Go Back
+ servings
top down view of the completed chicken pot pie

Easy Chicken Pot Pie

A simple 5 ingredient dish that's perfect for using leftover chicken.
Print Pin Save Recipe
Course: Main Course
Cuisine: American, Western
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 685kcal


  • 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


  • 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.



  • 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.


Calories: 685kcal | Carbohydrates: 57g | Protein: 25g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1075mg | Potassium: 435mg | Fiber: 5g | Sugar: 1g | Vitamin A: 8667IU | Vitamin C: 11mg | Calcium: 159mg | Iron: 5mg