This Easy Chicken Pot Pie recipe delivers a delicious and comforting meal with only a few minutes of hands-on time. This recipe is perfect for busy nights and can even be frozen for a delicious make-ahead dinner!
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If you had walked into my grandmother's house on any given day, there was a really good chance that you would find this chicken pot pie waiting for you. It is SO simple but so comforting and delicious.
I usually serve chicken pot pie as a stand-alone meal, but you can also pair it with green beans, dinner rolls, and of course a tall glass of sweet tea. For a meal that my grandma would truly be proud of, have a batch of my Kentucky Derby Pie Cookies ready for dessert!
Ingredients and Substitutions
The ingredients for this easy chicken pot pie are so simple! I've listed some swaps/substitutions for several ingredients, but honestly, most of them make the recipe more difficult so I suggest sticking to the original as closely as possible.
- Refrigerated Pie Crusts - You can also make your own pie crusts, or try my low-carb pie crust!
- Cooked Chicken Breast - I always batch-cook chicken breast in my slow cooker and keep some in the freezer. You can also use the meat from a grocery store rotisserie chicken if you would prefer.
- Condensed Cream of Chicken Soup
- Milk, cream, or your favorite milk alternative
- Celery Seed or celery salt
- Black Pepper
- Poultry Seasoning
- Canned Mixed Vegetables - I use veg-all because that is what my grandma used, but you can use any brand that you like.
- Salt - I don't usually need to add extra salt because the chicken soup and vegetables are already quite salty, but you can add some if it's needed.
See the recipe card for quantities.
To make this recipe you will need a 9-inch pie plate, a mixing bowl, a mixing spoon or rubber spatula, aluminum foil, or a pie shield.
Before you get started ...
Before you begin to make this recipe, be sure to set out the pie crusts. If they are frozen, then they need to be completely thawed and are easiest to work with if they are at room temperature.
You will also need to preheat your oven to 425 degrees Fahrenheit.
Compared to a traditional pot pie, this recipe is SO easy to make!
To start, combine the chicken, cream of chicken soup, ¼ cup of milk, celery seed, pepper, and poultry seasoning.
Next, gently stir in the mixed vegetables (be sure to drain them well). If needed, add more milk so that the sauce is the consistency of gravy. Set this mixture aside.
Tip: to reduce the sodium and get rid of any metallic taste, empty the canned mixed vegetables in a colander and gently rinse them with cold water before adding them to the rest of the ingredients.
Carefully unroll one of the pie crusts and place it on an ungreased pie plate. Gently press it into the sides and bottom. Pour the chicken and vegetable mixture on top of the crust and spread it into an even layer.n the tray
Unroll the second crust and gently place it over the pie. Trim away any excess crust, and crimp the edges of the top and bottom crust together to seal the pie.
Tip: If you are like me, you love a pretty pie crust. Unfortunately, I am horrible at crimping the crust. I discovered this trick of using a spoon to seal the edges. It results in a really pretty crust and is SO easy!
Cut slits in the top of the pie and then wrap the edges of the pie in a thin layer of aluminum foil or use a pie shield to prevent the edge of the crust from burning. Bake the pot pie for 30-40 minutes or until it is golden brown. Remove the foil or pie shield for the last 15-20 minutes of baking.
Let the pie sit for 5-10 minutes before slicing and enjoy!
Here are some of my favorite ways to change up this recipe:
- Lighter Chicken Pot Pie - omit the bottom pie crust and use skim milk and fat-free condensed cream of chicken soup.
- Mini Chicken Pot Pie Cups - Swap the crust for canned crescent roll dough. Press the crescent roll dough into a greased muffin tin. Fill with the pot pie filling. If you'd like, you can top them with additional crescent roll dough or just leave them 'topless' Bake them at 400 degrees F for about 20 minutes.
- Chicken Pot Pie Soup - Omit the crust and increase the milk to 2 cups. Add one cup of chicken broth as well. Cook over medium-high until the soup is simmering. Serve the soup with biscuits.
- Low Carb Chicken Pot Pie - See this Keto Chicken Pot Pie Recipe or this low-carb chicken pot pie soup!
Directions for Freezing
This chicken pot pie freezes SO well. You can freeze it before or after baking. Simply wrap the pie in several layers of plastic wrap and aluminum foil and freeze it for up to 6 months or until you are ready to eat it.
To cook the pot pie from frozen, allow it to thaw in the fridge for at least 12 hours. Loosely cover it with aluminum foil and bake it at 425 degrees F for 30 minutes, remove the foil and bake for an additional 20 minutes or until it is heated through and golden brown.
How to Store Leftovers
Leftover chicken pot pie can be stored in the fridge for up to 5 days, or frozen for up to 6 months.
You can reheat the pie in the microwave, but I think it's best when heated in the oven at 400 degrees for 10-15 minutes. See the section on freezing for directions on reheating from frozen.
- To reduce the sodium and get rid of any metallic taste, empty the canned mixed vegetables in a colander and gently rinse them with cold water before adding them to the rest of the ingredients.
- Use a spoon to seal the edges of the crust. It results in a really pretty crust and is SO easy!
Easy Chicken Pot Pie
- 9" Pie Plate
- Measuring Cups and Spoons
- Large Mixing Bowl
- Mixing Spoon or Rubber Spatula
- Aluminum Foil or Pie Shield
- Allow the refrigerated pie crusts to come to room temperature. (15 minutes from refrigerated, 60-90 minutes from frozen) Preheat the oven to 425° F.
- In a large bowl combine the chicken, cream of chicken soup, ¼ cup of milk, celery seed, pepper, and poultry seasoning.2 cups Cooked Chicken Breast, 2 cans Condensed Cream of Chicken Soup, ¼-½ cup Milk, 1 teaspoon Celery Seed, ½ teaspoon Black Pepper, 1 teaspoon Poultry Seasoning
- Gently stir in the drained mixed vegetables. Add more milk if necessary to achieve a sauce that is the consistency of gravy. Set this aside.3 cans Mixed Vegetables
- Carefully unroll one of the pie crusts and place it in an ungreased pie plate. Gently press it into the sides and bottom. Pour the chicken and vegetable mixture on top of the crust and spread it into an even layer.2 Refrigerated Pie Crusts
- Unroll the second crust and gently place it over the pie. Trim away any excess crust, and crimp the edges of the top and bottom crust together to seal the pie.
- Cut slits into the top crust and bake the pie in the preheated oven for 30-40 minutes or until the crust is golden brown and the filling is hot. If you notice the edges of the pie getting too brown, simply wrap them gently in aluminum foil.
- All the pot pie to cool for 5 minutes before serving. Enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.