Is there anything more comforting at the end of a long day than a classic Chicken Pot Pie? There’s something magical about digging through a flaky, golden crust and discovering a creamy, savory filling loaded with chicken and vibrant veggies. This easy recipe promises to bring back all those nostalgic, cozy flavors with just a handful of pantry staples. Whether you’re cooking for family or just craving a taste of home, this Chicken Pot Pie delivers hearty goodness in every bite!

Ingredients You’ll Need

You won’t believe how a few simple ingredients come together to make the ultimate comfort dish! Each item in this Chicken Pot Pie recipe truly pulls its weight, adding the textures, colors, and flavors that make this dish such a crowd-pleaser.

Refrigerated Pie Crust: Using a store-bought crust means no fuss, and it bakes up perfectly flaky every time, making the pot pie both approachable and delicious.
12 Ounce Can of Cream of Chicken Soup: This is the secret behind that classic, silky pot pie filling we all love, giving you deep chicken flavor with zero effort.
1 Bag of Frozen Mixed Vegetables (Carrots, Corn, and Green Beans): These provide pops of sweetness, color, and crunch, and you don’t even have to chop a thing!
1.5 Cups of Cooked Chicken: Shredded rotisserie or leftover grilled chicken both work beautifully, bringing protein and satisfaction to every slice.

How to Make Chicken Pot Pie

Step 1: Preheat the Oven

Kick things off by setting your oven to 350 degrees. Giving your oven ample time to preheat ensures that the Chicken Pot Pie bakes up evenly, with a crust that pops golden and the filling that bubbles to creamy perfection.

Step 2: Prepare the Filling

Grab a medium mixing bowl and stir together the cooked chicken, cream of chicken soup, and frozen mixed vegetables. Everything should be well-blended and coated. If you love a little extra seasoning, now’s your chance to sprinkle in some salt and black pepper, or you can save it for the table once your pie is baked.

Step 3: Assemble the Pie

Lightly spritz your 9-inch pie plate or a shallow baking dish with cooking spray—this step is your insurance for an easy release later. Place one pie crust down into the dish, gently pressing it against the edges so it can cradle that luscious filling. Pour in your chicken mixture, spreading evenly, then top with the second crust. Pinch along the edges to seal your pie and trim away any extra dough if needed.

Step 4: Vent and Bake

Using a sharp knife, make several small slits in the top crust. This helps steam escape and keeps the filling from bubbling over the sides. Slide the pie onto the center oven rack and bake for 60 minutes. If the crust edges start browning a little too zealously, just cover them with a ring of foil to prevent burning.

Step 5: Check for Doneness

Your Chicken Pot Pie is ready when the top is shimmering golden-brown, the edges have crisped just right, and you see the creamy filling bubbling through the vents. Sometimes, it may need an extra 10 to 15 minutes to finish cooking, depending on your oven—those final moments are when the magic happens!

How to Serve Chicken Pot Pie

Garnishes

A sprinkle of chopped fresh parsley or a dash of cracked black pepper elevates every slice! If you have a little leftover thyme or chives in the fridge, those make a lovely, fragrant finish over the Chicken Pot Pie as well.

Side Dishes

While Chicken Pot Pie is truly satisfying on its own, pairing it with a crisp green salad or a simple side of roasted potatoes rounds out the meal beautifully. For extra comfort, serve with a warm piece of buttered bread to mop up every last bit of creamy filling.

Creative Ways to Present

If you’re serving guests, consider baking your Chicken Pot Pie in individual ramekins for adorable personal pies! Or, cut dough into decorative shapes to place on top before baking—a fun touch for holidays or family celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie can be covered and stored in the refrigerator for up to three days. The crust will absorb a bit more of the rich, savory filling, making it just as (if not more!) delicious the next day.

Freezing

If you want to freeze your pot pie for later, let it cool completely first. Then, wrap it tightly with foil and plastic wrap, and store for up to three months. You can freeze the whole pie or individual portions, whichever suits your needs best.

Reheating

To reheat your Chicken Pot Pie from the refrigerator, cover with foil and warm in a 350-degree oven until heated through, about 20-25 minutes. If reheating from frozen, bake covered for 45 minutes, then uncover and bake for an additional 15 minutes, or until the crust is crisp and the filling is bubbling.

FAQs

Can I use homemade pie crust instead of refrigerated?

Absolutely! If you have a favorite homemade pie crust recipe, go for it. The ready-made crust just keeps this Chicken Pot Pie super quick and approachable for weeknight meals.

What other vegetables can I add?

Feel free to swap in peas, diced potatoes, or even mushrooms if you’d like to add your own twist to the vegetable mix. Just be sure they’re cooked or thawed, as raw veggies won’t have time to soften properly in the oven.

Can I make this Chicken Pot Pie ahead of time?

Yes! You can assemble the pie up to one day ahead, cover tightly, and keep it in the fridge. Pop it in the oven when you’re ready to bake for an easy, no-stress dinner.

How do I keep the bottom crust from getting soggy?

Sprinkling a thin layer of flour or breadcrumbs on the bottom crust before adding the filling helps seal it and prevents sogginess. Also, assembling the pie right before baking helps keep the crust crisp.

Is there a way to make this recipe dairy-free?

You can swap the cream of chicken soup for a dairy-free or plant-based alternative, and use a dairy-free pie crust as well. The result will still be every bit as cozy and satisfying!

Final Thoughts

If you’re seeking the kind of dish that’s wonderfully homey, deeply satisfying, and always gets curious second helpings, this Chicken Pot Pie is the answer. Whether you’re feeding family or looking for new ways to warm up dinner time, give this recipe a whirl—you’ll be so glad you did!