This easy 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.
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 much prep work. This super easy chicken pot pie is as frugal as it gets and is fast to throw together.
I love pot pie recipes like this one and my Ground Beef Pot Pie, but sometimes "easy recipes" wins because, ya gotta love the simepl life.
Why This Recipe Works
- 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.
- 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.
- Great for using up leftovers. If you have leftover rotisserie chicken, canned chicken, or meat leftover from your Roasted Whole Chicken Meal, you can rest easy knowing they'll be turned into another great dinner recipe.
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🥘 Ingredients
Onion- Using a diced onion will help to give the filling a nicer depth of flavor.
Butter- Use butter to top the filling and help the mixture to taste richer.
Seasonings- You will need a combination of salt, pepper, dried sage, garlic powder, onion powder, Italian seasoning, and ground nutmeg. This will make the pot pie taste homemade and inviting.
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.
Pie Crusts- You can use store-bought pie crusts or homemade pie crusts, depending on which you'd prefer.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
🔪 Instructions
Check out how to Make Easy Chicken Pot Pie with these simple step-by-step 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 on 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.
🧾 Substitutions
Frozen Veggies. You can use any blend of veggies you'd like in your pot pie. I usually opt for the carrots and peas variety or the carrots, peas, corn, and green bean mixture, but any blend is fine. You could also opt for drained canned veggies or cooked fresh veggies. You'll want to dice them small (if needed) and saute them with the onions until soft.
Pie crust. You are more than welcome to make this pot pie using homemade pie crust instead of store-bought. You can also make the pie in a baking dish or 12 inches cast iron skillet and top with pie crust before baking. Puff pastry might work, but I haven't tried it, so I cannot confirm.
📖 Variations
How to Make Dairy Free Chicken Pot Pie
To make this recipe dairy-free use dairy-free plant-based butter. Melt the butter and mix into the pie filling instead of putting it as pads on top of the filling because sometimes plant based margarine won't melt and we want that rich flavor distributed throughout the pie.
Also, use a non-dairy milk alternative like unflavored and unsweetened almond or soy milk.
Lastly, you'll want to use a can of golden mushroom soup instead of cream of chicken. This condensed soup is dairy free, whereas cream of chicken is most likely not. Check ingredient labels to double check as manufacturers may change recipes, and products vary.
🍴 Recipe Tips
Wait before slicing. This easy homemade chicken pot pie doesn't take much work to throw together, but it does take some patience to get the best final results. After your pie has cooked, allow it to rest for a good 10-15 minutes before slicing into it. This is when the filling sets up so that it isn't super soupy and can be more easily sliced and served.
You can use any kind of cooked chicken. Use shredded chicken from a rotisserie bird, leftover diced chicken breast from the night before, or even leftover Thanksgiving turkey if you have it on hand!
💭 FAQs
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 160 degrees F on an instant-read thermometer.
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.
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.
More great dinner recipes to check out soon
- Chicken Divan Casserole
- Easy Cheeseburger Macaroni Skillet
- Creamy Tilapia and Spinach with Cherry Tomatoes
- Baked French Bread Pizzas
- Grilled Spaghetti Squash with Bolognese Sauce
- DIY Taco Seasoning
📖 Recipe
Easy Chicken Pot Pie
Ingredients
- ½ Onion, diced ($0.35)
- 2 Tablespoon Butter ($0.18)
- ½ teaspoon Salt ($0.05)
- ¼ teaspoon 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 ($0.05)
- 1 pinch Nutmeg (⅛ teaspoon) ($0.02)
- 2 Tablespoon Butter cut into 5 or 6 small pads ($0.18)
- 1.5-2 cups Cooked Chicken ($2.08)
- 1 bag Frozen Mixed Veggies about 10-12 ounces ($1.00)
- 1 can Condensed Cream of Chicken Soup ($0.58)
- ½ cup Milk ($0.10)
- 1 box Refrigerated Pie Crust, 2 crusts ($2.98)
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
Substitutions
- Frozen Veggies. You can use any blend of veggies you'd like in your pot pie. I usually opt for the carrots and peas variety or the carrots, peas, corn, and green bean mixture but any blend is fine. You could also opt for drained canned veggies or cooked fresh veggies. You'll want to dice them small (if needed) and saute them with the onions until soft.
- Pie crust. You are more than welcome to make this pot pie using homemade pie crust instead of store-bought. You can also make the pie in a baking dish or 12 inches cast iron skillet and top with pie crust before baking. Puff pastry might work but I haven't tried it so I cannot confirm.
Variations
How to Make Dairy Free Chicken Pot Pie- To make this recipe dairy-free use dairy-free plant-based butter. Melt the butter and mix into the pie filling instead of putting it as pads on top of the filling because sometimes plant based margarine won't melt and we want that rich flavor distributed throughout the pie.
- Also, use a non-dairy milk alternative like unflavored and unsweetened almond or soy milk.
- Lastly, you'll want to use a can of golden mushroom soup instead of cream of chicken. This condensed soup is dairy free whereas cream of chicken is most likely not. Check ingredient labels to double check as manufacturers may change recipes and products vary.
Recipe Tips
- Wait before slicing. This easy homemade chicken pot pie doesn't take much work to throw together but it does take some patience to get the best final results. After your pie has cooked, allow it to rest for a good 10-15 minutes before slicing into it. This is when the filling sets up so that it isn't super soupy and can be more easily sliced and served.
- You can use any kind of cooked chicken. Use shredded chicken from a rotisserie bird, leftover diced chicken breast from the night before, or even leftover Thanksgiving turkey if you have it on hand!
- 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 160 degrees F on an instant-read thermometer.
- 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.
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