Get the best chicken pot pie with an irresistible golden flaky crust.
Chicken pot pie is loaded with cooked chicken and mixed veggies simmered in a savory soup base and topped with a flaky crust.
Fast, flavorful, and no fussy pastry to roll out!
You’ll Make This Chicken Pot Pie on Repeat Because…
- Tender shredded chicken is a hearty and rich base.
- Luscious and creamy potato, mixed vegetable filling, and shredded chicken are the perfect pairing!
- It is topped off with a buttery and flaky pie crust.
- When you slice into the pie, the flaky crust and creamy filling mix beautifully!
- Each bite will yield the perfect melding of flavors and textures.
Ingredients
Pie Crusts: No need to buy the store brand, any ready-made pie crust will do.
Meat: Pre-cooked or leftover chicken, turkey, or even ground beef can be used in this recipe.
Veggies: Choose any assortment of frozen mixed veggies you like. Toss in some green beans, broccoli, cauliflower florets, or diced zucchini to bulk up the pie.
Soup: Cream of chicken soup, cream of celery, or cream of mushroom soup are great options for a chicken pot pie! Add a little half-and-half for an extra velvety sauce and some garlic powder or an Italian seasoning blend if desired.
Variations
Use up leftover meats and veggies from the fridge and create a new savory pot pie recipe every time. Omit the meat altogether, double up on the veggies, and add some cooked pasta or rice to make a delicious dinner.
How to Make Chicken Pot Pie with Pie Crusts
- Line the bottom of a pie plate with one pie crust.
- Combine filling ingredients (recipe below) and pour into pie crust.
- Top with remaining crust and cut slits in the top to allow steam to escape.
- Bake until the crust is golden brown and the filling is bubbly.
Recipe Tips
- Prick the bottom of the pie crust with a fork before filling to keep it from becoming soggy.
- If the filling seems too thin, add some cubes of cream cheese to the recipe in Step 3, or puree some of the canned potatoes.
- Lightly cover the pie with foil if the crust appears to be browning before the filling is heated.
- Brush the top crust with an egg wash before baking for a glossy, golden presentation.
- Let the chicken pot pie rest for about 5 minutes before serving so the pie stays intact while slicing.
Leftover Chicken Pot Pie
Keep leftover chicken pot pie covered in the refrigerator for up to 4 days. Reheat portions in the microwave.
Chicken pot pie can be made and baked before serving or frozen before or after baking. Freeze assembled or baked and cooled chicken pot pie by wrapping it in plastic wrap and then foil for up to 3 months. Thaw from frozen in the refrigerator and add 10 to 15 minutes to the cook time.
More Comforting Chicken Dishes
Did you make this Chicken Pot Pie recipe? Leave a comment and a rating below!
Best Chicken Pot Pie
Equipment
Ingredients
- 1 box refrigerated pie crusts two crusts
- 2 cups cooked chicken shredded or chopped
- 2 cups frozen mixed vegetables thawed
- 15 ounces potatoes canned, drained, diced
- 1 (10.5 ounce can) condensed cream of chicken soup 1 can
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 400°F.
- Unroll the pie crust and line a 9-inch pie pan.
- In a medium bowl, combine chicken, vegetables, diced potatoes, and condensed soup. Mix well and pour into the prepared crust.
- Top the filling with the remaining crust and pinch the edges to seal, trimming excess dough as needed. Cut slits in the top of the pie to allow steam to escape.
- Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cover the top of the pie with foil if the crust starts to brown too much.
Notes
- Use fresh or frozen veggies of your choice. Try adding broccoli, asparagus, or green beans for a different flavor.
- You can use a premade crust (any brand will do) or make your own.
- Letting the chicken pot pie rest before serving allows the filling to set and for the pie to stay intact when slicing and serving.
- Leftovers will keep in an airtight container for 4 days in the refrigerator and 3 months in the freezer.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Just saw this recipe and was wondering if I can use potatoes from a bag and if I need to pre boil them before dicing them. It sounds like the recipe is for canned ones and wondered if they would be done in that amount of time with the regular ones.
Hello Nan, yes this recipe calls for potatoes from a can. If you use potatoes from a bag I would preboil, or even sautee them before adding to the rest of the vegetable mixture.
Could I double this & use a 13 X 9 dish instead? What about the 2 crusts? Would I need 4?
Thank you, hoping to make this for Thanksgiving.
Hi Melissa, I have only made this recipe as listed but it should work. I would make a homemade pie crust and roll it to size to fit your casserole dish. You will have to let us know how it turns out!
This was delicious! I made it tonight with gluten free flour and pie crusts. Definitely will be making again!
So happy you love the chicken pot pie Holly!
This sounds really good. Mine is very similar. But before putting the pie crust on top, I roll some celery seed into the pie crust. It makes it a little more savory.
Yummy Sheila! That’s sound so good!