Nothing beats a piping hot homemadeEasy Chicken Pot Pie, and this recipe is doable for all levels of home chefs, from novice to expert! I love a simple comfort food recipe, and I’ve been sharing hundreds of them like this one on my site for years.

Chicken pot pie in a glass pie dish with one piece cut out and on a white plate behind it.

Mmm, easy chicken pot pie using pie crust. Who doesn’t love it?!It’s such a hearty and classic comfort foodthat has been a favorite of mine for years and years. But I think because it’s technically a pie, we can sometimes overcomplicate what it takes to make chicken pot pie from scratch in our minds. If you’re thinking you need theperfect pie crust recipeor have to chop up a hundred types of veggies, think again!

This recipe totally takes it down to the bare bones.With boiled chicken breast and veggies, a few frozen vegetables, cream of chicken soup, and store-bought pie crust,anyone can make this scrumptious pot pie, and in almost no time!

slice of baked pie crust filled with chicken, corn, peas, and carrot mixture on a plate with fork.

Why I Love This Easy Chicken Pot Pie Recipe

There’s nothing quite like pulling a golden, bubbling chicken pot pie from the oven. The aroma fills the entire house, and suddenly everyone’s gathered in the kitchen asking when dinner will be ready. This easy chicken pot pie has been feeding my family for years, and it’s one of those dishes that never gets old.

What makes this chicken pot pie so special is how simple it is to make. You don’t need fancy ingredients or complicated techniques—just basic vegetables, a can of soup, and a good pie crust. The entire dish comes together in one pot, which means less cleanup and more time enjoying dinner with your loved ones.

The best part? This recipe is incredibly forgiving. Have leftover chicken instead of cooking it fresh? Even better! Want to add green beans? Go for it. This chicken pot pie adapts to whatever you have on hand. The creamy filling with tender chicken creates a satisfying meal that the whole family requests constantly, especially on chilly evenings when we all need something warm and filling.

Ingredient Notes

Cream of Chicken Soup:Look for low-sodium versions if you’re watching your salt intake, or make your own with chicken broth, cream, and flour for a fresher taste.

Pie Crust:A good quality store-bought double crust works perfectly for busy nights. If making homemade, prepare a double batch of your favorite recipe.

Frozen Vegetables:Frozen peas and corn are perfect for this recipe because they don’t need pre-cooking. They thaw quickly in the hot

See the recipe card below for full information on ingredients and quantities.

Feautured Review

Kaysha ⭐️⭐️⭐️⭐️⭐️

April 28, 2020

This was very good and easy to make! I used your “favorite homemade pie crust recipe” which was also delicious!

How to Make Easy Chicken Pot Pie With Crust

Cook the chicken until it can be shredded. Remove it and throw the potatoes and carrots in the same water, then add the peas and corn.
Combine veggies, cooked chicken, a can of soup, and seasonings.
Place one pie crust in the bottom of a pie plate, add filling, and top with a second crust.
Crimp edges, cut holes in the top, and bake until golden brown.

baked pie crust filled with chicken, corn, peas, and carrot mixture in a pie pan with a slice cut gone.

Substitutions &Variations

Vegetable Variations

Add 1/2 cup frozen green beans for extra vegetables
Use mixed frozen vegetables instead of individual peas and corn
Swap in diced celery for added crunch and flavor
Include mushrooms for an earthy, savory twist

Protein Options

Use leftover turkey instead of chicken for post-Thanksgiving meals
Try rotisserie chicken to save time
Add cooked bacon pieces for extra flavor
Make it vegetarian by using extra vegetables and vegetable broth

Sauce Alternatives

Replace cream of chicken soup with cream of mushroom or cream of celery
Make a homemade white sauce with butter, flour, and chicken broth
Add a splash of white wine to the filling for depth
Stir in fresh herbs like thyme, rosemary, or parsley

Crust Options

Use puff pastry for an extra-flaky topping
Try biscuit dough on top for a different texture
Make individual pot pies in ramekins
Skip the bottom crust and use only a top crust

Recipe FAQs

How do you know when chicken pot pie is done?

I bake this chicken pot pie recipe for 45 to 60 minutes in a 375-degree F oven. Keep an eye on it around the 45-minute mark; you’ll know it’s done when the top is golden-brown, and the internal temperature reads 160 degrees F.

How do I thicken chicken pot pie?

I really like using cream of chicken soup in the pie filling because it easily adds a creamy and thick texture to the inside of the pie. You can also add a little bit of flour if you prefer a denser filling!

Do you cook chicken pot pie before freezing?

This is such a great question because y’all know I LOVE freezer meals! You can actually do it either way: baked or unbaked. If you freeze an unbaked pot pie, make sure it’s assembled in a pie plate or dish and cover it well with freezer-safe plastic wrap before placing in the freezer for up to 3 months. You can pop it right in the 375 degree F oven frozen, and just add about 10 minutes of cooking time.

Why is my chicken pot pie soggy on the bottom?

A soggy bottom crust usually happens when there’s too much liquid in the filling. Make sure to drain your vegetables really well after boiling them. Also, placing your pie plate on a preheated baking sheet helps the bottom crust cook more evenly and stay crispy. Baking at 375°F ensures the crust cooks through without burning.

A golden-brown pie with a flaky crust, made from an easy chicken pot pie recipe, sits on a light surface next to a black pie server and white towel. Small green herb leaves are scattered around.

Expert Tips

If you freeze an already-baked pie, let it cool completely before freezing for up to 3 months.You can also put it straight into the oven frozenbut only bake for 30 to 35 minutes.
Chicken pot pie is a complete meal in itself, containing protein (chicken), vegetables (potatoes, carrots, peas, corn), and a carbohydrate (the pie crust), but if you want a second dish, asimple and easy saladis just right.
Use the Chicken Cooking Water for Your Vegetables– Don’t throw out that flavorful water after cooking your chicken! It’s infused with chicken flavor and makes your vegetables taste even better.
Don’t Overfill Your Pie: It’s tempting to pack in all that delicious filling, but leave about 1/2 inch of space at the top. Overfilled pies bubble over in the oven and make a mess. Plus, you need room for the filling to bubble and thicken properly as it bakes.
Brush the Crust with Egg Wash: For a beautiful golden-brown finish, brush the top crust with a beaten egg before baking. This creates a gorgeous, shiny, professional-looking crust that photographs beautifully and tastes amazing.

golden brown pie with four holes cut into top in a glass pie pan.

Storage and Reheating Tips

Room Temperature Chicken Pot Pie

Let the pot pie cool completely, but don’t leave it at room temperature for more than 2 hours. This prevents bacterial growth and keeps yourleftoverssafe to eat.

Refrigerator Storage

Cover cooled pot pie tightly with aluminum foil or transfer individual slices to airtight containers for proper storage. Store in thefridgefor up to 3-4 days. Reheat individual portions in the microwave for 2-3 minutes, or reheat the whole pie covered with aluminum foil at 350°F for 20-25 minutes until warmed through.

Freezing Chicken Pot Pie

This recipe freezes beautifully for up to 3 months. You can freeze the baked pie after cooling completely, wrapped tightly in plastic wrap and then aluminum foil. Alternatively, freeze the unbaked assembled pie for a future easy dinner. Thaw overnight in the fridge before reheating or baking.

Make-Ahead Tips

Prepare the filling up to 2 days in advance and store in the refrigerator. When ready to bake, simply assemble with the prepared pie crust and proceed with the recipe.

Reheating from Frozen

For baked frozen pie, reheat covered with aluminum foil at 350°F for 30-40 minutes. For unbaked frozen pie, bake at 375°F for 65-75 minutes, covering the edges with foil if they brown too quickly as the pie bakes.