Super Easy Chicken Pot Pie

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Danielle’s Super Easy Chicken Pot Pie – This creamy, delicious family meal is quick and easy and the kids love it! This is how to make chicken pot pie on a budget. It has simple ingredients and is ready in 35 minutes. Its my favorite comforting, savory pie filled with fresh vegetables and a flaky crust.

Most of the time, by this point in January, my New Year’s resolutions are out the window!

I am back to my same old bad habits that I had every good intention of changing back on January 1st.

But this year, I am still going strong with one of my resolutions related to my blog.

Overhead view of a fully baked super easy chicken pot pie on a green napkin with parsley leaves next to itI have made it my goal in 2016 to do recipe remodels on my favorite recipes that I posted a few years ago, before I knew anything about blogging or food photography.

And this super easy chicken pot pie recipe was definitely near the top of the list of recipes I wanted to remodel!

The recipe is just as delicious as it was back in 2013.  But, I updated the images to show you that this is a very beautiful chicken pot pie.  Look at the rainbow-colored vegetables!

Overhead view of a slice of super easy chicken pot pie with the vegetables falling out of it and a parsley leaf for garnish

Danielle’s 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.

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!

Front view of a white plate with a slice of super easy chicken pot pie with extra vegetables and a fork next to it. 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.

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.

Its a win-win situation!

Overhead view of super easy chicken pot pie with part of the crust removed to show the inside of the pie. Vegetables, chicken and gravy are visible inside. A spoon is placed inside the pie

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.  Speaking of gravy, have you tried my easy homemade gravy?

I hope your family loves this homemade chicken pot pie recipe as much as my family.  Its our favorite fight-the-cold-winter-night-blues recipe.

What’s your must-have chicken pot pie ingredient?

Danielle’s Super Easy Chicken Pot Pie

Danielle's Super Easy Chicken Pot Pie | DizzyBusyandHungry.com - This creamy, delicious family meal is quick and easy and the kids love it!

Danielle's Super Easy Chicken Pot Pie

This creamy, delicious family meal is quick and easy and the kids love it!
Print
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 People
Calories 484 kcal
Author Kristin

Ingredients

  • ½ tablespoon olive oil
  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • ½ cup onion chopped
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 16 oz mixed vegetables 1 bag frozen vegetables
  • 10.75 oz cream of chicken soup 1 can, I used reduced fat
  • 3/4 cup milk
  • 1 cup cheddar cheese, divided shredded reduced-fat
  • 2 pie crust refrigerated

Instructions

  1. Preheat oven to 450 degrees.
  2. Heat olive oil in a large skillet.
  3. Add chicken, onion, garlic salt, and pepper, and cook until the chicken is done.
  4. Mix in the vegetables, chicken soup, and milk, and cook until heated through.
  5. Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.
  6. Stir ½ cup cheddar cheese into the chicken/vegetable mix, and then pour into the casserole dish.
  7. Sprinkle the top of the chicken mixture with the remaining 1/2 cup cheddar cheese, and then arrange the second crust on top.
  8. Cut a slit in the middle of the crust, and place in the oven.
  9. Bake for 15-20 minutes, until the crust is golden brown.

Recipe Video

Nutrition Facts
Danielle's Super Easy Chicken Pot Pie
Amount Per Serving
Calories 484 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 47mg 16%
Sodium 1012mg 42%
Potassium 521mg 15%
Total Carbohydrates 44g 15%
Dietary Fiber 4g 16%
Sugars 2g
Protein 24g 48%
Vitamin A 80.7%
Vitamin C 11.5%
Calcium 15.5%
Iron 16.8%
* Percent Daily Values are based on a 2000 calorie diet.
Enjoy!
Kristin -
 

 

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Reader Interactions

Comments

  2. The chicken pot pie looks and sounds delicious. Question: It is just my husband and I, so how could I cut the recipe in half or could I make a full recipe and freeze half for later use? If frozen, how should I reheat it and the results?

    Reply

    • Hi Sandy, I think this would freeze well, although I confess I have never had leftovers to try it out! I would thaw it in the refrigerator, and then reheat it in the oven so that the crust will hopefully get some of the crustiness back. If you give it a shot, please let me know how it turns out!

      Reply

  3. I have made this pot pie at least 6 or 7 times now it has definitely become one of my go-to recipes for a quick and easy delicious meal. I love that you can customize it almost any way with the vegetables. Since I am picky about what is in my pot pie I strictly only use peas and corn but you can put anything you want to in it and it will still be delicious! I really think the cheese makes it so do not skimp on that. I always hand shred sharp cheddar cheese, no bagged stuff people! I have also made this pot pie using shredded grilled chicken that I grilled myself, I have boiled chicken and then shredded it, and I have also used shredded rotisserie chicken that you grab at the store already cooked for you (winning) and each way the pot pie is still delicious. You can’t mess this up. So go, make this pot pie, eat it, have no regrets, and may the odds be in your favor. Ps. Know that everyone will want seconds.

    Reply

    • Awesome ideas! So glad you and your family like this. I agree that it is incredibly customizable and really hard to mess up! Thanks for stopping by and have a great day! 🙂

      Reply

  4. Making this tonight! My man loves chicken pot pies and I have been trying different (and more difficult) recipes! Love the simplicity of this! & it looks like everyone loves it! Adding cheese… brilliant!

    Reply

  5. I’ve made this pie recipe twice and pies have turned out well. I am mindful and use organic ingredients. The only thing is the recipe yields enough for two pies each time I’ve made it. Maybe the organic chicken breasts and condensed cream of chicken increase the portions for me. Since I’m not increasing the amount of garlic salt to accommodate the bigger portion, I add more medium cheddar. The dream with this recipe is learning how to make my own crust for mini pies. Overall excellent straightforward recipe.

    Reply

  6. This was my first time making a pot pie… there’s not a bit leftover…so YUMMY! Wish I could give extra stars!

    Reply

  7. I made this last week. My husband’s words….

    “Tough one to beat sweetie.”

    I have him grade my meals on a scale of 1 – 10 and he gave me a 9.9! A first!

    My son hates cooked carrots and he even gobbled it up.

    This will be in the rotation.

    Thanks for sharing.

    Reply

    • Yes, I have never had an issue with the whole thing being cooked. Of course, the lower pie crust does not get flaky because of the contents of the pie. If you are concerned, I bet you could eliminate the lower crust altogether and it would still turn out great! 🙂

      Reply

  11. Yum! I feel like I could make this. Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Wednesday Link Party! Have a great week and join us again!

    Reply

  12. That looks so lovely! I have quite a few recipes I’ve made this winter and the pictures just came out awful so I’ve vowed to re-make this summer when the light is brighter and lasts longer so I can update those recipes to show off just how tasty they are! Pinned.

    Reply

  14. I made this last night and used a gluten free pie crust.
    I also used a gluten free cream of chicken soup and added fresh garlic and celery salt.
    It was Fabulous and so easy!
    You gotta try this.

    Reply

  16. I made this for my husband – who hates everything – and it was a hit! It was so good that I’m going to print it out and put it in my actual cookbook. Thanks for sharing!!!

    Reply

  17. Instead of Cream of Chicken I used Cream of Broccoli for one pie and Cheese soup for the other and YUMMIE!!!

    Reply

  18. I was craving chicken pot pie for more than a month. I didn’t realize how easy it is to make. Followed this recipe to the letter. It was absolutely delicious!

    Reply

  19. How much cheddar cheese do you use? It says 1 cup. In the instructions it says !/2 at first, then the remaining !/4 cup?

    Reply

    • Hi Karen, good catch! I never even noticed that. It should be 1/2 cup in the vegetable/chicken mix, and then 1/2 cup on top before placing the crust. I will fix it. Thanks for letting me know! 🙂

      Reply

    • I have not actually done that, Kim. I think the trick would be in how you heat it up afterwards so that the crust is not mushy! I probably would try putting it in the oven from frozen (not letting it thaw first) and cook at maybe 375 degrees or so until hot. I think you would have good (or at least decent) results with that. I hope that helps!

      Reply

  22. Pot pie was always a big hit at home. My mom asked my brother what kind of cake he wanted for his birthday. He said chicken pot pie! So she made him one. This looks so delicious. I think is time I make one.

    Reply

  23. I saw this recipe and couldn’t wait to make it. I made it tonight for dinner and we’ll see how it goes with the boys!

    Reply

      • This is exactly what I’ve been looking for.. An easy recipe that I use to make Chicken Ala King….I do it the same way but put it over noodles.. My husband and grandson love it… Now I can make the same thing and it will look a little different and with the CHEESE they will LOVE it…I’m making it tomorrow… Thanks and I’ll be looking for some more EASY recipes… I’m 75 and getting tired of making big dinners…lol..

        Reply

  27. Fantastic recipe and I loved the addition of shredded cheese! I roasted a chicken yesterday and used leftovers for the pot pie. My frozen veggie blend was carrots, broccoli and cauliflower – I don’t care for corn in my pot pies. I used H&H instead of milk. I added some poultry seasoning to the mixture for more flavor. I topped my crust with an egg wash to ensure it would be golden brown.

    Reply

  30. This looks so good! Pinned and tweeted. Thanks for coming to our party and sharing such an amazing recipe! I hope to see you next Monday @7 because we love to party with you! Happy Friday! Lou Lou Girls

    Reply

  35. I have been meaning to make this very dinner for ages – now I will use this recipe! Love the look of this, it looks delicious. And that crust tho! Love it.

    Reply

  36. This looks so good! Like some of the other commenters here, I would never have thought to add cheese to a chicken potpie. I’m not sure why, since I add cheese to everything else…Hmmm…Anyway, thanks for sharing!

    Reply

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