Easy Homemade Chicken Pot Pie Recipe | Comfort Food Made Simple
Learn how to make an easy homemade chicken pot pie with simple ingredients and minimal prep time. This comfort food favorite is perfect for weeknight dinners and family meals.
Why This Recipe Works
Simple Ingredients You Likely Have
This chicken pot pie uses pantry staples like frozen veggies, pre-cooked chicken, and canned soup—no fancy prep required.
Minimal Prep, Maximum Comfort
From stovetop to oven in under 30 minutes, this recipe delivers creamy chicken filling wrapped in flaky pie crust. It’s the kind of cozy dinner Grandma would approve of.
EASY Homemade Chicken Pot Pie Recipe Ingredients:
EASY Homemade Chicken Pot Pie Recipe:
Step-by-Step Instructions
Prep & Heating
- Preheat oven to 425°F.
- In a large pot, combine chicken, veggies, soups, milk, salt, and pepper.
- Bring to a boil over medium heat, stirring frequently. Boil for 5 minutes.
Assembling the Pie
- Let pie crust come to room temperature.
- Spray a deep pie pan with non-stick spray and press in bottom crust.
- Pour hot filling into crust.
- Top with second crust, tucking edges under and crimping with a fork.
- Poke holes in top to vent.
Baking & Finishing
- Bake for 25 minutes or until crust is golden brown.
- Let cool for 5 minutes before serving.
Tips & Variations
- Add herbs like thyme or rosemary for extra flavor.
- Use homemade crust for a rustic touch.
- Freeze unbaked pie for up to 2 months—bake straight from frozen.
- Swap soups for dairy-free versions or use cornstarch-thickened broth.
Serving Suggestions & Storage
- Serve with a simple green salad or roasted veggies.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in oven at 350°F for 10–15 minutes or microwave individual slices.
Frequently Asked Questions (FAQ)
Can I use fresh vegetables instead of frozen? Yes! Just sauté them first to soften before adding to the filling.
How do I avoid a soggy crust? Preheat your oven fully and use a deep pie pan. Venting the top crust helps too.
Can I double or halve the recipe? Absolutely. Use two pie pans or a casserole dish for doubling.
Related Recipes / Further Reading
Easy Homemade Chicken Pot Pie Recipe | Comfort Food Made Simple
Learn how to make an easy homemade chicken pot pie with creamy chicken filling, frozen veggies, and flaky pie crust. This simple comfort food recipe is perfect for weeknight dinners and guaranteed to make your family smile.
Ingredients
Chicken Pot Pie Filling
- 1 bag frozen diced chicken breasts (pre-cooked)
- 2 bags frozen mixed vegetables (carrots, peas, green beans)
- 3 cans Campbell's cream of chicken soup
- 1 can Campbell's cream of celery soup
- Dash of milk
- Dash of salt and pepper
Crust
- 1 box Pillsbury pie crusts (2 crusts total)
Instructions
- Preheat oven to 425°F.
- In a large pot, combine chicken, vegetables, soups, milk, salt, and pepper.
- Bring to a boil over medium heat, stirring frequently. Boil for 5 minutes.
- While mixture heats, let pie crust come to room temperature.
- Spray deep pie pan with non-stick spray and press in bottom crust.
- Pour hot filling into crust.
- Top with second crust, tuck edges under, and crimp with a fork.
- Poke holes in top crust to vent.
- Bake for 25 minutes or until crust is golden brown.
- Let cool for 5 minutes before serving.
Notes
Recommended Products
-
Mrs. Anderson's Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates -
(Bundle of 4) Campbell's Condensed Soups, 10.5 oz Cans -
Pompeian USDA Certified Organic Extra Virgin Olive Oil Non-Stick Cooking Spray, No Propellants, 5 Fl Oz -
LE TAUCI Ceramic Pie Pans Plate for Baking, 9 inch Deep Dish Baking Dish, 52 ounce Bakeware for Apple Pecan Pie, Set of 2, White
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 33mgSodium: 1434mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 15g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.