Discover the ultimate Easy Chicken Pot Pie recipe, a perfect blend of tender chicken, creamy filling, and flaky crust. Made with refrigerated pie crusts, frozen veggies, and a rich cream of chicken soup, this classic dish is a go-to for busy weeknights or cozy family dinners. With simple ingredients and a quick preparation time, this pot pie offers hearty flavors and satisfying comfort that everyone will love.

Looking for a delicious, homemade meal that’s easy to prepare? This Chicken Pot Pie recipe is sure to be a hit. Perfect for meal prepping, it’s also a great option for leftovers or freezing for later. Serve with a fresh salad or warm bread for a complete, comforting meal.

This Easy Chicken Pot Pie is a classic comfort food that’s quick and simple to prepare! With a flaky pie crust, hearty chicken, and flavorful veggies enveloped in a creamy sauce, it’s the perfect meal to warm your soul.

Table of Contents

Ingredients

2 (9-inch) deep-dish refrigerated pie crusts
1 (12 oz) bag frozen “steam-in-bag” mixed vegetables
2 cups cooked and diced chicken breast
1 (10.5 oz) can condensed cream of chicken soup
¼ cup milk
½ teaspoon homemade poultry seasoning (or store-bought)
1 egg, beaten
1 teaspoon water

Instructions

Prepare the Vegetables
Steam the mixed vegetables according to the package instructions.
Mix the Filling
In a medium-sized bowl, combine the steamed vegetables, cooked chicken, cream of chicken soup, milk, and poultry seasoning. Mix until well combined.
Preheat the Oven
Preheat your oven to 350°F (175°C).
Assemble the Pie
- Roll out one pie crust and fit it into a 9-inch pie dish.
- Spoon the prepared filling evenly into the crust.
- Roll out the second pie crust and place it over the filling. Pinch the edges together to seal the pie.
Prepare the Crust
In a small bowl, whisk together the beaten egg and water. Brush this mixture over the top crust and edges. Use a sharp knife to make a few small slits on top to allow steam to escape during baking.
Bake
Place the pie in the oven and bake for 30-40 minutes, or until the crust is golden brown.
Serve
Allow the pie to cool slightly before slicing and serving. Enjoy!

Tips

Time-Saver: Use rotisserie chicken or leftover cooked chicken for convenience.
Homemade Poultry Seasoning Substitute: Combine equal parts dried thyme, sage, and rosemary for a quick homemade blend.
Steam-Free Option: If you don’t have steam-in-bag vegetables, microwave or sauté your frozen veggies.
Prevent Over-Browning: Cover the pie edges with foil if they brown too quickly during baking.

Variations and Substitutions

Protein Swap: Use cooked turkey, ham, or even ground beef instead of chicken.
Vegetable Mix: Swap out the veggies for fresh diced carrots, peas, and green beans.
Dairy-Free: Substitute the milk and cream of chicken soup with non-dairy alternatives.
Pie Crust Options: Use puff pastry for a flakier top crust or a biscuit topping for a rustic touch.

FAQs

Q: Can I freeze chicken pot pie?
Yes! Assemble the pie, cover it tightly with plastic wrap and foil, and freeze before baking. When ready to bake, thaw in the fridge overnight and bake as directed.

Q: Can I make this recipe in advance?
Absolutely. Prepare the pie up to the baking step, cover it, and refrigerate for up to 24 hours. Bake when ready.

Q: How do I know the pie is done?
The crust should be golden brown, and the filling should bubble slightly through the slits in the crust.

Serving Suggestions

Pair your chicken pot pie with:

A fresh garden salad
Garlic bread or dinner rolls
Roasted vegetables
Mashed potatoes

Why You’ll Love This Recipe

Quick and Easy: Minimal prep and simple ingredients make it a breeze to whip up.
Customizable: Add your favorite veggies or switch up the protein to suit your tastes.
Comfort Food Favorite: This dish is cozy, hearty, and perfect for family dinners or leftovers.
Crowd-Pleaser: It’s a guaranteed hit with both kids and adults!

Enjoy this Easy Chicken Pot Pie for a comforting homemade dinner that’s sure to become a family favorite!