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    Home » Recipes » Entree

    Published: Nov 2, 2022 ·Updated: May 12, 2023 by Sabra · Leave a Comment

    Easy Chicken Pot Pie

    Jump to Recipe Rate this Recipe

    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!

    A slice of homemade chicken pot pie on a grey plate

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    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!

    Jump to:
    • Ingredients and Substitutions
    • Equipment
    • Before you get started ...
    • Instructions
    • Variations
    • Directions for Freezing
    • How to Store Leftovers
    • Top tips:
    • 📖 Recipe
    • Pin It
    • 💬 Reviews

    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.

    Ingredients for a homemade easy chicken pot pie including cooked chicken, canned mixed vegetables, refrigerated pie crusts, milk, cream of chicken soup, celery salt, and poultry seasoning.
    • 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.

    Equipment

    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.

    Instructions

    Compared to a traditional pot pie, this recipe is SO easy to make!

    chicken, cream of chicken soup, ¼ cup of milk, celery seed, pepper, and poultry seasoning combined in a bowl for homemade chicken pot pie

    To start, combine the chicken, cream of chicken soup, ¼ cup of milk, celery seed, pepper, and poultry seasoning.

    mixing up the filling for homemade chicken pot pie in a glass bowl.

    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.

    crust and pot pie filling in a pie plate without a top crust

    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

    an unbaked chicken pot pie

    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.

    a pie crust being crimped with a spoon

    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.

    a baked chicken pot pie.

    Let the pie sit for 5-10 minutes before slicing and enjoy!

    Variations

    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.

    Top tips:

    • 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!

    📖 Recipe

    a slice of homemade chicken pot pie on a plate

    Easy Chicken Pot Pie

    Sabra - This Mom's Menu
    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!
    5
    Prevent your screen from going dark
    Servings 6 Slices
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins

    Equipment

    • 9" Pie Plate
    • Measuring Cups and Spoons
    • Large Mixing Bowl
    • Mixing Spoon or Rubber Spatula
    • Aluminum Foil or Pie Shield

    Ingredients
     
     

    • 2 Refrigerated Pie Crusts
    • 2 cups Cooked Chicken Breast cut into bite sized pieces, about 2 breasts
    • 2 cans Condensed Cream of Chicken Soup 21 ounces in total
    • ¼-½ cup Milk
    • 1 teaspoon Celery Seed or celery salt
    • ½ teaspoon Black Pepper
    • 1 teaspoon Poultry Seasoning
    • 3 cans Mixed Vegetables drained

    Instructions
     

    • 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.

    Nutrition

    Serving: 1 SliceCalories: 572kcalCarbohydrates: 64gProtein: 28gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 49mgSodium: 1084mgPotassium: 699mgFiber: 10gSugar: 1gVitamin A: 11012IUVitamin C: 22mgCalcium: 108mgIron: 5mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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