Try this easy chicken pot pie recipe the next time you’re craving comfort food. This family and reader favorite uses only 5 ingredients and takes only about 30 minutes to bake. It’s a quick, easy and satisfying meal for busy fall and winter nights.
I was born under the sign of Pot Pie.
The astrological charts will tell you I’m a Capricorn. But in my family, we believe in food signs, not star signs.
As in, what did your mama eat before she gave birth to you? Whatever it was, it’s sure to be one of your favorite foods.
So, I’m a Pot Pie, which means I was destined to love the savory goodness of gravy, chicken and vegetables baked in a flaky crust.
My brother, he’s a Fried Shrimp. And he loves those little crustaceans more than Forrest Gump’s friend Bubba.
My son, Jackson, was born under the Waffle sign. (But not at the Waffle House. Nor was he conceived there, in case you were curious.)
So, it’s no wonder that Jackson can’t get enough of the butter-and-syrup-drenched breakfast food. (He especially loves chicken and waffles!)
Back to my sign — Pot Pie.
Back in my 1970s era childhood, pot pie came frozen in cartons from with little cubes of chicken and equally unnatural cubs of carrots and potatoes and peas (which they couldn’t figure out how to cube).
And back in the day, I loved those. But I have graduated beyond that to homemade chicken pot pie. Which really is easy to make. And cooks faster than those frozen pot pies.
Quick. Tasty. Simple as pie. There’s really no excuse not to try this easy chicken pot pie recipe.
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If you’re using leftover chicken, which is what I recommend, you’ll need about 10 minutes of prep time and another 30 minutes of baking time for this easy chicken pot pie recipe.
If you’re really in a pinch, you can prepare the filling ahead of time and assemble the pie just before baking. Or you can prepare the pie and freeze it until you’re ready to bake. (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.)
And did I mention you need only five ingredients to make this easy chicken pot pie recipe?
- 1 package of refrigerated pie crust
- 1 can cream of celery soup
- 1 package mixed vegetables
- chicken broth
- cooked chicken
You can use leftover chicken for this easy chicken pot pie recipe or boil 2 to 3 chicken breasts until cooked through. Cool, then chop or shred chicken.
Whisk together 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. But you’ll probably need a 1/2 can or a can of broth. Just mix until the gravy is the desired consistency. Add a half bag (or more, to taste) of mixed vegetables to soup mixture. You may need to add more broth, especially if you like a creamy pot pie like I do.)
Cook until heated through. Stir in chicken. Season with salt and pepper, if desired.
Press one pie crust into a glass pie pan. Trim the edges. Randomly pierce the bottom of the crust with a fork.
Pour filling into pie crust. Top with remaining crust, sealing and trimming the edges, as necessary. Cut slits in pie crust to let steam escape.
Bake at 350 degrees until the crust is brown, about 30 minutes. If you want a deeper brown on the crust, whisk an egg with a little bit of water and brush a thin layer on the top of the crust before baking.
- 1 package refrigerated pie crust
- 1 can cream of celery soup
- 1 package frozen mixed vegetables
- chicken broth
- cooked chicken shredded
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Preheat oven to 350 degrees
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You can use leftover chicken or boil 2 to 3 chicken breasts until cooked through. Cool, then chop or shred chicken.
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Whisk together cream of celery soup and chicken broth in a sauce pan over medium heat. I never measure, but you'll probably need a 1/2 can or a can of broth. Just mix until the gravy is the desired consistency.
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Add a half bag (or more, to taste) of mixed vegetables to soup mixture. You may need to add more broth, especially if you like a creamy pot pie like I do.)
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Cook until heated through. Stir in chicken. Season with salt and pepper, if desired.
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Press one pie crust into a glass pie pan. Trim the edges. Randomly pierce the bottom of the crust with a fork.
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Pour filling into pie crust. Top with remaining crust, sealing and trimming the edges, as necessary. Cut slits in pie crust to let steam escape.
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Bake at 350 degrees until the crust is brown, about 30 minutes.
Grab a fork. Particularly if you’re 9 months pregnant. Your future child will thank you.
Now, I’m not claiming that this chicken pot pie is a food that will induce labor. But it is old-fashioned Southern comfort food that will make you happy.
So, what’s your food sign? Any Tofurkeys out there?
Want more recipes you can whip up in a hurry? Try these:
Mary says
Just wondering…why do you prick the bottom of the pie crust when you are filling it, putting on a top crust, and then baking it? Seems like the weight of the filling would hold the crust down and keep it from bubbling up.
Atta Girl Amy says
This is probably one of these instances of “I’ve just always done it that way!” But I bet you’re right. Probably no need to prick the bottom crust!
Julie says
I really need that Rooster on top of your beautiful pot pie! Okay, I’m sort of becoming a crazy chicken lady…. and I’m make this pot pie tonight! Thanks!
Atta Girl Amy says
Ha! No shame in being a crazy chicken lady! My mom gave me that pie bird; wish I knew where she got it so I could pass along the info.
Kathy Menold says
Now that we are having more fall like temperatures I always like to add Chicken pot pie to my go to dinners. Either home made or store bought, with some cranberry or applesauce as a side this dinner is always a hit. When I am feeling really creative I make a Moravian Chicken Pie. Really yummy.
Adrian says
Would I be able to substitute cream of celery with cream of chicken or cream of mushroom? I make this recipe all the time but I am out of cream of celery!
Miranda says
I just found the pot pie recipe and I have 3 kids that play football and we don’t get home until late so have to make fast dinners. This is perfect for tonight. I’m going to prep it before football practice then pop it in the oven when I get home. By the time the kids get their showers it’ll be time to eat. Thanks for sharing this quick recipe!!
Atta Girl Amy says
I did something similar over the wrekend. Prepped the pie in advance, then popped it in the oven for dinner. Heres a tip if you want the crust to brown more: brush it with butter or an eggwash.
Angie says
Trying this recipe tonight! I don’t think it will taste as good without the cute little chicken in the middle! Where can I find the sweet chicken figurine and please don’t say Italy! 🙂
Atta Girl Amy says
Hi Angie — not from Italy, but I’m not sure I know where it was from. I think it was a gift from my mom, and if I had to guess, I bet she bought it at HomeGoods. Williams-Sonoma or Sur La Table might have a pie bird. Hope your dinner turned out great!
jaci from Missouri says
Good morning from Missouri! We have some leftover Turkey just waiting to be enjoyed. I think I found the right recipe!! !!Happy New Year!
Dian says
I like the ease of this chicken pot pie but do not see how it thickens up. And I do not want the inside of my pie for my chicken pot pies for pie night tomorrow to be runny inside tomorrow. The last ones I made a few years ago were extremely runny inside and that is probably why I have not made any more of them for quite a lot time. I have just been buying Marie Callendars. Hers are always just right. If you know what I mean.
Barbara says
I can’t wait to try your pot pie. While it’s cooking, I’ll attempt the ornament. Thank you.
Atta Girl Amy says
The pot pie is delicious! Wish I had some on this chilly night! Hope you enjoy yours and good luck with the ornament making!
Kristal says
well my mom says she ate gallons of potato salad. And to this day, I just don’t like it much. I prefer macaroni salad. I will eat potato, but only if there is nothing else offered.
Atta Girl Amy says
I’m not a potato salad fan either. Don’t really like anything that’s made with too much mayo or eggs. Now, this potato salad I like: http://www.attagirlsays.com/2014/05/27/easy-homemade-potato-salad-recipe/ But it’s definitely not your typical kind. And like you, I love macaroni salad.
Samantha says
Your pot pie looks delicious! My mom “blessed” me with chili cheese and onion burgers. I don’t eat those per se, but I can’t get enough Mexican food.
Antonia says
Hmmm. My labor with my son was 50 hours long, so I ate a lot with him! Chicken and gravy, Mac and Cheese, pancakes, oatmeal, probably creamed chopped beef… (Lots of Stouffer’s!)
This recipe sounds really good! Maybe I’ll use it this Easter.
Rhonda ~Ramblings of a Southern Girl says
I was sick for 9 months with both of my kids, so I didn’t have a lot of cravings, but my sister-in-law was a mac and cheese junkie, and my niece is now a mac and cheese junkie! ha! So you might be onto to something here! LOL! The pot pie looks so very good! I’m going to have to try this one!
Hope you and your family have a wonderful Thanksgiving! 🙂
Thistle says
This looks absolutely yummy! What an easy way to look like a rock star!
Have an awesome and blessed day!
karianne
Jennifer says
YUM! Hubby absolutely loves pot pie, so maybe he was born under the same sign as you. =) I’ll have to give this a whirl for the fam. It would be perfect for a late dinner after wrestling practice.
Suzy @ Worthing Court says
Love me some good ole chicken pot pie! I’ve used this same recipe many times and it is deliciously heart and tummy warming at the end of a chilly and gray autumn day.