This 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.
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 classic comfort food for the whole family.
How to Make Chicken Pot Pie
Chicken Pot Pie is so good, you probably think it is complicated to make. But, on the contrary, cooking this dish is super simple.
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 cup all-purpose baking mix
1. Preheat oven to 400 degrees Fahrenheit (200 degrees C)
2. In a 9-inch pie plate, combine mixed vegetables, chicken, and Campbell's Condensed Cream of Chicken Soup.
3. Combine baking mix, milk, and egg, and pour over the pie plate.
4. Bake for 30 minutes or until the crust becomes golden.
Tips & Tricks
- Instead of just one, you can also double the crust such that your pie has one on top and one at the bottom. It will give your pie an additional layer of bread that will soak up the sauce nicely. Double the crust, double the goodness!
- To save time, you can always use a store-bought crust. Guilty as charged.
- Make your pie even richer and more delectable by adding ¾ cup of cheddar cheese. It’s amazing how one ingredient can transform an entire meal!
- For an even heartier filling, add some cubed potatoes. Save yourself the trouble of slicing by using frozen country-style hash browns. Adding corn, celery, and broccoli also gives the pie an excellent flavor.
- Make the sauce even more flavorful by adding some cooked onion, garlic powder, parsley, rosemary, thyme, Italian herbs, salt, and pepper. These common pantry seasonings make for an out-of-this-world gravy!
- People normally use leftover chicken for their chicken pot pie, but if do not have any, you can use shredded rotisserie chicken instead. Plus, it’s an easy way to save time.
- Just because the recipe has ‘chicken’ in its name does not mean you should only limit yourself to that protein. You can use leftover turkey to make this dish, as well!
- Speaking of modifications, here is a great way to give your pie an earthy flavor: add some mushrooms to the filling!
- In addition to the cream of chicken soup, you can also add cream of mushroom, celery, or potato soup. All of them add more flavor to the pie, so choose whatever combination you prefer.
- And while this dish is based on a Campbell recipe, you can also totally ditch the canned chicken soup (sorry, Campbell!) and make your own gravy instead. To make, combine half-and-half, flour, chicken broth, salt, pepper, and thyme over medium-low heat. Cook until the gravy is thick and simmer for 10 minutes.
- Here is an alternative to the above: use whole milk or heavy cream instead of half-and-half. It will make your filling extra rich and flavorful. Avoid using lower fat milk or you will get soupy gravy.
- Brush the top crust with some egg wash for a golden brown pie.
- If you have picky eaters in the house, you can make several mini-pot pies instead of one big one. Not only do they cook faster, but you can also customize them depending on your loved ones’ preferences.
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, you will never run out of things to pair it with. Here are some of my favorite options:
- Cranberry sauce gives this meal a Thanksgiving feel anytime 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.
Combine 1 cup orange juice, 1/2 cup white sugar, and 1/2 cup brown sugar in a saucepan over medium heat. Stir until sugar is fully dissolved. Add in the cranberries and cook until the cranberries start to pop. Generally takes about 10 minutes.
Remove from heat and pour the cranberry sauce in a bowl. Will thicken as it cools. Add a few pinches of cinnamon (when cooking) for an extra tasty combo.
- A light salad is a nice way to counter-balance the richness of the pie. Your choice of leafy greens topped with citrus oranges and berries, rich cheese, crunchy nuts, and drizzled with tangy balsamic vinaigrette makes a spectacular side to your chicken pot pie.
- Roasted broccoli is another side that will lighten up your heavy main dish. Give these veggies some extra flavor by coating it with olive oil and Parmesan cheese.
- Sweet potatoes give a nice contrast to your savory dinner. Flavor it with cinnamon, butter, and your choice of seasonings and bake. Simple and delicious.
- A creamy fruit salad pairs perfectly with chicken pot pie. It’s a classic savory and sweet combo. To make, combine 2 cups Cool Whip (thawed), 2 cups sour cream, 1 cup shredded coconut, 1 can of mandarin oranges (drained), 1 cup red grapes, and 1 cup of mini marshmallows. Mix well and refrigerate. Best served cold.
- Want the ultimate comfort food? Pair your chicken pot pie with another classic: mac and cheese. Goes over especially well with the kids.
Can you Freeze Chicken Pot Pie?
Sure you can! That’s another thing I love about this recipe. You can make as many pies as your freezer can hold and simply bake or reheat them whenever you please. It is perfect for those days when you are just too exhausted (or lazy) to cook 🙂
Frozen chicken pot pies will last for 2-3 months in the freezer. So you can prepare lots of dinners ahead of time.
Of course, you can also refrigerate your pie. Will last for up to five days in the refrigerator. But if you’re like my family, it’s gobbled up long before then.
To make ahead, simply follow all the steps in the recipe EXCEPT for putting it in the oven. You’ll need to freeze this uncooked. Cover the pie plate tightly and freeze.
When you are ready to serve, bake the pie covered at 400 degrees Fahrenheit for 1 hour. Then, remove the cover and bake for another 45 minutes, or until the crust is golden brown.
You may also thaw the pie in the fridge overnight before baking it. After thawing, bake covered for 50 minutes. Then, remove the cover and bake for another 35 minutes or until the crust is golden.
Note: If you’re using cheese, do not add it yet prior to freezing. Only do so right before baking.
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