This Homemade Chicken Pot Pie is flavorful, comforting and so easy to make! This roux-less chicken pot pie casserole is made with frozen veggies, leftover chicken, and store-bought pie crust for an easy chicken pot pie that tastes great too.
When it’s cold and rainy, home-cooked comfort food is what I crave, homemade chicken pot pie always hits the spot.
Like my Instant Pot Chicken Pot Pie, this easy chicken pot pie is my favorite because it comes together so quickly with only 5 essential ingredients, all of which I usually keep on hand.
No roux is needed, so the filling is easy, peasy, and anyone can make it.
Use leftover chicken and frozen veggies to make this a budget-friendly meal and borrow some help from the grocery store by using condensed soup and premade pie crust to make this a time-friendly chicken pot pie casserole. Feel free to check out this easy Slow Cooker Chicken Pot Pie.
Table of Contents
Why Make This Recipe
- Fast and Easy – Pre-cooked or leftover chicken and store bought pie crust make this homemade chicken pot pie so easy to make, and it cooks in about 40 minutes.
- Budget-friendly – Using leftover chicken and frozen veggies makes this a budget-friendly recipe.
Ingredient Notes
- Chicken – Use leftover chicken, rotisserie chicken, canned chicken or cook some chicken breast.
- Veggies – Keep a bag of frozen peas and carrots in the freezer to make this really quickly and easily.
- Condensed Soup – Cream of chicken soup adds creaminess and flavor.
- Broth – You can use chicken or veggie broth to thin the condensed soup. In a pinch, you can also use water.
- Cheddar Cheese – This optional ingredient adds a flavorful twist to traditional chicken pot pie casserole.
- Pie Crust – While you can make homemade pie crust, premade crusts found in your store’s refrigerated or freezer section are easy to keep on hand and taste great.
How To Make Chicken Pot Pie
Get full ingredients list and instructions from the recipe card below.
- Preheat the oven to 350F / 180C.
- Unroll 1 pie crust into a pie dish and trim the crust if needed.
- In a mixing bowl, combine chicken, cream of chicken soup, and veggies and stir to combine.
- Slowly add in the broth until you have a whipping cream-like consistency. (You may not need the full cup of broth.)
- Pour the chicken mixture into the prepared pie crust shell and sprinkle with cheese, if using.
- Top with the remaining pie crust. Trim and seal edges and cut a few slits in the top pie dough to allow the steam to vent while cooking.
- Bake for 20 minutes, loosely covered with foil until the inside is hot and bubbly.
- Remove foil and bake another 10-15 minutes until the crust is golden brown.
Note: Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of the chicken.
Tips For Success
- The peas and carrots should be thawed but do not need to be heated through. Simply bring them to room temperature for about 20 minutes.
- Pre-made pie crust can be bought frozen but should be thawed before using.
- Use low-sodium broth and adjust the seasoning as needed with salt and pepper.
- Trim the edges of the pie crust if needed.
- You can skip the cheddar cheese if you prefer, but it adds a great flavor and creaminess to this homemade chicken pot pie.
- Use leftover chicken.
- Be sure to cut several slits in the top crust so the steam can vent out while the easy chicken pot pie bakes in the oven.
- Control the thickness of the filling by adding more or less chicken broth.
- Cover the crust with foil for the first 20 minutes of cooking to avoid browning too quickly.
- Allow the chicken pot pie to cool for at least 5 minutes before serving.
Variations
- Use Turkey – This pot pie is easy to make with leftover turkey.
- Add More Veggies – Add in diced potatoes or corn to really load this easy chicken pot pie with veggies.
Budget-Friendly Tips
- Use Leftover Chicken – This recipe is perfect for using up leftover chicken or turkey.
- Use The Freezer – Store-bought pie crust and frozen veggies store well in the freezer so you can keep them on hand for easy meals.
- Bulk It Up – Add additional veggies to bulk up the filling if you are low on chicken. You can also make a completely vegetable filling.
Prep Ahead And Storage
- Prep Ahead – Make this easy chicken pot pie up to 2 days ahead and bake it just before serving.
- Store – Leftovers should be stored in the fridge for up to 3 days.
- Freeze the Filling – To freeze, make the filling, pour it into a freezer-safe bag, and store it for up to 3 months. Thaw overnight in the fridge and pour into a prepared pie crust and bake as directed.
- Freeze the Pie – You can also make the pie and wrap and freeze it, pie tin and all and then bake it from frozen. Preheat the oven to 400F / 200C and bake, covered with foil, for 30 minutes. Remove the foil and bake for another 20-30 minutes until golden brown and hot.
Meal Prep
- Enjoy tonight and eat the leftovers for 3 more days.
- Make and freeze for even easier meals later on.
FAQs
In ancient Greece, meat and veggies were served in large pots. The Romans added a crust and even created a dish where a living bird would burst out of the dish when the crust was cut.
Yikes! Later, meat and veggie-filled pie called “Sea Pie” was often made and served aboard ships. Eventually, Swanson made a frozen chicken pot pie in the 1950s and the dish became a favorite worldwide.
Yes! You can freeze both the filling and the entire pie. To freeze, make the filling, pour it into a freezer-safe bag, and store it for up to 3 months. Thaw overnight in the fridge and pour into a prepared pie crust and bake as directed.
You can also make the pie and wrap and freeze it, pie tin and all, and bake it from frozen. Preheat the oven to 400F / 200C and bake, covered with foil, for 30 minutes. Remove the foil and bake for another 20-30 minutes until golden brown and hot.
More Recipes You May Like
- Instant Pot Chicken Pot Pie.
- Slow Cooker Chicken Pot Pie.
- Instant Pot Chicken Gnocchi Soup.
- Instant Pot Chicken Tortellini Soup.
- Marry Me Chicken.
- Dutch Oven Chicken.
Serving Suggestions
Get The Easy Chicken Pot Pie Recipe:
Easy Chicken Pot Pie
Ingredients
- 2 cups (366g) chicken cooked and diced
- 2 ½ cups (370g) frozen peas and carrots thawed
- 10 ½ ounces (298g) 1 can cream of chicken soup
- ½-1 cup (118-236ml) reduced-sodium broth
- ½ cup (60g) shredded cheddar cheese optional
- 2 sheets pie crust premade
Instructions
- Preheat the oven to 350F / 180C.
- Unroll 1 pie crust into a pie dish and trim the crust if needed.
- In a mixing bowl, combine chicken, cream of chicken soup, and veggies and stir to combine.
- Slowly add in the broth until you have a whipping cream-like consistency. (You may not need the full cup of broth.)
- Pour the chicken mixture into the prepared pie crust shell and sprinkle with cheese if using.
- Top with the remaining pie crust. Trim and seal edges and cut a few slits in the top pie dough to allow the steam to vent while cooking.
- Bake for 20 minutes, loosely covered with tin foil until the inside is hot and bubbly.
- Remove tin foil and bake for another 10-15 minutes until the crust is golden brown.
Video
Notes
- The peas and carrots should be thawed but do not need to be heated through. Simply bring them to room temperature for about 20 minutes.
- Pre-made pie crust can be frozen but should also be thawed before using.
- Use low-sodium broth and adjust the seasoning as needed with salt and pepper.
- Trim the edges of the pie crust if needed.
- You can skip the cheddar cheese if you prefer, but it adds a great flavor and creaminess to this homemade chicken pot pie.
- Use leftover chicken.
- Be sure to cut several slits in the top crust so the steam can vent out while the easy chicken pot pie bakes in the oven.
- Control the thickness of the filling by adding more or less chicken broth.
- Cover the crust with foil for the first 20 minutes of cooking to avoid browning too quickly.
- Allow the chicken pot pie to cool for at least 5 minutes before serving.
- Storage – keep leftovers wrapped inside the fridge for up to 3 days.
Sharon
This sounds exactly like what I am looking for. I made a turkey pot pie last night, but it is too dry. Also, I wanted the filling to be more “brothy,” but it was more of a real gravy, which is heavier. Not what I had in mind. Thanks for posting this, I can’t wait to try it.