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Chicken pot pie in a glass pie dish fresh from the oven with golden brown flaky crust

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.