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    BeeyondCereal » Recipes » Dinner Recipes

    Easy Chicken Pot Pie

    Modified: Oct 17, 2023 Published: Nov 10, 2021 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    5 from 1 vote

    This easy chicken pot pie recipe is simple and fast to throw together, especially if you use store-bought pie crust. Enjoy this comforting meal with minimal prep and maximum flavor in every slice.

    Recipe: $7.65 | Per Serving: $0.96 | Servings: 8

    a slice of chicken pot pie on a plate with more pie in the background.

    What's better than a warm and comforting pot pie on a cold night? One that feeds the whole family for cheap and doesn't take too much prep work. This super quick chicken pot pie is as frugal as it gets and is easy to throw together.

    I love pot pie recipes like this one and my Ground Beef Pot Pie, but sometimes "easy recipes" win because, ya gotta love the simple life.

    For more simple recipes check out my Sheet Pan Sausages and Brussel Sprouts, Cheesy Potato Soup, and Mac and Cheese Tuna Casserole.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🧾 Substitutions
    • 📖 Dairy Free Variation
    • 🔪 Instructions for Easy Chicken Pot Pie
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Dinner Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. You can make it in advance. You can make this quick chicken pot pie in advance and store it in the fridge until dinner time before baking to golden perfection, or you can prep and cook it all at once.
    2. It's pretty quick. It only takes about an hour from start to finish. If you were to oven bake the personal sized pot pies in the oven it'd take about the same amount of time.
    3. Great for using up leftovers. If you have leftover rotisserie chicken, canned chicken, or meat leftover from your Roasted Chicken with Potatoes and Carrots, you can rest easy knowing they'll be turned into another great dinner recipe.

    🥘 Ingredients

    Ingredient Notes:

    Cooked Chicken- You can use shredded chicken, diced chicken, canned chicken, or rotisserie chicken in the recipe. Just make sure that the chicken is cooked and not raw when added.

    Frozen Mixed Vegetables- Using a bag of frozen mixed veggies helps to give us a nice crunch and color. You can use frozen peas and carrots or buy another variety.

    Cream of Chicken Soup- This is needed for more flavor and thickness in the filling.

    Milk- The milk is needed to get the filling to the correct consistency before baking. Without it, your filling may be too thick and turn out gummy once cooked.

    For specific ingredients and measurements, please see the recipe card below.

    🧾 Substitutions

    Veggies: Use any mix of frozen vegetables you prefer, like carrots and peas or a medley including corn and green beans. Canned or fresh veggies work too; just dice them and sauté with onions until soft.

    Crust Choices: Homemade pie crust is a tasty alternative to store-bought. You can also make the pie in a baking dish or skillet, topping it with pie crust before baking. While puff pastry might work, it's untested.

    📖 Dairy Free Variation

    Butter Substitute: Opt for dairy-free plant-based butter. Melt it and mix it into the pie filling for even flavor distribution, as some margarine won't melt like butter.

    Milk Alternative: Use unflavored and unsweetened almond or soy milk instead of dairy milk.

    Soup Swap: Use dairy-free golden mushroom soup instead of cream of chicken. Check ingredient labels for dairy content, as recipes may vary.

    🔪 Instructions for Easy Chicken Pot Pie

    Step 1: Preheat the oven to 350 degrees F.

    Step 2: Saute your onion and 2 tablespoons of butter in a frying pan until translucent.

    Step 3: In a large mixing bowl, combine the onions with the salt, pepper, sage, garlic powder, onion powder, Italian seasoning, nutmeg, chicken, frozen veggies, a can of cream of chicken, and milk. Stir until combined and evenly distributed.

    Step 4: Prepare the bottom pie crust on a pie plate.

    Step 5: Add your filling to the pie crust.

    Step 6: Top with 2 tablespoons of butter that has been cut into small pads.

    a chicken pot pie with butter on top and no top crust.

    Step 7: Top with the remaining pie crust. Crump the edges and cut some holes for the pie to vent.

    Step 8: Brush the top with milk.

    Step 9: Bake for 35-45 minutes until golden brown.

    raw chicken pot pie with the top crust on and vented.

    Step 10: Let cool for about 10 minutes before serving. This will help the liquid inside set so that it isn't too runny when serving.

    a sliced baked chicken pot pie.

    🍴 Recipe Tips

    1. Rest Before Serving. After baking your chicken pot pie, exercise patience and let it rest for 10-15 minutes before slicing. This allows the filling to set up, making it easier to slice and serve without it being overly soupy.
    2. Versatile Chicken Options. Utilize any cooked chicken you have on hand: shredded rotisserie chicken, diced leftover chicken breast, or even Cajun Turkey Breast if available!

    💭 Recipe FAQs

    How do you know when chicken pot pie is done?

    You'll know that your pie is done when the top is a lovely shade of gold. The internal temperature of the pie will also reach 165 degrees F on an instant-read thermometer.

    Should I butter my pie pan?

    Please do not grease your pie plates before using them. If you're afraid of your pie sticking to the pan, aluminum foil or parchment paper will work significantly better. Greasing the pan before laying the crust will only result in a soggy bottom crust.

    What is a good side dish for chicken pot pie?

    My favorite side dishes to serve are usually just buttered crusty bread (like French bread) and a simple green salad. This comforting dish doesn't need much and makes for a great meal by itself too.

    a sliced chicken pot pie with the top crust removed to reveal baked insides.

    ❤️ More Delicious Dinner Recipes

    • Chicken Divan Casserole in a baking dish.
      Chicken Divan Casserole
    • a mountain of cheeseurger helper on a plate next to fresh parsley.
      Homemade Hamburger Helper
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    • tamale pie with toppings on a white plate.
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    If you tried this Easy Chicken Pot Pie, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    a chicken pot pie on a plate with a fork.
    Print Recipe
    5 from 1 vote

    Easy Chicken Pot Pie

    This chicken pot pie recipe is simple and fast to throw together, especially if you use storebought pie crust. Enjoy this comforting meal with minimal prep and maximum flavor in every slice.
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Cool 10 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings: 8 slices
    Calories: 280kcal
    Cost Recipe $7.65 / Serving $0.96
    Prevent your screen from going dark

    Equipment

    • Pie Plate
    • Measuring Cups
    • Measuring Spoons
    • Instant Read Thermometers

    Ingredients

    • ½ onion, diced ($0.46)
    • 2 Tablespoon butter ($0.25)
    • ½ teaspoon salt ($0.01)
    • ¼ teaspoon ground black pepper ($0.02)
    • ¼ teaspoon dried sage ($0.02)
    • ¼ teaspoon garlic powder ($0.02)
    • ¼ teaspoon onion powder ($0.02)
    • ½ teaspoon Italian seasoning ($0.04)
    • 1 pinch nutmeg (⅛ teaspoon) ($0.01)
    • 1.5-2 cups cooked chicken ($2.08)
    • 1 bag (12oz) frozen mixed veggies ($0.98)
    • 1 can (10.5oz) cream of chicken soup ($0.64)
    • ½ cup milk ($0.10)
    • 1 box refrigerated pie crusts (2 count), softened ($2.77)
    • 2 Tablespoon butter, cut into 5 or 6 small pads ($0.25)
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 degrees F.
    • Saute your onion and 2 tablespoons of butter in a frying pan until translucent.
    • In a large mixing bowl combine the onions with the salt, pepper, sage, garlic powder, onion powder, Italian seasoning, nutmeg, chicken, frozen veggies, can of cream of chicken, and milk. Stir until combined and evenly distributed.
    • Prepare the bottom pie crust in a pie plate.
    • Add your filling to the pie crust.
    • Top with 2 tablespoons of butter that has been cut into small pads.
    • Top with the remaining pie crust. Crump the edges and cut some holes for the pie to vent.
    • Brush the top with milk.
    • Bake for 35-45 minutes until golden brown.
    • Let cool for about 10 minutes before serving. This will help the liquid inside set so that it isn't too runny when serving.

    Notes

    • Allow the pot pie to rest for 10-15 minutes after baking to let the filling set for easier slicing.
    • Utilize any cooked chicken, such as shredded rotisserie chicken, diced chicken breast, or leftover Thanksgiving turkey.
    • Ensure the pie is done when the top is golden and the internal temperature reaches 165°F. Avoid greasing the pie plate to prevent a soggy bottom crust.

    Nutritional Information

    Serving: 1slice | Calories: 280kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 384mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
    Author Nicole Durham
    Course dinner, Main Course
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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