos

  • Chicken Alfredo Stuffed Shells

Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!

4.45 from 59 votes

Easy Chicken Pot Pie Recipe

Created by: Jesseca

Course Dinner Recipes
Cuisine American
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
8 people
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!
Print
Pin
Share
Rate
Prevent your screen from going dark

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. 

Video

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

Serving: 1serving | Calories: 472kcal | Carbohydrates: 46g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 56mg | Sodium: 583mg | Fiber: 7g | Sugar: 4g

Equipment

Silicone Spatulas
Pie Dish
Mixing Bowl

Did You Make This Recipe?

Share it with me on Instagram @1sweetappetite and follow pinterest for more!

Email Recipe Pin Recipe Share Recipe

Sharing is caring!

16633 shares
  • Share
  • Tweet
« Previous
Pumpkin Cheesecake Bars with a Gingersnap Crust
Next »
Nutella Mug Cake Recipe

Reader Interactions

Find even more recipes!

Be sure to share it in the comments below and follow me on Pinterest, Facebook and Instagram for even more delicious recipes.

    Leave a Review! Cancel reply

    Share your thoughts below, I love to see your creations!
    Your email address will not be published. Required fields are marked *
    Recipe Rating




    Comments & Reviews

  1. Tori B says

    April 18, 2023

    5 stars
    Such a great recipe! My husband loves chicken pot pie…this is my new go-to. I’ve made it at least three times!

    Reply
    • Jesseca says

      April 18, 2023

      I’m so glad you loved this recipe, Tori!

      Reply
  2. Stephanie says

    February 16, 2023

    I’m using frozen veggies but I want to add some potatoes do I need to precook or cut up small

    Reply
    • Jesseca says

      February 16, 2023

      Hi Stephanie, I suggest peeling and cubing the potatoes and then boiling them until they are crisp but slightly tender, maybe 8 minutes. Drain and then add to the recipe.

      Reply
  3. Katie says

    February 1, 2023

    Made it last night and it was very good! However, my husband and I were hoping it would be a bit creamier, more saucy. I felt the sauce kind of dried up a lot and that’s our favorite part! To make it more saucy would I just add more cream of chicken and/or chicken broth? Some milk? Thanks!

    Reply
    • Jesseca says

      February 1, 2023

      Hi Katie, you can certainly add more to the filling. I’d probably add a little chicken broth to help give it a more creamy finish.

      Reply
  4. Juli says

    January 13, 2023

    5 stars
    This was so easy and so good. Thank you!

    Reply
    • Jesseca says

      January 14, 2023

      Thank you, Juli!

      Reply
  5. Roma Ferrell says

    January 5, 2023

    Made this tonight. We absolutely loved it! I plan to make it again soon and do some deliveries to neighbours.

    Reply
  6. Wendy says

    November 3, 2022

    5 stars
    We loved this recipe! It was super simple for a weekday quick meal. The only thing I’ll eliminate next time is the thyme.

    Reply
    • Jesseca says

      November 4, 2022

      Hi Wendy, Thanks for the comment and review! We actually had this for dinner last night. I’m glad you enjoyed it as much as we do!

      Reply
  7. Becky Hernandez says

    September 21, 2022

    So …. Much chicken broth and it’s a whole can of cream of chicken soup?

    Reply
    • Jesseca says

      September 21, 2022

      one can of cream of chicken and 1/4 cup broth

      Reply
  8. Tracie says

    September 7, 2022

    So simple and yummy..

    Reply
    • Jesseca says

      September 8, 2022

      Thank you, Tracie.

      Reply
  9. Valorie says

    July 15, 2022

    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!

    Reply
    • Jesseca says

      July 16, 2022

      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.

      Reply
  10. Dana says

    December 13, 2020

    This recipe is amazing and easy!! The measurements are spot on for a perfect pot pie!

    Reply
    • Jesseca says

      December 14, 2020

      I’m so glad you love this recipe as much as we do, Dana! It’s a family favorite.

      Reply
  11. Renee Schouten says

    November 4, 2020

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

    Reply
    • Jesseca says

      November 5, 2020

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

      Reply
    • Renee says

      November 7, 2020

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

      Reply
  12. Sara Larsen says

    October 10, 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.

    Reply
    • Jesseca says

      October 12, 2020

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

      Reply
  13. Jamigold says

    September 17, 2020

    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

    Reply
    • Jesseca says

      September 18, 2020

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

      Reply
    • Amy says

      November 8, 2020

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

      Reply
  14. Alicia Nelson says

    January 31, 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 !!!

    Reply

Primary Sidebar

Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

More About Me

New Weekly Recipes

Subscribe for the latest recipes in your inbox!

Thank you!

You have successfully joined our subscriber list.

Find a Recipe

Featured Recipes

  • Mini Key Lime Cheesecakes
  • Savannah Smiles Recipe
  • Brown Butter Chocolate Chip Cookies
  • Amazing Lemon Cheesecake Bars
  • Coconut Lime Frosted Sugar Cookies
  • Cherry Pie Bars

Browse Topics

  • Breakfast
  • Desserts
  • Air Fryer Recipes
  • Main Dish Recipes
  • Pasta Recipes
  • Salad Recipes
  • Side Dish Recipes
  • Slow Cooker Meals
  • Drink Recipes

New Weekly Recipes

Subscribe for the latest recipes in your inbox!

Thank you!

You have successfully joined our subscriber list.

©2023, One Sweet Appetite. Contact Disclosure Privacy Policy Back To Top
Design by Pixel Me Designs
×

New Weekly Recipes

Subscribe for the latest recipes in your inbox!

Thank you!

You have successfully joined our subscriber list.

16633 shares