★★★★★ Easy family comfort food
This easy homemade chicken pot pie wraps a creamy chicken and vegetable filling inside two layers of flaky, golden pie crust. Using cooked chicken, frozen mixed vegetables, refrigerated pie crusts, and condensed soup keeps the preparation manageable while still delivering the cozy flavor everyone expects from classic chicken pot pie.
The easy chicken pot pie filling comes together on the stovetop in about 10 minutes. You will need approximately 3 cups of cooked chicken, making this a practical way to use leftover roasted chicken or rotisserie chicken. Once the filling is hot and creamy, simply spoon it into the bottom crust, add the top crust, and bake until beautifully golden.
This is an evergreen family-dinner recipe that fits busy weeknights just as easily as a chilly fall evening. Add a salad or simple vegetable side, and dinner is complete.
Readers also make: If creamy chicken dinners are your kind of comfort food, try these Instant Pot chicken and dumplings.
Why You’ll Love This Chicken Pot Pie
- Easy filling: Condensed soup creates a creamy filling without making a sauce from scratch.
- Convenient ingredients: Cooked chicken, frozen vegetables, and refrigerated crust reduce preparation time.
- A complete meal: Chicken, vegetables, and flaky pastry are all baked together in one satisfying dinner.
- Flexible: Use leftover chicken, rotisserie chicken, or thawed precooked frozen chicken.
- Make-ahead friendly: Assemble the pie earlier in the day and refrigerate it until you are ready to bake.
Ingredients for Easy Homemade Chicken Pot Pie
- 1 box refrigerated pie crusts, containing 2 crusts, brought to room temperature
- 3 cups cooked chicken, diced or shredded
- 3 cups frozen mixed vegetables, such as peas, carrots, corn, and green beans
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 1/2 cup milk, plus more if needed
- 1/2 teaspoon dried thyme, optional
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt, or to taste
- Nonstick cooking spray
If you would rather make the pastry yourself, use this homemade pie crust recipe. You will need enough dough for both a bottom and a top crust.
How to Make Chicken Pot Pie
1. Prepare the creamy chicken filling
Preheat the oven to 425°F. Place the cooked chicken, frozen vegetables, condensed soup, milk, thyme, black pepper, and salt in a large saucepan.
Cook over medium heat, stirring frequently, until the mixture is hot and gently bubbling, about 5 to 8 minutes. If the filling seems unusually thick, stir in additional milk, 1 tablespoon at a time. It should be creamy but not runny.
2. Line the pie plate
Lightly coat a 9-inch deep-dish pie plate with nonstick cooking spray. Carefully fit one pie crust into the bottom of the plate, pressing it gently against the bottom and sides without stretching the dough.
3. Add the chicken pot pie filling
Spoon the hot chicken mixture into the bottom crust and spread it into an even layer. Do not overfill the plate. If your pie plate is shallow and you have a little extra filling, save it to serve over biscuits or toast.
4. Add and vent the top crust
Place the second crust over the filling. Trim any excessive overhang, tuck the edges under, and crimp the top and bottom crusts together with your fingers or a fork.
Cut four or five small slits in the center of the top crust. These vents allow steam to escape and help prevent the filling from forcing its way through the sealed edge.
5. Bake until golden
Place the pie plate on a rimmed baking sheet to catch any bubbling filling. Bake at 425°F for 30 to 35 minutes, or until the crust is deeply golden and the filling is bubbling through the vents.
If the crust edges brown too quickly, cover only the outer edge with strips of aluminum foil. Let the finished pie rest for at least 10 to 15 minutes before slicing. Resting allows the creamy filling to thicken so the slices hold together better.
Perfect with: Serve this cozy pie with a crisp green salad, roasted green beans, or steamed broccoli. Because the pie already contains chicken, vegetables, and pastry, the best sides are usually fresh and simple.
Expert Tips for a Better Chicken Pot Pie
- Use a deep-dish pie plate. A standard shallow plate may not hold all the filling.
- Do not thaw the vegetables. Add them frozen so they retain some texture while baking.
- Keep the filling thick. A watery filling can produce a soggy bottom crust.
- Taste before adding much salt. Condensed soup and rotisserie chicken can already contain plenty of sodium.
- Use a baking sheet. It protects the oven if the creamy filling bubbles over.
- Let the pie rest. Waiting 10 to 15 minutes makes it considerably easier to cut and serve.
Chicken Pot Pie Variations
Rotisserie Chicken Pot Pie
Remove the skin and bones from a store-bought rotisserie chicken and use 3 cups of chopped meat. Both white and dark meat work well.
Chicken Pot Pie with Fresh Vegetables
Replace the frozen vegetables with about 3 cups of diced fresh vegetables. Sauté firm vegetables such as carrots and celery before adding them to the filling so they become tender during the relatively short baking time.
Turkey Pot Pie
Use the same amount of cooked turkey in place of the chicken. This is an easy way to turn leftover roasted turkey into a new dinner without making the recipe holiday-specific.
Chicken Pot Pie with Biscuits
Skip both pie crusts, transfer the hot filling to a greased baking dish, and top it with refrigerated biscuits. Bake according to the biscuit package directions until the biscuits are cooked through and golden.
Storage and Reheating
Refrigerator: Cover the cooled pie or transfer individual portions to an airtight container. Refrigerate for up to 3 days.
Reheating: Reheat slices in a 350°F oven for approximately 15 minutes, or until the center reaches 165°F. The microwave is faster, but the crust will be softer.
Freezing: For the best crust, freeze the assembled pie before baking. Wrap it securely and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking. A cold pie may need 10 to 15 additional minutes in the oven.
Frequently Asked Questions
How do I thicken chicken pot pie filling?
The filling should already be thick because it uses condensed soup. If it seems thin, simmer it for another few minutes before adding it to the crust. Avoid adding excessive milk.
Do I need to cook the chicken before putting it in the pie?
Yes. This recipe uses fully cooked chicken. The pie does not bake long enough to safely and reliably cook raw chicken inside the filling.
Why is the bottom of my chicken pot pie soggy?
A watery filling, an underheated oven, or slicing the pie immediately can all contribute to a soggy crust. Use thick filling, preheat the oven completely, and allow the baked pie to rest before slicing.
Can I assemble chicken pot pie in advance?
Yes. Assemble the pie, cover it, and refrigerate it for up to 24 hours. Bake it directly from the refrigerator, adding approximately 5 to 10 minutes to the baking time.
Can I make two chicken pot pies at once?
Yes. Double every ingredient and divide the filling between two deep-dish pie plates. Each pie will require its own box containing two refrigerated crusts.
Related recipe: For another creamy, old-fashioned chicken dinner, make this copycat chicken and dumplings recipe.
Easy Homemade Chicken Pot Pie
This easy homemade chicken pot pie combines cooked chicken and frozen vegetables in a creamy filling, all tucked inside a flaky double pie crust. It is a dependable comfort-food dinner made with convenient ingredients and minimal preparation.
Ingredients
- 1 box refrigerated pie crusts, containing 2 crusts, brought to room temperature
- 3 cups cooked chicken, diced or shredded
- 3 cups frozen mixed vegetables, such as peas, carrots, corn, and green beans
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 1/2 cup milk, plus more if needed
- 1/2 teaspoon dried thyme, optional
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt, or to taste
- Nonstick cooking spray
Instructions
Preheat the oven to 425°F.
Combine the cooked chicken, frozen vegetables, condensed soup, milk, thyme, black pepper, and salt in a large saucepan.
Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until the filling is hot and gently bubbling. If necessary, add more milk 1 tablespoon at a time. Keep the filling thick rather than runny.
Lightly coat a 9-inch deep-dish pie plate with nonstick cooking spray.
Fit one pie crust into the bottom and sides of the pie plate without stretching the dough.
Spoon the hot chicken filling into the bottom crust and spread it evenly.
Place the second crust over the filling. Trim excessive overhang, tuck the edges under, and crimp the two crusts together.
Cut four or five small slits in the top crust to allow steam to escape.
Place the pie plate on a rimmed baking sheet. Bake for 30 to 35 minutes, or until the crust is golden and the filling bubbles through the vents.
Cover the outer edge with aluminum foil if it begins browning too quickly.
Let the pie rest for 10 to 15 minutes before slicing and serving.
Notes
Equipment
- Large saucepan
- Wooden spoon or silicone spatula
- 9-inch deep-dish pie plate
- Rimmed baking sheet
- Aluminum foil, if needed
Expert Tips
Use fully cooked chicken and add the vegetables while they are still frozen. Keep the filling thick, place the pie on a baking sheet, and let it rest for at least 10 minutes before slicing.
Troubleshooting
If the filling is too thick, add milk 1 tablespoon at a time. If it is too thin, simmer it a little longer before assembling the pie. Cover the crust edge with foil if it browns before the center is ready.
Variations
Substitute cooked turkey for the chicken, use sautéed fresh vegetables, or bake the filling beneath refrigerated biscuits instead of a double pie crust.
Serving Suggestions
Serve with a green salad, steamed broccoli, roasted green beans, or another light vegetable side.
Storage
Cover and refrigerate leftovers for up to 3 days.
Freezing
Wrap the assembled unbaked pie securely and freeze it for up to 2 months. Thaw overnight in the refrigerator before baking.
Reheating
Reheat individual portions in a 350°F oven for about 15 minutes, or until the center reaches 165°F.
Make Ahead
Assemble and refrigerate the unbaked pie for up to 24 hours. Add approximately 5 to 10 minutes to the baking time when baking it cold.
More Recipes to Try
Make a homemade double crust with this perfect pie crust recipe.
Try these Instant Pot chicken and dumplings for another easy family dinner.
You may also enjoy this copycat chicken and dumplings recipe.
Nutrition Disclaimer
Nutrition information is an estimate and will vary according to the brands, substitutions, and serving sizes used.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1430Total Fat: 76gSaturated Fat: 24gUnsaturated Fat: 52gCholesterol: 123mgSodium: 1337mgCarbohydrates: 134gFiber: 12gSugar: 13gProtein: 48g
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.