Easy Chicken Pot Pie

This easy chicken pot pie is the ultimate comfort food with a flaky pie crust, creamy sauce and a chicken and vegetable filling that’s seasoned to perfection. Using two premade pie crusts makes this recipe a breeze! This is a hearty meal any time of year.

Your mom or grandmother probably made a chicken pot pie and this classic recipe is going to remind you of theirs! It’ a classic chicken pot pie, made a bit easier for today’s busy mom using simple ingredients that give great flavor with less time.

This easy chicken pot pie recipe is my go-to dinner that never disappoints. It’s simply the best chicken pot pie recipe. It’s a favorite comfort food perfect for a family gathering or an easy weeknight meal. You’ll never buy a frozen pot pie again.

No time to bake this pie? Try our crockpot chicken pot pie.

Easy Chicken Pot Pie

Frozen chicken pot pies are popular because people think they’re easy and fast. With our recipe you get a fresh and easy dinner that you can claim as your own.

To make things simple, another idea that I love to do every now and then is make a double batch and put one in the freezer. Making two is the same amount of effort, and you have one for dinner and one for later.

When you make two, it’s an excellent meal to prep for a friend who is going through a hard time, just had a baby, or needs a break. Keep one for yourself and give one to the friend in need.

Since I can use crusts that are premade and also frozen veggies, I never mind having this on our menu for the week. It just might be one of the easiest ways to whip up a delicious chicken meal fast.

Ingredients

• 2 premade Pillsbury pie crusts (1 package)
• 4 chicken breasts, cooked and chopped into bite-sized pieces
• 1 sm. Package frozen vegetables (corn, green beans, carrots, etc.)
• 1 10 oz can cream of chicken soup 
• 1 cup sour cream 
• Salt and pepper, to taste
• ½ teaspoon chicken bouillon

For the Egg Wash:

• 1 Egg
• 1 Teaspoon Water

How To Make Chicken Pot Pie

• Remove pie crusts from refrigerator and let come to room temperature.
• Cook the chicken breasts and chop into bite-sized pieces. You can also shred the chicken with a fork.
• Spray a pie dish and place one pie crust on the bottom. Poke holes in pie crust with a fork. 
• In large bowl combine soup, sour cream, salt, pepper and chicken bouillon. Whisk to combine.

• Add in chopped chicken and vegetables.
• Pour into pie crust. Cover with the second pie crust, and cut small slits in the top of the crust to act as vents. Crimp the edges of the pie crust edges with a fork.
• In a small bowl beat one egg and whisk in 1 teaspoon water to make an egg wash and brush it over the top crust. 
• Bake for 45 – 60 minutes until top is golden brown.

Can you use leftover chicken for pot pie?

Absolutely! This is a great way to use up leftover chicken. If you have leftover chicken, cut it up and add it to this dish.

This is a super-fast way to use chicken up easily in the house and save time for prepping with your lunch or dinner.

Will canned chicken work for this pot pie recipe?

Yes, it will. Canned chicken can be a great way to cook up this simple pot pie recipe in no time at all. Be aware that canned chicken usually has a different texture and taste so that is something to consider when you’re using it to make this dish.

What fresh vegetables would taste great in this recipe?

Even though the recipe for chicken pot pie calls for frozen veggies, you can easily use fresh ones if you have them. I swap out vegetables like this during the summer months when I’m able to use garden-fresh veggies as well.

Fresh green beans add such a wonderful pop of flavor to this dish! I also like to dice up carrots and add in freshly snapped peas, too.

Variations for this Homemade Chicken Pot Pie recipe

The great thing about making pot pie from scratch is that you can easily change things up as you want.

I’ve even made this recipe using leftover veggies from a stir fry the night before! It was a fun experiment that actually tasted great and made less food waste from the family, too.

Another simple way to change up this recipe is to buy a rotisserie chicken at the store. This is just another time-saving hack that can result in you having to do less prep work and get dinner on the table faster.

Tips

Even though this pot pie is simple and easy to do, there are a few tips that can make it even easier!

• Slits in the top crust – Cutting slits in the top of the pie crust is key to letting out some of the steam and keeping the top layer of the crust nice and crispy.
• Poke holes in bottom crust – I also poke holes in the bottom pie crust to keep that as flaky and as crispy as possible. Just use a fork and poke the holes all over the bottom before adding in the other ingredients.
• Let it cool – Make certain that you let this cool down quite a bit as it really does store the heat! You don’t want anyone to burn their mouths on this if you can avoid it!
• Use a rotisserie chicken – use a rotisserie chicken for quicker prep.
• Chop chicken – be sure to chop or shred the chicken into bite-sized pieces

Suggestions and Alternatives

• Add onions – you can chop a small onion to add to the vegetables, or buy a bag of frozen vegetables that includes onions
• Add cheese – If you want to add a bit of flavor to the top of your pie crust, you can always top with some parmesan cheese or even a mixture of salt, onion powder, and garlic powder as well.
• Use turkey – this is a great recipe to use after Thanksgiving with leftover turkey
• Fresh herbs – spice this dish up with herbs like fresh thyme, parsley, or chives
• Homemade pie crust – you can absolutely use a homemade pie crust. This version of the recipe uses premade to make it faster to get on the table. It’s an easy way to get a perfect buttery crust.

How to prevent the top crust from burning?

• Foil collar – make a foil “collar” for the edge of the pie crust. This will prevent the top crust from burning, but allow the pie to cook completely.
• Watch the clock – every oven is different so be sure to check on your pie every 10 minutes or so near the end. It’s easy for the top of the pie to become overcooked. If you find it’s turning too dark before the recommended cooking time if done, use a piece of aluminum foil and loosely cover the top of the pie.

What side dishes go well with chicken pot pie?

It’s really quite a meal in itself but if you’re wanting to pair it with anything, a side dish of rice or even a nice small salad would be perfect!

Can I freeze chicken pot pie?

It’s best to freeze the pot pie uncooked. Cover the whole unbaked chicken pot pie generously, top and bottom, with foil or put into a large zip top bag and place in freezer for up to 2 months.

When you’re ready to cook the frozen pie, remove it from the freezer and uncover. Bake pie at 450 for 15 minutes and then reduce the heat to 375 and bake for about an hour.

How to Gift a Meal

I mentioned earlier that this is a great recipe to give to a friend in need. Whether it’s someone coming home from the hospital, someone whose sick, had a baby, or just anyone you feel needs some extra help, this is a great meal to bring. Here’s how I do it.

Follow the directions above for freezing. Deliver the frozen pot pie with directions on how long to cook it, and send along with a bag salad and loaf of fresh bread.

I like to also include a small dessert like some chocolate chip cookies or a plate of brownies. These can be store bought. You already made the pie from scratch, so don’t stress about doing everything homemade. The recipient will be grateful to have a night off cooking!

This homemade pot pie is one the whole family loves. It’s an easy recipe that helps get a wonderful meal on the table. It’s sure to become a family favorite!

More Chicken Recipes

• Crack Chicken Soup
• Chicken Tetrazzini
• Chicken and Rice Casserole
• Buffalo Chicken Pasta