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+ servings
slice of chicken pot pie on a plate

Easy Chicken Pot Pie

Creamy chicken pot pie stuffed with vegetables and tender chicken in a flaky pie crust. This four ingredient dinner is a snap to make!
Course Entree
Cuisine American
Keyword easy chicken pot pie, four ingredient dinners, quick and easy chicken pot pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 457kcal
Author Lauren


  • 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.


Calories: 457kcal | Carbohydrates: 47g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 988mg | Potassium: 1001mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4229IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg