Easy Chicken Pot Pie Recipe

A simple homemade chicken pot pie made with cooked chicken, frozen vegetables, creamy condensed soup, and refrigerated pie crusts. It is ready in about 50–55 minutes and serves six.

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 6 servings

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Cooked chicken, shredded or cubed
1 package containing 2 crusts Refrigerated pie crusts
1 10.5-ounce can Condensed cream of chicken soup
1/2 cup Milk
1 1/2 cups Frozen mixed vegetables, thawed or partially thawed

Seasoning

1/4 teaspoon Black pepper
1/2 teaspoon Dried thyme

Optional Finish

1 large egg Egg, beaten, for brushing the crust

Method

Step-by-Step

Heat the oven to 400°F. Place one refrigerated pie crust in a 9-inch pie plate, gently pressing it into the bottom and sides.
In a mixing bowl, combine the cooked chicken, condensed cream of chicken soup, milk, frozen mixed vegetables, black pepper, and optional dried thyme.
Spoon the filling into the bottom crust and spread it into an even layer.
Cover the filling with the second pie crust. Pinch or crimp the edges to seal, then cut several small slits in the top to vent steam.
Brush the top crust with beaten egg if you want a deeper golden color.
Bake for 30–35 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
Let the finished pie stand for 5–10 minutes before serving so the filling can thicken and the slices can hold together.

Notes

Partially thaw and drain the frozen vegetables to help prevent a watery filling. If using raw chicken, cook it completely before adding it to the filling; the finished dish should reach 165°F internally. For a variation, use 3 cups of shredded rotisserie chicken, 1 cup of chicken gravy or homemade white sauce, 1/3 cup diced onion, or 1/2 cup sliced mushrooms.