Easy Homemade Chicken Pot Pie: A Quick & Comforting Family Dinner Recipe
This creamy, delicious Easy Chicken Pot Pie is a timeless comfort food classic that’s incredibly quick and simple to make. Featuring a rich, savory filling packed with tender chicken and mixed vegetables, all nestled under a golden, buttery, flaky top crust, this complete meal comes together in just 35 minutes. It’s the perfect solution for a busy weeknight and a dish the whole family will undoubtedly enjoy!
👩🏻🍳 Options: Turkey or Chicken Pot Pie – Maximizing Flavor and Convenience
While Easy Chicken Pot Pie made with cream of chicken soup is a perpetual family favorite, its incredible ease often comes from smart shortcuts. Sometimes, when my schedule is packed and I know I’ll have very little time to prepare a wholesome dinner, I embrace these “cheats” to get a delicious meal on the table without stress.
On those particularly hectic nights, I often reach for pre-cooked, diced chicken. This simple swap means I can completely skip the step of cutting and cooking raw chicken breasts. Although the chicken is already cooked, I still quickly heat it in olive oil with a bit of onion, garlic salt, and pepper to infuse it with flavor, reducing the cooking time by a few minutes compared to raw chicken.
Another fantastic, budget-friendly option is to utilize leftovers. I frequently save money and boost flavor by using shredded chicken from my Slow Cooker Whole Chicken recipe. The spices from that recipe add an extra layer of deliciousness to the pot pie, making it taste even more homemade!
This recipe is also an excellent way to use up that leftover turkey from holiday feasts. Simply substitute diced cooked turkey for the chicken in the recipe. The rich, savory flavor of turkey blends beautifully with the creamy sauce and vegetables.
The remaining steps of this recipe truly couldn’t be simpler. Just combine a bag of frozen mixed vegetables, a can of cream of chicken soup, and a splash of milk with your seasoned chicken. Pour this delightful mixture into a refrigerated pie crust, top it with a second crust, and you’re all set to bake a comforting masterpiece!
🥘 Simple Ingredients for a Delicious Pot Pie
One of the beauties of this easy chicken pot pie recipe is its reliance on readily available and convenient ingredients. You don’t need a gourmet pantry to create this heartwarming dish. Here’s what you’ll need:
- Chicken Breasts or Thighs: Boneless, skinless chicken breasts are ideal for their lean texture, but leftover rotisserie chicken or even boneless, skinless chicken thighs (dark meat) work wonderfully, adding richness to the filling. Using pre-cooked chicken or turkey is a fantastic time-saver.
- Frozen Mixed Vegetables: This is where the “easy” truly shines! A single bag of frozen mixed vegetables often contains a medley of peas, carrots, corn, and green beans, eliminating the need for extensive chopping.
- Onion and Garlic: While optional, a small amount of fresh onion and garlic sautéed with the chicken adds a foundational layer of aromatic flavor to the pot pie filling. For an even quicker prep, you can use frozen chopped onion or garlic powder.
- Cream of Chicken Soup: This canned soup is the secret to an effortlessly creamy and flavorful gravy. It provides a rich, savory base without requiring you to make a roux from scratch.
- Milk: A splash of milk thins the condensed soup slightly, creating the perfect consistency for the creamy gravy that binds all the ingredients together. Whole milk or 2% milk works best for richness.
- Cheddar Cheese: Shredded cheddar cheese adds a delightful tang and extra creaminess to the filling. It melts beautifully, making the pot pie even more indulgent. Feel free to use sharp or extra sharp cheddar for a more pronounced cheese flavor.
- Refrigerated Pie Crusts: Store-bought refrigerated pie crusts are the ultimate shortcut for this recipe. They provide a perfectly flaky, golden crust without the effort of homemade pastry, making this a truly weeknight-friendly dish.
- Olive Oil, Garlic Salt, and Black Pepper: These essential seasonings are used to sauté the chicken and vegetables, building flavor from the very beginning of the cooking process.
🔪 How To Make Easy Chicken Pot Pie: Step-by-Step Instructions
Creating this delicious chicken pot pie is surprisingly straightforward, even for novice cooks. Follow these simple steps for a perfect, comforting meal:
- Preheat Oven & Prepare Chicken: Begin by preheating your oven to 450°F (230°C). Heat the olive oil in a large skillet over medium-high heat. Add your diced chicken, chopped onion (if using), garlic salt, and pepper. Cook, stirring occasionally, until the chicken is thoroughly cooked through and lightly browned. If using pre-cooked chicken, simply heat until warmed through and fragrant.
- Combine Filling Ingredients: Reduce the heat to medium. Stir in the frozen mixed vegetables, condensed cream of chicken soup, and milk. Continue to cook, stirring gently, until the mixture is heated through and the vegetables are tender-crisp. The sauce should be creamy and bubbling slightly.
- Prepare Pie Dish with Bottom Crust: Lightly spray a 1.5-quart casserole dish (or a 9-inch pie plate) with cooking spray. Carefully unroll one of the refrigerated pie crusts and press it evenly along the bottom and up the sides of the dish. Trim any excess crust if necessary.
- Add Cheese & Fill the Pie: Stir half of the shredded cheddar cheese (½ cup) into the warm chicken and vegetable mixture. This incorporates a lovely cheesy flavor throughout the filling. Carefully pour this savory mixture into the prepared pie crust in the dish, spreading it evenly.
- Top with Remaining Cheese & Second Crust: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the chicken mixture. Then, carefully unroll the second refrigerated pie crust and place it over the filling. Press the edges of the top and bottom crusts together to seal them. You can crimp the edges decoratively for a traditional look.
- Vent & Bake: Using a sharp knife, cut a few small slits in the center of the top pie crust. This allows steam to escape during baking, preventing the crust from bubbling up excessively. Place the pie dish on a baking sheet (lined with foil for easy cleanup, just in case of any overflow!) and transfer it to the preheated oven.
- Bake to Golden Perfection: Bake for 15-20 minutes, or until the top crust is beautifully golden brown and the filling is bubbly and hot. Keep an eye on the crust to prevent over-browning. If it starts to brown too quickly, you can loosely tent it with foil.
For an even faster cooking time, have you considered using your air fryer? Check out this Air Fryer Chicken Pot Pie recipe to cut down on the cooking time and still achieve that crispy crust!
🥧 The History Behind the Name: Why is it Called Pot Pie?
The name “pot pie” has fascinating historical roots, dating back centuries. According to a pot pie recipe from 1845 highlighted in an article on NPR.org, the name originates from the way the filling was traditionally prepared. It was essentially a stew, cooked in a large pot with scraps of leftover meat, along with staple vegetables like onions and potatoes, and then thickened with flour.
The concept of adding a crust to this stew was a practical carry-over from European culinary traditions. Historically, lower-class peasants would create a more hearty and economical meal by topping their stews with a simple pastry crust. This crust, often made from inexpensive ingredients like flour and water, made the dish more filling and substantial for a family, stretching limited ingredients further.
Over time, this humble, practical dish evolved, moving from a simple stew with a top crust to the rich, creamy, and deeply comforting classic we enjoy today. The evolution included more refined fillings, the addition of a bottom crust, and a greater variety of vegetables and seasonings. Despite these enhancements, the core idea of a savory filling baked under a pastry lid remains, honoring its “pot” and “pie” origins.
This recipe uses several clever shortcuts to ensure it’s a super easy chicken pot pie meal. For stress-free cleanup, always bake the pie on a baking sheet covered in foil, just in case the delicious filling bubbles over!
FAQs for Making the Best Easy Chicken Pot Pie
In my opinion, what truly defines a good homemade chicken pot pie is the perfect balance between a rich, savory, and incredibly creamy filling and a wonderfully buttery, flaky crust. The ideal filling should be generously packed with tender chicken and perfectly cooked, flavorful vegetables, all enveloped in a velvety sauce.
The best chicken pot pie recipe is one that not only delivers on these taste and texture criteria but also allows you to whip it up in a short amount of time. It should taste like a made-from-scratch traditional pot pie, complete with succulent chicken and perfectly tender-crisp vegetables, without demanding hours in the kitchen.
I absolutely adore this recipe because it excels on both fronts! It provides that authentic, comforting flavor and texture while being incredibly convenient. Having dinner on the table in a snap, especially after a long day, truly makes all the difference in the world for busy families.
Yes, absolutely! Chicken pot pie freezes beautifully, making it an excellent meal prep option for busy weeks. There are two main ways to freeze it:
- Freeze it before baking: Assemble the pot pie completely according to the instructions, but do not bake it. Wrap the entire casserole dish (or individual portions) very well with several layers of plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months.
- Freeze it after baking: Allow the baked pot pie to cool completely to room temperature. This is crucial to prevent condensation and ice crystals from forming. Once cool, wrap it thoroughly in plastic wrap and then foil. You can freeze the entire pie or individual slices. Store in the freezer for up to 2-3 months.
Cooking a frozen chicken pot pie requires a slightly different approach than baking it fresh, but it’s still very simple:
- From frozen (unbaked): Preheat your oven to 400°F (200°C). Place the frozen pie (still in its casserole dish, uncovered) on a baking sheet. Bake for 30 minutes, covered loosely with foil to prevent the crust from burning. After 30 minutes, remove the foil and continue baking for another 20-30 minutes, or until the top crust is golden brown and the filling is piping hot and bubbly in the center (an instant-read thermometer should read 165°F/74°C).
- From frozen (baked): If reheating a previously baked and frozen pot pie, you can thaw it in the refrigerator overnight for best results, then reheat at 350°F (175°C) for about 20-30 minutes, or until heated through. If reheating from frozen, bake covered with foil at 375°F (190°C) for about 45-60 minutes, removing the foil for the last 15-20 minutes to crisp up the crust.
💡 Genius Shortcut Tips for the Busiest Cooks
The next time you’re short on time but still want to make a wholesome and delicious quick family meal that everyone will love, I wholeheartedly suggest making this super easy chicken pot pie. Its inherent simplicity can be further enhanced with a few strategic shortcuts:
- Pre-made Pie Crusts: My go-to for speed is using Pillsbury’s Refrigerated Pie Crusts. They are consistently flaky and save a significant amount of time and effort. If you happen to have a bit more time and want to indulge, making a simple homemade pie crust can elevate the flakiness and flavor even further.
- Canned Cream of Chicken Soup: For the creamy chicken pot pie filling, a can of condensed cream of chicken soup is a game-changer. I’ve found that it not only beautifully brings out the flavors of the vegetables and chicken but also lends a superior creaminess to the filling compared to using just chicken broth. It creates a rich, thick gravy without any extra steps.
- Pre-cooked Chicken or Turkey: This is perhaps the biggest time-saver. You can purchase pre-cooked, diced oven-roasted chicken from the grocery store (often found in the frozen section or deli). Alternatively, a store-bought cooked rotisserie chicken is perfect for shredding, or you can simply use leftover cooked chicken or turkey from a previous dinner. This bypasses the entire raw chicken cooking process, cutting down on prep time significantly.
- Frozen Chopped Onions/Minced Garlic: If you want to skip chopping altogether, look for frozen diced onions or pre-minced garlic in a jar. These can be tossed into the skillet directly, further reducing your prep work.
By incorporating these shortcut tips, you can transform this delightful comfort food into a lightning-fast weeknight reality without sacrificing taste or quality.
✏️ Endless Substitutions and Variations to Customize Your Pot Pie
This easy chicken pot pie recipe is incredibly versatile and can be adapted to suit your family’s preferences or what you have on hand. Don’t be afraid to experiment!
- Alternate Cream Soups: If you don’t have cream of chicken soup, or if you prefer a less ‘chicken-y’ flavor, cream of mushroom soup or cream of celery soup can be excellent substitutes, each lending its own unique depth to the gravy.
- Vegetable Medley: Feel free to use any kind of frozen vegetables you like. Broccoli florets, sliced mushrooms, green beans, or even diced potatoes (ensure they are par-cooked if starting from raw) can be added for variety.
- Fresh Vegetables: If you prefer fresh vegetables, cut them into bite-sized pieces and cook them separately until they are just tender-crisp. Then, add them to the filling mixture right before pouring it into the crust. This ensures they are not overcooked and retain their vibrant texture and flavor.
- Skip the Onion: If you’re not a fan of onion or simply don’t have any, go ahead and skip it. The garlic salt and cream of chicken soup will still provide plenty of flavor, and you’ll hardly miss it.
- Enhanced Crust: For an even more beautiful, glossy, brown, and flaky crust, brush the top crust with an egg wash (one egg beaten with a tablespoon of water) prior to baking. This will give it a professional, golden finish.
- Herb Infusion: Add fresh or dried herbs to the filling for an extra burst of flavor. Thyme, rosemary, sage, or parsley all pair wonderfully with chicken and vegetables in a pot pie. Add them with the chicken for dried herbs, or stir in fresh herbs at the end of the filling’s cooking time.
- Different Cheeses: While cheddar is classic, experiment with other cheeses like Gruyère, white cheddar, or a Monterey Jack blend for different flavor profiles.
🔊 What Readers Are Raving About This Pot Pie!
“This recipe was such a hit, I’ve already made it a second time! We doubled it for our family of six, ensuring delicious leftovers – and trust me, they’re always welcome because it’s *that* good. Even my notoriously picky eaters cleaned their plates and asked for more!”
– Rebekah
🍗 More Irresistible Chicken Recipes Your Family Will Love
In my home, chicken recipes are always a guaranteed success; plates are consistently devoured and licked clean! If your family is anything like mine, they will adore my Chicken Potato Bake recipe, which is another quick and easy option perfect for busy evenings.
Sometimes, for a truly hassle-free chicken dinner, I even throw Chicken and Wild Rice into my slow cooker. This fantastic method gives me more precious time to spend with my family and significantly less time tied up in the kitchen.
Here are a few more of my absolute favorite chicken dishes that I’m sure your family will enjoy:
📖 What To Serve With This Easy Chicken Pot Pie
While chicken pot pie is a complete meal on its own, adding a simple side dish can round out your dinner perfectly. Here are a few suggestions that complement its rich flavors beautifully:
- Slow Cooker Cauliflower Mac and Cheese: An easy, cheesy, and surprisingly nutritious side dish that’s sure to please everyone, even picky eaters! It adds a lovely creamy contrast.
- Wasabi Mashed Potatoes: For those who enjoy a little kick, these creamy, hearty mashed potatoes offer a flavorful zing that brightens up the meal.
- Roasted Brussels Sprouts with Garlic: Even my kids happily ate these roasted Brussels sprouts with garlic and then asked for seconds! Enough said! They provide a nice bitter and savory crunch.
- Simple Green Salad: A light, crisp green salad with a vinaigrette dressing can offer a refreshing counterpoint to the rich pot pie.
- Crusty Bread or Dinner Rolls: Perfect for soaking up any leftover creamy filling.
Our Favorite Easy Chicken Pot Pie Recipe
I sincerely hope your family enjoys this incredibly easy and comforting recipe as much as mine does. It’s our absolute favorite meal to fight off those chilly winter night blues, bringing warmth and satisfaction to the dinner table. Its simplicity and deliciousness make it a repeat request in our household.
If you love this recipe and find it becomes a new family favorite, please consider giving it a 5-star rating! Your feedback helps others discover and enjoy this wonderful dish.
📋 Recipe Card
Super Easy Chicken Pot Pie
Kristin
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Ingredients
- ½ tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces (or use leftover cooked turkey!)
- ½ cup chopped onion (optional)
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- 16 ounces frozen mixed vegetables (1 bag)
- 10.75 ounces condensed cream of chicken soup (1 can)
- ¼ cup milk
- 1 cup shredded cheddar cheese, divided
- 2 refrigerated pie crusts
Instructions
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Preheat oven to 450 degrees Fahrenheit (230°C).
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Heat olive oil over medium-high heat in a large skillet.½ tablespoon olive oil
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Add chicken, chopped onion (if desired), garlic salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned (approximately 5-7 minutes for raw chicken, less for pre-cooked).1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces, ½ cup chopped onion, ½ teaspoon garlic salt, ¼ teaspoon pepper
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Stir in the frozen mixed vegetables, condensed cream of chicken soup, and milk. Cook over medium heat, stirring, until the mixture is heated through and gently simmering.16 ounces frozen mixed vegetables, 10.75 ounces condensed cream of chicken soup, ¼ cup milk
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Spray a 1.5 quart casserole dish or a 9-inch pie plate with cooking spray. Carefully place one refrigerated pie crust along the bottom and up the sides of the dish.2 refrigerated pie crusts
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Stir ½ cup of the shredded cheddar cheese into the chicken/vegetable mix, then pour the entire filling into the prepared pie crust.1 cup shredded cheddar cheese, divided
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Sprinkle the top of the chicken mixture with the remaining ½ cup cheddar cheese. Carefully place the second pie crust on top, pressing the edges together to seal and crimp as desired.
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Cut a few small slits in the middle of the top crust to allow steam to escape. Place the pie dish on a baking sheet (lined with foil for easy cleanup).
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Bake for 15-20 minutes, or until the top crust is beautifully golden brown and the filling is bubbly. Let stand for a few minutes before serving.
Notes
- Short on time? For even faster preparation, use frozen chopped onion instead of fresh (or skip the onion altogether) and begin with frozen cooked chicken, rotisserie chicken, or leftover cooked poultry.
- Meat quantity flexibility: You can use any amount of cooked leftover chicken or turkey, typically from ½ pound to 1 ½ pounds of meat. Don’t worry too much about precise measurements in this regard.
- Vegetable preferences: Many frozen mixed vegetable brands include lima beans. If your family isn’t a fan, look closely at the ingredient list – some brands specifically offer medleys without lima beans.
- Cheese choice: For the best and most robust flavor, I recommend using sharp or extra sharp shredded cheddar cheese.
- Golden, glossy crust: To achieve a beautiful, glossy, golden brown crust, consider brushing the top pie crust with a beaten egg (egg wash) just before placing it in the oven.
- Easy cleanup tip: Always bake the pie on a baking sheet covered in foil. This simple step ensures easy clean-up if any of the delicious filling happens to bubble over during baking!
Video
Nutrition
Carbohydrates: 44g |
Protein: 24g |
Fat: 23g |
Saturated Fat: 7g |
Cholesterol: 47mg |
Sodium: 1012mg |
Potassium: 521mg |
Fiber: 4g |
Sugar: 2g |
Vitamin A: 4035IU |
Vitamin C: 9.5mg |
Calcium: 155mg |
Iron: 3mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Did you enjoy this recipe?I would love to hear about it! Please leave a rating and a review to let me know, so I can continue to provide recipes that you will love!!
Update Notes: This post was originally published in January 2016, but was republished with enhanced tips, step-by-step photos, and a refined recipe in January 2020. Further updates and improvements were made in July 2022 to ensure it remains a top-tier recipe for your family.
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Happy cooking, and enjoy every delicious bite!
