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
Just want to say I have made this a million times and our family loves it. This is coming from a lady who grew up hating pot pie. I probably comment yearly something similar lol, but we can’t get enough. I make it both with homemade or store bought soup. I always make a homemade crust, which I believe makes this dish. Keep up the great work ladies.
I made this for my family tonight. The kids groaned when I put it on the table since they have not like the chicken pot pies I’ve made in the past. Once they started eating, no one stopped until it was all gone! Everyone really, really like it. I will be making it again and again! Thanks for another great recipe!
Amazing! I have never had a pot pie this good! This was the first time I made it, but it sure will not be the last. I had leg quarters that I boiled and cut into small pieces and a rotiserre chicken. I used all the juice from the rotiserre chicken. I had soup veggies, stew veggies and mixed veggies (5 bags total). I used 10 potatoes, and had four crusts, so I was able to make four pot pies with a crust on top only. Why not save some calories? Ooh, this is just the best and soooo easy to make. I’m very glad I found this recipe! My husband will be too when he tries it!
Loved this!! So did the hubby!
To those that asked about freezing pot pie. I have a recipe I make for my family that they LOVE1 Including all the kiddos. I make it in double batches and put half the filling in a freezer bag for up to several months. This is my meal I take to every new mom and it freezes great. I just defrost the filling, pour into the dish and add the fresh crust at time of baking. I would guess that this could be frozen too, however I use fresh veggies, except for the peas, so not sure about frozen veggies being cooked and then refrozen.
Do I add water with the soup like it calls for on the can?
Nope, just the soup!
Hi Ladies! I just wanted to let you know how much I absolutely LOVE this recipe. It gets rave reviews from the family, my boyfriend doesn’t make a sound during dinner and it was even fire station worthy and got rave reviews from hungry firemen! keep bringing us the fabulous recipes! I love the one potish meals, they make my life easier 😀 and my boyfriend also likes to bring them to the station because its alot less work on nights he has to cook! (Tip: I made the pie filling and popped it into a ziploc freezer container, minus the crust. Then when I want chicken pot pie I just defrost the filling and make a crust! I just wasn’t happy with how the left overs I had done previously with the crust already on turned out! Its a half-way done meal with only a small amount of prep, but with the perks of everyone thinking you slaved in the kitchen forever. Couple minutes defrosting, making a crust. and then go hang out for an hour while it bakes!) Thanks again ladies for changing my cooking!!!!!
Loving your website…looking for your cookbook next!
I must be blind but where do you note how many your recipe’s feed? I cook for a family of 8-9 each night and would love to make better approximations…thanks!
We try to include the serving sizes, but sometimes we forget! 🙂 This recipe will serve 8-10 and most of our main dishes serve 6-8 and side dishes tend to serve 8-10.
We had this for dinner tonight and it was so delicious. Thank you! I also used your cream of chicken and pie crust recipes (we live in a foreign country where you can't buy the prepared versions of that stuff…which is sometimes a good thing).
Thanks again!!
Made these tonight. I was a little skeptical because I have a recipe similar to this and it's just all right. This one was waay better. Made the homemade crust and it was awesome. I've made pie crust before but those weren't as good as this one. They came out dry and tough, not at all flaky like this one. Also, I halved the recipe and was worried that one can of cream of chicken was too little. I was wrong! I added about a tablespoon of milk to make it thinner, DON'T do that. It was still very good though. Throwing out my other pot pie recipe definately!