Easy Chicken Pot Pie is a go-to meal when life is crazy and you need food to comfort your soul. Flavorful chicken and crisp vegetables coated in creamy, rich sauce served up in a flaky, buttery pie crust.
Hellooooo, quick and easy dinner. Might I say you are looking mighty fine tonight?
Seriously, when there isn't a ton of time to prep dinner or if you need to make something in advance and freeze, this chicken pot pie is going to be your meal in shining armor. Not only does it require just four simple ingredients, but it's also hearty, tasty, and a crowd-pleaser.
- buttery, flaky, pie crust that comes right from the package
- loaded with veggies
- creamy, rich, no make gravy
- juicy, flavorful chicken
You just combine everything in a bowl, stuff it in a pie crust and bake. Dinner problems solved.
I like to call this my "I've got too much stuff to do Chicken Pot Pie."
If you're looking for a recipe with a scratch crust or plan on making a roux, this recipe is not for you. This takes 10 minutes to put together that you then shove in the oven for an hour while you check off the rest of your to-do list.
How to Make Four Ingredient Chicken Pot Pie
Creamy, hot chicken flavor with the perfect bite of texture from the vegetables and the soft, flaky pie crust - win.
With school back in session and colder months approaching, this is also a great 'make ahead' meal that you can stick in the freezer, defrost that morning or stick in the fridge the night before, then pop it in the oven when you get home. We can all use a little of that in our lives.
Disclaimer...you will not find potatoes in this easy chicken pot pie. In the interest of time, they get skipped. If you want potatoes in your pie, just give them a quick parboil before adding to the bowl with the veggies, chicken, and gravy.
Another great short cut is using a rotisserie chicken. Though chicken breast is usually what we baking off for this, grabbing that already cooked, already delicious roasted chicken at the deli is a great time-saving choice.
If using that option, omit the additional salt. In addition, the option of using regular versus the 98% fat-free cream of chicken soup is completely up to you. We can't tell the difference in taste between the two, so it is a completely personal preference.
No matter your final ingredient choices, the bones of this recipe are going to save you plenty of time this week making dinner.
On the hunt for more quick and easy comfort food classics for weeknight dinner? Try the skillet version of this recipe topped with fluffy biscuits. If the pressure cooker is your wheelhouse you'll love the simple and cozy results of creamy chicken and wild rice soup or this instant pot lamb ragu.
Easy Chicken Pot Pie
- 1 lb chicken breast baked and cut into bite size pieces
- 16 ounce bag frozen mixed vegetables
- 2 cans Campbell's 98% Fat Free Cream of Chicken Soup
- ½ teaspoon pure ground black pepper
- ½ teaspoon salt
- 1 box prepared pie crusts
- 1 whisked egg yolk for pie crust optional
- Preheat the oven to 375F.
- Mix. In a large bowl combine chicken, vegetables, soup, salt, and pepper. Mix with a spatula until all ingredients are fully covered with the cream of chicken soup.
- Make the pie. In a pie pan, lay out the bottom crust. Add the chicken and vegetable mixture to the crust. Top the filled pie with the remaining crust, crimp the edges and using a knife or a fork, poke holes in the top to allow steak to vent through during baking. Optional - brush with egg yolk for a shiny, golden crust.
- Bake. Bake at 375F for 60 minutes or until the crust is completely golden brown. If edges are starting to brown too quickly, cover the edges with aluminum foil.
- Freezing - this pot pie can be made in advance and frozen before baking. Defrost in the fridge about 8 to 10 hours before you plan to bake it.
- Potatoes - to add potatoes to this recipe, dice, and boil the potatoes until just before fork tender. They do not need to be cooked all the way through, but at least halfway.
- Fat free vs regular - you can use fat free or regular cream of chicken soup. They both yield similar results. The regular version has a bit more sodium, so I skip the salt addition to this recipe when using it.