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!
- 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!
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
- PREP: Preheat the oven to 400 degrees and unroll one of the two pie crusts into a 9″ pie dish. Set aside for later.
- 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.
- 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.
- ENJOY: Let stand 15 minutes before serving and enjoy!
- 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.
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.
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.
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.
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Easy Chicken Pot Pie Recipe
- 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
- 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.
- 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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Comments & Reviews
Tori B says
Such a great recipe! My husband loves chicken pot pie…this is my new go-to. I’ve made it at least three times!
I’m so glad you loved this recipe, Tori!
I’m using frozen veggies but I want to add some potatoes do I need to precook or cut up small
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.
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!
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.
This was so easy and so good. Thank you!
Thank you, Juli!
Roma Ferrell says
Made this tonight. We absolutely loved it! I plan to make it again soon and do some deliveries to neighbours.
We loved this recipe! It was super simple for a weekday quick meal. The only thing I’ll eliminate next time is the thyme.
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!
Becky Hernandez says
So …. Much chicken broth and it’s a whole can of cream of chicken soup?
one can of cream of chicken and 1/4 cup broth
So simple and yummy..
Thank you, Tracie.
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!
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.
This recipe is amazing and easy!! The measurements are spot on for a perfect pot pie!
I’m so glad you love this recipe as much as we do, Dana! It’s a family favorite.
Renee Schouten says
I am kind of confused. for the frozen mixed veggies, is it just 2/3 cups?
Hi Renee. It is one and 2/3 cups.
@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.
Feel like you can’t really go wrong with the addition of cream cheese. Thanks for the tip!
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
I have never tried that, so I can’t be certain. But I would think you could double the recipe.
@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 !!!