Chicken Pot Pie
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This easy Chicken Pot Pie is everything you crave in a comfort meal—a golden, flaky crust enveloping a creamy, savory filling packed with tender chicken and veggies. It’s the ultimate easy recipe that brings all the homemade goodness without the hassle. Perfect for cozy family dinners or when you need a deliciously simple treat to warm you up from the inside out.
Searching for more super easy dinner ideas? Try my Pot Pie Casserole, Chicken TOT Pie, Chicken Pot Pie Soup, and Oven Roasted Chicken Breast!
Why You’ll Love This Recipe
- Easy Weeknight Dinner: With minimal prep and simple ingredients, this recipe is a lifesaver on busy weeknights when you need a homemade meal without the hassle.
- Family Favorite: It’s a crowd-pleaser that both kids and adults love, making it an easy choice for family dinners.
- Great Use of Leftovers: This recipe is a fantastic way to repurpose leftover chicken or veggies, reducing food waste while creating something delicious.
- Customizable: You can easily tweak this recipe to fit your tastes or dietary needs—swap out the veggies, use gluten-free crust, or add extra seasonings to make it your own.
“Such a great recipe! My husband loves chicken pot pie…this is my new go-to. I’ve made it at least three times!”
– Tori B
This easy Pot Pie recipe is the kind of recipe that makes you wonder why you ever bothered with anything more complicated. It’s that good. It’s like a warm hug on a plate, the kind of meal that makes you forget all about your long day. And the best part? It’s ridiculously easy to put together—no slaving away in the kitchen required. Seriously, if you can stir and pour, you can make this pie.
Now, I know you might be thinking, “But will my picky eater go for it?” Trust me, even the fussiest eaters in my house devour this without a second thought. I’ve got a kid who can spot a rogue veggie from a mile away, and even he cleans his plate. It’s that magic combination of simple, familiar ingredients that just works.
This pot pie is one of those recipes you’ll want to keep in your regular rotation because it checks all the boxes: easy, delicious, and totally family-approved. So, next time you’re looking for a dinner win, give this one a try—you won’t regret it!
Ingredients You Need
The ingredients for chicken pot pie 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 (Homemade or Store-Bought): For a time-saving option, store-bought pie crusts work perfectly and still give you that flaky, buttery goodness. If you’re feeling adventurous, homemade crusts add an extra touch of love.
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or even poached chicken breasts for this recipe.
- Cream of Chicken Soup: This is your secret weapon for a rich and creamy filling with minimal effort. Tip: For a lighter version, opt for low-sodium or reduced-fat cream of chicken soup without sacrificing the creaminess.
- Chicken Broth: Use low-sodium broth to control the saltiness, especially if you’re using store-bought soup.
- Frozen Mixed Vegetables: Frozen veggies are a lifesaver here—no chopping required! They add color, texture, and nutrients to your pie.
- Spices and Seasonings: A simple blend of salt, pepper, garlic powder, and thyme can elevate your pot pie to new heights.
Variations and Substitutions
Vegetarian Version: Want to skip the meat? No problem! Swap the chicken for extra veggies like mushrooms, potatoes, or even tofu. Use cream of mushroom soup instead of cream of chicken for a hearty vegetarian pie.
Gluten-Free: If you need a gluten-free option, just use a gluten-free pie crust and make sure your cream of chicken soup is also gluten-free. Everything else stays the same, and you still get all the comfort with none of the gluten.
Different Veggies: Don’t have frozen mixed vegetables on hand? No worries! Use whatever veggies you have in the fridge—like fresh carrots, peas, corn, or even green beans. Just give them a quick sauté before adding them to the filling.
Herb Upgrade: If you’re feeling fancy, add fresh herbs like thyme, rosemary, or parsley to the filling. It adds a pop of freshness and elevates the flavor without much extra effort.
Best Chicken Pot Pie Recipe
- Prep: Start by preheating your oven to 400°F (200°C). Grab your pie dish—about 9 inches is perfect—and unroll one of the pie crusts into the dish, pressing it gently into the bottom and up the sides. Once that’s done, just set it aside while you prepare the filling.
- Mix: In a large mixing bowl, combine your shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, and all your seasonings. Stir everything together until it’s well mixed. Then, pour this delicious mixture into the pie crust you prepped earlier, spreading it out evenly.
- Bake: Now, take the second pie crust and carefully lay it over the top of the filling. Use a sharp knife to trim any excess crust, then press the edges together—crimping with your fingers or a fork to seal it up nicely. Don’t forget to cut three small slits in the top crust; this helps the steam escape while it bakes. Pop it in the oven and bake for 35 to 40 minutes, or until the crust is a beautiful golden brown.
- Enjoy: Once your pot pie is done baking, let it rest for about 15 minutes before slicing into it. This allows the filling to set a bit, making it easier to serve. Then, dig in and enjoy your homemade pot pie!
Storage and Reheating Instructions
These storage and reheating tips ensure that your pot pie stays delicious, whether you’re enjoying it fresh out of the oven, the next day, or even weeks later!
- Storing Leftovers: If you have leftovers (lucky you!), let the pot pie cool completely before storing it. Cover the pie dish tightly with plastic wrap or transfer individual slices to an airtight container. It will keep in the refrigerator for up to 3-4 days.
- Reheating: To reheat, you can either use the oven or microwave. For the best results, preheat your oven to 350°F (175°C) and bake the pot pie until heated through, about 15-20 minutes. If you’re in a hurry, microwave individual slices on a microwave-safe plate for 2-3 minutes, though the crust may lose some of its crispiness.
- Freezing Instructions: If you want to freeze your pot pie, you’ve got two options: before or after baking.
If freezing before baking, assemble the pie as directed, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. When ready to bake, there’s no need to thaw—just pop it in the oven straight from the freezer and add an extra 20-30 minutes to the baking time. Cover with foil if you see it start to brown too much. If freezing after baking, let the pie cool completely before wrapping it tightly in plastic wrap and aluminum foil. Again, it’ll last up to 3 months in the freezer. To reheat, bake at 350°F (175°C) for about 30-35 minutes, or until heated through.
Expert Recipe Tips:
Brush with Egg Wash: For a beautifully golden, shiny crust, brush the top crust with an egg wash before baking. Just beat one egg with a tablespoon of water and lightly brush it over the dough before popping the pie in the oven.
Avoid Soggy Bottoms: To prevent a soggy bottom crust, you can pre-bake (blind bake) the bottom crust for about 10 minutes before adding the filling. Simply line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C). Remove the weights and parchment, then proceed with the recipe.
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.
Recipe FAQs
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.
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.
More Quick Chicken Recipes
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Easy Chicken Pot Pie with Cream of Chicken Soup
Ingredients
- 2 sheets deep dish 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 (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.
- Use low sodium soup.
- Adjust the seasonings to taste. Some people enjoy less thyme.
- Like a more moist filling? Double the soup. This is best done with low the sodium version.
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.
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 !!!