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If you’ve been searching for the easiest Chicken Pot Pie that still tastes homemade, this is it! This recipe comes together in minutes with simple ingredients, but you’d never know it wasn’t made completely from scratch. It’s rich, creamy, packed with tender chicken and veggies, and wrapped in a perfectly flaky crust. Seriously, stop what you’re doing and make this—your family will thank you!
Some recipes just stick with you, and this Chicken Pot Pie is one of them. A dear family friend, Kim, shared it with me not long after my kids were born—a time when I needed simple, no-fuss meals that still felt homemade. Between juggling newborns and trying to get dinner on the table, this recipe was a game-changer. It was quick, easy, and most importantly, delicious. From the very first time I made it, I knew it would be one we’d come back to again and again.
And we have! Over the years, this pot pie has become a go-to in my house. It’s one of those meals that everyone gets excited about, and I love how easy it is to pull together with ingredients I usually have on hand. Whether you’re looking for a cozy weeknight dinner or a way to use up leftover chicken, this recipe delivers every time.
Why You’ll Love This Easy Pot Pie Recipe
- Easy to Make: Homemade flavor made easy!
- Family Friendly: This comfort food meal is something the whole family loves.
- Great way to add veggies into a dish and even picky eaters want another slice.
Chicken Pot Pie Recipe Easy Ingredients
How to Make Chicken Pot Pie With Pie Crust
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Pre-Heat Oven
Preheat oven to 350°.
Step 2 | Make Pie Filling
This pot pie made with canned Veg-all veggies, a can of cream of potato soup, a can of cream of chicken soup, precooked chicken, and 1/4 cup milk. That is it! So very easy!
Step 3 | Pie Crust, Fill and Bake
Put one premade pie crust in the bottom of a deep-dish pie plate, pour in chicken mixture,and then top with second premade crust.
Then crimp crust around the outside of the pie (you can use a fork or your fingers to do this) and place a few slits in the center of the crust.
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Next, place a pie shield or tin foil around the edges of the crust!
Place in a 350° oven for 40 to 50 minutes. Once baked pull this bubbly deliciousness out of the oven!
Let is sit for at least 10 minutes to set.
Chicken Pot Pie Easy Tips and Tricks
- Brush milk or an egg wash on the top pie crust before baking. Either will give a nice golden color to the pie.
- Want the pie to stretch a little farther and serve more people? Just double the inside ingredients, and you will have a taller, more filling pie.
How to Thicken Chicken Pot Pie
A perfectly thick and creamy Chicken Pot Pie filling comes down to a few simple tricks—no extra thickeners needed! The key is using condensed soups, which naturally create a rich, velvety texture without any extra steps. Just be sure to drain your veggies well so they don’t add excess liquid, and don’t go overboard on the milk—a little is all you need to smooth everything out. Once baked, let the pot pie rest for about 10 minutes before serving. That short wait time helps the filling set up beautifully, giving you the perfect slice every time.
Easy Pot Pie Recipe Variations
Frequently Asked Questions
A pot pie is a savory pie filled with meat and vegetables in a creamy gravy-like sauce. A classic pie will have a bottom and top crust. They are wonderful for using up leftover cooked chicken, turkey, ham and even roast beef.
The consistency inside should be more like a gravy. You most likely have added too much milk or not enough filling. Also, be sure to drain your vegetables before you add them in.
Yes, you can! Just make sure the soup and pie crust brands you buy are gluten free. I believe Walmart has a good value brand gluten free cream of chicken. If you cannot find a gluten-free cream of potato soup, just double the cream of chicken or add a gluten-free cream of mushroom in its place.
Chicken Pot Pie Easy Make-Ahead and Storage Instructions
Make-Ahead:
Make-ahead – unbaked pie
You can make the chicken pot pie ahead of time before baking it. Just cover with plastic wrap or foil and store for 2 to 3 days in the refrigerator. When ready to bake it, preheat your oven and remove it from the refrigerator. Then bake covered for 15 to 20 minutes and then uncovered as directed.
Freeze:
Make-ahead – frozen unbaked pie
- If you are planning on doing an egg wash, don’t add it before freezing. Instead brush it on right before adding the pie to the oven.
- Use a metal or foil pan if going from freezer to a hot oven, as glass pans can break or shatter.
- To freeze chicken pot pie wrap tightly it in aluminum foil, trying to minimize any air exposure. I like to double wrap mine. Then place in freezer.
How to cook a pot pie from frozen?
Plan to freeze the pie? Then, I recommend freezing it uncooked for the best tasting results. It will last in the freezer for up to 4 months for best results.
The best way is to take the frozen 9-inch pot pie, cover it in foil and bake it for 30 minutes covered. Then remove the foil and finish baking for another 40- 45 minutes or until the pie crust is golden brown and the filling is bubbly inside.
How to cook a frozen pot pie after thawed?
If completely thawed, cook as directed on the recipe. If the pie is partially thawed just cook like the frozen directions and check it halfway into cook time. Then if it’s not done check periodically until cooked through.
Storage:
Cover with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 3 to 4 days.
Reheat:
To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Start with 1 minute and then add 30-second intervals until heated to your liking.
How to Serve Chicken Pot Pie With Pie Crust
A pot pie truly is a meal in itself. Want plate fillers to make the meal stretch? Try…
- A nice fruit or green salad.
- Veggies – green beans or brussel sprouts.
- Bread – serve with your favorite cornbread or roll.
More Delicious Comfort Food Recipes
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Chicken Pot Pie With Pie Crust
Equipment
- 1 Deep Dish Pie Dish
Ingredients
- 1 package deep dish pie crust, 2 crusts – Refrigerated Section
- 1 can Veg-All or Veggies, drained, (15 ounce)
- 1 can Cream of Potato Soup, (10.5 ounce)
- 1 can Cream of Chicken Soup, (10.5 ounce)
- ¼ cup milk
- 3 cups chicken, cooked
If your chicken isn't seasoned or you want added flavor
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon poultry seasoning
Instructions
- Preheat oven to 350 degrees.
- In a bowl mix drained veggies, potato soup, cream of chicken soup, and milk. Add in chopped or shredded chicken and stir.
- Fill the bottom of a deep dish pie plate with one crust. Pour in chicken mixture.
- Top with other pie crust and crimp around the edges. Brush with milk or an egg wash if desired) Place slits in center of pie with a knife
- Wrap a pie shield or tin foil, around the edges of the crust, to keep them from browning too quickly. Bake for 40 to 50 minutes. Remove from oven let sit for 10 minutes slice or spoon and serve.
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Notes
- Brush milk or an egg wash on the top pie crust before baking. Either of these methods will give a nice golden color to the pie.
- Want the pie to stretch little farther and serve more people, just double the inside ingredients and you will have a taller more filling pie.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Updated February 5, 2022 with new step by step images and recipe tips.
Easy & delicious!!
Thank you!
We love this easy and great chicken pot pie recipe! It’s the best I’ve found.
Thank you so much, Shea! I love how easy it is too!
We use 1 can of cream of chicken and 1 can of cream of celery. Bake at 375 for 40 mins. Delicious!
I made this last night with leftover turkey. It was fabulous! Everyone loved it. I did not expect it to be this good as it was so easy. I did add small amounts of Paprika, Rosemary, and Red Pepper Flakes. It was so delicious. Thank you so much for this easy delicious recipe.
You are very welcome. I am so glad you enjoyed it with leftover Turkey and appreciate you stopping in to let us know. Thank you so much!
My son gave me this recipe because my grandchildren told me it was their favorite dinner so when I was invited over I tried it and loved it.
I add one can of drained trader Joe’s corn because for some reason I really like the crisp bite of corn with the vegetable mix This seems to increase the baking time by 10 to 15 minutes for me, but I feel it’s worth it.
Thank you for sharing and making it! Extra corn is a wonderful addition! Hearing your grandchildren love it makes my day!
I made this my husband loves it going back for 3rds as I’m typing.
This makes my night! I am so glad he enjoyed it!
Can these be put together the day before, so day you need them all you have to do is bake?
Patty, I have not tested that but it should work. Next time I make it I will sure test it out and let me know how it works for you.
Has any one put together and baked later. Did the bottom Pinecrest get soggy
This is a dish my family will love on a busy weeknight!
I agree! And it completely tastes made from scratch!
Chicken pot pie is a family favorite! Pure comfort food!
Mine too! Sometimes you just need comfort food!
This reminds me so much of being a child
I love food that brings back memories don’t you?
It’s always good to have some quicker variations of recipes for when you’re short of time, as you say.
Chicken potpie is a favorite here, who doesn’t love that creamy comfort food with flaky pie crust?
I am glad you love it too! It truly is comfort food at its best! Thank you!