Craving something warm, creamy, and irresistibly cozy? This Easy Chicken Pot Pie is the answer to your comfort food dreams! With its buttery, flaky crust and a hearty, savory filling loaded with tender chicken and colorful veggies, every bite is pure bliss.

What makes this recipe a true must-try is its simplicity-no tricky steps or hard-to-find ingredients. You can pull off this classic dinner in under an hour, and it tastes like you spent all day in the kitchen.

This is my go-to recipe for hectic weeknights and lazy Sundays alike. The whole family loves it, and leftovers (if there are any!) reheat beautifully. Serve it at your next family dinner or when you need a comforting, crowd-pleasing meal.

Golden chicken pot pie with flakey crust in a white baking dish

Why You'll Love This Recipe

Super easy and weeknight-friendly-ready in under an hour
Uses convenient shortcuts, like rotisserie chicken and frozen veggies
Creamy, flavorful filling with a perfectly golden, flaky crust
Family favorite that both kids and adults devour
Great way to use up leftover chicken or turkey

Key Ingredients for Easy Chicken Pot Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

Chicken is the star here, bringing juicy, tender bites to every forkful. Using leftover rotisserie chicken makes this recipe a breeze-simply shred or cube it! No leftovers? Poach or bake a couple of boneless, skinless chicken breasts instead. You can even substitute cooked turkey for a twist, perfect for using up holiday extras.

Frozen Mixed Vegetables

These colorful veggies add sweetness, texture, and a nutrition boost to the pot pie. Frozen mixed vegetables (think peas, carrots, corn, and green beans) are a time-saving hero-no chopping required! If you prefer, use fresh vegetables (just sauté them a few minutes first) or swap in whatever favorites you have on hand.

Cream of Chicken Soup

Cream of chicken soup brings a luscious, creamy texture and amplifies the savory flavors without needing a long-simmered sauce. For a lighter or gluten-free option, use homemade or store-bought alternatives-cream of mushroom or even cream of celery soup work in a pinch. Lower-sodium varieties are a good choice if you're watching your salt intake.

Refrigerated Pie Crust

A ready-made pie crust keeps things easy and guarantees a golden, classic pot pie topping every time. Simply unroll and cover your filling before baking! Can't find pie crust? Puff pastry, crescent dough, or even homemade biscuit dough are all delicious alternatives for a rustic or unique twist.

Instructions for Easy Chicken Pot Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Filling

In a large skillet over medium heat, melt the butter. Add the onions and cook for 2-3 minutes, until softened and fragrant. Stir in the cooked chicken, frozen vegetables, and parboiled potatoes (if using). Cook for another 2-3 minutes until everything is warmed through.

Mix Creamy Sauce

Add the cream of chicken soup, milk, dried thyme, salt, and black pepper to the skillet. Stir well to fully combine, creating a creamy, thick mixture. Let simmer for 2-3 minutes, stirring occasionally, until heated and slightly thickened. Taste and adjust seasoning as needed.

Assemble the Pot Pie

Preheat your oven to 425°F (220°C). Pour the prepared chicken-and-veggie filling into a 9-inch pie dish or casserole. Unroll the refrigerated pie crust and lay it over the filling, tucking the edges inside the dish. Cut a few small slits in the crust to allow steam to escape. Brush the top with beaten egg for extra golden color.

Bake to Golden Perfection

Place the pot pie on a baking sheet (to catch any drips) and bake for 28-32 minutes, or until the crust is beautifully golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil halfway through baking.

Rest and Serve

Let the pot pie rest for at least 5-10 minutes before serving. This helps the filling set slightly, making for easier slicing and serving. Dish up generous spoonfuls and enjoy!

Recipe Variations

Make It Gluten-Free

Use a gluten-free pie crust and substitute the condensed soup with a gluten-free cream soup (check your grocery store's specialty section or make your own with gluten-free flour and broth). This swap keeps the filling just as creamy and hearty.

Veggie-Only Option

Skip the chicken entirely and double up on your favorite veggies-think mushrooms, broccoli, or butternut squash for extra flavor and nutrition. White beans or chickpeas also work for a hearty, meatless main.

Add Cheesy Goodness

Love cheese? Stir ½ cup of shredded cheddar or mozzarella directly into the creamy filling before assembling for an extra layer of gooey deliciousness.

Try a Biscuit Topping

Swap the pie crust for refrigerated biscuit dough or homemade drop biscuits. Place them on top of the filling before baking for a rustic, Southern-inspired pot pie.

Use Puff Pastry

For ultra-flaky layers, top the filling with thawed puff pastry instead of pie crust. Simply brush with egg wash and bake as directed for a bakery-worthy finish.

Serving Suggestions

For a complete, comforting meal, serve your Easy Chicken Pot Pie with a crisp green salad tossed in vinaigrette or some simple roasted green beans. Warm dinner rolls or garlic bread make excellent sides to soak up the creamy sauce. Garnish with chopped fresh parsley for a pop of color and freshness.

Storage and Reheating

Store leftover pot pie covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until piping hot, or bake in a 350°F (175°C) oven for 15-20 minutes to refresh the crust. For longer storage, freeze cooled pot pie (whole or in slices) tightly wrapped for up to 3 months. Thaw overnight in the fridge and reheat as above-add a splash of milk if the filling seems too thick.

Frequently Asked Questions About Easy Chicken Pot Pie (FAQ)

Q: Can I use leftover turkey instead of chicken in this pot pie?

A: Absolutely! Leftover turkey works perfectly in this recipe-just swap it in for the cooked chicken with no other changes.

Q: Can I make this pot pie ahead of time?

A: Yes! Assemble the pot pie up to 1 day ahead, cover, and refrigerate before baking. When ready, simply bake as directed (adding a few extra minutes if baking from cold).

Q: Can I freeze Easy Chicken Pot Pie before baking?

A: Yes, assemble the pie fully (but don't bake), wrap it tightly, and freeze. Bake directly from frozen, adding 15-20 minutes to the baking time and covering the crust edges as needed.

Craving a taste of cozy comfort? This Easy Chicken Pot Pie is creamy, satisfying, and so simple-perfect for busy nights or lazy weekends. I hope it becomes a staple at your table! If you try it, leave a comment or rating below-I love hearing about your kitchen wins!