Chicken Pot Pie Recipe: A Comfort Food Favorite
You’ll love how easy this chicken pot pie is to make! With just 4 ingredients and the option to use refrigerated pie crusts or puff pastry, it’s a perfect dinner solution. I’ve included options for a pie pan or turning them into hand pies, depending on your mood. This is ultimate comfort food at its best.
Whether you use store-bought crusts or try an easy homemade version, the result is always amazing. The creamy filling, made with condensed soup and vegetables, bubbles together until the crust turns a beautiful golden brown. Simply slice, serve, and enjoy. It’s a budget-friendly meal that always hits the spot.
Why This Recipe Works
This is hands down one of my favorite recipes for using up leftover chicken breast. You’ll need precooked meat, so if you’ve got leftovers, this is perfect. If not, grabbing a rotisserie chicken works just as well. Feeling adventurous? Switch things up with diced ham after Easter or turkey after Thanksgiving—it’s just as delicious.
Vegetables Made Simple
You can go as fancy or easy as you like with the veggies. Use fresh produce and cook them down, or opt for frozen vegetables for convenience. I’ve got tips for both methods, so you can choose what works best for your day.
The Crust
This is a double-crust pot pie with a layer on the bottom and top. While some might leave the top open, I love the full coverage for that flaky crust experience. Using store-bought pie crust is a huge time saver, but you could also experiment with a homemade crust.
Fun Variations
- Biscuits: Skip the bottom crust entirely. Top with flattened biscuit dough for a twist like my Turkey Pot Pie with Biscuits.
- Turkey Version: Make one for dinner and freeze a second for later—it’s a lifesaver after the holidays.
- Copycat Marie Callender’s: You can swap out the soup, like using cream of mushroom for a slightly different flavor.
Perfect Pairings
Wondering what to serve with your pot pie? Here are a few of my go-to sides:
- A fresh green salad with a light vinaigrette adds brightness.
- Creamy mashed potatoes work beautifully, especially when you scoop filling over them.
- Try a dollop of cranberry sauce for a tangy contrast.
- Biscuits or dinner rolls are always a hit for sopping up the gravy.
- Steamed broccoli or sautéed spinach balance out the richness.
- For something fun, pair with mac and cheese—it’s my kids’ favorite!
- Coleslaw, with its crunchy texture, complements the creamy filling perfectly.
Homemade or Store-Bought?
If you’ve ever wondered whether to go all-in with a homemade crust, let me say—it’s worth it when you’ve got the time. However, refrigerated crusts make it incredibly easy to throw together a hearty dinner on busy nights. Either way, the results are delicious.
Enjoy this classic dish with your own twist!
Chicken Pot Pie Recipe with Cream of Chicken Soup
Equipment
- 1 pie pan
- 1 Bowl
Ingredients
- 1 can cream of chicken soup 10.5 oz
- 1 c vegetables frozen and defrosted or cooked down to slightly tender in a pot with butter ahead of time
- 3 c chicken
- 2 pie crust
- salt and pepper to taste
- 1 egg wash optional, whisked to brush on top for shine
Instructions
- Preheat oven to 350 degrees F. Make homemade pie crust and lay in pie pan or remove refrigerated crusts from fridge about 30 minutes before making this to thaw a bit so it is easier to roll out. Roll out crust into sprayed pie pan and shape to cover bottom and up to the sides.
- If you want to use fresh vegetables, dice 1/2 an onion, 1 stalk celery sliced and 2 carrots peeled and sliced into dials. In a pot over medium heat add 2 tbsp olive oil or butter with veggies and saute until they are tender but still a bit al dente. Remove and allow to slightly cool.
- If using frozen vegetables (click on vegetable link above for multiple techniques) In a microwave you just pour 1 cup into a bowl with a few tbsp of water, cover with a paper towel or plate. Heat for about 3 minutes stirring halfway thru or long enough to defrost and make them tender but still a bit al dente.
- Dice leftover or rotisserie chicken into bite size pieces and pour into a bowl. Dump in condensed soup with vegetables and a sprinkle of salt and pepper. Stir together.
- Pour filling into pie pan lined with pie crust. Spread out and then roll our 2nd, top, pie crust over the top. Pinch the outer edges closed all the way around.
- Use a knife to make 4 slits on the top of the top crust. Whisk egg in a bowl and use a brush to brush an egg wash over the top of the whole thing. I will usually sprinkle a pinch of salt and pepper on top too. (other seasonings could be used too like thyme or garlic powder to flavor the crust)
- Bake for 35-40 minutes or until the top is perfectly golden brown. Remove, set on a cooling rack and let sit for 15 minutes before slicing so insides can solidify.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
