Cozy, creamy, and utterly comforting, this easy chicken pot pie is perfect for busy weeknights or a special family dinner. With a golden, flaky crust, tender chicken, and a rich, savory filling of vegetables and potatoes, it’s the ultimate comfort food made simple. No roux or complicated steps—just hearty, delicious flavor in every bite.
Why You’ll Love This Recipe
This chicken pot pie is simple yet indulgent. Using store-bought pie crusts and canned soup cuts down prep time without sacrificing flavor. The addition of fresh parsley and potato boiled in chicken bouillon elevates the dish, giving it a homemade touch. It’s creamy, flavorful, and perfect for feeding a family or impressing guests with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 Pillsbury deep-dish frozen pie crusts, thawed (1 for bottom, 1 for top)
2 cups cooked rotisserie chicken, cubed or shredded
1 can (10.5 oz) Campbell’s Cream of Chicken or Cream of Celery soup
½ cup milk plus 2–3 tbsp extra milk, or half milk/half heavy cream for richness
1 medium potato, peeled and diced into ½-inch cubes
3 tbsp Knorr chicken bouillon or 1 cube (some for filling)
1 small bag (8 oz) frozen mixed vegetables
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt, to taste
1–2 tbsp fresh parsley, chopped
2 egg yolks + 1 tbsp water, for egg wash
Directions
Preheat oven to 375°F.
Cook the Potato: In a saucepan, add diced potato with enough water to cover. Stir in 2 tbsp Knorr chicken bouillon. Bring to a boil and cook 8–10 minutes until just tender. Drain well.
Mix Filling: In a large bowl, combine chicken, Campbell’s soup, ½ cup milk, extra milk or cream, frozen vegetables, cooked potato, garlic powder, onion powder, black pepper, salt, and parsley. Stir until well mixed.
Assemble Pie: Place one thawed pie crust in a 9-inch pie plate. Pour in the filling and spread evenly. Cover with second crust, sealing edges. Cut a few slits in the top for steam to escape.
Egg Wash: Whisk egg yolks with water and brush lightly over the top crust.
Bake: Place pie on a baking sheet and bake for 45–50 minutes, until crust is golden and filling is bubbling.
Cool & Serve: Let the pie rest for 10 minutes before slicing.
Servings and timing
Servings: 5 people
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Variations
Use fresh vegetables like diced carrots, green beans, or corn instead of frozen mixed veggies.
Swap rotisserie chicken for leftover cooked chicken or turkey.
Add ½ tsp dried thyme or rosemary to the filling for an herby twist.
Use a puff pastry sheet instead of pie crust for a flakier top.
Make a smaller 6-inch pie for individual servings.
Storage/Reheating
Storage: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F for 15–20 minutes until warmed through. Avoid the microwave for best crust texture.
FAQs
Can I make this pie ahead of time?
Yes, you can assemble it and refrigerate overnight. Add the egg wash and bake right before serving.
Do I need to peel the potato?
Peeling gives a creamier texture, but leaving the skin on works if you prefer a rustic feel.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh carrots, green beans, or corn kernels work great. Adjust cooking time slightly if veggies are firmer.
Can I use homemade chicken instead of rotisserie?
Yes, leftover cooked chicken or poached chicken breasts work perfectly.
Can I freeze this chicken pot pie?
Yes, assemble and freeze before baking. Cover tightly with foil and freeze for up to 2 months. Bake from frozen, adding extra 15–20 minutes.
Can I use low-fat milk or cream?
Yes, low-fat milk works, but the pie will be slightly less rich. Half milk/half cream gives a creamier texture.
Can I make this gluten-free?
Yes, use a gluten-free pie crust and ensure the canned soup is gluten-free.
What can I use instead of egg wash?
Brush the top crust with milk or melted butter for a golden finish.
Can I add cheese to the filling?
Yes, ½ cup shredded cheddar or mozzarella adds extra flavor and creaminess.
How do I prevent the crust from getting soggy?
Pre-cook the potato and use thickened soup mixture. Egg wash and proper baking ensure a crisp crust.
Conclusion
This easy chicken pot pie is a creamy, flavorful, and comforting meal that’s simple enough for a weeknight but impressive enough for a family gathering. With minimal prep and a deliciously golden crust, it’s a true comfort food classic that everyone will love. Perfect for cold evenings, busy schedules, or when you just want a hearty, homemade meal with less fuss.
A cozy, creamy chicken pot pie with tender chicken, vegetables, and potato in a rich filling, all encased in a golden, flaky pie crust. Easy to prepare using store-bought crusts and canned soup for a comforting weeknight or family dinner.
Total Time:55 minutes
Yield:5 servings
Ingredients
2 Pillsbury deep-dish frozen pie crusts, thawed (1 for bottom, 1 for top)
2 cups cooked rotisserie chicken, cubed or shredded
1 can (10.5 oz) Campbell’s Cream of Chicken or Cream of Celery soup
½ cup milk plus 2–3 tbsp extra milk, or half milk/half heavy cream
1 medium potato, peeled and diced into ½-inch cubes
3 tbsp Knorr chicken bouillon or 1 cube
1 small bag (8 oz) frozen mixed vegetables
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt, to taste
1–2 tbsp fresh parsley, chopped
2 egg yolks + 1 tbsp water, for egg wash
Instructions
Preheat oven to 375°F.
Cook the potato: In a saucepan, cover diced potato with water and stir in 2 tbsp Knorr chicken bouillon. Boil 8–10 minutes until just tender. Drain well.
Mix filling: In a large bowl, combine chicken, soup, ½ cup milk, extra milk or cream, frozen vegetables, cooked potato, garlic powder, onion powder, black pepper, salt, and parsley. Stir until well mixed.
Assemble pie: Place one thawed pie crust in a 9-inch pie plate. Pour in the filling and spread evenly. Cover with second crust, sealing edges. Cut a few slits in the top for steam.
Egg wash: Whisk egg yolks with water and brush lightly over the top crust.
Bake: Place pie on a baking sheet and bake 45–50 minutes until crust is golden and filling is bubbling.
Cool & serve: Let rest 10 minutes before slicing.
Notes
Use fresh vegetables like diced carrots, green beans, or corn instead of frozen mixed veggies.
Swap rotisserie chicken for leftover cooked chicken or turkey.
Add ½ tsp dried thyme or rosemary to the filling for an herby twist.
Use puff pastry instead of pie crust for a flakier top.
Make a smaller 6-inch pie for individual servings.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F for 15–20 minutes for best crust texture.
