Try this easy chicken pot pie recipe the next time you’re craving comfort food. This family and reader favorite uses only five ingredients and takes only about 30 minutes to bake. It’s a quick, easy and satisfying meal for busy fall and winter nights. Show Chicken pot pie is one of my favorite comfort foods, and this shortcut recipe makes it easy to have it whenever a craving hits.  This post contains affiliate links for your shopping convenience. If you make a purchase based on my referral, I earn a small commission, at no additional cost to you. Read my full disclosure policy here. Jump to:
This easy chicken pie recipe features chicken breast, carrots, corn, green beans in a delicious sauce sandwiched between two layers of delicious flaky crust. It it SO good! Want to see a brief overview of the process before diving into the recipe? Click here to watch my web story on how to make 5-ingredient chicken pot pie. Subscribe to Atta Girl Says! Get our delicious recipes, latest posts and exclusive content delivered straight to your inbox. I like to joke that I was born under the sign of Pot Pie. On the night before I was born, my mom had chicken pot pie for dinner, and it’s always been one of my favorite foods. Maybe I was destined to love the savory goodness of gravy, chicken and vegetables baked in a flaky crust. Back in my 1970s era childhood, pot pie came frozen in cartons from with little cubes of chicken and equally unnatural cubes of carrots and potatoes and peas. This version is so much better than that — and it’s quicker to make, too. This post was originally published in 2012, and it was updated in 2022 with new photos and tips. ❤️ Why You’ll Love This RecipeUnlike many other chicken pie recipes that are labor intensive, mine is quick and easy — without sacrificing flavor. You only need 5 ingredients, plus salt and pepper. It’s a great way to use up leftover chicken, and prep time is minimal since you use a premade pie crust. If you’re using leftover chicken, which is what I recommend, you’ll need about 10 minutes of prep time and another 30 to 40 minutes of baking time. This recipe also works with other leftover meats, including turkey, beef and ham. After the holidays, when we have lots of leftover ham, I love making a ham pot pie. Quick. Tasty. Simple as pie. There’s really no excuse not to try this easy chicken pot pie recipe. 🥘 To Make Chicken Pot Pie, You Will Need:
📋 How to Make Chicken Pot PieChop or shred leftover chicken for pot pie. I prefer to use only white meat in my chicken pie, and two chicken breasts usually provide enough meat for a pot pie. If you don’t have leftover chicken to use for this recipe, you can poach two chicken breasts. Next, whisk together the cream of celery soup and chicken broth in a sauce pan over medium heat. I like the flavor of cream of celery soup, so that’s what I use when I’m making this easy pot pie recipe. But you can use whatever soup you have on hand, including cream of chicken or cream of mushroom. When I’m making this recipe, I never measure things precisely. It’s very forgiving. But you’ll probably need about a cup of broth. I prefer a creamier pot pie with a juicy gravy. I will sometimes add a tad more broth once I’ve mixed in the chicken and vegetables to ensure the filling isn’t too dry. Once the broth and soup are combined and creamy, add in the mixed vegetables to soup mixture. Cook until heated through, and then stir in the chicken. Season with salt and pepper, if desired. Next, press one pie crust into a deep dish pie pan. Trim the edges, if necessary. Spread the filling into pie crust. Cover with the remaining crust, crimping and trimming the edges, as necessary. Cut slits in pie crust to let steam escape, or use a pie bird. For a browner crust, brush the pie crust with an egg wash, avoiding the edges of the crust. Bake at 350 degrees Fahrenheit for 30 to 40 minutes until the crust is lightly browned. To keep the edges of the crust from getting too dark, you may need to cover it with foil or a pie shield. 📖 Variations
Frequently Asked QuestionsDo I have to use chicken breast? You do not have to use chicken breast for this recipe. That’s our preference. Feel free to use all dark meat or a mix of dark and white meat. Can I prepare chicken pie ahead of time? Yes. If you’re planning to bake the pie later the same day, cover the prepared pie in foil or plastic wrap and place in the refrigerator. Take the pie out of the refrigerator while the oven is preheating, and bake as normal. You can also prepare the filling ahead of time and assemble the pot pie just before baking. You may need to add a few minutes to the baking time to ensure it’s heated through. Can I freeze chicken pot pie?
Yes, you can freeze chicken pot pie. Prepare as directed, then wrap the uncooked pie tightly in plastic wrap and store in a freezer bag. If freezing, allow extra cooking time for a total of 60 to 90 minutes. To prevent the crust from getting too dark, you may have to cover the edges with foil halfway through the cooking time. If freezing, I recommend using a metal pie pan instead of glass. A glass pie pan could break if placed directly from the freezer to the oven. Do I have to use vegetables in pot pie? No, you do not have to use vegetables in pot pie. I just happen to really love the combo. To make a Moravian-style chicken pie, omit the vegetables and double the amount of chicken used. More Comfort Food FavoritesTry one of these other delicious and easy entrees the next time you’re craving comfort food.
If you try 5-Ingredient Chicken Pot Pie or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too! PIN THIS! EASY CHICKEN POT PIE RECIPE🎥 Recipe Video & CardA delicious, quick and easy recipe for chicken pot pie, featuring shredded chicken breast, mixed vegetables in a delicious gravy with a flaky crust. Course: Main Course Cuisine: American Keyword: chicken, vegetables Servings: 6 servings Calories: 423 kcal
To prepare ahead of time:If you’re planning to bake the pie later the same day, cover the prepared pie in foil or plastic wrap and place in the refrigerator. Take the pie out of the refrigerator while the oven is preheating, and bake as normal. You can also prepare the filling ahead of time and assemble the pot pie just before baking. You may need to add a few minutes to the baking time to ensure it’s heated through. How to freeze:Prepare as directed, then wrap the uncooked pie tightly in plastic wrap and store in a freezer bag. If freezing, allow extra cooking time for a total of 60 to 90 minutes. To prevent the crust from getting too dark, you may have to cover the edges with foil halfway through the cooking time. If freezing, I recommend using a metal pie pan instead of glass. A glass pie pan could break if placed directly from the freezer to the oven. Nutrition Facts 5-Ingredient Easy Chicken Pot Pie Amount Per Serving Calories 423 Calories from Fat 171 % Daily Value* Fat 19g29% Saturated Fat 6g38% Polyunsaturated Fat 3g Monounsaturated Fat 8g Cholesterol 55mg18% Sodium 696mg30% Potassium 384mg11% Carbohydrates 38g13% Fiber 4g17% Sugar 1g1% Protein 24g48% Vitamin A 2553IU51% Vitamin C 8mg10% Calcium 50mg5% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. |
Chicken pot pie with veg all and cream of chicken
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