This creamy, delicious Easy Chicken Pot Pie is quick and simple to make. This classic recipe is filled with vegetables, has a buttery, flaky crust, and it's ready in just 35 minutes. This comforting, savory meal is one the whole family will enjoy!
Update Notes:This post was originally published in January 2016, but was republished with tips, step by step photos, and a recipe change in January 2020.
Turkey or Chicken Pot Pie
Easy Chicken Pot Pie is always a family favorite, and it is SO incredibly easy. Sometimes I even cheat a little to make it easier when I know that I will have very little time to prepare a good dinner.
On those nights, I use precooked, diced chicken, so I don't even have to cut the chicken breasts into pieces. I still do the same step of heating it in the olive oil with the onion, garlic salt, and pepper, I just heat it a few minutes less since it is already cooked.
Or, I save a few dollars by using the leftovers from my Slow Cooker Whole Chicken recipe. That is a lot cheaper than buying pre-cooked chicken and it gives the pot pie an extra boost of flavor from the spices in that recipe!
This is also a great way to use up that leftover holiday turkey! Just substitute diced turkey for the chicken.
The rest of the recipe couldn't be easier, just toss in a bag of frozen mixed veggies, a can of cream of chicken soup, some milk, pour the whole thing into a refrigerated pie crust, toss the second crust on top, and you are good to go!
What makes a good pot pie?
What makes a good chicken pot pie is the creamy gravy and flaky crust. Now that's just my opinion - what do you think?
I love that this recipe is easy to make and quick, too. Having dinner on the table in a snap makes all the difference in the world.
Can you freeze this recipe?
Yes, you can! Freeze it before baking by assembling it as per the instruction. Then wrap it well and freeze it - pie tin and all!
Freeze it after baking by allowing it to cool completely. Then wrap it well and freeze completely.
How do you cook frozen chicken pot pie?
To bake a frozen pie, preheat the oven to 400 degrees. Bake the pie for 30 minutes covered with foil, remove the foil and continue baking for another 20-30 minutes or until golden brown and piping hot inside.
Baking the pie on a baking sheet covered in foil will make for easy clean-up in case it bubbles over!
Kristin
Why is it called pot pie?
According to a pot pie recipe from 1845 highlighted in an article on the history of the pot pie by NPR.org, it is because the filling was cooked in a pot with scraps of leftover meat, plus onion and potatoes, like a stew. It was then thickened with flour. The pot pie concept was a carry over from a European practice where the lower class peasants would create a more hearty meal out of the stew by adding the crust, which was inexpensive and would make the dish more filling for a family.
Ingredients for Easy Chicken Pot Pie Recipe
- chicken breasts - boneless, skinless chicken breast, or leftover rotisserie chicken works great!
- frozen mixed vegetables, onion and garlic - frozen veggies work great here, the only chopping you'll do is the onions and garlic.
- cream of chicken soup, milk, cheddar cheese - perfect to make an easy creamy gravy for this pie.
- pie crust - take a shortcut and use a pre-made pie crust.
- garlic salt, pepper, olive oil - for seasoning and to saute the vegetables.
Shortcut tips for chicken pot pie
Next time you are short on time and want to make a quick family meal that everyone will love, I suggest making this super easy chicken pot pie.
To make it even easier, I used Pillsbury's Refrigerated Pie Crust. If you have more time, then make a simple homemade pie crust for a more flaky top.
Another shortcut is to use pre-cooked chicken. You can buy pre-cooked, diced oven-roasted chicken at the grocery store (in the frozen section), or buy a cooked rotisserie chicken, or use leftovers from a previous chicken or turkey dinner you served.
Easy steps to make Chicken Pot Pie
- Preheat the oven. Heat the olive oil add chicken, onion, garlic and seasonings. Cook until the chicken is done.
- Mix in the veggies, chicken soup, and milk, cook until heated through.
- Prepare the pie dish and add the bottom crust.
- Stir half the cheese into the chicken/vegetable mix and then pour into the dish.
- Sprinkle the top with the remaining cheese. Place the second crust on top.
- Cut a slit in the middle of the crust, and place in the oven.
- Bake for 15-20 minutes, until the crust is golden brown.
More Chicken Recipes
Chicken recipes, in my home, are always devoured and the plates are licked clean. If your family is like mine, they will love my Chicken Potato Bake recipe which is also quick and easy to make.
Sometimes, I even throw Chicken and Wild Rice into my slow cooker for a hassle-free chicken dinner. This way, I have more time to spend with my family and less time in the kitchen.
Here are a few more of my favorites!
For the chicken pot pie gravy, I used a can of cream of chicken soup. I found that chicken soup brings out the flavors of the vegetables and chicken.
What to serve with this recipe
If you're putting together this recipe, here's what I suggest to serve with it!
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Easy Chicken Pot Pie Recipe
I hope your family loves this easy recipe as much as my family. It's our favorite fight-the-cold-winter-night-blues recipe.
What's your must-have homemade chicken pot pie ingredient?
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Danielle's Super Easy Chicken Pot Pie
Ingredients
- ½ tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces (or use leftover turkey!)
- ½ cup chopped onion (optional)
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- 16 ounces frozen mixed vegetables (1 bag)
- 10.75 ounces condensed cream of chicken soup (1 can)
- ¾ cup milk
- 1 cup shredded cheddar cheese, divided
- 2 refrigerated pie crusts
Instructions
- Preheat oven to 450 degrees.
- Heat olive oil in a large skillet.½ tablespoon olive oil
- Add chicken, onion (if desired), garlic salt, and pepper, and cook until the chicken is done.1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces, ½ cup chopped onion, ½ teaspoon garlic salt, ¼ teaspoon pepper
- Mix in the vegetables, chicken soup, and milk, and cook until heated through.16 ounces frozen mixed vegetables, 10.75 ounces condensed cream of chicken soup, ¾ cup milk
- Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.2 refrigerated pie crusts
- Stir ½ cup shredded cheddar into the chicken/vegetable mix, and then pour into the casserole dish.1 cup shredded cheddar cheese, divided
- Sprinkle the top of the chicken mixture with the remaining ½ cup cheddar cheese, and then arrange the second crust on top.
- Cut a slit in the middle of the crust, and place in the oven.
- Bake for 15-20 minutes, until the crust is golden brown.
Notes
- Short on time? Use frozen chopped onion instead of fresh (or skip the onion altogether), and start with frozen cooked chicken.
- You can also use leftover chicken or turkey. I have used any from ½ pound to 1 ½ pounds of meat, so don't worry too much about how much you have.
- Many frozen mixed veggie brands have lima beans, but there are some that don't, so look closely if your family isn't a fan of those lima beans!
- Sharp or extra sharp shredded cheddar will give you the best flavor.
- For a beautiful glossy golden brown crust, brush the top pie crust with a beaten egg prior to baking.
- Bake the pie on a baking sheet covered in foil to ensure easy clean-up in case it bubbles over!
Video
Nutrition
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Happy cooking!
Taylor
Does it matter if I only have a 1.3 qt or a 2 qt dish?
Kristin
Hi Taylor, you can use the 1.3 quart dish, just be aware that you may not be able to fit all of the filling in it and you may need to fold your pie crust a little more or even cut some off. But I'm sure you can make it work!
Samantha
)8, dorry! Not much of a cook. If I wanted to use 10” individual pie plates for each person, how long do I cook them and do I split the pie crust between two?
Samantha
I meant 5” and 10oz
Kristin
Hi Samantha. So the dish would be smaller and so you definitely would need to use a smaller crust. I'm not sure if you can buy them smaller (I've never seen them sold in a different size) or maybe you are going to make your own. Or I guess you could try taking the store bought crust and re-rolling it so you can cut it to the right size. In any event, you would cook them in the oven about the same amount of time, although on the conservative side, because that's how long it take the crust to brown. So I would suggest that start checking them after about 10 minutes, though, just to make sure they aren't over-browning. I hope that helps!
Sarah
SO GOOD!!!!
Kristin
Yay, so glad you enjoyed it! 🙂
Toni
Made this tonight and it was amazing! I did add celery salt and a small baked potato. I don't know if it really needed the potato , I just had it so I threw it in. My hubby said, I'm taking this for lunch! Lol
Kristin
So glad to hear it! 🙂
Carla
This was excellent. I dont usually leave comments about recipes I've tried but this was exceptional. I made a couple of tweaks by mixing cream of chicke and cream of mushroom soup. Cream of chicken is too chickeny! Also when I sauted the chicken, at the end of cooking I added about 1/4 of chicken broth for flavor. After everything was mixed together, it still needed something so I added italian seasoning for a more savory flavor. This is a dish that will be made more often.
Kristin
So glad you enjoyed it! I love that you customized it to fit your palate. Those are great ideas. Thanks for coming back to share your feedback! 🙂