Easy Chicken Pot Pie Recipe

I’ve been making this chicken pot pie for years, and it’s become one of the most-loved recipes on my site for a reason. It looks like a complicated dish, but I’ve made a few smart tweaks over time to keep it easy and approachable for home cooks. The creamy filling is packed with flavor and hearty chunks of chicken, and the flaky crust starts with a store-bought shortcut that makes it completely foolproof. It’s my son’s favorite meal and our go-to comfort food all year long.

 

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

This easy pot pie recipe is my go-to dinner that never disappoints. It’s so easy and so good that you’ll never buy a frozen pot pie again.

Why My Pot Pie is the Best

• Tried and true – I’ve been making this recipe for years, and it’s still my family’s most requested comfort food, especially by my son.
• Shortcuts that work – Frozen mixed vegetables and store-bought pie crust save time without sacrificing flavor or texture.
• Creamy, flavorful filling – The seasoned sauce is rich and satisfying, with tender chunks of chicken in every bite.

 Ingredients to Make Easy Chicken Pot Pie with Pie Crust

• 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:

• egg
• water

Chicken Pot Pie Substitutions

• Rotisserie chicken – cut a rotisserie chicken and use instead of cooking chicken breasts
• Leftover chicken – this is a great way to use up leftover chicken. If you have leftover chicken, cut it up and add it to this dish.
• Canned chicken – this 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.
• Fresh veggies – 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.
• 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.

How to make an Easy Chicken Pot Pie with Cream of Chicken Soup

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

5. Add in chopped chicken and vegetables.
6. 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.
7. 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. 
8. Bake for 45 – 60 minutes until top is golden brown.

Easy Chicken Pot Pie Recipe With Frozen Vegetables

Tips for making Easy Chicken Pot Pie With Pie Crust

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

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 to serve with this Easy Homemade 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!

Chicken Pot Pie: Easy Gifting Suggestion

This is a great recipe to give to a friend in need. Whether it’s someone coming home from the hospital, someone who’s 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 recipe became so popular that I made variations that are just as good (some are even easier) that give you the same classic flavor in a different form: Crockpot chicken pot pie, chicken pot pie casserole, mini chicken pot pies with puffed pastry, and even chicken pot pie soup!

More Easy Chicken Recipes

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