There’s something so comforting about a warm, homemade chicken pot pie, especially when it’s made with love and a few simple ingredients. As a busy mom and a lover of quick family dinners, I often find myself reaching for easy pasta recipes or 30-minute meals. But when I want to indulge in a classic, this Easy Chicken Pot Pie Recipe is my go-to! It’s creamy, hearty, and perfect for those chilly evenings when you just want to snuggle up with a delicious meal.
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for weeknight dinner ideas.
- Uses rotisserie chicken, saving you time on cooking.
- Rich and creamy filling that satisfies the whole family.
- Versatile—feel free to add your favorite vegetables!
- Perfect for leftovers or meal prep for the week.
Ingredients
To whip up this delightful Homemade Chicken Pot Pie, you’ll need the following ingredients:
- 2 sheets deep dish pie crust
- 1½ cups rotisserie chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- 1/4 cup chicken broth
- 1⅔ cups frozen mixed vegetables (thawed)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this delicious chicken pot pie:
- Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9″ deep pie dish. Set aside.
- In a large bowl, combine your shredded chicken, cream of chicken soup, chicken broth, thawed mixed vegetables, and seasonings. Mix well until everything is combined, then transfer this hearty filling to your prepared pie crust.
- Gently lay the second crust on top of your pot pie. Trim and crimp the edges to seal in all that deliciousness, and cut three slits in the top with a knife to allow steam to escape.
- Bake in the preheated oven for 35-40 minutes or until the crust is lightly browned. Let it stand for 15 minutes before cutting into it.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your chicken pot pie turns out perfectly every time:
- For an extra flavor boost, consider adding a splash of white wine to the filling.
- Feel free to customize the vegetables! Peas, carrots, or even corn can add a nice touch.
- If you want to make this a weeknight dinner recipe, prepare the filling ahead of time and store it in the fridge until you’re ready to bake.
- Don’t skip the resting time after baking; it helps the filling set and makes for easier slicing.
How to Serve
This Easy Chicken Pot Pie is best served warm, straight from the oven. Pair it with a simple side salad or some crusty bread for a complete meal. If you’re feeling adventurous, why not try it alongside a refreshing Green Goddess Juice? It’s a delightful contrast to the creamy pie!
Make Ahead and Storage
If you want to prepare this dish in advance, you can assemble the pie and freeze it before baking. Just wrap it tightly in plastic wrap and foil. When you’re ready to enjoy it, bake it straight from the freezer, adding a few extra minutes to the cooking time. Leftovers can be stored in the fridge for up to 3 days. Just reheat in the oven for the best texture.
So there you have it! A delicious, comforting Chicken Pot Pie that’s perfect for any night of the week. Whether you’re looking for pot pies recipes or just a simple weeknight dinner recipe, this one is sure to please. And if you’re in the mood for something lighter, check out my Green Juice for Beginners or my Anti-Inflammatory Detox Home Remedy Green Juice for a refreshing twist!
Easy Chicken Pot Pie with Cream of Chicken Soup
Ingredients
Method
- Preheat oven to 400°F (200°C). Unroll one pie crust into a 9" deep dish pie pan.
- Mix chicken, soup, broth, vegetables, and seasonings; pour into crust.
- Cover with second crust, trim edges, cut slits for steam.
- Bake for 35-40 minutes until golden brown. Let rest 15 minutes before serving.