Easy Chicken Pot Pie Recipe

Quick and Simple. This chicken pot pie recipe requires minimal prep time while delivering maximum flavor, making it perfect for hectic schedules.
Comfort in a Crust. The flaky golden crust perfectly complements the savory filling, creating a comforting dish that feels like home.

Ingredients for Easy Chicken Pot Pie

Cooked Chicken: Shredded or diced, provides the main protein in the pot pie. You can use rotisserie chicken for convenience.
Frozen Mixed Vegetables: A quick way to add flavor and nutrition. Feel free to use fresh veggies if preferred.
Cream of Chicken Soup: Acts as the base for the creamy filling. You may substitute with cream of mushroom soup or any other preferred variant.
Milk: Thins out the cream soup for a perfect consistency. You can use any type of milk.
Store-bought Pie Crusts: Easy-to-use crusts save time. Make sure to have two for the top and bottom layers!
Salt and Pepper: Essential for seasoning the filling to taste.

Preheat your oven to 425°F (220°C).
In a large bowl, mix together the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk until well combined. Season with salt and pepper as desired.
Place one pie crust into the bottom of a pie dish, then pour the chicken mixture into the crust.
Cover with the second pie crust, sealing the edges by crimping with your fingers or a fork. Cut several slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and let it sit for a few minutes before serving.

Use Cooked Chicken: Save time by using leftover cooked chicken or rotisserie chicken.
Add Fresh Herbs: For an extra flavor boost, consider adding fresh thyme or rosemary to the filling.

You can prepare the filling a day in advance. Store it in the refrigerator, and assemble the pot pie the next day.
If you prefer, you can also assemble the entire pot pie ahead of time, cover, and refrigerate until ready to bake.

Cover any leftover pot pie tightly and store it in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

Assemble the pot pie but do not bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 2-3 months.
To bake from frozen, preheat the oven to 425°F (220°C) and bake for an additional 15-20 minutes, or until cooked through and golden brown.

To reheat, place individual servings in a microwave-safe dish and heat on medium power until warmed through.
For a crispy crust, reheat the whole pot pie in the oven at 350°F (175°C) for about 15-20 minutes.

Absolutely! Using rotisserie chicken saves time and adds great flavor.

Check the pie frequently for the last 10 minutes of baking. If it’s browning too quickly, cover the edges with foil.

Yes, feel free to customize with your favorite vegetables, such as peas, carrots, or corn.

Leftover pot pie can be stored in the refrigerator for about 3-4 days.

Yes, you can freeze an unbaked chicken pot pie for up to 2-3 months. Make sure it’s well wrapped.