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

Name: Easy Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 56 min
Yield: 8 people
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

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!

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.

Chicken Pot Pie ingredients:

Pie crust
Cooked chicken
Cream of chicken soup
Chicken broth
Frozen mixed veggies
Spices and seasonings

How to make easy chicken pot pie:

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.

How to prevent soggy pie crust:

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.

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