This cozy chicken pot pie is everything you dream of in comfort food – a golden, flaky crust hugging a creamy filling packed with tender chicken and colorful veggies. It’s the kind of recipe that makes your kitchen smell amazing and brings the family running to the dinner table. Best of all? It’s incredibly simple to make, perfect for those busy weeknights when you need something hearty and delicious without spending hours in the kitchen.
Why You’ll Love This Chicken Pot Pie
- Uses simple pantry ingredients you likely have on hand
- Perfect way to use up leftover chicken
- Golden, flaky crust that’s crisp and buttery
- Creamy, cozy filling that’s never runny
- Family-approved (even picky eaters love it!)
- Make-ahead friendly for busy weeks
- Freezes beautifully for future meals
When the craving hits for pure comfort food, nothing beats this chicken pot pie. It reminds me of the ones my grandmother made, but with a few shortcuts that make it totally doable for a weeknight dinner. If you love easy, comforting meals like this, you’ll also want to try my old-fashioned chicken and rice casserole.
Key Ingredients
The beauty of this recipe lies in its simplicity. The filling starts with tender chicken (use rotisserie to save time!), mixed with cream of chicken soup for that perfect creamy base. Frozen mixed vegetables add color and nutrition without any chopping required. The whole thing gets wrapped in flaky pie crust – store-bought works perfectly, but feel free to use homemade if you’re feeling ambitious!
My favorite part? The way the filling becomes so luxuriously creamy while baking, and how the crust turns golden brown and flaky. Every bite is pure comfort food magic. And those little pockets of vegetables throughout? They add the perfect pop of color and freshness to balance out all that cozy richness.
Ingredients You’ll Need
Let me walk you through everything you need to make this cozy pot pie that rivals grandma’s recipe! The magic is in keeping things simple while maximizing flavor.
- Pie Crust: You’ll need two crusts – one for top and bottom. While store-bought works perfectly (I use it often!), my homemade butter crust takes it to the next level. The fat content in the crust creates those lovely flaky layers we all crave.
- Cooked Chicken: About 2-3 cups of diced or shredded chicken. I love using leftovers from my slow cooker chicken, but rotisserie chicken is my weeknight shortcut! The protein fibers hold moisture, keeping your filling juicy.
- Cream of Chicken Soup: This is our shortcut to a rich, velvety sauce! The condensed soup contains stabilizers and thickeners that give body to the filling without fussy roux-making. One 10.5 oz can does the trick.
- Mixed Vegetables: A 12oz bag of frozen mixed vegetables brings color and nutrition. The flash-freezing process keeps the vegetables crisp-tender, preventing mushy results.
- Seasonings: We’re keeping it classic with:
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– Salt to taste (go easy – the soup adds sodium)
Success Tips & Tricks
Making the perfect chicken pot pie isn’t rocket science, but these game-changing tips will ensure your pie turns out beautifully every time:
- Temperature Matters: Let your filling cool slightly before adding it to the crust. Hot filling on cold dough can create a gummy layer between crust and filling.
- Crust Protection: If your edges brown too quickly, shield them with aluminum foil strips or a pie shield after the first 20 minutes of baking.
- Steam Vents: Don’t skip cutting slits in your top crust! These aren’t just decorative – they release steam and prevent your filling from bubbling over.
- Rest Time: Give your pie 15-20 minutes to rest after baking. The filling temperature drops from molten to perfectly warm, and the starches set up for clean slices.
Step-by-Step Instructions
Let me walk you through making this cozy chicken pot pie – it’s easier than you might think! The key is taking it step by step.
Making the Filling
1. Start by preheating your oven to 400°F. While it’s heating, shred or chop your cooked chicken into bite-sized pieces. I love using leftover chicken piccata for extra flavor!
2. In a large mixing bowl, combine:
– 2 cups cooked, shredded chicken
– 1 can cream of chicken soup
– 1 cup chicken broth
– 2 cups frozen mixed vegetables
– 1 teaspoon each: garlic powder, dried thyme
– ½ teaspoon each: salt and pepper
Assembly
1. Unroll your first pie crust into a 9-inch pie dish. Press it gently into the corners.
2. Pour your filling mixture into the crust, spreading it evenly. When I’m feeling extra hungry, I’ll mix in some leftover chicken spaghetti for an amazing twist!
3. Top with the second crust, trim the edges, and crimp them together. Cut 3-4 slits in the top for venting.
4. **Pro tip**: Brush the top with beaten egg for that gorgeous golden shine.
5. Bake for 35-40 minutes until bubbly and golden brown.
Recipe Variations
Make it Your Own
– Quick Version: Use rotisserie chicken and store-bought crust when time is tight
– Comfort Food Supreme: Similar to my Ritz chicken casserole, try crushing some crackers into the filling
– Veggie Lovers: Double the vegetables and reduce the chicken
– Creamy Deluxe: Add ¼ cup heavy cream to the filling
Storage Tips
– Cool completely before refrigerating
– Keeps 3-4 days in the fridge
– Freeze for up to 3 months
– Reheat individual slices at 350°F for 15-20 minutes
Make-Ahead Tip: Assemble the entire pie, wrap tightly, and freeze unbaked for up to 3 months. Bake straight from frozen, adding 15-20 minutes to the bake time.
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! You can make it as a “top-only” pot pie – just pour the filling directly into a greased pie dish and top with a single crust. It’ll still be delicious and saves some calories too!
If your filling seems too liquid, try reducing the chicken broth by ¼ cup. Also, letting the pie rest for 15-20 minutes after baking helps the filling set up nicely.
While this pot pie is a complete meal on its own, I love serving it with a simple green salad or my personal favorite Marry Me Chicken Soup for extra cozy vibes. A crisp cucumber salad also provides nice contrast to the creamy pie.
Yes! Rotisserie chicken is my favorite shortcut for this recipe. Just shred or chop it up and you’re good to go. One average-sized rotisserie chicken usually gives you plenty of meat for this pie.
Final Thoughts
You know what I love most about this chicken pot pie? It’s like a warm hug in food form! Every time I make it, my kitchen fills with the most amazing aroma, and my family comes running to see what’s in the oven. It’s become our go-to comfort food for those busy weeknights when we need something hearty and homemade.
Don’t let making a pot pie intimidate you – this recipe is truly foolproof! Even if your crust isn’t perfectly crimped or your filling bubbles over a bit, it’ll still taste absolutely amazing. That’s the beauty of comfort food – it doesn’t have to look perfect to be perfectly delicious.
I’d love to hear how this recipe turns out in your kitchen! Tag me in your photos or drop a comment below with your own tips and tricks. Happy baking, friends! 🥧❤️
Easy Chicken Pot Pie with Cream of Chicken Soup
Equipment (affiliate links)
- Silicone Spatulas
- Pie Dish
Ingredients
- 2 sheets deep dish pie crust
- 1.5 cups rotisserie chicken
- 1 (10.5 oz) can cream of chicken soup
- 1/4 cup chicken broth
- 1.66 cups frozen mixed vegetables thawed
- 0.5 teaspoon dried thyme
- 0.5 teaspoon onion powder
- 0.25 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9″ deep pie dish. Set aside.
- Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.
- Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Notes
- Do not be afraid to mix things up. We used frozen veggie mix but you could easily substitute fresh vegetables. Try broccoli or even green beans!
- This is a great freezer meal! Before you get to the baking part of the recipe, wrap your pot pie in plastic wrap, stick in a zip top bag, and freeze.
- Mix and match your spices. I am a sucker for thyme. That being said, we have also tried an Italian spice blend and rosemary in this dish with wonderful results.
- Use low sodium soup.
- Adjust the seasonings to taste. Some people enjoy less thyme.
- Like a more moist filling? Double the soup. This is best done with low the sodium version.
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