Try this easy chicken pot pie recipe the next time you’re craving comfort food. This family and reader favorite uses only five ingredients and takes only about 30 minutes to bake. It’s a quick, easy and satisfying meal for busy fall and winter nights.
Chicken pot pie is one of my favorite comfort foods, and this shortcut recipe makes it easy to have it whenever a craving hits.
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This easy chicken pie recipe features chicken breast, carrots, corn, green beans in a delicious sauce sandwiched between two layers of delicious flaky crust. It it SO good!
Want to see a brief overview of the process before diving into the recipe? Click here to watch my web story on how to make 5-ingredient chicken pot pie.
I like to joke that I was born under the sign of Pot Pie. On the night before I was born, my mom had chicken pot pie for dinner, and it’s always been one of my favorite foods.
Maybe I was destined to love the savory goodness of gravy, chicken and vegetables baked in a flaky crust.
Back in my 1970s era childhood, pot pie came frozen in cartons from with little cubes of chicken and equally unnatural cubes of carrots and potatoes and peas. This version is so much better than that — and it’s quicker to make, too.
This post was originally published in 2012, and it was updated in 2022 with new photos and tips.
❤️ Why You’ll Love This Recipe
Unlike many other chicken pie recipes that are labor intensive, mine is quick and easy — without sacrificing flavor.
You only need 5 ingredients, plus salt and pepper. It’s a great way to use up leftover chicken, and prep time is minimal since you use a premade pie crust.
If you’re using leftover chicken, which is what I recommend, you’ll need about 10 minutes of prep time and another 30 to 40 minutes of baking time.
Quick. Tasty. Simple as pie. There’s really no excuse not to try this easy chicken pot pie recipe.
🥘 To Make Chicken Pot Pie, You Will Need:
- Pie crust – You can make a crust from scratch, but I like using a refrigerated pie dough.
- Cream of celery soup – You can substitute cream of mushroom or cream of chicken soup, as well.
- Mixed Vegetables – I typically use frozen mixed vegetables that include carrots, corn, peas and green beans. You could also use canned vegetables or something like Veg-All
- Chicken Broth – I always keep cans or cartons of chicken broth in the pantry to use in recipes.
- Cooked Chicken – Leftover roasted chicken, rotisserie chicken, grilled chicken or poached chicken works for this recipe.
- Deep dish pie pan – For best results, use a deep dish pie pan since the chicken pie has a lot of filling.
- Salt and pepper
📋 How to Make Chicken Pot Pie
Chop or shred leftover chicken for pot pie. I prefer to use only white meat in my chicken pie, and two chicken breasts usually provide enough meat for a pot pie.
If you don’t have leftover chicken to use for this recipe, you can poach two chicken breasts.
Next, whisk together the cream of celery soup and chicken broth in a sauce pan over medium heat. I like the flavor of cream of celery soup, so that’s what I use when I’m making this easy pot pie recipe. But you can use whatever soup you have on hand, including cream of chicken or cream of mushroom.
When I’m making this recipe, I never measure things precisely. It’s very forgiving.
But you’ll probably need about a cup of broth. I prefer a creamier pot pie with a juicy gravy. I will sometimes add a tad more broth once I’ve mixed in the chicken and vegetables to ensure the filling isn’t too dry.
Once the broth and soup are combined and creamy, add in the mixed vegetables to soup mixture.
Cook until heated through, and then stir in the chicken.
Season with salt and pepper, if desired.
Next, press one pie crust into a deep dish pie pan. Trim the edges, if necessary.
Spread the filling into pie crust. Cover with the remaining crust, crimping and trimming the edges, as necessary.
Cut slits in pie crust to let steam escape, or use a pie bird.
For a browner crust, brush the pie crust with an egg wash, avoiding the edges of the crust.
Bake at 350 degrees Fahrenheit for 30 to 40 minutes until the crust is lightly browned. To keep the edges of the crust from getting too dark, you may need to cover it with foil or a pie shield.
- Make this recipe using a mix of leftover white and dark meat chicken.
- Try it with different frozen mixed vegetables or canned mixed vegetables.
- Substitute cream of chicken soup or cream of mushroom soup for the cream of celery soup.
- If you don’t have chicken broth, use water or dissolve a chicken bouillon cube in a cup of boiling water. Adjust the salt, as necessary.
- Use leftover ham, turkey or beef.
Frequently Asked Questions
You do not have to use chicken breast for this recipe. That’s our preference. Feel free to use all dark meat or a mix of dark and white meat.
Yes. If you’re planning to bake the pie later the same day, cover the prepared pie in foil or plastic wrap and place in the refrigerator.
Take the pie out of the refrigerator while the oven is preheating, and bake as normal.
You can also prepare the filling ahead of time and assemble the pot pie just before baking.
You may need to add a few minutes to the baking time to ensure it’s heated through.
Yes, you can freeze chicken pot pie. Prepare as directed, then wrap the uncooked pie tightly in plastic wrap and store in a freezer bag.
If freezing, allow extra cooking time for a total of 60 to 90 minutes. To prevent the crust from getting too dark, you may have to cover the edges with foil halfway through the cooking time.
If freezing, I recommend using a metal pie pan instead of glass. A glass pie pan could break if placed directly from the freezer to the oven.
No, you do not have to use vegetables in pot pie. I just happen to really love the combo. To make a Moravian-style chicken pie, omit the vegetables and double the amount of chicken used.
More Comfort Food Favorites
Try one of these other delicious and easy entrees the next time you’re craving comfort food.
- Cheesy Homemade Lasagna
- Sweet & Spicy Chili
- Slow Cooker Beef Stroganoff
- White Chicken Chili
- Black Eyed Peas
- Easy Chicken Parmesan
If you try 5-Ingredient Chicken Pot Pie or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too!
PIN THIS! EASY CHICKEN POT PIE RECIPE
🎥 Recipe Video & Card
5-Ingredient Easy Chicken Pot Pie
- deep dish pie pan
- 1 package refrigerated pie dough
- 10.5 oz cream of celery soup
- 10 oz frozen mixed vegetables
- 1 cup chicken broth
- 2½ cups cooked chicken shredded or chopped
- Preheat oven to 350° F.
- In a saucepan over medium heat, whisk together cream of celery soup and chicken broth until smooth.
- Add mixed vegetables to soup mixture.
- Cook until heated through, about 5 minutes.
- Stir in chopped or shredded chicken. Season with salt and pepper, if desired.
- Press one pie crust into a glass pie pan. Trim the edges, if necessary.
- Pour the filling into pie crust and smooth. Top with the remaining crust, crimping the edges to seal.
- Cut slits in pie crust to let the steam escape.
- Bake for 30-40 minutes until the crust is light brown and the pot pie is heated through.
- For best results, use a deep dish pie pan.
- You can use white meat chicken, dark meat or a mix of both for this recipe.
- You can use canned vegetables or Veg-All in place of frozen mixed vegetables.
- You can substitute cream of mushroom or cream of chicken soup for the cream of celery soup.
- For a browner chicken pot pie, brush the top with an egg wash before baking.
- For a creamier chicken pot pie, add more broth to the gravy.
- To prevent spills in the oven, place pie pan on a rimmd baking sheet in the oven.
- If you don’t have leftover chicken to use for this recipe, you can poach two chicken breasts.