📖 Table of Contents
Easy Chicken Pot Pie Recipe (Using Store-Bought Crust!)
🥧 Introduction: The Cozy Dinner You Need Tonight
There’s something magical about a warm, golden-brown chicken pot pie fresh from the oven. The flaky crust, the creamy filling, the tender chicken and colorful vegetables—it’s comfort food at its finest. But let’s be honest: making pie crust from scratch can be intimidating and time-consuming. That’s why The Kitchen Team is thrilled to share this easy chicken pot pie recipe that uses store-bought pie crust without sacrificing an ounce of flavor!
Whether you’re a busy parent looking for a weeknight dinner solution, a beginner cook wanting to impress, or simply someone who craves that homemade taste without the fuss, this recipe is for you. With just 10 minutes of prep and a handful of pantry staples, you’ll have a showstopping meal on the table in under an hour. And the best part? It tastes like you spent all day in the kitchen.
At Cooking With Emy, we believe that great food should be accessible to everyone. Our easy chicken pot pie recipe is proof that you don’t need culinary school training to create something truly spectacular. Let’s dive in and make some magic!
🌟 Why This Is the Best Easy Chicken Pot Pie Recipe
After testing dozens of chicken pot pie recipes, The Kitchen Team can confidently say this one stands above the rest. Here’s why:
- Shortcut Without Sacrifice: Using refrigerated pie crust saves hours of work, but we’ve perfected the technique to ensure it bakes up flaky and golden every time.
- Perfectly Balanced Filling: The combination of cream of chicken soup and chicken broth creates a rich, velvety sauce that’s not too thick or too thin. The frozen mixed veggies add color, texture, and nutrients.
- Foolproof Method: From the fork-poking technique to the egg wash shine, every step is designed for success. Even first-time bakers will nail this recipe.
- Customizable: This recipe is a fantastic base. Swap in leftover turkey, add fresh herbs, or use a biscuit topping—the possibilities are endless!
💡 The Kitchen Team’s Pro Tip: For an extra-flaky crust, brush the bottom crust with a thin layer of melted butter before adding the filling. This creates a moisture barrier and prevents sogginess.
📝 Ingredients for Easy Chicken Pot Pie
Here’s everything you’ll need to make this easy chicken pot pie recipe. All ingredients are available at your local grocery store.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast (cooked and shredded) | 3 cups | Rotisserie chicken works great! |
| Cream of chicken and herbs soup | 1 can (10.5 oz) | Or use cream of mushroom |
| Chicken broth | 1 can (14.5 oz) | Low sodium recommended |
| Frozen mixed vegetables | 1 bag (16 oz) | Peas, carrots, corn, green beans |
| Dried parsley | 1 tablespoon | Or 3 tbsp fresh parsley |
| Salt and black pepper | To taste | About 1/2 tsp each |
| Refrigerated pie crusts (9-inch) | 2 crusts | Pillsbury or store brand |
| Egg (beaten) | 1 large | For egg wash |
💡 The Kitchen Team’s Pro Tip: If you can’t find cream of chicken and herbs soup, use regular cream of chicken and add 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary.
👩🍳 Step-by-Step Instructions
Follow these simple steps for the perfect easy chicken pot pie recipe every time.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish or a 9-inch pie dish with non-stick spray.
- Make the Filling: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, frozen vegetables, dried parsley, salt, and pepper. Stir until everything is well incorporated. The mixture should be creamy but not too soupy.
- Prepare the Bottom Crust: If using a 9×13 dish, roll out one pie crust on a floured surface to roughly 10×14 inches. Gently press it into the bottom and up the sides of the dish. Poke holes all over the crust with a fork to prevent air bubbles.
- Add the Filling: Pour the chicken mixture over the bottom crust, spreading it evenly with a spatula.
- Top with Second Crust: Roll out the second pie crust to the same size and place it over the filling. Press the edges together to seal, then crimp with a fork or your fingers. Cut 4-5 small slits in the top crust to allow steam to escape.
- Apply Egg Wash: Brush the top crust generously with the beaten egg. This will give your pot pie a beautiful golden-brown shine.
- Bake to Perfection: Place the dish on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is deep golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil strips.
- Rest and Serve: Let the pot pie cool for 10 minutes before slicing. This allows the filling to set, making it easier to serve.
💡 The Kitchen Team’s Pro Tip: For an extra-crispy top crust, brush with egg wash twice—once before baking and again halfway through baking. This creates a beautiful, glossy finish.
🍽️ Serving Suggestions
This easy chicken pot pie recipe is a complete meal on its own, but here are some delicious ways to round out your dinner:
- Simple Side Salad: A crisp green salad with a lemon vinaigrette cuts through the richness beautifully.
- Cranberry Sauce: The sweet-tart flavor pairs wonderfully with the savory pot pie.
- Roasted Vegetables: Try roasted Brussels sprouts or asparagus for extra nutrition.
- Mashed Potatoes: For the ultimate comfort food combo, serve a scoop of creamy mashed potatoes alongside.
- Wine Pairing: A buttery Chardonnay or a light Pinot Noir complements the creamy filling perfectly.
❄️ Storage and Reheating
This recipe makes amazing leftovers! Here’s how to store and reheat your easy chicken pot pie:
| Storage Method | Instructions | Shelf Life |
|---|---|---|
| Refrigerator | Cool completely, cover tightly with foil or plastic wrap. | 3-4 days |
| Freezer (baked) | Cool completely, wrap in foil then place in a freezer bag. | 2-3 months |
| Freezer (unbaked) | Assemble but don’t bake. Wrap tightly and freeze. | 3 months |
Reheating Instructions:
- Oven (best method): Reheat at 350°F for 15-20 minutes, covering with foil if needed.
- Microwave: Heat individual portions on high for 2-3 minutes. Crust won’t be as crispy.
- Air Fryer: Reheat at 350°F for 5-7 minutes for a crispy crust.
💡 The Kitchen Team’s Pro Tip: To reheat frozen unbaked pot pie, bake directly from frozen at 350°F for 45-50 minutes, adding 10-15 minutes to the baking time.
🎨 Delicious Variations to Try
Once you’ve mastered this easy chicken pot pie recipe, experiment with these fun twists:
- Turkey Pot Pie: Perfect for using up Thanksgiving leftovers! Substitute shredded turkey for chicken.
- Biscuit Topping: Skip the top crust and drop spoonfuls of refrigerated biscuit dough over the filling. Bake until biscuits are golden.
- Herb Lover’s Version: Add 2 tablespoons fresh chopped thyme, rosemary, and sage to the filling.
- Cheesy Chicken Pot Pie: Stir in 1 cup shredded cheddar cheese into the filling before baking.
- Individual Pot Pies: Use ramekins or small oven-safe bowls. Cut the pie crust to fit each dish. Bake for 20-25 minutes.
- Gluten-Free Option: Use gluten-free pie crust and cream of chicken soup. Check all labels to ensure GF compliance.
❓ Frequently Asked Questions
Absolutely! If you have a favorite pie crust recipe, use it. Just make sure to roll it to the right thickness (about 1/8 inch) and adjust baking time as needed.
Yes! Use a dairy-free cream of chicken soup (or make your own with dairy-free milk and flour) and ensure your pie crust is vegan. The rest of the ingredients are naturally dairy-free.
Soggy bottom crust usually happens when the filling is too wet. Make sure to drain any excess liquid from the frozen vegetables before adding them. Also, pre-baking the bottom crust for 5 minutes can help.
Yes! Use 2 cups of diced fresh vegetables (carrots, peas, corn, green beans). Sauté them in a pan with a little butter for 5 minutes before adding to the filling to soften them.
The crust should be deep golden brown, and you should see the filling bubbling through the slits. An internal temperature of 165°F ensures the filling is hot throughout.
Definitely! Add 1 cup of diced cooked potatoes (or frozen hash browns) to the filling. If using raw potatoes, parboil them first for 5 minutes.
Use two forks to pull the meat apart, or use a hand mixer on low speed for quick shredding. Rotisserie chicken is the ultimate shortcut!
Yes! This recipe doubles beautifully. Use a larger baking dish (11×15-inch) or make two separate pies. You may need to add 5-10 minutes to the baking time.
Cover the edges of the crust with aluminum foil strips or use a pie crust shield. This protects the edges while the center finishes baking.
Yes! Cream of mushroom soup works wonderfully in this recipe. It adds an earthy flavor that complements the chicken and vegetables beautifully.
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Easy Chicken Pot Pie Recipe
Description
Using store-bought pie crust makes this recipe really as easy as pie!
Ingredients
Scale
- 3 cups chicken breast cooked and shredded
- 1– 10.5 oz can cream of chicken and herbs soup
- 1– 14.5 oz can chicken broth
- 1– 16 oz bag frozen mixed veggies
- 1 tablespoon dried parsley
- Salt and pepper to taste
- 2 refrigerated 9” pie crusts
- 1 egg beaten
Instructions
- Preheat the oven to 350 F. In a large bowl, mix the cooked chicken, cream of chicken and herb soup, chicken broth, frozen veggies, dried parsley, salt, and pepper to taste
- If using a 9 x 13-inch casserole dish, stretch the round pie crust with your rolling pin to fit the bottom of the casserole dish. You can also use a round pie dish. Poke holes in the crust with a fork and add the chicken/veggie mix on top
- Stretch the other crust and place it on top of the chicken/veggie mix. Try to seal the edges that match and brush with the beaten egg. Bake for 30 minutes or until the crust is brown.
Nutrition
- Calories: 523kcal
- Protein: 22.5g
