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.
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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.
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💛 Why You'll Love This Recipe
- 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 Chicken with Potatoes and Carrots, you can rest easy knowing they'll be turned into another great dinner recipe.
🛒 Ingredients
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.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Veggies: Use any frozen veggie mix (peas, carrots, corn, green beans). Fresh or canned works too, just dice and sauté with onions until softened.
Crust Options: Use store-bought or my homemade pie crust. You can also bake in a dish or skillet and add crust on top. Puff pastry may work, but it's not tested.
Dairy-Free Swap: Swap cream of chicken for dairy-free golden mushroom (check labels for hidden dairy). Use plant-based butter (melt first for even mixing) and replace dairy milk with unsweetened almond or soy milk.
💰 Budget-Friendly Tips
Use Leftover Chicken: Rotisserie chicken, leftover baked chicken, or leftover turkey all work and reduce waste.
Swap Frozen Veggies: Use whatever frozen vegetable mix is on sale. Peas and carrots, corn blends, or mixed veg all work fine.
Stretch the Filling: Add extra veggies or diced potatoes to make the pie serve more people for less money. (I recommend canned diced potatoes, if used.)
Homemade Crust Option: Use refrigerated crust to save time or make your own to save money if you have flour and butter on hand. Check out our Vinegar Pie Crust and our Sourdough Pie Crust for easy frugal options.
🥄 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.
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.
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.
👩🏻🍳 Expert Tips
- 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.
- 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!
❄️ Storage, Reheating & Make Ahead
Storage: Keep leftover Easy Chicken Pot Pie covered or in an airtight container in the fridge for 3-4 days.
Reheating: Warm slices in the oven at 350°F for about 10-15 minutes or until heated through. For crispier crust, avoid microwaving.
Make Ahead: Assemble the pie, cover tightly, and refrigerate for up to 24 hours before baking. When ready, bake as directed.
Freezing: Freeze an unbaked pie tightly wrapped for up to 2 months. Thaw in the fridge overnight and bake according to instructions.
🥗 Side Dishes or Pairing Ideas
Serve Easy Chicken Pot Pie with roasted frozen veggies, a simple salad, green beans, or buttered corn. Mashed potatoes, garlic bread, or biscuits make it heartier. Fruit salad or sliced apples work for a lighter option.
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❓ Recipe 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 165 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 Recipes You'll Love
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🐝 If you tried this Easy Chicken Pot Pie, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Easy Chicken Pot Pie
Ingredients
- 2 tablespoon unsalted butter - ($0.25)
- ½ onion, diced - ($0.46)
- 1.5-2 cups cooked chicken, shredded or diced - ($2.08)
- 1 bag (12 ounces) frozen mixed vegetables - ($0.98)
- 1 can (10.5 ounces) cream of chicken soup - ($0.64)
- ½ cup milk - ($0.10)
- 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)
- ⅛ teaspoon ground nutmeg - ($0.01)
- 1 box refrigerated pie crusts (2 count), softened - ($2.77)
- 2 tablespoon unsalted butter, cut into small pads - ($0.25)
Instructions
- Preheat. Preheat the oven to 350°F.
- Cook onion. Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the diced onion and cook until softened and translucent. Remove from heat.
- Make filling. In a large mixing bowl, combine the cooked onion, cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, salt, black pepper, dried sage, garlic powder, onion powder, Italian seasoning, and ground nutmeg. Stir until evenly combined.
- Assemble pie. Press one pie crust into a standard pie plate. Pour the filling evenly into the crust. Dot the filling with the remaining 2 tablespoons of butter. Place the second pie crust on top, crimp the edges to seal, and cut several vents in the top crust. Lightly brush the top with milk.
- Bake. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Rest and serve. Let the pot pie rest for about 10 minutes before slicing and serving.
Notes
- Resting. Allow the pie to rest 10 to 15 minutes so the filling sets before slicing.
- Chicken options. Rotisserie chicken, cooked chicken breast, or leftover turkey all work well.
- Doneness. The pie is ready when the crust is golden and the filling reaches 165°F.
- Crust tip. Do not grease the pie plate to avoid a soggy bottom crust.
Nutritional Information
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