If you have ever wanted a homey, comforting dish that brings warmth and a smile to the dinner table, this Easy Chicken Pot Pie Recipe is just what you need. It combines tender chicken, vibrant vegetables, and a creamy sauce all nestled under a flaky, golden crust. Whether you’re cooking for your family or friends, this dish delivers that perfect balance of savory flavors and hearty textures that feels like a big hug in food form. Plus, it’s surprisingly straightforward to make, so you don’t have to spend hours in the kitchen to enjoy a classic comfort meal.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role—each one bringing its own flavor, texture, or color to the final dish. Together, they create a harmony that makes this pot pie irresistibly delicious and satisfyingly wholesome.
- 1 lb boneless, skinless chicken breast: Grilled and diced for tender, juicy bites throughout the filling.
- 12 oz frozen peas and carrots: Adds a vibrant splash of color and gently sweet, crisp texture.
- 2 cups frozen diced potatoes: Provides a hearty, comforting starch base—hash browns or potatoes O’Brien work wonderfully here.
- 1 onion, diced: Brings a mellow sweetness and aromatic depth once sautéed.
- 2 cans condensed cream of chicken soup: Creates the creamy, savory sauce that ties all the filling ingredients together.
- 1 cup water: Helps achieve the perfect, saucy consistency without making the filling too runny.
- ⅛ teaspoon poultry seasoning: A subtle spice blend that enhances the chicken’s natural flavor.
- 2 refrigerated pie crusts: Easy to use and flaky, providing the perfect golden shell.
- Salt and pepper, to taste: Essential for balancing and bringing out all the flavors.
- 1 egg, beaten: Used as an egg wash for a shiny, beautifully browned crust.
How to Make Easy Chicken Pot Pie Recipe
Step 1: Prepare the Filling
Start by grilling your chicken breast until just cooked and juicy, then dice it into small, bite-sized pieces. If you’re opting for rotisserie chicken, shred or chop the meat. Next, sauté the diced onion in a large skillet over medium heat until translucent and fragrant, releasing its natural sweetness. Add the chicken, thawed peas and carrots, diced potatoes, water, and two cans of condensed cream of chicken soup. Sprinkle in the poultry seasoning, salt, and pepper, then cook everything together for about 10 to 15 minutes, stirring occasionally. This step melds the flavors beautifully and thickens the filling to just the right creamy consistency.
Step 2: Assemble the Pot Pie
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a 9-inch pie dish lightly to ensure the crust doesn’t stick. Roll out one refrigerated pie crust into the dish, then prick the bottom with a fork to avoid bubbles as it bakes. Pour the warm chicken filling evenly over the crust, spreading it out gently but thoroughly. Cover with the second pie crust, trimming and crimping the edges to seal in the goodness. Don’t forget to cut a few slits in the top crust to allow steam to vent during baking. Brush the entire top with beaten egg for that gorgeous golden finish once baked.
Step 3: Bake to Perfection
Pop your assembled pot pie into the oven and bake for 30 minutes initially. To avoid over-browning or burning, cover the edges of the crust with a pie shield or foil. Continue baking for another 25 to 35 minutes until the crust turns a perfect deep golden brown and the filling is bubbling hot inside. The aroma filling your kitchen by now will have everyone eagerly anticipating the first bite!
How to Serve Easy Chicken Pot Pie Recipe
Garnishes
To add a fresh burst, sprinkle chopped fresh parsley or thyme over the pie just before serving. A little cracked black pepper on top adds a hint of spice and makes your dish look as good as it tastes.
Side Dishes
This comforting pot pie pairs wonderfully with crisp green salads, roasted vegetables, or even a simple bowl of soup if you’re serving it as part of a larger meal. Light and fresh sides help balance the rich, creamy filling.
Creative Ways to Present
For a charming twist, try making individual pot pies using ramekins or muffin tins. Not only does it make for delightful portions, but it also impresses guests with style and ease. You could also decorate the top crust with cut-out shapes from extra pastry dough for added flair.
Make Ahead and Storage
Storing Leftovers
Once your pot pie has cooled, cover it tightly with foil or plastic wrap and refrigerate. It will stay fresh for up to 3 to 4 days, making it a fantastic option for quick lunches or dinners later in the week.
Freezing
If you want to prepare this Easy Chicken Pot Pie Recipe in advance, it freezes beautifully. Assemble the pie but do not bake it, then wrap it thoroughly with plastic wrap and aluminum foil before placing it in the freezer. It can be kept frozen for up to 2 months without losing flavor or texture.
Reheating
To reheat, thaw the pie overnight in the fridge if frozen. Warm it in a 350-degree Fahrenheit oven until heated through, about 20 to 25 minutes, to keep the crust crisp and the filling bubbling. Avoid microwaving if possible to maintain that flaky crust.
FAQs
Can I use leftover cooked chicken for this pot pie?
Absolutely! Using leftover cooked chicken saves time and infuses the filling with extra flavor. Just make sure it’s diced or shredded evenly for the best texture.
Can I make this pot pie gluten-free?
Yes, substitute regular pie crust with your favorite gluten-free crust, and ensure your condensed soups are gluten-free as well. Many brands offer gluten-free versions that work perfectly.
What if I don’t have cream of chicken soup?
You can make a quick homemade version by creating a simple roux with butter, flour, chicken broth, and milk, then simmering until thickened. This adds a fresh flavor and lets you control ingredients.
How do I prevent the bottom crust from getting soggy?
Pricking the bottom crust before adding the filling helps steam escape. Also, using ingredients that are not overly watery and baking in a sufficiently hot oven will help keep the crust crisp.
Is poultry seasoning really necessary?
While optional, poultry seasoning adds a subtle blend of herbs that enhances the savory profile of the filling, making the flavor more authentic and well-rounded.
Final Thoughts
Making this Easy Chicken Pot Pie Recipe is like giving yourself a warm, comforting gift. It’s a dish that feels both nostalgic and special, perfect for cozy nights or weekend gatherings. The best part is how simple it is to bring together such a satisfying meal with minimal fuss. So, grab those ingredients and get ready to enjoy one of the most comforting, delicious pot pies you’ll ever make—it’s truly a recipe to keep close to your heart and kitchen.
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Easy Chicken Pot Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Pot Pie recipe features a creamy chicken and vegetable filling encased in a flaky, golden pie crust. Perfect for a comforting family dinner, it combines sautéed onions, tender grilled chicken, peas, carrots, and diced potatoes in a savory cream of chicken soup base. Baked to golden perfection, this classic pot pie is both hearty and delicious.
Ingredients
Filling Ingredients
- 1 lb boneless, skinless chicken breast, grilled and diced (or meat from 1 rotisserie chicken)
- 12 oz frozen peas and carrots, thawed
- 2 cups frozen diced potatoes, thawed (hash browns or potatoes O’Brien)
- 1 onion, diced
- 2 (10.75 oz) cans condensed cream of chicken soup
- 1 cup water
- â…› teaspoon poultry seasoning
- Salt and pepper, to taste
Pie Crust & Topping
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Cook Filling: If using raw chicken, start by grilling the chicken breast and dicing it into ½-inch cubes. In a large skillet over medium heat, sauté the diced onion until translucent. Add the grilled chicken, water, thawed diced potatoes, condensed cream of chicken soup, poultry seasoning, peas, and carrots to the skillet. Cook the mixture, stirring occasionally, until warmed through, about 10-15 minutes. Adjust consistency with more water if needed. Season with salt and pepper to taste.
- Assemble Pie: Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish. Place one pie crust into the dish and prick the bottom with a fork to prevent bubbling. Pour the prepared chicken filling evenly over the crust. Top with the second pie crust and crimp the edges to seal the pie securely. Cut slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg to achieve a golden, glossy finish.
- Bake: Place the pie in the preheated oven and bake uncovered for 30 minutes. To prevent over-browning of the crust edges, cover them with a pie shield or aluminum foil after the first 30 minutes. Continue baking for an additional 25-35 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and let rest for 5-10 minutes before serving.
Notes
- You can substitute the grilled chicken with leftover rotisserie chicken for convenience.
- Using thawed frozen vegetables ensures even cooking without excess water in your filling.
- Feel free to add other vegetables like mushrooms or corn based on your preference.
- For a crispier crust, chilling the assembled pie in the fridge for 15 minutes before baking can help.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
