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 Pillsbury 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 one turns up in two of my collections — my casseroles for a crowd and my chicken recipes for a crowd — both gathered in one place for the nights I’m feeding a houseful.
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Watch me make this chicken pot pie from start to finish — or scroll down for the full printable recipe card.
Featured Tools & Ingredients
- Griprite 9.5' Pie Plate
- CORNING CONSUMER PRODUCTS CO
• This is the exact pie plate in the video and every photo on this page. The fluted handles make it easy to pull out of the oven, and the glass lets you watch the bottom crust brown.
- SET INCLUDES: 4.5 quart, 3.5 quart, and 2.5 quart sizes
- NONSLIP BASE: keeps bowls stable while in use
• The whole filling — three cans of soup, the veggies, the chicken — gets stirred in one bowl. I reach for the big one in this set every single time.
- 200 SQUARE FOOT ALUMINUM ROLL: This package contains 1 Reynolds wrap aluminum foil roll measuring...
- ALUMINUM FOIL: Backed by over 70 years of quality & strength, home cooks of all kinds trust Reynolds...
• Tent it loosely over the edges of the crust if they start browning faster than the center. Also what I wrap the second pie in when I make two and freeze one for later.
See the complete shopping list ↓
Chicken Pot Pie
Start CookingIngredients
- 1 box refrigerated pie crust top and bottom — 2 crusts
- 2 cups boneless skinless chicken breasts cooked, 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 condensed
- 1 can (10.5 oz) cream of chicken soup condensed
- 1 can (10,5 oz) cream of celery soup condensed, cream of mushroom or cream of onion also work
- salt to taste
- black pepper to taste
- garlic powder to taste
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Method Start Cooking
- Preheat oven to 350°F.
- 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.
- Place one pie crust in the bottom of a pie pan and press gently to fit.
- Pour the chicken mixture evenly into the crust.
- Lay the second crust over the top. Tuck the edges of the top crust under the bottom crust and pinch firmly to seal.
- Cut several slits in the top crust to vent steam. (Optional: brush top with egg wash or melted butter for a shinier crust.)
- Bake at 350°F for 45 minutes to 1 hour, until the top crust is deep golden brown.
- Let cool for 10–15 minutes before slicing and serving.
Nutrition
Video
Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →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 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 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.
🛒 Complete Shopping List
Everything you need to make this Chicken Pot Pie — click any item to shop on Amazon.
Ingredients
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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.
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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, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.