Easy Chicken Pot Pie (2024)

Why you’ll love this recipe!

• Easy to Make: Homemade flavor made easy!
• Family Friendly: This comfort food meal is something the whole family loves.
• Great way to add veggies into a dish and even picky eaters want another slice.

Ingredient Notes

Tips

• Brush milk or an egg wash on the top pie crust before baking. Either will give a nice golden color to the pie.
• Want the pie to stretch little farther and serve more people, just double the inside ingredients and you will have a taller more filling pie.

Variations and Substitutions:

What is a Pot Pie?

A pot pie is a savory pie filled with meat and vegetables in a creamy gravy-like sauce. A classic pie will have a bottom and top crust. They are wonderful for using up leftover cooked chicken, turkey, ham and even roast beef.

Is chicken pot pie supposed to be soupy?

The consistency inside should be more like a gravy. You most likely have added too much milk or not enough filling. Also, be sure to drain your vegetables before you add them in.

Can I make this gluten-free?

Yes, you can! Just make sure the soup and pie crust brands you buy are gluten free. I believe Walmart has a good value brand gluten free cream of chicken. If you cannot find a gluten-free cream of potato soup, just double the cream of chicken or add a gluten-free cream of mushroom in its place.

Make-ahead, Storage and Reheating Instructions:

Make-Ahead:

Make-ahead – unbaked pie

You can make the chicken pot pie ahead of time before baking it. Just cover with plastic wrap or foil and store for 2 to 3 days in the refrigerator. When ready to bake it, preheat your oven and remove it from the refrigerator. Then bake covered for 15 to 20 minutes and then uncovered as directed.

Freeze:

Make-ahead – frozen unbaked pie

• If you are planning on doing an egg wash, don’t add it before freezing. Instead brush it on right before adding the pie to the oven.
• Use a metal or foil pan if going from freezer to a hot oven, as glass pans can break or shatter.
• To freeze chicken pot pie wrap tightly it in aluminum foil, trying to minimize any air exposure. I like to double wrap mine. Then place in freezer.

How to cook a pot pie from frozen?

Plan to freeze the pie? Then, I recommend freezing it uncooked for the best tasting results. It will last in the freezer for up to 4 months for best results.

The best way is to take the frozen 9-inch pot pie, cover it in foil and bake it for 30 minutes covered. Then remove the foil and finish baking for another 40- 45 minutes or until the pie crust is golden brown and the filling is bubbly inside.

How to cook a frozen pot pie after thawed?

If completely thawed, cook as directed on the recipe. If the pie is partially thawed just cook like the frozen directions and check it halfway into cook time. Then if it’s not done check periodically until cooked through.

Storage:

Cover with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 3 to 4 days.

Reheat:

To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Start with 1 minute and then add 30-second intervals until heated to your liking.

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Recipe

This Semi-Homemade Chicken Pot Pie Recipe is the ultimate classic comfort food. Made with tender chicken, canned vegetables, soup mixes, and milk all combined and baked in a premade refrigerated pie crust! The easiest and most delicious chicken pot pie you will ever make!

Nutrition Information

Serving: 11 serving Calories: 440kcal (22%) Carbohydrates: 28g (9%) Protein: 32g (64%) Fat: 23g (35%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 13g Cholesterol: 101mg (34%) Sodium: 980mg (43%) Fiber: 2g (8%) Sugar: 2g (2%)

©️Soulfully Made