Nothing beats the comforting taste of a homemade chicken pot pie. It’s a meal that warms your heart and reminds you of cherished family moments, like receiving a big hug from Grandma. If you’re looking for a simple yet satisfying recipe, this easy chicken pot pie will become a family favorite.
Why This is the Best Chicken Pot Pie Recipe
As someone who isn’t a baker, the thought of making a pie crust can be intimidating. Thankfully, store-bought refrigerated pie crusts make this recipe so simple! With minimal effort, you can create a hearty, flavorful chicken pot pie that tastes like it took hours to prepare.
Love savory pies? Try the Impossibly Easy Cheeseburger Pie Recipe for a twist or the Zucchini Onion Pie for a nutritious, veggie-packed meal. If you’re short on time or pie crust, the Chicken Pot Pie Casserole is another fantastic alternative!
How to Make Chicken Pot Pie
Ingredients You’ll Need:
- 3 cups cooked and shredded chicken breast
- 1 (10.5 oz) can cream of chicken and herbs soup
- 1 (14.5 oz) can chicken broth
- 1 (16 oz) bag frozen mixed vegetables
- 1 tablespoon dried parsley
- Salt and pepper to taste
- 2 refrigerated 9” pie crusts
- 1 egg, beaten
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, cream of chicken soup, chicken broth, frozen vegetables, dried parsley, and salt and pepper. Mix well until evenly combined.
- If using a 9 x 13-inch casserole dish, stretch one of the pie crusts with a rolling pin to fit the bottom of the dish. Poke holes in the crust with a fork to prevent bubbling. Alternatively, use a round pie dish.
- Spread the chicken and veggie mixture evenly over the bottom crust.
- Roll out the second pie crust and place it over the filling. Seal the edges by pinching or crimping them together, and don’t worry if they don’t match perfectly. Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 30 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
Make-Ahead and Freezing Tips
Freezing Instructions:
- Unbaked Pie: Wrap the assembled pie in two layers of plastic wrap followed by aluminum foil. Freeze for up to 3 months.
- Baked Pie: Allow the pie to cool completely before wrapping in plastic wrap and foil. Freeze for up to 4 months.
Thawing and Baking:
- For an unbaked pie, thaw it overnight in the refrigerator before baking as instructed. If slightly frozen, let it sit at room temperature for 1 hour before baking.
- For a baked pie, thaw it in the fridge and reheat in the oven at 350°F until warmed through.
Make-Ahead Tips:
Prepare the filling in advance and store it in the fridge for up to 2 days. Assemble and bake the pie when ready, or freeze for later use.
Nutrition (Per Serving)
- Calories: 523 kcal
- Carbohydrates: 54g
- Protein: 22.5g
- Fat: 23g
With this easy chicken pot pie recipe, you can enjoy the ultimate comfort food with minimal effort. It’s perfect for a cozy family dinner, meal prep, or impressing guests with a homemade classic.
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