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 it's 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
- 🥘 Ingredients Needed
- 🔪 How To Make Chicken Pot Pie
- 🥧 Why is it called pot pie?
- FAQs for making Chicken Pot Pie
- 💡 Shortcut Tips
- ✏️ Substitutions and Variations
- 🔊 What readers are saying...
- 🍗 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 can 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 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 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, pour the whole thing into a refrigerated pie crust, toss the second crust on top, and you are good to go!
🥘 Ingredients Needed
- chicken breasts - boneless, skinless chicken breast, or leftover rotisserie chicken works great! Dark meat (chicken thighs) works well too.
- 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, black pepper, olive oil - for seasoning and to saute the vegetables.
🔪 How 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 top crust is golden brown.
🥧 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!
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.
- No onion? Go ahead and skip it, you will hardly miss it.
- Brush the top crust with egg wash prior to baking for an even more beautiful, brown, flaky crust.
🔊 What readers are saying...
"Second time making it because it was such a hit. Took the suggestion to double it since we're feeding 6 and will have leftovers, which is fine since it's so good. Even the picky kids like it."
- Rebekah
🍗 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!
📖 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!
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.
If you love this recipe, please give it 5 stars!
📋 Recipe Card
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 cooked 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)
- ¼ cup milk
- 1 cup shredded cheddar cheese, divided
- 2 refrigerated pie crusts
Instructions
- Preheat oven to 450 degrees.
- Heat olive oil over medium-high heat 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, ¼ 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 cooked leftover chicken or turkey. I have used any amount 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
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, but was republished with tips, step by step photos, and a recipe change in January 2020 and with more updates in July 2022.
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Happy cooking!
Reet
Greetings from Australia,
Sometimes making a recipe from the US is a little intimidating, trying to convert the measurements, etc, but this recipe is so easy, I definitely won’t be intimidated making it. Plus the fact that I will be using a pie maker which makes 4 small pies, it’ll be even easier.
Thank you again for a great recipe,
Kristin
Oh that's awesome to hear, yay! I hope you love it! 🙂
Dana
Just made this for lunch! Easy and delicious!
Kristin
Oh yay! Happy to hear it. Thanks! 🙂
K. Peters
I have made this 3x for my BF who has declared it to be a staple meal whenever I stay over. I made one change on accident. I had no milk so I used 1/2c of heavy cream. The insides came out less runny, which we both liked. Oh, I also added carrot medallions and thin slices of potato just b/c it was on hand. — LOVE THIS. and obvs, so does the man.
PS. I am going to try blind baking the bottom crust to see if it stays any crisper. yum!
Kristin
Yay, so happy to hear that! The heavy cream sounds yummy! Although I would need to do some heavy duty exercising to work that dinner off, haha! My sons always request this meal when they come home at breaks...it's a staple in our house too! Thanks for stopping by! 🙂
Leslie
Does the recipe call for Condensed Cream of Chicken soup or non-condensed?? How would I adjust the liquids in the recipe?
Thank you.
Kristin
Hi Leslie, this uses condensed cream of chicken. I have never made it with anything but condensed soup so I can't tell you for sure how it will turn out, but if you want to try with non-condensed I would suggest considering skipping the addition of the milk to avoid the filling being super soupy. I hope it turns out!
Kimberly Francisco
This was so easy and delicious. I'm planning to make it again next week!
Kristin
Yay! I'm so glad you like this. It's one of my family's favorites as well. Thank for stopping by, Kim! 🙂
Christine
How should I adjust if I want to prep it ahead of time?
Kristin
Hi Christine, when I prep ahead of time, I do everything except cook it. Then I keep it in the fridge up to 1 day, and bake right before serving. Since the filling is pre-cooked, all you need to do is make sure the crust gets browned and the insides are hot. Enjoy! 🙂
Karen
I'm making two of these pies tomorrow for the 1st time (taking one to my son). I am questioning if I need to precook the bottom crust first before filling so it doesn't become soggy? Please advise.
Kristin
I don't precook, but I guess you could say that bottom crust is a bit soggy. I have never had a pot pie where the bottom crust wasn't soggy, in all honesty! But you could certainly try precooking it for a bit before adding the filling and the top crust. I would be interested to hear how it turns out! Maybe I will try that next time to see what happens!
Rebekah
Second time making it because it was such a hit. Took the suggestion to double it since we're feeding 6 and will have leftovers, which is fine since it's so good. Even the picky kids like it.
Kristin
That's awesome, so glad you all liked it! 🙂
Crystal
I had to make a few modifications just because I didn’t have all the exact ingredients in the house (e.g. cream of mushroom soup instead of cream of chicken)... still tasted fantastic and was a super easy recipe. Thanks!
Jody Beshears
I am cookin challenged! But this is so very easy. My husband and I love it, just fixed it for the 3rd time. Thanks so much for sharing! It's definitely our DO OVER favorite! !!
Kristin
Oh yay! I am so glad you like this and that the recipe is helpful for you! Thanks for stopping by to let me know! 🙂
Raylene
I doubled mine, and baked it in a9x13, and it was amazing!!
Kristin
Wow, you must have a crowd to feed. 🙂 So glad you liked it! Thanks for stopping by!