Name: Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: PT-487166H47M54S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 Refrigerated pie crust; 1 12 Ounce Can of Cream of Chicken Soup; 1 Bag of Frozen Mixed Vegetables with Carrots, Corn, and Green Beans; 1.5 Cups of Cooked Chicken

Jump to Recipe

There’s just something magical about the aroma of Chicken Pot Pie bubbling away in the oven—cozy, comforting, and oh-so-nostalgic. This beloved classic wraps up tender chicken, creamy sauce, and sweet vegetables in a flaky pastry crust that makes every bite feel like a warm hug. Whether you need a simple weeknight meal or a show-stopping comfort dish for friends, Chicken Pot Pie brings joy to the table every single time, effortlessly blending convenience with homemade flavor.

Ingredients You’ll Need

The beauty of Chicken Pot Pie is in its simplicity—each ingredient plays a starring role in creating the ultimate blend of flavors, textures, and colors. Don’t underestimate how these basic components come together for spectacular results that your family will crave!

Refrigerated pie crust: These ready-made dough rounds save time and ensure a reliably flaky, golden-brown shell for your pot pie.
12 Ounce Can of Cream of Chicken Soup: This creamy soup acts as a velvety base, giving the filling its rich, signature texture and taste.
1 Bag of Frozen Mixed Vegetables with Carrots, Corn and Green Beans: For bursts of color and subtle sweetness, frozen vegetables are a convenient addition that needs no chopping or blanching—just toss them in!
1.5 Cups of Cooked Chicken: Shredded rotisserie chicken or leftover roast works perfectly, offering tender bites throughout your pie.

How to Make Chicken Pot Pie

Step 1: Prep Your Oven and Gather Equipment

Start by heating your oven to 350 degrees Fahrenheit, ensuring it’s properly preheated for a perfectly baked crust. Spray a 9-inch pie plate or shallow baking dish with a little cooking spray—this small step makes serving and cleanup a breeze.

Step 2: Mix the Filling

In a medium-sized bowl, combine your cooked chicken, the entire can of cream of chicken soup, and the bag of frozen mixed vegetables. Stir until the mixture is smooth and evenly coated, then season with a pinch of salt and black pepper to taste. Set the bowl aside while you work on the crust.

Step 3: Assemble the Bottom Crust and Add Filling

Gently unroll one of the refrigerated pie crusts and place it in the bottom of your prepared pie plate. Drape and press the crust so it hugs the dish snugly, making sure there are no tears. Pour in your chicken-vegetable-soup mixture, spreading it level for even baking and gorgeous slices later.

Step 4: Top with the Second Crust and Seal

Unroll your second pie crust and lay it over the filling. Carefully pinch together the edges all the way around to seal in the filling—this classic crimped edge is as functional as it is pretty. Trim any overhanging dough and discard the scraps, then cut a few small slits into the top crust to allow steam to escape.

Step 5: Bake Your Chicken Pot Pie

Place your assembled pie plate onto a baking sheet (to catch any bubbling over) and slide it into the oven. Bake for 60 minutes, checking after about 40 minutes; if the crust edges are browning quickly, loosely cover just the edges with aluminum foil to prevent burning. The pie is done when the top is a deep golden brown and the filling is visibly bubbling up through the slits—if it needs a bit longer, bake an additional 10 to 15 minutes.

How to Serve Chicken Pot Pie

Garnishes

For a pop of freshness, consider sprinkling the finished pie with a little chopped parsley or fresh thyme right before serving. These herbal touches bring brightness to the rich flavors and make your Chicken Pot Pie look as inviting as it tastes.

Side Dishes

Chicken Pot Pie is a star all by itself, but it pairs wonderfully with a crisp green salad, simple steamed veggies, or a tangy apple slaw to provide a contrast in textures. Soft dinner rolls or a slice of rustic bread are great for savoring every last bit of creamy filling.

Creative Ways to Present

Consider baking your pie in individual ramekins for a charming, personal touch—everyone loves their own mini pie! You can also use puff pastry for an extra-flaky lid or even shape pieces of extra dough into decorative leaves to adorn the top before baking for an Instagram-worthy finish.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie keeps deliciously in the refrigerator for up to three days. Simply cover the dish tightly with foil or transfer leftovers to airtight containers to preserve freshness and that stellar crust.

Freezing

To make life easier, Chicken Pot Pie is a fantastic freezer-friendly meal. Once baked and cooled, wrap the pie (or individual portions) securely in plastic wrap and aluminum foil. Freeze for up to three months, and always label with the date for easy meal planning.

Reheating

For best results, reheat leftovers in a 350 degree oven until piping hot and the crust regains its crispness—usually about 20 to 25 minutes. Microwave reheating works in a pinch, but the oven method keeps that pastry perfectly flaky.

FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! Simply chop an equivalent amount of carrots, green beans, and corn, then blanch them quickly before adding to the filling for a slightly firmer bite and garden-fresh flavor.

What can I use instead of cream of chicken soup?

If you’d like to avoid canned soup, a quick homemade white sauce with chicken broth and a bit of cream makes a great substitute—just cook until thickened before combining with other ingredients.

Can I substitute rotisserie chicken for homemade?

Yes, rotisserie chicken is a time-saving superstar for Chicken Pot Pie! It shreds easily, is full of flavor, and integrates seamlessly into the filling. Leftover roast chicken also works beautifully.

How do I prevent a soggy bottom crust?

Make sure to bake the pie long enough so the bottom crust sets properly. Placing your pie on the lower oven rack can help achieve an extra-crisp base. If you’re especially concerned, try par-baking the bottom crust for ten minutes before assembling.

Can I make Chicken Pot Pie ahead of time?

Definitely! Assemble the pie completely, then cover and refrigerate it for up to a day before baking. Your only extra step will be adding a few minutes to the bake time if starting from cold.

Final Thoughts

There’s so much to adore about Chicken Pot Pie—from its comforting, creamy filling to that golden blanket of pastry. I can’t wait for you to try this easy, crowd-pleasing recipe and see for yourself just how quickly it will become a treasured favorite in your home!

Chicken Pot Pie Recipe

★★★★★

4.9 from 30 reviews

Author: lina
Total Time: 1 hour 15 minutes
Yield: 1 9-inch pie (6–8 servings) 1x
Diet: Vegetarian

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Description

A comforting and delicious Chicken Pot Pie recipe that is easy to make and perfect for a cozy family dinner.

Ingredients

Scale

Ingredients:

1 Refrigerated pie crust
1 12 Ounce Can of Cream of Chicken Soup
1 Bag of Frozen Mixed Vegetables with Carrots, Corn, and Green Beans
1.5 Cups of Cooked Chicken

Instructions

Preheat Oven: Preheat your oven to 350 degrees.
Mix Filling: In a medium bowl, combine chicken, cream of chicken soup, and frozen mixed vegetables. Season with salt and black pepper to taste. Set aside.
Prepare Pie: Grease a 9-inch pie plate and line with one pie crust. Add the filling mixture and cover with the second pie crust. Seal the edges and make slits on top.
Bake: Bake the pot pie in the oven for 60 minutes. Cover edges with foil if browning too quickly. Continue baking until the filling is bubbly and the crust is golden brown.