If you are searching for a comforting and satisfying meal that feels like a warm hug on a plate, then this Easy Chicken Pot Pie Recipe is your new best friend in the kitchen. Packed with tender chunks of chicken, vibrant peas and carrots, cozy diced potatoes, and a rich, creamy filling all tucked inside a perfectly golden, flaky crust, this dish is the ultimate comfort food classic made effortlessly delicious. Whether you’re a busy weeknight cook or looking for a crowd-pleaser for the weekend, this recipe promises to deliver hearty flavors and homemade goodness without complicated steps.
Ingredients You’ll Need
These ingredients come together in a simple but harmonious way. Each one adds something important to the dish, from the creamy texture, savory taste, vibrant color, to the hearty substance that makes this pot pie truly irresistible.
- 1 lb boneless, skinless chicken breast: Grilled and diced for tender, juicy bites.
- 12 oz frozen peas and carrots: Adds sweet crunch and bright color after thawing.
- 2 cups frozen diced potatoes: Provides comfort and substance; thaw before adding.
- 1 onion, diced: Sweated until translucent for a subtle sweetness and depth of flavor.
- 2 (10.75 oz) cans condensed cream of chicken soup: The creamy base that binds everything together.
- 1 cup water: Used to adjust the filling’s consistency perfectly.
- ⅛ teaspoon poultry seasoning: A subtle spice blend that elevates the chicken’s flavor.
- 2 refrigerated pie crusts: The golden, flaky pillows that hold all the goodness.
- Salt and pepper, to taste: Essential seasonings to bring everything to life.
- 1 egg, beaten: For brushing on the crust and giving it a beautiful shine.
How to Make Easy Chicken Pot Pie Recipe
Step 1: Prepare the Chicken and Vegetables
Start by grilling and dicing the chicken into bite-sized cubes. If you prefer, rotisserie chicken is a great shortcut that saves time and adds extra flavor. Meanwhile, dice the onion finely and sauté it in a large skillet over medium heat until soft and translucent, which unlocks its natural sweetness and forms the fragrant base for the filling.
Step 2: Combine the Filling Ingredients
Into the skillet with the onions, add the diced chicken, thawed peas and carrots, thawed diced potatoes, cream of chicken soup, and water. Sprinkle in the poultry seasoning and season with salt and pepper. Stir everything gently over medium heat, letting the flavors meld and the filling warm through, about 10-15 minutes. If it seems too thick, add a bit more water until you reach a nicely hearty but saucy consistency.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish and place one pie crust inside, pressing it snugly against the edges. Prick the bottom crust with a fork to prevent bubbling. Pour in the warm chicken mixture, spreading it out evenly. Top with the second pie crust, carefully sealing the edges by crimping them together to trap all the wonderful filling. Cut a few slits in the top crust to allow steam to escape.
Step 4: Add the Finishing Touch and Bake
Brush the top crust with the beaten egg for a shiny, golden finish as it bakes. Place the pie on the middle rack of your oven and bake for 30 minutes. To avoid over-browning the edges, cover them with foil or a pie shield. Continue baking for an additional 25-35 minutes until the crust is beautifully golden and the filling is bubbling hot beneath.
How to Serve Easy Chicken Pot Pie Recipe
Garnishes
Garnish your easy chicken pot pie with freshly chopped parsley or thyme to add a burst of color and a fresh herbal note that nicely balances the richness of the filling. A light sprinkle of cracked black pepper on top before serving can also elevate the flavor with just a touch of warmth.
Side Dishes
This pie is a complete meal, but pairing it with a crisp green salad or steamed green beans helps lighten the plate with fresh, crunchy textures and vibrant flavors. Roasted Brussels sprouts or a simple cucumber salad with lemon vinaigrette also complement beautifully without overshadowing the star of the show.
Creative Ways to Present
Put a fun twist on the classic by carving small shapes like leaves or stars from leftover pie crust to decorate the top before baking. Individual pot pies baked in ramekins or muffin tins make adorable personal servings perfect for dinner parties or family meals. Another idea is to use puff pastry instead of traditional pie crust for a flakier, buttery crust that crisps up into light layers.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Easy Chicken Pot Pie Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making it a fantastic next-day meal that tastes even better.
Freezing
This pot pie freezes wonderfully, making it a perfect dish to prep in advance. Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. It will keep well for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, place individual slices on a baking sheet and warm in a 350°F oven for about 15-20 minutes until the crust is crisp again and the filling is hot. Avoid microwaving if possible to keep the crust flaky and prevent sogginess. If reheating from frozen, bake at 350°F for about 45 minutes, covered at first and uncovered to brown the crust.
FAQs
Can I use leftover chicken for this Easy Chicken Pot Pie Recipe?
Absolutely! Using leftover cooked chicken is a wonderful way to save time and reduce waste. It blends perfectly with the creamy filling and allows you to enjoy this pot pie with minimal prep.
What can I substitute for frozen diced potatoes?
You can use hash browns or even fresh diced potatoes blanched briefly before adding to the filling. Potatoes O’Brien, which include peppers and onions, add an extra layer of flavor as well.
Is there a way to make this recipe dairy-free?
Yes! Choose a dairy-free cream of chicken soup alternative or make a homemade roux with dairy-free milk for the creamy filling. Double-check the pie crust ingredients to ensure they are dairy free too.
Can I make this Easy Chicken Pot Pie Recipe vegetarian?
To go vegetarian, replace the chicken with hearty vegetables like mushrooms or chickpeas and use cream of mushroom soup instead of chicken soup. It will still be rich, cozy, and full of flavor.
How do I know when the pot pie is done baking?
The crust should be golden brown all over, and you’ll see some bubbling filling through the vents. If the edges start to brown too much before the center is done, cover those edges with foil to prevent burning.
Final Thoughts
This Easy Chicken Pot Pie Recipe is truly one of those dishes that feels like home on a plate—hearty, comforting, and full of flavor. I can’t recommend enough that you give it a try, whether for your busy weeknight dinner or a relaxing weekend feast. It’s remarkably simple to make yet so rewarding to eat, with that flaky crust and creamy, savory filling making every bite a delight. Trust me, once you’ve mastered this recipe, it will become one of your go-to favorites for a reason!
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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, hearty vegetables, and creamy chicken soup enveloped in a flaky double pie crust. Perfect for a comforting family meal, this dish is simple to prepare with frozen vegetables and refrigerated pie crusts, making it a convenient and delicious classic.
Ingredients
Chicken & Vegetables
- 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
Soup Mixture
- 2 (10.75 oz) cans condensed cream of chicken soup
- 1 cup water
- â…› teaspoon poultry seasoning
- Salt and pepper, to taste
Pie Crust & Topping
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Cook Filling: If using raw chicken, grill the chicken breasts and dice into ½-inch cubes. In a large skillet over medium heat, sauté the diced onions until they become translucent. Add the grilled chicken, water, diced potatoes, condensed cream of chicken soup, poultry seasoning, and the thawed peas and carrots. Stir well and cook until the mixture is thoroughly heated, about 10 to 15 minutes. Adjust the mixture’s consistency with additional water if it appears too thick. Season with salt and pepper to taste.
- Assemble Pie: Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish lightly and place one refrigerated pie crust into it. Prick the bottom crust evenly with a fork to prevent bubbling. Pour the prepared chicken and vegetable filling into the crust and spread it evenly. Cover the filling with the second pie crust and crimp the edges tightly to seal the pie. Cut small slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash for a golden finish.
- Bake Pie: Place the pie in the preheated oven and bake for 30 minutes. To avoid over-browning, cover the edges with a pie shield or foil after 30 minutes. Continue baking for an additional 25 to 35 minutes, or until the crust is deep golden brown and cooked through.
Notes
- Use rotisserie chicken for a quicker preparation and more flavor.
- Make sure to thaw the frozen vegetables and potatoes before cooking to ensure even cooking.
- Allow the pie to rest for 10 minutes after baking before serving for easier slicing.
- If the crust edges brown too quickly, cover them with foil earlier in the baking process.
