5-Ingredient Chicken Pie

A delicious, quick and easy recipe for pot pie featuring chicken and vegetables in a delicious gravy with a flaky crust.

Just 5 ingredients Minimal prep time Bakes in 30 minutes

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Prep in just 10 minutes with these shortcuts

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Use leftover roasted chicken, rotisserie chicken or grilled chicken to save time.

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Frozen mixed vegetables and pre-made pie dough save time, too.

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refrigerated pie dough 10.5 oz. cream of celery soup 10 oz. mixed vegetables 1 cup chicken broth 2½ cups shredded chicken

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In a saucepan over medium heat, whisk together cream of celery soup and chicken broth until smooth.

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Add mixed vegetables to the soup mixture. Cook until heated through, about 5 minutes., then add shredded chicken.

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Season with salt and pepper, if desired.

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Unroll the pie crust and press into a deep dish pie pan.

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Pour filling into the pie crust. Top with the remaining crust, crimping the edges to seal. Cut slits in pie crust to let the steam escape.

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Bake for 30-40 minutes at 350° F until the crust is light brown and the pot pie is heated through.

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Get the printable recipe card for Chicken Pot Pie via the link below.

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Pull out the slow cooker and make a batch of this hearty flavorful chili with chicken, corn and white beans.

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Use leftover ham to make this deliciously comforting ham pot pie. Cheese it up with cheddar or broccoli & cheese soup.

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