Chicken Pot Pie — The Easiest Comfort Food You’ll Ever Make

Five Ingredients. One Bowl. Pure Comfort.

This chicken pot pie is the meal I make when everything is a little bit hard and everybody still needs to eat. When I filmed this one, I had sick kids at home, I wasn’t feeling great myself, and I still needed to get something warm and good on the table. That’s exactly when this chicken pot pie shows up and saves the day. Three cans of cream soup, a pound of frozen mixed veggies, two cups of cooked chicken, a refrigerated pie crust — into one bowl, into one pie pan, into the oven. That’s it. Chicken pot pie has never been easier or more delicious.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase through my links, I may earn a small commission at no extra cost to you. Thank you for supporting StephanieCooksForACrowd.com!

I love this recipe because it is genuinely one of the most forgiving meals in my whole rotation. You can use rotisserie chicken, canned chicken, or any leftover cooked chicken you have sitting in the fridge. The frozen mixed vegetables go straight in — just microwave them according to the package first so they’re not icy cold when everything goes together. And the cream soups? That trio of cream of potato, cream of chicken, and cream of celery is the secret to a filling that is thick, creamy, and packed with flavor without any roux or extra work.

The refrigerated pie crust is my other secret weapon here. Sweet or savory, I will always reach for that box in the refrigerated aisle. It tastes so good and the ease and convenience of it is unbeatable when you’re trying to get dinner on the table fast. You just press the bottom crust into the pie pan, pour in your filling, lay the top crust over, tuck the edges under, pinch to seal, cut a few slits to vent — and you’re done. Into a 350°F oven for 45 minutes and your whole house is going to smell incredible. For seasoning, I used Kinder’s The Blend (Shop on Amazon) on my chicken — it’s my go-to for so many things, and it adds the most perfect savory depth to the filling.

See the complete shopping list ↓

Chicken Pot Pie

This chicken pot pie comes together in one bowl with just a handful of ingredients — cooked chicken, frozen mixed vegetables, three cans of cream soup, and a refrigerated pie crust. No roux, no stovetop cooking, no fuss. Pure comfort food at its easiest.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• – 1 refrigerated pie crust top and bottom — 2 crusts
• – 2 cups cooked chicken breast diced or shredded (rotisserie chicken works great)
• – 1 lb frozen mixed vegetables microwaved according to package directions
• – 1 can 10.5 oz cream of potato soup
• – 1 can 10.5 oz cream of chicken soup
• – 1 can 10.5 oz cream of celery soup (cream of mushroom or cream of onion also work)
• – Seasonings of your choice salt, pepper, and garlic powder recommended

Method

 

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cooked chicken, mixed vegetables, all three cans of cream soup, and your seasonings. Stir until everything is well combined.
3. Place one pie crust in the bottom of a pie pan and press gently to fit.
4. Pour the chicken mixture evenly into the crust.
5. Lay the second crust over the top. Tuck the edges of the top crust under the bottom crust and pinch firmly to seal.
6. Cut several slits in the top crust to vent steam. (Optional: brush top with egg wash or melted butter for a shinier crust.)
7. Bake at 350°F for 45 minutes to 1 hour, until the top crust is deep golden brown.
8. Let cool for 10–15 minutes before slicing and serving.

Video

Notes

Make two and freeze one! This recipe doubles easily. Freeze the second pie unbaked, wrapped tightly in plastic wrap and foil, for up to 3 months. Bake from frozen at 375°F, adding 20–30 minutes to the bake time.

Cream of potato soup can be hard to find in some stores. If you can’t locate it, microwave a potato until soft, dice it small, and add it to the filling with an extra can of cream of chicken or cream of mushroom in its place.

Why This Chicken Pot Pie Works

The genius of this chicken pot pie is that the filling comes together in a single bowl before it ever touches the pie pan. There is no pre-cooking the filling, no making a roux, no thickening on the stovetop. The three cans of cream soup — cream of potato, cream of chicken, and cream of celery — combine to create a filling that is thick, creamy, and deeply savory straight from the can. The cream of potato is my personal favorite addition because it gives you that hearty potato element without having to peel, dice, or cook a single potato. If you can’t find it, you can absolutely microwave a potato and cube it up — but I’ve always been able to find it at my regular grocery store and it’s a game changer.

The other thing I love about this recipe is how completely customizable it is. The protein, the vegetables, the cream soups — all of it is flexible. I used cooked chicken breasts here, seasoned with Kinder’s The Blend when I baked them, but rotisserie chicken makes this even faster. You could also use leftover turkey after Thanksgiving, or even cooked and diced beef if that’s what you have. The recipe works with whatever protein is already cooked and ready to go. That’s the real beauty of chicken pot pie — it’s a vehicle for whatever you’ve got, and it comes out looking and tasting like you worked all day.

A few things that make this chicken pot pie even easier

Use rotisserie chicken. Stop at the store on your way home, grab a rotisserie chicken, shred or dice two cups, and your protein is done. No baking, no extra dishes, no extra time.

Mix and match the cream soups. Can’t find cream of potato? Cream of mushroom or cream of onion both work beautifully here. The goal is three cans of cream soup total — the exact combination is up to you.

Microwave your frozen veggies first. I prefer the vegetables not to be icy cold when they go into the filling. Follow the package directions and microwave them before mixing. They don’t need to be steaming hot — just not frozen.

Make two and freeze one. This recipe doubles perfectly. Make two pies at the same time, bake one for tonight, and wrap the second unbaked one tightly in plastic wrap and foil and freeze it. Pull it out on a hard week and you’ll thank yourself.

Let it rest before cutting. I know it’s hard to wait, but let the pie cool for 10 to 15 minutes after it comes out of the oven before you slice into it. The filling needs that time to set up so it doesn’t run all over the plate.

Chicken Pot Pie FAQ — The Questions I Get Every Time

What temperature do you bake chicken pot pie at and for how long?

Bake your chicken pot pie at 350°F for 45 minutes to 1 hour. You’re looking for the top crust to be a deep golden brown — that’s your best visual cue that it’s done. Since all the filling ingredients are already cooked, the baking time is really about getting that crust perfectly golden and making sure everything inside is hot all the way through.

Can I make chicken pot pie ahead of time?

Yes, absolutely! You can assemble the full chicken pot pie — bottom crust, filling, top crust sealed and vented — and refrigerate it unbaked for up to 24 hours before baking. Pull it out of the fridge about 15 minutes before it goes in the oven. You can also freeze an unbaked chicken pot pie for up to 3 months. Wrap it tightly in plastic wrap and foil, then bake from frozen at 375°F, adding 20 to 30 minutes to the bake time.

What’s the best chicken to use for chicken pot pie?

Any cooked chicken works here — and that’s exactly the point. I used baked and diced chicken breasts in this recipe, but rotisserie chicken is my top shortcut recommendation. Amazon Grocery Chicken Breast Fillets (Shop on Amazon) are also a great option to keep stocked. Leftover chicken from another meal is perfect too. Even canned chicken works in a pinch. You want at least 2 cups — closer to 2.5 cups is even better if you want a really hearty, chicken-forward filling.

Can I freeze chicken pot pie?

Yes — and this is one of the best freezer meals there is. You can freeze it unbaked (my preference, because the crust comes out fresher) or fully baked. For unbaked: wrap tightly and freeze up to 3 months, bake from frozen at 375°F adding 20 to 30 extra minutes. For baked: cool completely, wrap tightly, freeze up to 2 months, and reheat covered in foil at 350°F until warmed through. The USDA recommends reheating all leftover casseroles and combination dishes to an internal temperature of 165°F — learn more about safe chicken handling at USDA FSIS.

What vegetables go in chicken pot pie?

I use one pound of frozen mixed vegetables — whatever blend comes in the bag. The classic mix with peas, carrots, corn, and green beans is perfect. Birds Eye Steamfresh Mixed Vegetables (Shop on Amazon) are what I usually grab. You can absolutely use fresh vegetables if you prefer — just sauté them briefly first to soften them before mixing into the filling. Or use whatever frozen vegetables you have on hand, including broccoli, green beans, or any other mix you love.

How do I know when chicken pot pie is done?

The top crust should be a deep, even golden brown all the way across. You may also see the filling start to bubble up through the vents — that’s a great sign. If the edges of the crust are browning faster than the center, loosely tent a piece of foil over the edges. Since all the filling ingredients are pre-cooked, you’re essentially just baking the crust and heating everything through. 45 minutes at 350°F is the sweet spot for most standard-sized glass pie dishes.

Find all of my kitchen favorites on the Shop My Kitchen page!

Want everything for this recipe in one place? Browse my Seasonings & Sauces Idea List on my Amazon Storefront.

More Comfort Food You’ll Love

• Poppy Seed Chicken Casserole — the creamy, cracker-topped chicken casserole that never comes home from a potluck
• Crock Pot Pork Chops — two ingredients, set it and forget it, absolutely delicious
• 4 Ingredient No-Peek Chicken and Rice — one pan, no peeking, perfectly tender chicken every time

Want a little note from my table every Saturday? Join my weekly newsletter — recipes, family moments, and whatever’s happening at the Longstreth house. Sign up here.

Chicken Pot Pie — About Stephanie’s Recipes

Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, sourdough journey, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.