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Few dinners feel as comforting as a homemade chicken pot pie fresh from the oven. A flaky, golden crust wrapped around a creamy chicken and vegetable filling is the kind of meal that brings everyone to the table without needing to be called twice.
This recipe keeps things simple by using cooked chicken, frozen vegetables, and a creamy filling that comes together in just a few minutes. Rotisserie chicken makes it even easier, but it’s also a great way to use leftover chicken or my Instant Pot Frozen Chicken recipe. If you prefer to skip canned soup, you can substitute my Cream of Anything Soup Mix for an easy homemade alternative.
Serve this cozy meal with a simple vegetable side or fresh bread, and you’ll have a classic comfort food dinner that’s perfect for busy weeknights, chilly evenings, or Sunday family meals.
Why You’ll Love This Recipe
- Rich, creamy comfort food the whole family loves.
- Uses simple pantry and freezer staples.
- Rotisserie chicken makes prep incredibly fast.
- Easily substitute homemade cream soup for canned.
- Kid-friendly flavors with no complicated ingredients.
- Perfect for making ahead or freezing.
- Beautiful enough for holiday dinners but easy enough for weeknights.
- Fun to decorate with extra pie crust cutouts.
- These Pot Pies make EXCELLENT Christmas gifts for neighbors, friends, and family!
Ingredients
- Refrigerated deep dish pie crusts
- Cooked shredded chicken
- Cream of chicken soup (or homemade Cream of Anything Soup)
- Chicken broth
- Frozen mixed vegetables
- Ground thyme
- Onion powder
- Black pepper
Equipment
- Deep Dish Pie Plate – Gives the filling plenty of room while creating those classic tall slices.
- Large Mixing Bowl – Makes combining the filling quick and easy.
- Silicone Spatula – Helps evenly mix the filling without crushing the vegetables.
- Measuring Cups & Spoons – Useful for consistent seasoning every time.
- Pastry Brush (optional) – Brush the crust with an egg wash for an extra shiny, golden finish.
- Cooling Rack – Allows the pie to rest while preventing excess moisture underneath.
How to Make
Begin by preparing your pie plate with the bottom crust before mixing the filling. Letting the crust rest in the pie plate while you prepare everything else helps it settle naturally into the dish and makes filling easier.
For the filling, stir together the shredded chicken, creamy soup, chicken broth, vegetables, and seasonings just until everything is evenly coated.
The filling should look “wet” without becoming overly runny. Using thawed vegetables helps prevent excess moisture from thinning the filling while it bakes.
Once the filling is added to the crust, lay the second pie crust gently over the top instead of stretching it. Stretching the dough causes it to shrink during baking. Trim any excess dough, then crimp the edges together to seal everything inside.
Before baking, cut several steam vents in the top crust. These allow steam to escape so the crust stays crisp instead of becoming soggy.
Bake until the crust is beautifully golden brown and the filling is bubbling through the vents. The hardest part comes next—letting the pie rest before slicing. Giving it time to cool slightly allows the filling to thicken so each slice holds together much better.
In the fall when we make this, one of my favorite traditions is saving the scraps of pie dough after trimming the edges. Instead of throwing them away, I let the kids grab a few small cookie cutters and make fun shapes like acorns or leaves to decorate the top of the pie. It takes just a few extra minutes and turns dinner into a fun family activity.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintEasy Homemade Chicken Pot Pie
This easy homemade chicken pot pie is packed with tender chicken, mixed vegetables, and a creamy filling, all tucked inside a flaky golden pie crust. It’s a comforting family dinner that’s simple enough for busy weeknights and delicious enough for Sunday supper.
- Prep Time: 15 minutes
- Rest time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dinner, Easy Dinner Recipes
- Method: Baking
- Cuisine: American
Ingredients
- 2 refrigerated deep dish pie crusts
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 (10.5-ounce) cans cream of chicken soup (or use Homemade)
- ⅓ cup chicken broth
- 2 cups frozen mixed vegetables, thawed
- ½ teaspoon ground thyme
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Equipment
- 9-inch deep dish pie plate
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or spoon
- Knife (for cutting steam vents)
Instructions
- Preheat the oven to 400°F.
- Fit one pie crust into a greased 9-inch deep dish pie plate and set aside.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, thawed vegetables, thyme, onion powder, salt and black pepper. Stir until well combined.
- Spoon the filling into the prepared pie crust and spread into an even layer.
- Place the second pie crust over the filling. Trim any excess dough, then crimp the edges to seal.
- Cut 4 small slits in the top crust to allow steam to escape while baking.
- Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pot pie rest for 15–20 minutes before slicing and serving.
Notes
- Rotisserie chicken is a great shortcut, but any cooked shredded chicken works well. You can also use my Instant Pot Frozen Chicken recipe.
- For a homemade version, substitute my Cream of Anything Soup recipe in place of the canned cream of chicken soup.
- If the crust begins browning too quickly, loosely cover the edges with foil during the last 10–15 minutes of baking.
- Letting the pie rest before serving helps the filling set up for cleaner slices.
Recipes That Pair Well With This
Complete your comfort food dinner with one or more of these favorites:
- Easy Homemade Breadsticks
- Egg-Free Homemade Bread
- Homemade Buttermilk Biscuits
- Classic Vanilla Buttercream Frosting (for dessert with cupcakes or cookies)
- Bakery-Style Double Chocolate Chip Cookies
- Easy Meringue Cookies
- Fresh Chunky Guacamole (great as an appetizer while dinner bakes)
More Recipes to Try
- Crack Chicken Sandwiches
- Buffalo Chicken Mac and Cheese (coming soon!)
- Creamy Chicken Enchiladas
- Salsa Verde White Chicken Enchiladas
- Chicken Bacon Ranch Cheeseball (coming soon!)
- Pollo Bandito Mexican Queso Chicken
- Juicy Garlic Herb Chicken
- Easy Homemade Lasagna
- Tater Tot Casserole
Tips for Little Helpers
Kids love helping make this recipe.
- Stir the filling together.
- Sprinkle in the seasonings.
- Help crimp the pie crust edges with a fork or fingers.
- Use mini cookie cutters on the leftover pie dough to make leaves, acorns, pumpkins, or other fun seasonal decorations.
- Brush the crust with egg wash (with supervision).
Decorating the top has become one of our favorite parts of making homemade pot pie together.
Tips for Success
- Thaw frozen vegetables before mixing into the filling.
- Avoid overfilling the pie plate.
- Cut steam vents before baking.
- Brush the crust with egg wash for deeper golden color.
- Bake on a sheet pan to catch any drips.
- Let the pie rest before slicing for cleaner servings.
- If the crust browns too quickly, loosely tent the edges with foil during the final portion of baking.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is one of the easiest ways to prepare this recipe and adds plenty of flavor.
Can I use homemade cream soup?
Yes. My Cream of Anything Soup Mix works perfectly as a substitute for canned cream of chicken soup.
Can I make this ahead of time?
Yes. Assemble the pie several hours ahead, cover, refrigerate, and bake when ready.
Why is my filling runny?
Usually this happens when frozen vegetables weren’t thawed first or the pie wasn’t allowed to rest after baking.
Can I use leftover turkey?
Definitely. This recipe is excellent for using Thanksgiving turkey leftovers.
Storage
Store leftover chicken pot pie tightly covered in the refrigerator for up to 4 days.
To reheat individual slices, warm them in a 350°F oven until heated through. The oven keeps the crust much crispier than the microwave, although the microwave works well for quick lunches.
Freezing Instructions
Chicken pot pie freezes very well.
Freeze the assembled unbaked pie tightly wrapped for up to 3 months. Bake directly from frozen, adding additional baking time as needed until the crust is golden and the center is fully heated.
You can also freeze baked leftovers in individual portions for easy lunches.
Variations
- Substitute turkey in place of chicken.
- Add diced potatoes for an even heartier filling.
- Stir in mushrooms if your family enjoys them.
- Add fresh parsley for extra freshness.
- Use homemade Cream of Anything Soup instead of canned soup.
- Top with seasonal pie crust cutouts made from leftover dough.
- Add a sprinkle of flaky sea salt or Italian seasoning to the crust after brushing with egg wash for a bakery-style finish.
Final Thoughts
Homemade chicken pot pie is one of those timeless recipes that never goes out of style. It combines simple ingredients into a meal that’s warm, filling, and comforting without requiring hours in the kitchen.
Whether you’re using rotisserie chicken for convenience, making your own cream soup from scratch, or letting the kids decorate the top with leftover pie dough, this recipe is one you’ll find yourself making again and again throughout the year. It’s equally at home on a busy Tuesday night or as the centerpiece of a cozy Sunday family dinner.
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