Chicken Pot Pie
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This chicken pot pie is proof that a good shortcut can be better than making everything from scratch. I’ve made this recipe at least 15 times, and it’s never let me down. The secret? Cream of chicken soup does all the heavy lifting, giving you that cozy, homemade flavor without the extra work.
Why This Shortcut Works
The trick to this chicken pot pie is starting with a thick filling. It might look like it needs more liquid when you’re mixing everything together, but trust the process. The frozen vegetables release moisture as they bake, leaving you with a creamy filling that holds together when you slice into it.
Using cream of chicken soup also means you can skip making a traditional gravy. It’s one less pan to wash and a whole lot less work.
Chicken Pot Pie Ingredients
One of my favorite things about this chicken pot pie is how much you can get away with using what you already have. Leftover chicken, frozen vegetables, and a refrigerated pie crust make this a great clean-out-the-fridge dinner. Here’s what you should know before getting started.
- Pie Crust: Refrigerated pie crust is my go-to shortcut, but homemade works just as well. You’ll need two crusts, one for the bottom and one for the top.
- Chicken: Rotisserie chicken is perfect here. Leftover cooked chicken or turkey works too, making this a great recipe for using up leftovers.
- Cream of Chicken Soup: This replaces the homemade gravy and gives the filling its creamy texture. I recommend sticking with the regular version for the consistency I’ve tested.
- Chicken Broth: Just a little helps loosen the soup without making the filling watery. Don’t be tempted to add extra if the mixture looks thick.
- Frozen Mixed Vegetables: Add them straight from the freezer. No thawing or chopping required.
- Seasonings: Onion powder, pepper, and a little thyme are all you need. Start with ¼ teaspoon of thyme and adjust to your taste.
For the full ingredient list and measurements, scroll to the recipe card below.
Substitutions and Variations
- Make It Vegetarian: Swap the chicken for extra vegetables and use cream of mushroom soup instead. Keep in mind that this variation hasn’t been tested with the original recipe.
- Gluten-Free: Use a gluten-free pie crust and check that your condensed soup and broth are certified gluten-free.
- Switch Up the Vegetables: Peas, carrots, corn, and green beans all work well. If you’re adding potatoes, cook them first so they’re tender when the pie comes out of the oven.
- Try Different Herbs: Parsley, rosemary, or a little extra thyme can change the flavor. Start small, especially with rosemary, since it can overpower the filling.
What to Serve With Chicken Pot Pie
This is practically a meal on its own, so I usually keep the sides simple. Something fresh or a little extra bread is all you really need.
- Salad: A simple green salad with vinaigrette adds a fresh contrast without making dinner feel too heavy.
- Bread: My [olive oil biscuits] or soft dinner rolls are perfect for scooping up any extra filling.
- Vegetables: [Roasted Brussels sprouts] or [green beans] are great options when you want something lighter alongside the creamy filling.
Storage and Reheating Instructions
Chicken pot pie holds up well after baking, which makes it a good option for leftovers or make-ahead meals as long as it’s stored and reheated properly.
- Storing leftovers: Let the pot pie cool completely before covering. Wrap the pie dish tightly or transfer individual slices to an airtight container. Store in the refrigerator for up to 3 to 4 days.
- Reheating: For the best texture, reheat pot pie in the oven. Place leftovers in a 350°F oven and heat for 15 to 20 minutes, or until warmed through. Loosely cover with foil if the crust starts to brown too quickly. The microwave works for single slices when needed, but the crust will soften.
Freezing instructions: This pot pie can be frozen either before or after baking.
- To freeze before baking: Assemble the pie, then wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months. Bake straight from frozen, adding 15 to 20 minutes to the original bake time. Tent with foil if the crust browns too fast.
- To freeze after baking: Let the pie cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat at 350°F for 30 to 35 minutes, or until heated through.
These steps help keep the filling creamy and the crust from drying out, even after freezing.
Pot Pie Questions Answered
Absolutely! This recipe is super versatile. You can easily swap out the chicken for turkey, beef, or even ham. Just be sure the meat is cooked before adding it to the filling.
It’s not necessary, but it can help ensure even cooking. If you have time, a quick rinse under cold water will thaw the veggies slightly and prevent extra moisture from being released during baking.
If you prefer a homemade version or need a substitute, you can use a thickened white sauce (béchamel) made with butter, flour, and chicken broth. Or, try using cream of mushroom or cream of celery soup for a different flavor profile.
Yes, you can assemble the pot pie ahead of time and store it in the fridge for up to a day before baking. If you want to prep even further in advance, freeze the unbaked pie and bake it straight from the freezer when you’re ready.
Your pot pie is ready when the crust is golden brown and the filling is bubbling up through the slits in the top crust. You can also check the internal temperature with a thermometer. It should read 165°F (74°C) to ensure it’s heated through.
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Chicken Pot Pie Recipe with Cream of Chicken Soup
Ingredients
- 2 sheets pie crust
- 1½ cups rotisserie chicken
- 1 (10.5 oz) can cream of chicken soup
- 1/4 cup chicken broth
- 1⅔ cups frozen mixed vegetables
- 1/4 teaspoon dried thyme (more or less to taste)
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 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
- Brush with Egg Wash: For a beautifully golden, shiny crust, brush the top crust with an egg wash before baking. Beat one egg with a tablespoon of water and lightly brush it over the dough before popping the pie in the oven.
- Customize Your Seasoning: Taste your filling before it goes into the crust and adjust the seasonings to your preference. A bit of extra salt, pepper, or even a dash of hot sauce can make a big difference in flavor.
- Let it Rest: After baking, let the pot pie rest for about 15 minutes before cutting into it. This allows the filling to set and makes for cleaner slices when serving.
- Double the Filling for a Deep Dish Pie: If you’re using a deep dish pie pan and want a heartier pot pie, simply double the filling ingredients. This ensures your pie is packed with deliciousness and fills the crust to the brim.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I keep this recipe in rotation ..I even make one for my daughter and son in law for a cook free night for them.. they have a 2 and 1/2 yr old active boy..lol. and helping hand is always welcomed. Love the flavors and ease.
I love that you help out your daughter and her family like that, Kim! What a sweet gesture and way to lend a helping hand. I’m sure they appreciate it!
ABSOLUTELY DELICIOUS! I followed the recipe as it is written and the recipe was a hit with the family. Adding to my recipe rotation.
I always check out the comments first. With that in mind I added another can of cream of chicken, that is the only change/addition. I used the full amount of thyme and used frozen puff pastry for the crust. It was hearty and filling. My spouse, kids, and I all enjoyed it very much. Thank you for this easy to throw together weeknight meal!
I’m so glad your family loved it! The extra cream of chicken sounds like the perfect way to make it even heartier. Thanks for sharing your tweaks. It’s always fun to hear how others make it their own.
Turned out really yummy! I did half of the thyme, and still felt like it could have been a little less. A little goes a long way. Super easy.
I’m so glad you liked it! Totally agree. Thyme can take over fast. I love that you adjusted it to your taste. Thanks for giving it a try!
Such a good way to use the frozen vegetables in my freezer! My only recommendation for those trying this out is around the crust. 1) Egg wash the two crusts together at their meeting point and 2) cover the crust with foil before baking. Otherwise, stellar recipe!
Thanks for sharing your crust tips Anna, I know that’ll be super helpful for others. I’m so glad you enjoyed the recipe!
Came out completely watery
This sounds like something maybe was measured incorrect. Did you add any additional liquid beyond the 1/4 cup of broth? If measured as stated this would not be close to watery.
I made this tonight. My thoughts on it. The 1/2tsp Thyme imparted a too strong taste we did not like. I added an additional can of soup to the filling since in previous attempts i found the filling a bit dry. BUT, if youre going to do that use Low Sodium soup. It turned out so salty i feel like Lots wife. Hello blood pressure. i still liked it but my wife said no.
Hey Dennis, Appreciate you giving the recipe a shot and sharing your thoughts! Thyme can definitely be a strong flavor—totally okay to scale it back if it’s not your thing. And I love the extra soup idea, but yeah, that salt can sneak up on you fast! Low sodium is definitely the way to go. Sorry it wasn’t a win for your wife, but I’m glad you still liked it! Hopefully, you can tweak it to be a hit for both of you next time. Thanks for the honest review!
Made this pot pie several times and everyone loved it. Very easy to put together. Wish there was information on how to cook after freezing, should I defrost before cooking?
This is a great question, Jackie. I don’t thaw mine. I add an additional 15 to 20 minutes to the bake time (or until the center is warmed through).I also cover it with foil if it starts to brown too much.
Thank you
Instead of using a top crust add a layer of mashed potatoes. I use premade frozen pie crusts, canned all-veg or tins of whatever’s laying around and instant mash any flavor. Im making a chicken with red skinned and parm and a roast beef (with mushroom soup) with “loaded” mash tomorrow.
I love this recipe however I had a problem. I put three slips in the top and a lot of the gravy came out of those slits and that kept it from browning like I wanted it to, about half of it got brown. I tried it under the broiler and then it got a little too brown, but it still didn’t really cook the part where the gravy come out.
Any suggestions? We still ate it. It was pretty good. It would’ve been better though. The part that didn’t get brown was kind of doughy
I think I’m answering my own question. I think I added too much chicken broth.
I’m so sorry, Barbara. It does sound like maybe too much broth.
Instead of pie crusts (didn’t have) I topped it with mashed potatoes – like a cottage pie. Use Italian seasonings and some red pepper flakes along with the spices in the recipe. The gravy using chicken soup was so easy and delicious! Will definitely make again!
I made this today for lunch and it was quick, easy and delicious. I even winged it as I only had cream of mushroom soup but I did have chicken broth so I went with it and it was great. I also used non thawed veggies and letting it rest after cooking was key cause it was perfectly set and creamy.
Thanks for all of these tips, Leslie!
We like it extra creamy so I used a large can of cream of chicken soup and a can of cream of potato soup.
That is such an excellent tip, Cheryl! Thanks for taking the time to comment.
Love it. I look it creamier with the sauce so I added 2 can total of chicken soup and it was perfect. I also used can chicken and used the broth from it. Turned out great.
Thanks for leaving that feedback, Nancy! I’m sure others will love to know how an extra can of cream of chicken works out.
If you cook spice in a dry frying pan then add the canned chicken and cook it first it gets rif of the “canned” taste. Just a suggestion :). I do that when making curry.
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!
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!
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.
Hi there,
I am kind of confused. for the frozen mixed veggies, is it just 2/3 cups?
Renee
Hi Renee. It is one and 2/3 cups.
@Renee Schouten, okay. Thanks for clearing that up!
The original pie anything chicken pie pot pie shepherd pie cottage pie was to use up leftovers. So they’re pretty forgiving, regardless of how much you put in. You can put in a lot or a little it could be soupier or less soupy you can add cream you can use broth I like cream of mushroom or cream of chicken, but if you look up the actual cottage and shepherds they use gravy. And if you’ve ever had like steak and Kidney pud they come in all different types of varieties. It’s kind of like making a pasty versus making a turnover. Pasties are very strict with a strict recipe, but you can make turnovers with anything. I had to feed three kids and myself with no groceries in the house when my sister-in-law got back from vacation with us and hadn’t gone shopping because we got back at like one in the morning and I made turnovers with 1 pound of ground beef one onion, two tomatoes, potatoes, and some Bisquick and I ended up feeding us two meals out of breakfast and lunch.
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.
I buy frozen pie crust from the store and they come and instead of two. So like tomorrow, I am making a chicken pie and I’m making a roast beef pie and I’m having mashed potatoes on top different flavored mashed potatoes in each so you can also do that simply make more than one whether or you have a variety.
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 !!!