This easy-peasy Chicken Pot Pie can be made with several pre-made ingredients from the store. If you’re feeling fancy you can absolutely sub in some from-scratch versions of those ingredients for even more homemade goodness. However you do it, this classic comfort food is always a crowd-pleaser!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Pie crusts – You’ll need two pie crusts. You can either buy refrigerated pie dough (look for it near refrigerated biscuits and other doughs) or double this Light and Flaky Pie Crust recipe. If you’re making crust from scratch, you can make the dough ahead of time and refrigerate until ready to use.
- Chicken – Rotisserie chicken works great here! You can definitely use other leftover chicken from a previous meal, make a Fauxtisserie Chicken, or roast a couple of chicken breasts in the oven.
- Frozen vegetables – A mixed bag of peas or frozen mixed vegetables all work well.
- Minced onion
- Garlic cloves – Fresh is always best, but you could certainly used garlic powder if you need to.
- Butter – This is just for sautéing vegetables, so you could use oil if desired.
- Potatoes – I like using small red potatoes, but any potatoes will d.
- Cream of chicken soup – If you’d like everything to be from scratch, see the Homemade Cream of Chicken Soup recipe in the Notes section of the recipe card below.
- Kosher salt and black pepper
- Poultry seasoning
How to Make Chicken Pot Pie
- First you’ll want to boil your diced potatoes until fork-tender. While those are cooking, you’ll give some diced onions and minced garlic a quick sauté in butter. Set those aside.
- Next you’ll combine some cream of chicken soup, chicken, frozen veggies, onion, garlic, potatoes, salt, poultry seasoning, and black pepper in a mixing bowl. Set that aside.
- Place one pie crust in a pie pie plate, fill with filling, and top with the other pie crust. Crimp the edges to seal, and cut a few vent holes for steam. If desired, you can brush a little egg wash over the top to help it bake up shiny and golden.
- Pop that in the oven and bake until golden brown. Allow the pie to stand for a few minutes after removing from the oven, then serve and enjoy!
Storing and Other Tips
- Store leftover Chicken Pot Pie in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If desired, you can make individual pies in canning jars, ramekins, or other oven safe containers.
Frequently Asked Questions
Yes! There are several ways to prep ahead.
Home Made Components: This recipe comes together fairly quickly, but if you are using several homemade components in place of the store-bought ingredients, feel free to prep those a day or two ahead of time. Make your pie crust, wrap tightly in plastic, and store in the fridge. You can also make your home made cream of chicken soup a day or two in advance, as well as cook your chicken ahead of time.
Assembling Ahead of Time: You can prepare the entire pie, wrap tightly in plastic, and refrigerate for up to 24 hours before baking.
Freezer: Assemble the entire pie, wrap tightly in plastic wrap and then foil. Freeze for up 3 months. Bake straight from frozen and add and extra 15 to 25 minutes to the baking time. Use a thermometer to ensure the filling reaches 156°F. If the crust is browning too fast, tent with foil and finish baking.
I have not done this personally, but it should work. I would just make sure to use a thermometer to ensure the filling reaches 165°F. This may take 40-60 minutes to heat through, so you may want to tent the entire dish with foil towards the end of baking so the crust doesn’t get too brown.
Absolutely. Some fresh veggies like corn and peas could just be tossed in as is. Green beans might need a quick blanch in boiling water, and hard vegetables like carrots may need to boil or steam until softened before using.
You should be able to! Gluten-free cream of chicken soup is pretty easy to come by and a lot of people have luck with a good 1:1 gluten-free flour blend for pie crusts.
You should be able to make a dairy-free version. Use oil instead of butter to sauté veggies. Use a shortening-based crust recipe. You can use your milk replacement of choice in the home made cream of chicken soup recipe in the recipe card. You may even be able to find a dairy-free variety at certain grocery stores or online.
Chicken Pot Pie
Ingredients
- 2 unbaked pie crusts or double the pie crust recipe here
- 1 pound leftover roasted fauxtisserie chicken chopped into bite-sized pieces
- 12-16 ounce bag of peas and carrots or mixed vegetables thawed
- 1 onion minced
- 2-3 cloves garlic
- 1-2 tablespoons butter
- 5 medium-small red potatoes about 1 pound, diced
- 2 cans cream of chicken soup homemade version below in notes
- ½ teaspoon kosher salt more or less, to taste
- ¼ teaspoon poultry seasoning
- Ground black pepper to taste
Instructions
- Preheat oven to 400°F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and the garlic is fragrant. Set aside.
- In a medium mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, garlic, potatoes, salt, poultry season, and pepper. Adjust seasonings to taste.
- Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Seal and crimp the edges and then cut a few vent holes on top. If desired, brush a beaten egg mixed with 1 tablespoon of water over the crust.
- Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
Notes
- Store leftover Chicken Pot Pie in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If desired, you can make individual pies in canning jars, ramekins, or other oven safe containers.
- These can be made in individual pie dishes or ramekins–divide the filling mixture evenly among the ramekins and then top with pie crust, cut vent holes, and brush with egg mixture. The baking time is exactly the same.
Homemade Cream of Chicken Soup
1 1/2 cups milk1 1/2 cups chicken broth
3/4 cup flour
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon parsley
1/8 teaspoon black pepper
1 dash paprika
1/4 teaspoon salt Heat chicken broth and half of the milk (3/4 cup) in a small sauce pan on the stove top until lightly simmering. As mixture is heating, whisk together remaining milk with flour and all seasonings. Add this mixture to the pot and stir together. Heat at a low simmer until thickened. 3-4 minutes. This makes enough to replace both cans of soup called for in the recipe.
Questions & Reviews
i can't wait to try it! too bad my hubby is out of town tonight…i'll have to try this out tomorrow night. looks so yummy right now.
I am never disappointed with chicken pot pie and I love that you made them in mugs… so cute! I made little bite sized chicken pot pies in mini muffin tins last month and they were adorable 🙂
Love pot pie – total comfort food.
Thanks, Mindy! I fixed it! 🙂
I love Chicken Pot Pie, but have never tried to make it…this one looks amazing, love the personal portion sizes.
I'm assuming you add the soup to the chicken mixture?
I love chicken pot pie, but I think there's one thing you should try adding to fill out the flavor a little. Crazy as it sounds, cranberry sauce with whole berries is AMAZING in chicken pot pie. You'll never want to go back.
I love the way you did this crust! This sounds wonderful. Perfect comfort food for fall.
That looks sooo yummy! I LOVE LOVE chicken pot pie and am so glad it's getting cooler so I can make it more often! Thanks for this recipe!
Ooh that looks yummy. Btw – I never liked mac & cheese (though i desperately wanted to and thought i should). But then my friend recently made some and it was A.MAZ.ING. I don't know the recipe, but I do know it was baked casserole-style with real sharp and mild cheddar and – surprise, surprise – a layer of crushed Cheez-its on top. YUM.