Easy Chicken Pot Pie Recipe - 5 Ingredients & Ready in 30 Minutes (2024)

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.

Chicken pot pie is one of my favorite comfort foods, and this shortcut recipe makes it easy to have it whenever a craving hits.

Easy Chicken Pot Pie Recipe - 5 Ingredients & Ready in 30 Minutes (1)

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Jump to:
  • ❤️ Why You’ll Love This Recipe
  • 🥘 To Make Chicken Pot Pie, You Will Need:
  • 📋 How to Make Chicken Pot Pie
  • 📖 Variations
  • Frequently Asked Questions
  • More Comfort Food Favorites
  • 5-Ingredient Easy Chicken Pot Pie

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.

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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 Recipe

Unlike 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.

Easy Chicken Pot Pie Recipe - 5 Ingredients & Ready in 30 Minutes (2)

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.

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🥘 To Make Chicken Pot Pie, You Will Need:

  • Pie crust – You can make a crust from scratch, but I like using a refrigerated pie dough.
  • Cream of celery soup – You can substitute cream of mushroom or cream of chicken soup, as well.
  • Mixed Vegetables – I typically use frozen mixed vegetables that include carrots, corn, peas and green beans. You could also use canned vegetables or something like Veg-All
  • Chicken Broth – I always keep cans or cartons of chicken broth in the pantry to use in recipes.
  • Cooked Chicken – Leftover roasted chicken, rotisserie chicken, grilled chicken or poached chicken works for this recipe.
  • Deep dish pie pan – For best results, use a deep dish pie pan since the chicken pie has a lot of filling.
  • Salt and pepper
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📋 How to Make Chicken Pot Pie

Chop 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.

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Once the broth and soup are combined and creamy, add in the mixed vegetables to soup mixture.

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Cook until heated through, and then stir in the chicken.

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Season with salt and pepper, if desired.

Next, press one pie crust into a deep dish pie pan. Trim the edges, if necessary.

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Spread the filling into pie crust. Cover with the remaining crust, crimping and trimming the edges, as necessary.

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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.

Easy Chicken Pot Pie Recipe - 5 Ingredients & Ready in 30 Minutes (10)

📖 Variations

  • Make this recipe using a mix of leftover white and dark meat chicken.
  • Try it with different frozen mixed vegetables or canned mixed vegetables.
  • Substitute cream of chicken soup or cream of mushroom soup for the cream of celery soup.
  • If you don’t have chicken broth, use water or dissolve a chicken bouillon cube in a cup of boiling water. Adjust the salt, as necessary.
  • Use leftover ham, turkey or beef.

Frequently Asked Questions

Do 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.

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More Comfort Food Favorites

Try one of these other delicious and easy entrees the next time you’re craving comfort food.

  • Cheesy Homemade Lasagna
  • Slow Cooker Beef Stroganoff
  • White Chicken Chili
  • Black Eyed Peas
  • Easy Chicken Parmesan

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 & Card

Easy Chicken Pot Pie Recipe - 5 Ingredients & Ready in 30 Minutes (13)

5-Ingredient Easy Chicken Pot Pie

A delicious, quick and easy recipe for chicken pot pie, featuring shredded chicken breast, mixed vegetables in a delicious gravy with a flaky crust.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 423 kcal

Equipment

  • saucepan

  • Whisk

  • Spatula

  • deep dish pie pan

Ingredients

  • 1 package refrigerated pie dough
  • 10.5 oz cream of celery soup
  • 10 oz frozen mixed vegetables
  • 1 cup chicken broth
  • cups cooked chicken shredded or chopped

Instructions

  • Preheat oven to 350° F.

  • In a saucepan over medium heat, whisk together cream of celery soup and chicken broth until smooth.

  • Add mixed vegetables to soup mixture.

  • Cook until heated through, about 5 minutes.

  • Stir in chopped or shredded chicken. Season with salt and pepper, if desired.

  • Press one pie crust into a glass pie pan. Trim the edges, if necessary.

  • Pour the filling into pie crust and smooth. Top with the remaining crust, crimping the edges to seal.

  • Cut slits in pie crust to let the steam escape.

  • Bake for 30-40 minutes until the crust is light brown and the pot pie is heated through.

Video

Notes

  • For best results, use a deep dish pie pan.
  • You can use white meat chicken, dark meat or a mix of both for this recipe.
  • You can use canned vegetables or Veg-All in place of frozen mixed vegetables.
  • You can substitute cream of mushroom or cream of chicken soup for the cream of celery soup.
  • For a browner chicken pot pie, brush the top with an egg wash before baking.
  • For a creamier chicken pot pie, add more broth to the gravy.
  • To prevent spills in the oven, place pie pan on a rimmd baking sheet in the oven.
  • If you don’t have leftover chicken to use for this recipe, you can poach two chicken breasts.

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

Calories: 423kcalCarbohydrates: 38gProtein: 24gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 696mgPotassium: 384mgFiber: 4gSugar: 1gVitamin A: 2553IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Keyword chicken, vegetables

Did You Make This?Mention @AttaGirlSays or tag #attagirlsays!

Easy Chicken Pot Pie Recipe - 5 Ingredients & Ready in 30 Minutes (14)
Easy Chicken Pot Pie Recipe - 5 Ingredients & Ready in 30 Minutes (2024)

FAQs

What is the sauce made of in chicken pot pie? ›

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

How to Prevent a Soggy Bottom Pie Crust
  1. Blind Bake the Crust.
  2. Choose the Right Rack in the Oven.
  3. Brush the Bottom with Corn Syrup or Egg White.
  4. Put the Pie on a Hot Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Consider a Metal Pie Pan.
Mar 18, 2024

How do you keep chicken pot pie from being runny? ›

Bake the pie: Bake chicken potpie until the crust is lightly browned and the filling is bubbly. Avoid the temptation to dive right into the pie. Letting it sit for 15 minutes will allow the filling to firm up. And no one wants a runny pie!

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

How do you thicken a pot pie filling? ›

Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

What is the best thickener for pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Does chicken pot pie contain potatoes? ›

a pot pie, the filling is savory and often includes ingredients like meat (such as chicken, beef, or turkey), vegetables (like carrots, peas, or potatoes), and a thickened sauce or gravy.

What does soggy bottom mean? ›

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Should I cover chicken pot pie with foil when baking? ›

Bake the pot pie until the center of the crust is evenly golden brown—and don't forget that the crust edge loves to bake at a faster rate than the filling—so covered it with strips of foil or make a foil collar of foil as pictured, to protect the crust edge from getting overly baked while you wait for the center to ...

Why is my chicken pot pie too much liquid? ›

Watery filling

Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.

How do you thicken pot pie broth? ›

To thicken chicken potpie soup, try adding some extra flour directly to the soup. Or, make a roux (a combination of equal parts fat and all-purpose flour) and whisk in 2 ounces for every cup of liquid. Make sure to let the soup simmer until the flour taste has been cooked out.

What is the sauce made of in chicken pot pie without? ›

Here's how I make this comfort food classic. Yum! What is the sauce made of in chicken pot pie? Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing.

What is pan pan sauce? ›

Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.

How do you thicken chicken pie sauce? ›

If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.

Why does chicken pot pie have so much saturated fat? ›

The fat content alone in chicken pot pie is enough to raise a red flag to Best. She says, “While chicken is a lean animal protein, the other ingredients like milk, butter and oil are high in saturated and trans fat.

References

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