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
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 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 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.
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.
🍴 Recipe 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!
💭 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 Delicious Dinner Recipes
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
Easy Chicken Pot Pie
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)
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.
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