If comfort food had a superstar, the Easy Chicken Pot Pie Recipe would absolutely steal the spotlight. This dish brings together tender diced chicken, hearty potatoes, and vibrant peas and carrots all wrapped in a flaky, buttery crust that bakes to golden perfection. It’s one of those timeless meals that instantly warms your heart and satisfies hunger with each tender, savory bite. Whether you need a family dinner that’s both fuss-free and impressive or a cozy dish for chilly nights, this recipe delivers deliciousness and ease all in one pot.

Easy Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Getting started with this Easy Chicken Pot Pie Recipe means gathering a handful of simple, affordable ingredients that each play a crucial role in flavor and texture. From creamy soup to crisp veggies, every element adds its own special touch to the finished pie.

1 lb boneless, skinless chicken breast, grilled and diced: Provides tender, protein-packed chunks that form the heart of the dish.
12 oz frozen peas and carrots, thawed: Adds a pop of color and a subtle sweetness that balances the savory filling.
2 cups frozen diced potatoes, thawed: Gives the filling body and a comforting starchiness reminiscent of classic pot pie textures.
1 onion, diced: Offers a flavorful aromatic base that enriches the overall taste.
2 (10.75 oz) cans condensed cream of chicken soup: Creates a creamy, luscious sauce that binds all the ingredients together.
1 cup water: Adjusts the thickness of the filling perfectly to ensure it’s not too runny or dry.
⅛ teaspoon poultry seasoning: Adds an herby depth characteristic of comforting chicken dishes.
2 refrigerated pie crusts: The golden, flaky exterior that encases and elevates the entire meal.
Salt and pepper, to taste: Essential for seasoning and balancing flavors.
1 egg, beaten (for egg wash): Gives the crust a beautiful, shiny golden finish when baked.

How to Make Easy Chicken Pot Pie Recipe

Step 1: Cook the Filling

First things first, if you’re starting with raw chicken, grill it until cooked through and dice it into ½-inch pieces. Then in a large skillet, sauté the diced onion until it becomes translucent and fragrant, which adds a lovely sweetness to the pie’s base. Next, stir in the chicken, thawed peas and carrots, diced potatoes, condensed cream of chicken soup, water, and poultry seasoning. Let this mixture cook over medium heat for about 10 to 15 minutes, stirring occasionally, until everything is warmed and the flavors have melded together beautifully. If the filling seems too thick, feel free to splash in a little more water to get the perfect consistency.

Step 2: Assemble the Pie

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Take a 9-inch pie dish and grease it well to prevent sticking. Unroll one pie crust into the dish, then gently prick the bottom with a fork to prevent bubbling during baking. Pour the warm chicken filling evenly across the crust, making sure every bite will have a delicious balance of chicken and veggies. Carefully lay the second pie crust on top, then crimp the edges together to seal in all the goodness. Cut a few slits in the top crust to let steam escape, which helps keep the crust nice and flaky. Finally, brush the surface with your beaten egg to give it that gorgeous golden shine once baked.

Step 3: Bake to Perfection

Pop your pie in the oven and bake for 30 minutes at 425 degrees Fahrenheit. After that, cover the edges with a pie shield or some foil to prevent over-browning and bake for an additional 25 to 35 minutes. You’ll know it’s ready when the top crust is beautifully golden and the filling is bubbly and hot. Allow the pie to cool just a bit before slicing to let the filling set slightly for perfect servings.

How to Serve Easy Chicken Pot Pie Recipe

Garnishes

While the pie is a star on its own, a sprinkle of freshly chopped parsley or thyme adds a pop of herbal freshness that brightens each bite. A light dusting of cracked black pepper right before serving can also enhance the savory flavors beautifully.

Side Dishes

This pot pie pairs wonderfully with crisp green salads or steamed fresh vegetables for a lighter contrast. Roasted Brussels sprouts or a simple Caesar salad are classic companions that balance the richness of the pie with crunch and brightness.

Creative Ways to Present

For a fun twist, try making individual pot pies in ramekins or muffin tins for personal servings that look charming and are perfect for dinner parties. You can also swap out the traditional pie crust for puff pastry sheets to add a beautifully flaky, buttery texture that’s simply irresistible.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Chicken Pot Pie Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This makes it an excellent option for meal prep or quick lunches that still feel homemade and comforting.

Freezing

If you want to make this dish ahead of time, you can freeze the unbaked pie. Wrap it tightly with plastic wrap and aluminum foil, then place it in the freezer for up to 2 months. When ready to bake, just thaw overnight in the refrigerator and proceed with baking instructions as usual.

Reheating

To reheat leftovers, the oven is your best friend—preheat to 350 degrees Fahrenheit and warm individual slices for 20 to 25 minutes, or until heated through and the crust is crisp. Microwaving is an option for a quick fix, but it can soften the crust, so the oven method is highly recommended for the best eating experience.

FAQs

Can I use rotisserie chicken instead of grilling my own?

Absolutely! Using rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. Just shred or dice the meat and add it directly to your filling mixture.

What if I don’t have poultry seasoning?

You can substitute poultry seasoning with a mix of dried thyme, sage, rosemary, and a pinch of nutmeg to mimic that classic taste.

Can this recipe be made gluten-free?

Yes, by using gluten-free pie crusts and ensuring your condensed soup is gluten-free, you can enjoy this pot pie without worrying about gluten.

Is it possible to add other vegetables?

Definitely! Feel free to add corn, green beans, or mushrooms to customize the filling to your liking.

How do I know when the pie is done baking?

Look for a beautifully golden crust with bubbly filling visible through the vents. The edges should be browned but not burned, and the filling should be piping hot.

Final Thoughts

There’s something truly special about this Easy Chicken Pot Pie Recipe that makes it a must-have in your recipe collection. It’s straightforward to prepare, bursting with comforting flavors, and perfect for any occasion that calls for a heartwarming meal. Trust me, once you try it, you’ll be reaching for this classic again and again.

Easy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 86 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x

Print Recipe

Description

This Easy Chicken Pot Pie recipe offers a comforting and hearty meal made with tender grilled chicken, mixed vegetables, and creamy sauce, all encased in a flaky, golden pie crust. Ready in under 1.5 hours, this classic dish is perfect for family dinners and can be made using rotisserie chicken for convenience.

Ingredients

Scale

Filling

1 lb boneless, skinless chicken breast, grilled and diced (or meat from 1 rotisserie chicken)
12 oz frozen peas and carrots, thawed
2 cups frozen diced potatoes, thawed (hash browns or potatoes O’Brien)
1 onion, diced
2 (10.75 oz) cans condensed cream of chicken soup
1 cup water
⅛ teaspoon poultry seasoning
Salt and pepper, to taste

Pie Crust and Topping

2 refrigerated pie crusts
1 egg, beaten (for egg wash)

Cook Mode Prevent your screen from going dark

Instructions

Cook Filling: If using raw chicken, grill the chicken breasts until fully cooked and dice into ½-inch cubes. In a large skillet over medium heat, sauté the diced onions until they become translucent and fragrant. Add the grilled chicken, water, thawed diced potatoes, condensed cream of chicken soup, poultry seasoning, and thawed peas and carrots. Stir well to combine all ingredients. Cook the mixture, stirring occasionally, until it is thoroughly warmed through, about 10 to 15 minutes. If the filling seems too thick, adjust the consistency by adding a little more water as needed. Season with salt and pepper to taste.
Assemble Pie: Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish to prevent sticking. Place one refrigerated pie crust into the pie dish and gently press it to fit the shape. Use a fork to prick the base of the crust evenly to prevent bubbling during baking. Pour the prepared chicken filling evenly over the bottom crust. Carefully place the second pie crust on top of the filling. Trim any excess dough and crimp the edges of the crusts together to seal the pie tightly. Using a sharp knife, cut slits in the top crust to allow steam to escape while baking. Brush the surface generously with the beaten egg to ensure a golden, glossy finish.
Bake the Pie: Place the assembled pie in the preheated oven and bake for 30 minutes. After this initial bake, cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent over-browning. Continue baking for an additional 25 to 35 minutes until the crust is golden brown and crisp, and the filling is bubbly. Once baked, remove from the oven and allow the pie to cool slightly before serving.

Notes

Using rotisserie chicken saves time and adds extra flavor.
Thaw frozen vegetables and potatoes before cooking to ensure even heating.
Adjust seasoning according to taste; add more poultry seasoning for stronger flavor.
The egg wash helps create a beautiful golden crust but can be omitted for a dairy-free version.
Make sure to cut the top crust slits to prevent the pie from becoming soggy inside.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Baking
Cuisine: American