Super Easy Chicken Pot Pie

4.71 from 174 votes

This creamy, delicious family meal is quick and easy and the kids love it!

Prep Time15

Cook Time20

Total Time35

Servings: People

Author: Kristin

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.

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.

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.

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.