There are some meals that instantly feel like home — warm, creamy, filling, and comforting. Chicken pot pie is one of them. The flaky golden crust, tender chicken, and soft vegetables wrapped in a creamy sauce create the perfect family dinner without spending hours in the kitchen.
This version keeps things wonderfully simple. Instead of making pastry from scratch, we use prepared pie crusts and pantry staples. The result? A homemade-tasting chicken pot pie that looks impressive but is incredibly easy to make — even on a busy weeknight.
Why You’ll Love This Recipe
- Quick prep — only 10 minutes
- Uses everyday pantry ingredients
- Perfect beginner-friendly comfort food
- Family-approved dinner
- Great way to use leftover chicken
Ingredients & What They Do
Main Filling
- Cooked chicken breast (2 cups, diced) – The star of the dish. Tender and hearty. Rotisserie or leftover chicken works perfectly.
- Mixed vegetables (1 can, drained) – Adds color, texture, and nutrition. Typically contains peas, carrots, corn, and beans.
- Condensed cream of chicken soup (10.5 oz can) – Creates the creamy base and rich flavor without making sauce from scratch.
- Milk (½ cup) – Thins the soup into a smooth gravy consistency.
Crust
- Deep-dish pie crusts (2, thawed) – One for the bottom, one for the top. Saves time while giving that bakery-style flaky finish.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) so it’s fully hot before baking.
2. Prepare the Filling
In a large bowl combine:
- diced chicken
- drained mixed vegetables
- cream of chicken soup
- milk
Mix well until creamy and evenly coated.
3. Assemble the Pie
- Place one pie crust into your baking dish.
- Pour the filling into the bottom crust and spread evenly.
- Cover with the second crust.
4. Seal the Pie
- Pinch or crimp the edges closed.
- Cut 4 small slits in the top crust so steam can escape.
5. Bake
Bake for about 30 minutes until the crust turns golden brown.
Let it rest 5–10 minutes before slicing so the filling thickens.
Tips for Best Results
- If crust browns too fast, loosely cover with foil.
- Always drain vegetables well to prevent watery filling.
- Let pie rest before cutting — it thickens the sauce.
Variations You Can Try
Make It From Leftovers
Use turkey instead of chicken after holidays.
Add Extra Flavor
Add any of these:
- garlic powder
- black pepper
- thyme
- parsley
Add More Veggies
Great additions:
- mushrooms
- potatoes (pre-cooked)
- spinach
- celery
Make It Richer
Replace milk with half-and-half for a creamier filling.
Storage & Reheating
Refrigerator
Store covered for up to 4 days.
Freezer
Wrap tightly and freeze up to 2 months.
Reheating
- Oven: 350°F for 15–20 minutes (best texture)
- Microwave: 2–3 minutes per slice (quick option)
Easy Creamy Chicken Pot Pie
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a bowl combine chicken, vegetables, soup, and milk.
- Place one crust into baking dish.
- Pour filling into crust and spread evenly.
- Cover with second crust.
- Seal edges and cut slits on top.
- Bake 30 minutes until golden brown.
- Rest 5–10 minutes before serving.
Notes
- Drain vegetables well to avoid watery filling
- Cover edges with foil if browning too fast
- Let pie rest before slicing for thicker filling
FAQs
Can I use rotisserie chicken?
Yes — it actually makes the pie more flavorful.
Can I make it ahead of time?
Yes. Assemble, refrigerate, and bake later.
Why is my filling runny?
Either vegetables weren’t drained well or the pie was cut too soon.
Can I use fresh vegetables?
Yes, just cook them first until tender.
