This creamy, delicious Easy Chicken Pot Pie is quick and simple to make. This classic recipe is filled with vegetables, has a buttery, flaky top crust and a creamy sauce, and is ready in just 35 minutes.
This comforting, savory, complete meal is one the whole family will enjoy!
Jump to:
- 👩🏻🍳 Options: Turkey or Chicken Pot Pie
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make Easy Chicken Pot Pie!
- 🥧 Why is it called pot pie?
- FAQs for making Chicken Pot Pie
- 💡 Shortcut Tips
- ✏️ Substitutions and Variations
- 🍗 More Chicken Recipes
- 📖 What To Serve With This Recipe
- 📋 Recipe Card
- Super Easy Chicken Pot Pie
- 💬 Reviews and Comments
👩🏻🍳 Options: Turkey or Chicken Pot Pie
Easy Chicken Pot Pie with cream of chicken soup is always a family favorite, and it is SO incredibly easy with a few shortcut tips. 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 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 leftover turkey from the holidays! 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, and then pour the whole thing into a refrigerated pie crust. Toss the second crust on top, and you are good to go!
What readers are saying...
Love this recipe! I have been making this since we were just a couple of college kids and now make it for our little family of 3!
- Madelyn
🧂 Gather Your Ingredients
- chicken breasts - boneless, skinless chicken breast, or leftover rotisserie chicken works great! Dark meat (chicken thighs) works well too.
- frozen mixed vegetables - frozen veggies work great here.
- 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, black pepper, olive oil - for seasoning and to sauté the vegetables.
🔪 Let's Make Easy Chicken Pot Pie!
(Or click here to jump right to the recipe card with measurements!)
Cook Chicken
Heat the olive oil and add chicken and seasonings. Cook until the chicken is done.
Add Veggies
Mix in the veggies, chicken soup, and milk.
Mix in Cheese
Mix until heated through, then stir in shredded cheddar.
Transfer Filling
Pour mixture into the dish. Sprinkle the top with the remaining cheese.
Add Crust
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 top crust is golden brown.
Would you rather use your air fryer? Check out this Air Fryer Chicken Pot Pie recipe to cut down on the cooking time!
🥧 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. Eventually the pot pie evolved into the classic comfort food that we enjoy today!
Kristin's Kitchen Tip
This recipe uses a few shortcuts to make it a super easy chicken pot pie meal. Bake the pie on a baking sheet covered in foil in case it bubbles over so the clean up is also quick and easy!
FAQs for making Chicken Pot Pie
In my opinion, what makes a good homemade chicken pot pie recipe is a savory and creamy filling and a buttery, flaky crust.
The best chicken pot pie recipe is one that I can throw together in a short amount of time but that will still taste like a made-from-scratch traditional pot pie with tender chicken and perfectly done vegetables.
I love that this recipe delivers on both of those criteria! Having dinner on the table in a snap makes all the difference in the world.
Yes, you can! Freeze it before baking by assembling it as per the instruction. Then wrap it well and freeze it - casserole dish and all!
Freeze it after baking by allowing it to cool completely. Then wrap it well and freeze completely.
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.
💡 Shortcut Tips
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.
For the chicken pot pie filling, I use a can of cream of chicken soup. I found that chicken soup brings out the flavors of the vegetables and chicken, and it lends more creaminess to to filling than using chicken broth.
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 leftover chicken or turkey from a previous dinner you served.
✏️ Substitutions and Variations
- Use cream of mushroom soup if you don't have cream of chicken, or prefer less 'chicken-y' flavor.
- Use any kind of frozen vegetables you like.
- If you want to use fresh vegetables, cut them into bite-sized pieces and cook them separately until just tender-crisp and then add to the filling right before pouring into the crust.
- Love onion? Add some chopped onion in when you are cooking the chicken.
- Brush the top crust with egg wash prior to baking for an even more beautiful, brown, flaky crust.
🍗 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!
Keep It Handy
Don't have time for this easy chicken pot pie recipe recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
📖 What To Serve With This Recipe
If you're putting together this recipe, here's what I suggest to serve with it!
- Slow Cooker Cauliflower Mac and Cheese - Easy, cheesy, nutritious, and sure to please even picky eaters!
- Wasabi Mashed Potatoes - Creamy, hearty side dish with a flavorful zing!
- Roasted Brussels Sprouts with Garlic - My kids happily ate these roasted Brussels sprouts with garlic, and then asked for seconds! Enough said!
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📋 Recipe Card
Super Easy Chicken Pot Pie
Ingredients
- ½ tablespoon olive oil
- 1 pound boneless skinless chicken, cut into bite-sized pieces
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- 16 ounces frozen mixed vegetables (1 bag)
- 10.75 ounces condensed cream of chicken soup (1 can)
- ¼ cup milk
- 1 cup shredded cheddar cheese, divided
- 2 refrigerated pie crusts
Instructions
- Preheat the oven to 450 degrees.
- Heat the olive oil over medium-high heat in a large skillet. Then add the chicken, garlic salt, and pepper, and cook until the chicken is done.1 pound boneless skinless chicken, cut into bite-sized pieces, ½ teaspoon garlic salt, ¼ teaspoon pepper, ½ tablespoon olive oil
- 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 , ¼ cup milk
- Stir ½ cup shredded cheddar into the chicken/vegetable mix.1 cup shredded cheddar cheese, divided
- Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and press the excess up the sides. Pour the chicken mixture onto the crust and sprinkle the remaining ½ cup cheddar cheese.2 refrigerated pie crusts
- Arrange the second crust on top and roll the excess to the edge of the casserole dish, pressing lightly. Cut a slit in the middle of the crust.
- Place the casserole dish in the oven and bake for 15-20 minutes, until the crust is golden brown.
Notes
Prep Tips:
- You can start with frozen cooked chicken or use leftover chicken or turkey to save a step.
- If using raw chicken, make sure it's fully cooked before adding the other ingredients.
- Check your frozen mixed vegetables if your family isn't a fan of lima beans since some blends include them and some don't.
- Let the frozen vegetables thaw slightly so they heat through faster in the skillet.
- For the best flavor, use sharp or extra sharp cheddar cheese.
- Brush the top crust with a beaten egg before baking for a glossy, golden finish.
- Place the casserole dish on a foil-lined baking sheet to catch any overflow and make cleanup easier.
Variations:
- Use leftover cooked chicken or turkey for an even faster prep.
- You can use cream of mushroom or cream of celery instead of cream of chicken.
- Add herbs like thyme, parsley, or poultry seasoning for a more classic pot pie taste.
- Skip the bottom crust and use only a top crust to lighten it up a bit.
- You can use biscuit dough or crescent roll dough on top instead of pie crust if desired.
Serving Suggestions:
- Serve warm with a simple green salad for an easy weeknight meal.
- Pair with cranberry sauce.
- Great as a standalone dish for busy weeknights or casual family dinners.
Storage:
- Store covered in the refrigerator for up to 3 days.
- To reheat, warm the leftovers in the oven at 350 degrees until heated through, or microwave individual portions.
- You can freeze this pot pie before or after baking for up to 2 months. Thaw in the refrigerator before reheating or baking.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in January 2016, and was republished with tips, step by step photos, and a recipe change in May 2026.
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Sheri says
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!
Mother of 3 says
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.
Morgan Prince says
That looks so tasty! I'm adding this to my "to try" list! 🙂
#CreativeMonday
Debbie says
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.
Kristin says
Thanks, Debbie! I am so glad you liked it!
Angie says
Do the frozen veggies cook all the way through when baked????
Kristin says
Hi Angie, yes, between heating in the skillet in step 4 and and baking in the pie in step 9, your veggies will be just fine. 🙂
Angie says
Thank you!
Tara says
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!!!
Kristin King says
Woohoo! So glad he liked it! Thanks for popping in to let me know! 🙂
Rhonda Kennedy says
Instead of Cream of Chicken I used Cream of Broccoli for one pie and Cheese soup for the other and YUMMIE!!!
Kristin King says
Sounds great! Glad you liked them! 🙂
Tim Stodman says
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!
Kristin King says
So glad you enjoyed it! Thanks for stopping by to let me know! 🙂
karen konkle says
How much cheddar cheese do you use? It says 1 cup. In the instructions it says !/2 at first, then the remaining !/4 cup?
Kristin King says
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! 🙂
Kim says
Can this be made and frozen?
Kristin King says
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!