Easy Homemade Chicken Pot Pie

Nothing beats a piping hot homemade chicken pot pie, and this recipe is doable for all levels of home chefs, from novice to expert! I love a simple comfort food recipe, and I’ve been sharing hundreds of them like this one on my site for years.

Mmm, chicken pot pie. Who doesn’t love it?! It’s such a hearty and classic comfort food that has been a favorite of mine for years and years. But I think because it’s technically a pie, we can sometimes overcomplicate what it takes to make chicken pot pie from scratch in our minds. If you’re thinking you need the perfect pie crust recipe or have to chop up a hundred types of veggies, think again!

This recipe totally takes it down to the bare bones. With boiled chicken breast and veggies, a few frozen vegetables, cream of chicken soup, and store-bought pie crust, anyone can make this scrumptious pot pie, and in almost no time! I can’t wait for you to give this recipe a go and enjoy the warm and comforting flavors of chicken pot pie.

Why You’ll Love This Recipe

• You can make this chicken pot pie whether you’ve been cooking your whole life or have hardly touched your oven and want to give a simple recipe a spin!
• My family and I just adore this simple chicken pot pie recipe for chilly evenings when all we want is something rich and hearty for a comfort food dinner!
• This is the perfect freezer meal. The filling retains its texture and flavor when reheated and the pie crust also holds up well in the freezer.

Recipe Ingredients

• Chicken breast – 1/2 pound or less
• Potatoes – medium russet
• Carrots
• Peas – frozen
• Corn – frozen
• Cream of chicken soup
• Garlic salt
• Pie crust – homemade or store-bought

See the recipe card below for full information on ingredients and quantities.

How to Make Chicken Pot Pie

1. Cook the chicken until it can be shredded. Remove it and throw the potatoes and carrots in the same water, then add the peas and corn.
2. Combine veggies, cooked chicken, a can of soup, and seasonings.
3. Place one pie crust in the bottom of a pie plate, add filling, and top with a second crust.
4. Crimp edges, cut holes in the top, and bake until golden brown.

Recipe FAQs

Expert Tips

• If you freeze an already-baked pie, let it cool completely before freezing for up to 3 months. You can also put it straight into the oven frozen but only bake for 30 to 35 minutes.
• Chicken pot pie is a complete meal in itself, containing protein (chicken), vegetables (potatoes, carrots, peas, corn), and a carbohydrate (the pie crust), but if you want a second dish, a simple and easy salad is just right.
• You can freeze individual portions of chicken pot pie, which makes it easy to reheat just the amount you need.

More Chicken Recipes to Consider

Recipe Collections

Zucchini Recipes

Chicken Recipes

Easy Blackened Chicken

Chicken Recipes

57 Quick & Easy Chicken Dinner Recipes

Chicken Recipes

Garlic Parmesan Chicken and Pasta (One Pot!)

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

5 from 1 vote

Chicken Pot Pie

By: Melissa Griffiths

Nothing beats a piping hot chicken pot pie, and this recipe is doable for all levels of home chefs from novice to expert!

Prep: 30 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 8

SaveSaved Pin Recipe Rate Recipe Print Recipe

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients 

1x2x3x

• ▢ 1 chicken breast, about 1/2 pound or less
• ▢ 1 cup potatoes, about 1 medium russet potato
• ▢ 1 cup carrots
• ▢ 1/2 cup frozen peas
• ▢ 1/2 cup frozen corn
• ▢ 1 can cream of chicken soup, undiluted
• ▢ 1/2 teaspoon garlic salt
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ One double pie crust of your choosing, here’s my favorite pie crust recipe

Instructions 

• In a medium pan, add your chicken breast and a few cups of water to cover the chicken. Cook over medium-high heat, until the chicken is cooked through and can be shredded, about 10 minutes.
• Remove from the water and shred. Set aside.
• After you have boiled and shredded your chicken breast, throw the potatoes and carrots in the same water, and boil until soft, about 10 minutes.
• Add peas and corn for a minute or two to thaw. Drain excess water.
• In a medium mixing bowl, combine veggies, cooked chicken, can of soup, and seasonings.
• Divide pie crust into two, rolling both pieces into 9 inch circles. Place one in the bottom of 9 inch pie plate, add guts, wet the ridge of the pie crust with water, top with second pie crust, crimp edges with your fingers, and cut off the extras.
• Cut holes in the top, so steam can vent.
• Bake for 45 to 60 minutes, or until golden brown in a 375 degree F. oven.
• Serve hot.

Notes

• This is one of the oldest recipes on my site! It’s so easy and so hearty. If you aren’t a fan of canned cream of chicken soup, feel free to make your own homemade version.
• You can add more or less of the veggies as you like. I’ll often add green beans, too.
• The ingredients in a chicken pot pie freeze well when properly stored in an airtight container or wrapped tightly. It will still be delicious for up to 3 months.
• Another great option for making chicken pot pie is in the slow cooker or for a twist try the chicken pumpkin pot pie.

Nutrition

Serving: 1 of 8 slices, Calories: 111kcal, Carbohydrates: 13g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 21mg, Sodium: 605mg, Potassium: 339mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2822IU, Vitamin C: 11mg, Calcium: 19mg, Iron: 1mg

Like this recipe? Rate and comment below!