This homemade chicken pot pie is the ultimate comfort food!
It’s packed with juicy chicken, vegetables, and a creamy sauce and topped with a flaky, golden pie crust.
Best of all – the entire meal can be prepped in just 10 minutes! After that, simply pop it in the oven, and you’ve got dinner for the whole family.
What Is Chicken Pot Pie?
Chicken pot pie consists of a savory filling made with diced chicken, veggies, and a creamy sauce. Then, it’s all buttoned up in a flaky pie crust.
And it’s deceptively easy to make. The recipe only calls for six ingredients and has four simple steps!
Plus, the oven does most of the work.
The flavors are creamy and savory, with added crunch from root vegetables. But the real star of this show is the pie crust.
Once baked, that crust delivers the perfect carb-packed crunch that absorbs all that rich gravy inside.
It looks, smells, and tastes as if you worked hard on it, but you’ll barely work at all!
Ingredients
There’s no need for fancy ingredients here! Condensed cream of chicken soup is all you need for that delicious gravy. Check out the simple list of ingredients below.
- All-purpose baking mix. Flour is the base of the crust that gives it structure.
- Milk. Milk saturates the baking mix and turns it into a dough. The type of milk doesn’t matter, so use whatever is in the fridge.
- Egg. Use the egg to bind the baking mix and milk. It also helps the dough rise in the oven.
- Condensed cream of chicken soup. It serves as the creamy gravy that covers the chicken and vegetables. It’s all the flavor you need in one compact package.
- Mixed vegetables. Just get a bag of frozen vegetables instead of chopping up fresh ones. It’s a total time-saver!
- Chicken or turkey. No need to cook from scratch. Rotisserie chicken or leftovers will do. You can either shred the meat or slice it into cubes.
How to Make Chicken Pot Pie with Cream of Chicken Soup
Dare I say that this chicken pot pie recipe is as easy as pie? I feel like whoever came up with that expression was talking about this very recipe.
Check out how easy it all comes together!
1. Prepare. Preheat the oven to 400 degrees Fahrenheit.
2. Mix filling ingredients. In a 9-inch pie tin, combine vegetables, chicken (or turkey), and Cambell’s Condense Cream of Chicken soup.
3. Create the pie crust. Combine baking mix, milk, and egg. Then, pour over the filling mixture.
4. Bake. Place the pie in the oven and bake for 30 minutes. Serve, and enjoy!
How to Make Chicken Pot Pie Ahead of Time
Here’s a quick rundown on how to make this pie ahead of time, and how to reheat a frozen pie. (don’t worry, you don’t have to wait for it to thaw!)
1. Prepare the pie. Follow all of the directions, with the exception of popping it in the oven.
2. Wrap tightly. Cover premade pie with aluminum foil, and cover tightly. Then, place it in the freezer.
3. Bake covered. When ready to reheat, place the covered pie in the oven and bake for 1 hour at 400 degrees Fahrenheit.
4. Remove the aluminum foil. After 1 hour, remove the foil and bake for another 45 minutes, or until the crust is golden brown.
You can also thaw the pie in the fridge overnight before baking it. Thawed pies take much less time than frozen.
To reheat a thawed pie, bake covered for 50 minutes, and uncovered for 35 minutes at 400 degrees Fahrenheit.
Note: If you’re using cheese, don’t add it prior to freezing. Only do so right before baking.
Tips and Tricks
For a perfect chicken pot pie recipe your family will devour, follow these easy tips below. Spoiler alert: you can make it cheesy!
- Make it a double-crust pie. Double the crust so that your pie has one on top and one at the bottom. Double the crust, double the goodness!
- Use a store-bought crust to save time. Guilty as charged.
- Make it cheesy. Make your pie even richer and more delectable by adding 3/4 cup of cheddar cheese. It’s amazing how one ingredient can transform an entire meal!
- Add herbs to suit your tastes. Make the sauce even more flavorful by adding some cooked onion, garlic powder, parsley, rosemary, thyme, Italian herbs, salt, and pepper.
- Swap out the chicken. Just because the recipe has ‘chicken’ in its name does not mean you have to use it. You can use leftover turkey to make this dish, too!
- Add mushrooms. Speaking of modifications, here is a great way to give your pie an earthy flavor: add some mushrooms to the filling!
- Try other soups. In addition to the cream of chicken soup, you can also add cream of mushroom, celery, or potato soup. Pick your favorite.
- Add an egg wash. Brush the top crust with some egg wash for a golden-brown pie.
What Is the Best Crust for Chicken Pot Pie?
The best crust for chicken pot pie boils down to personal preference. However, I love a biscuit crust because it’s easy, and absorbs the gravy like a dream.
When making a pie at home, here are some of the best options to experiment with to find your favorite.
- Shortcrust. When creating a top and bottom crust, shortcrust is your best friend. They’re very firm and less likely to keak (no soggy bottoms!).
- Double-Crust. A double crust is buttery and so flaky. Plus, it’s an excellent option to hold in all those tasty fillings.
- Puff Pastry. If you prefer a light, airy, and delicate pasty, puff pastry is the way to go. It lends a wonderful flakey contrast to the heavy pie filling. The bottom will cook but stay flat, whereas the top will get beautifully golden.
- Biscuits. I love a biscuit crust because it sops up all that extra gravy, and it’s so very buttery. It’s good for a topping, but won’t work as a base because of its fluffy texture.
- Store-bought. Fussing with homemade pie crust is very time-consuming. So, opting for store-bought is a great way to save time. And they’re much more forgiving when handling them.
How to Store
Chicken pot pie makes a fantastic next-day lunch (or dinner). And the best part? It holds up well in the fridge and the freezer.
Here are the best ways to store any leftovers.
To Store. Allow the pie to cool completely, and then cover or place in an airtight container. It will stay fresh for up to 4 days.
To Freeze. Chicken pot pie is a wonderful candidate for freezing! Place cooled pie in an air-tight container or freezer bag where it will stay fresh for up to six months.
To Reheat. The best way to reheat the pie is to pop it in the oven. Place frozen pie in the oven at 350 degrees Fahrenheit and heat for about 30 minutes.
What to Serve with Chicken Pot Pie
I know I said that chicken pot pie is by itself a complete meal, but why not transform this simple dinner into a lip-smackingly good feast?
There are many flavors that go well with this dish, so you’ll never run out of things to pair it with. Here are some of my favorite options:
- Cranberry sauce. Cranberry sauce gives this meal a Thanksgiving feel any time of year. But I’m not talking about that dreadful stuff from the can. You can whip up fresh, homemade cranberry sauce in no time.
- A light salad. Try one with a zesty vinaigrette to counter-balance the richness of the pie.
- Roasted broccoli. Here’s another side that will lighten up your heavy entree. Give the veggies extra flavor by coating them with lots of Parmesan cheese.
- Sweet potatoes. These provide a nice contrast to your savory dinner. Simple and delicious.
- A creamy fruit salad. Believe it or not, fruit salad works perfectly with chicken pot pie. It’s a classic savory and sweet combo.
- Mac and cheese. Want the ultimate comfort food? Pair your chicken pot pie with this other classic favorite. It goes over especially well with the kids.
Frequently Asked Questions
What is the difference between chicken pie and chicken pot pie?
A chicken pie typically has a top and bottom crust, where the filling is completely encased in pasty.
Pot pies, on the other hand, often have a top crust, and can be made from a variety of different pastry doughs.
How do you thicken chicken pot pie filling?
Is your pot pie filling a little too soupy? Don’t worry, it’s an easy fix!
Make a simple cornstarch slurry with a tablespoon of cornstarch and 2 tablespoons of cold water. It will thicken your gravy quickly and easily without affecting the flavor.
How to tell when a pie is done?
An easy way to check for doneness is with an instant-read kitchen thermometer.
To check, puncture the pie at the thickest point. If the thermometer reads over 165 degrees Fahrenheit, take it out of the oven.
More Pie Recipes You’ll Love
Tamale Pie (Easy Recipe)
Sweet Potato Pecan Pie (Easy Recipe)
Kentucky Derby Pie (Authentic Recipe)
Easy Homemade Chicken Pot Pie
6
servings10
minutes30
minutes227
kcalThis homemade chicken pot pie is the ultimate comfort food! Packed with juicy chicken, vegetables, a creamy sauce and topped with a flaky, golden pie crust.
Ingredients
1 (10.75 ounce) can Campbell’s Condensed Cream of Chicken Soup
1 (10 ounce) package frozen mixed vegetables (thawed)
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a 9-inch pie plate, combine mixed vegetables, chicken, and Campbell’s Condensed Cream of Chicken Soup.
- Combine baking mix, milk, and egg, and pour over the pie plate.
- Bake for 30 minutes or until the crust becomes golden.
Notes
- Make it cheesy. Make your pie even richer and more delectable by adding 3/4 cup of cheddar cheese.
- Add an egg wash. Brush the top crust with some egg wash for a golden-brown pie.
Nutrition
- Calories: 227kcal
- Carbohydrates: 24g
- Protein: 13g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 51mg
- Sodium: 675mg
- Potassium: 203mg
- Fiber: 3g
- Sugar: 5g
- Calcium: 76mg
- Iron: 3mg
