If you have ever craved a comforting, hearty meal that feels like a warm hug on a plate, this Easy Chicken Pot Pie Recipe is exactly what you need. Combining tender chicken, vibrant peas and carrots, and creamy potatoes all encased in a flaky, golden crust, this dish balances homestyle goodness with simple preparation. It’s a fantastic recipe to whip up any day of the week when you want something filling, flavorful, and downright delicious without spending hours in the kitchen.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to making this dish shine. Each component plays a vital role in delivering that classic chicken pot pie flavor, texture, and vibrant color that makes it so special.
- 1 lb boneless, skinless chicken breast, grilled and diced: Provides lean, tender protein that forms the heart of the filling.
- 12 oz frozen peas and carrots, thawed: Adds natural sweetness, color, and a fresh vegetable crunch.
- 2 cups frozen diced potatoes, thawed (hash browns or potatoes O’Brien): Gives a creamy and hearty texture to make each bite satisfying.
- 1 onion, diced: Infuses the filling with a subtle sweetness and savory depth.
- 2 (10.75 oz) cans condensed cream of chicken soup: Acts as the creamy binder that holds the filling together with rich flavor.
- 1 cup water: Adjusts the filling consistency to perfectly saucy without being runny.
- â…› teaspoon poultry seasoning: Adds classic herbaceous notes that complement the chicken beautifully.
- 2 refrigerated pie crusts: Ensures a flaky, buttery shell with minimal effort.
- Salt and pepper, to taste: Essential for seasoning and bringing out all the other flavors.
- 1 egg, beaten (for egg wash): Provides a glossy, golden finish on the crust for an inviting look.
How to Make Easy Chicken Pot Pie Recipe
Step 1: Cook the Filling
Start by preparing your chicken, whether you’re using freshly grilled breast or store-bought rotisserie meat—both work wonderfully here. Sauté the diced onion in a large skillet until it turns translucent and fragrant; this step releases the sweet depth of flavor that makes the filling irresistible. Add the chicken, thawed peas and carrots, diced potatoes, cream of chicken soup, water, and poultry seasoning to the pan. Simmer over medium heat for 10 to 15 minutes, stirring occasionally until the mixture is warmed through and thickened to the perfect consistency. Season with salt and pepper according to your taste.
Step 2: Assemble the Pot Pie
Preheat your oven to 425°F (220°C) and grease a 9-inch pie dish to prevent the crust from sticking. Roll out your first pie crust into the dish and gently prick the bottom with a fork—this keeps the crust from becoming soggy. Evenly pour in your flavorful chicken filling and spread it out. Lay the second pie crust over the filling, then crimp the edges to seal the pie securely. Cut several small slits on the top crust for steam to escape during baking. Finish by brushing the top crust with beaten egg for a beautiful golden shine.
Step 3: Bake to Perfection
Bake the pot pie for 30 minutes initially, which helps set the crust edges. Cover the edges with a pie shield or strips of foil to prevent over-browning, then continue baking for an additional 25 to 35 minutes until the crust is perfectly golden and flaky. The result is a bubbling, savory pie with a delightfully crisp top and a rich, hearty filling inside.
How to Serve Easy Chicken Pot Pie Recipe
Garnishes
To elevate the presentation and flavors, consider sprinkling freshly chopped parsley or thyme on top after baking. These herbs lend a burst of color and a fresh, herbal aroma that pairs perfectly with the savory notes of the pot pie.
Side Dishes
This classic dish pairs beautifully with a crisp green salad or steamed green beans to add a refreshing contrast to the richness of the pot pie. For a cozy comfort meal, creamy mashed potatoes or buttery dinner rolls are always winners on the side.
Creative Ways to Present
If you want to impress or serve this at a casual gathering, try baking the filling in individual ramekins topped with mini pie crusts. Not only does this make for a charming presentation, but it also offers perfectly portioned personal pot pies that cut down on cleanup and make serving effortless.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken Pot Pie tastes just as delicious the next day! Allow the pie to cool completely, then cover tightly with plastic wrap or foil and refrigerate. It will stay fresh for 3 to 4 days, making it an ideal option for easy weekday lunches or dinners.
Freezing
You can freeze an unbaked assembled pot pie for up to 1 month. Wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy, bake it from frozen—adding extra baking time to ensure the filling is heated all the way through and the crust becomes crisp.
Reheating
To reheat, warm leftover pot pie in the oven at 350°F (175°C) for 20 to 25 minutes until heated through and the crust regains its flaky texture. Avoid the microwave if possible, as it can make the crust soggy and the filling less appealing.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut and adds fresh, flavorful shredded meat without extra cooking time. Just dice it into bite-sized pieces and proceed with the recipe.
What can I substitute for cream of chicken soup?
If you prefer homemade or a lighter option, you can make a quick white sauce with butter, flour, milk, and chicken broth, seasoned with herbs and spices. This will keep the filling creamy but lets you control the ingredients.
Can I make this pot pie gluten-free?
Yes! Simply swap the regular pie crust for a gluten-free crust available at many grocery stores or make your own gluten-free pastry dough. Double-check that the soup and other ingredients are also gluten-free for a safe adaptation.
How can I make the crust extra flaky?
To get a super flaky crust, keep your pie crust cold and avoid overworking the dough. Brushing with egg wash before baking helps create a stunning golden, crisp top.
Is this recipe suitable for freezer meal prep?
Definitely! This Easy Chicken Pot Pie Recipe freezes well before baking, making it perfect for meal prep. Just thaw overnight in the fridge and bake when ready for a homemade meal any night.
Final Thoughts
This Easy Chicken Pot Pie Recipe is a true crowd-pleaser that combines simplicity and soul-satisfying flavor. Whether you’re feeding family or making a cozy meal for yourself, it’s a reliable go-to that brings comfort to your table with every flaky bite. Give it a try and discover how effortlessly delicious home cooking can be.
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Easy Chicken Pot Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Pot Pie recipe combines tender grilled chicken, savory vegetables, and a creamy sauce encased in a flaky, golden pie crust. Perfect for a comforting home-cooked meal, this dish uses simple ingredients and straightforward steps to deliver classic flavors with minimal fuss.
Ingredients
Chicken Filling
- 1 lb boneless, skinless chicken breast, grilled and diced (or meat from 1 rotisserie chicken)
- 12 oz frozen peas and carrots, thawed
- 2 cups frozen diced potatoes, thawed (hash browns or potatoes O’Brien)
- 1 onion, diced
- 2 (10.75 oz) cans condensed cream of chicken soup
- 1 cup water
- â…› teaspoon poultry seasoning
- Salt and pepper, to taste
Pie Crust and Topping
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Chicken: If using raw chicken breast, grill it until fully cooked, then dice into ½-inch cubes. Alternatively, use shredded meat from a rotisserie chicken for convenience.
- Sauté Onions: In a large skillet over medium heat, sauté the diced onion until translucent and fragrant, about 3-4 minutes, to build a flavorful base for the filling.
- Cook the Filling: Add the diced chicken to the skillet along with the thawed potatoes, peas, carrots, condensed cream of chicken soup, poultry seasoning, and 1 cup of water. Stir well to combine. Cook over medium heat, stirring occasionally, until the mixture is heated through and slightly thickened, approximately 10-15 minutes. Adjust the consistency with additional water if it becomes too thick. Season with salt and pepper to taste.
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish to prevent sticking. Place one refrigerated pie crust into the dish and prick the bottom with a fork several times to prevent puffing during baking.
- Assemble the Pie: Pour the warm chicken filling evenly over the bottom pie crust. Cover with the second pie crust. Seal the edges by crimping them together securely. Cut several slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash to achieve a glossy, golden finish.
- Bake the Pie: Place the pie on the center oven rack and bake for 30 minutes. To prevent the crust edges from burning, cover them with a pie shield or aluminum foil after the initial baking time. Continue baking for an additional 25-35 minutes until the crust is golden brown and the filling is bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- Using rotisserie chicken cuts down prep time significantly and adds extra flavor.
- Make sure to thaw frozen vegetables and potatoes completely for even cooking.
- Covering the pie edges during baking prevents them from over-browning.
- For a crispier crust, you can use homemade pie crust instead of refrigerated ones.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
