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
Made these tonight (in little ramekins) and it was a big hit! We have a bunch of them though, but again, so delicious.
Great recipe – I love a CLASSIC chicken pot pie recipe :)I made a few minor tweaks to improve the nutrition.
Just thinking out loud here…
Do you think it would be possible to do this like you have done your single serving dessert pie in the freezer (i.e. put the filling in a mason jar, then the crust, then the lid on top?)
Just curious what ramekin size ya'll use? I may have some oven proof mugs, but the ramekins are really cute =) Also, do you use the same kind size ramekin for your cookie/ice cream heaven dessert? thanks!
Deborah- We've heard about a lot of people doing this, but we're not canning experts, so we really aren't sure!
I have made the cakes in a jar, am going to try the apple pies as I send these to my son in the Marines in afghanistan, They love them, If I prepare the lids in boiling water and seal them as they come out of the oven and tighten as they cool, could I send them overseas to the guys? I am sure they would love some home cooked real food. Deborah
I would like to say that because my little jars were being used up by mini frozen berry pies. and my pie dish had a chocolate chip pie in it, and i had an incurable craving for chicken pot pie, i made my mini cakes in a CUPCAKE TIN!!!! and they turned out WONDERFULLY!!!!
Jessica, I'm so glad you liked it! 🙂 You know, you could totally take this to her unbaked and just let her cook it whenever it works for her. For other meals you can make ahead, copy and paste this link:
https://fit-over50.news/search/label/Freezer%20Meals%3C/a%3E%3C/p%3E
A lot of them are things you can make a lot of ahead of time and the freeze and either thaw or cook in a slow cooker.
Hope that helps!! 🙂
First, I have to say this is the best chicken pot pie I have ever eaten! So, I would like to make this for a fried who just had a baby and I was thinking of putting it all together and not baking it; I figured I would let her do that so it's fresh for dinner. Do you think that would be okay or should I just bake it and let her reheat it? And if you have any suggestions for dishes that might work better for something like this – I would love to hear them 🙂
Thanks,
Jess
I made this dish tonight, and loved it. When I said I was making chicken pot pie, my boyfriend wasn't too excited. He ended up LOVING it, though, like I knew he would.
I think next time I'll only use half an onion, though. A whole one seemed to be a bit much.