The EASIEST Chicken Pot Pie Recipe

I’m sharing my Easiest Chicken Pot Pie Recipe, ready in 35 minutes with simple pantry ingredients and a premade pie crust.

I never thought a pot pie could be dinner tonight until I figured out how to shave off useless steps. This Easiest Chicken Pot Pie Recipe is ready in 35 minutes and made with easy ingredients, so you can actually eat before midnight.

I stir in a little unsalted butter and top the whole thing with refrigerated pie crusts so it looks like it took way longer. People call it Seriously Good Chicken Pot Pie after one bite, and honestly I still can not believe how simple it is.

It feels like a cheat but tastes real, like I actually tried.

Ingredients

• Adds rich fat, helps browning and flavor not much else nutritionally.
• Gives sweetness and savory depth, it’s a small amount of fiber and vitamin C.
• Punchy aroma, tiny calories, trace nutrients, makes the pie taste more homey.
• Thick, salty base, adds calories and sodium, gives creamy chicken flavor fast.
• Adds creaminess and some protein, a bit of calcium and extra calories.
• Main protein source, low carb, keeps you full especially from rotisserie chicken.
• Provide fiber, vitamins and color, mild sweetness from corn and carrots.
• Makes it a pie, lots of carbs and fat, flaky and comforting.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of chicken soup, reduced sodium if you want
• 1/2 cup whole milk
• 1/2 cup low sodium chicken broth
• 3 cups cooked shredded chicken (about 1 rotisserie chicken)
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
• Salt and black pepper, to taste
• 1 package refrigerated pie crusts (2 crusts) or 1 sheet puff pastry
• 1 large egg (for egg wash, optional)

How to Make this

1. Preheat oven to 400°F and put the rack in the middle, if using puff pastry let it thaw while you cook the filling.

2. Melt 2 tablespoons unsalted butter in a large skillet over medium heat, add the finely chopped yellow onion and cook about 3 to 4 minutes until soft, then stir in the minced garlic and cook 30 seconds more.

3. Add the can of condensed cream of chicken soup, 1/2 cup whole milk and 1/2 cup low sodium chicken broth, whisk until smooth and bring to a gentle simmer for 1 to 2 minutes so it loosens and warms through.

4. Stir in 3 cups cooked shredded chicken (rotisserie works great), 2 cups frozen mixed vegetables, 1 teaspoon dried thyme and 1 teaspoon dried parsley (or 1 tablespoon fresh), cook 2 to 3 minutes until the veggies are heated and everything is coated.

5. Taste and season with salt and black pepper, if the filling seems too thin simmer a minute more, if too thick add a splash more broth or milk.

6. Transfer filling to a 9 inch pie dish or shallow casserole, if using refrigerated pie crusts fit one crust in the dish and trim excess before pouring in the filling. If using puff pastry or a second crust, place it over the filled dish and seal the edges by crimping or pressing with a fork, cut a few vents in the top to let steam escape.

7. For a glossy golden top beat 1 large egg with a tablespoon of water and brush over the crust, its optional but worth it; sprinkle a little coarse salt if you like.

8. Bake for 20 to 25 minutes, until the crust is golden and the filling is bubbly; if the crust browns too fast loosely cover the top with foil.

9. Let the pot pie rest about 5 minutes before cutting so the filling sets a bit, then serve warm.

Equipment Needed

1. Oven (preheat to 400°F, rack in middle)
2. Large skillet or sauté pan
3. Whisk (to smooth the soup + milk)
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. 9-inch pie dish or shallow casserole/baking dish
7. Pastry brush and small bowl for egg wash — its optional
8. Baking sheet lined with foil or parchment to catch spills and to tent if needed
9. Cutting board, sharp knife and a fork for trimming/crimping vents

FAQ

The EASIEST Chicken Pot Pie Recipe Substitutions and Variations

• Butter: replace the 2 tbsp unsalted butter with 2 tbsp light olive oil or vegetable oil (same amount) for sautéing, or use salted butter but cut back on added salt — it’ll still brown and give great flavor.
• Condensed cream of chicken soup: make a quick homemade swap by melting 2 tbsp butter, whisking in 2 tbsp flour, then slowly adding 1 cup low sodium chicken broth and 1/2 cup milk, simmer till thickened — this yields about the same volume and tastes fresher; alternately use a can of condensed cream of mushroom if you want a similar convenience.
• Whole milk: use equal parts half and half for a richer filling, or swap in evaporated milk (same volume) for creamy body; for dairy free use unsweetened almond or oat milk but add 1/2 tbsp extra flour to help thicken since they’re thinner.
• Refrigerated pie crusts or puff pastry: top the filling with canned biscuit dough (arrange or drop spoonfuls) or a tube of crescent roll dough, or go rustic with 2 cups mashed potatoes spread on top — baking time will vary so watch for golden color and bubbling edges.

Pro Tips

1) Cook the onions a little longer and make a quick roux by sprinkling about a tablespoon of flour into the butter once the onions are soft, cook a minute before adding liquids; this makes the filling thicker and shinier so it doesnt water out the crust. Warm the milk a bit before adding too, cold dairy can make the sauce seize.

2) Dont dump frozen veggies straight in if theyre icy, thaw and pat them dry or give them a quick sauté first, that way you avoid a soggy filling. If you like a bit of snap add the peas at the end so they dont go mushy.

3) Rotisserie chicken is easiest but warm and shred it first, cold meat cools the sauce and dilutes flavor. Taste as you go and boost with a splash of good chicken stock or a squeeze of lemon if it tastes flat, its way easier to add more than to take salt away.

4) For a crisp bottom bake the pie on a preheated baking sheet so the base gets instant heat, and brush the top with egg wash for color. If it browns too fast loosely cover with foil, and let the pie rest 5 minutes before cutting so the filling sets up.

The EASIEST Chicken Pot Pie Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Easiest Chicken Pot Pie Recipe, ready in 35 minutes with simple pantry ingredients and a premade pie crust.

Pin

Servings

6

servings

Calories

440

kcal

Equipment: 1. Oven (preheat to 400°F, rack in middle)
2. Large skillet or sauté pan
3. Whisk (to smooth the soup + milk)
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. 9-inch pie dish or shallow casserole/baking dish
7. Pastry brush and small bowl for egg wash — its optional
8. Baking sheet lined with foil or parchment to catch spills and to tent if needed
9. Cutting board, sharp knife and a fork for trimming/crimping vents

Ingredients

• 2 tablespoons unsalted butter

• 1 small yellow onion, finely chopped (about 3/4 cup)

• 2 cloves garlic, minced

• 1 can (10.5 oz) condensed cream of chicken soup, reduced sodium if you want

• 1/2 cup whole milk

• 1/2 cup low sodium chicken broth

• 3 cups cooked shredded chicken (about 1 rotisserie chicken)

• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley

• Salt and black pepper, to taste

• 1 package refrigerated pie crusts (2 crusts) or 1 sheet puff pastry

• 1 large egg (for egg wash, optional)

Directions

• Preheat oven to 400°F and put the rack in the middle, if using puff pastry let it thaw while you cook the filling.
• Melt 2 tablespoons unsalted butter in a large skillet over medium heat, add the finely chopped yellow onion and cook about 3 to 4 minutes until soft, then stir in the minced garlic and cook 30 seconds more.
• Add the can of condensed cream of chicken soup, 1/2 cup whole milk and 1/2 cup low sodium chicken broth, whisk until smooth and bring to a gentle simmer for 1 to 2 minutes so it loosens and warms through.
• Stir in 3 cups cooked shredded chicken (rotisserie works great), 2 cups frozen mixed vegetables, 1 teaspoon dried thyme and 1 teaspoon dried parsley (or 1 tablespoon fresh), cook 2 to 3 minutes until the veggies are heated and everything is coated.
• Taste and season with salt and black pepper, if the filling seems too thin simmer a minute more, if too thick add a splash more broth or milk.
• Transfer filling to a 9 inch pie dish or shallow casserole, if using refrigerated pie crusts fit one crust in the dish and trim excess before pouring in the filling. If using puff pastry or a second crust, place it over the filled dish and seal the edges by crimping or pressing with a fork, cut a few vents in the top to let steam escape.
• For a glossy golden top beat 1 large egg with a tablespoon of water and brush over the crust, its optional but worth it; sprinkle a little coarse salt if you like.
• Bake for 20 to 25 minutes, until the crust is golden and the filling is bubbly; if the crust browns too fast loosely cover the top with foil.
• Let the pot pie rest about 5 minutes before cutting so the filling sets a bit, then serve warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 357g
• Total number of serves: 6
• Calories: 440kcal
• Fat: 32g
• Saturated Fat: 12g
• Trans Fat: 0.1g
• Polyunsaturated: 3.3g
• Monounsaturated: 10g
• Cholesterol: 117mg
• Sodium: 478mg
• Potassium: 506mg
• Carbohydrates: 40.8g
• Fiber: 3.5g
• Sugar: 5.8g
• Protein: 35.7g
• Vitamin A: 667IU
• Vitamin C: 3.3mg
• Calcium: 60mg
• Iron: 2mg