Quick And Easy Chicken Pot Pie

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Turkey Or Chicken Pot Pie

Chicken Pot Pie Casserole | Quick & Easy How To Recipe

Easy Chicken Pot Pie is always a family favorite, and it is SO incredibly easy. Sometimes I even cheat a little to make it easier when I know that I will have very little time to prepare a good dinner.

On those nights, I use precooked, diced chicken, so I don’t even have to cut the chicken breasts into pieces. I still do the same step of heating it in the olive oil with the onion, garlic salt, and pepper, I just heat it a few minutes less since it is already cooked.

Or, I save a few dollars by using the leftovers from my Slow Cooker Whole Chicken recipe. That is a lot cheaper than buying pre-cooked chicken and it gives the pot pie an extra boost of flavor from the spices in that recipe!

This is also a great way to use up that leftover holiday turkey! Just substitute diced turkey for the chicken.

The rest of the recipe couldn’t be easier, just toss in a bag of frozen mixed veggies, a can of cream of chicken soup, some milk, pour the whole thing into a refrigerated pie crust, toss the second crust on top, and you are good to go!

The Best Classic Chicken Pot Pie

The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

A Classic Chicken Pot Pie Filling Thats Ready Fast

Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:

  • Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
  • Vegetables! Carrots, celery, frozen peas and onions.
  • Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
  • Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.

Read Also: Plastic Pie Containers With Lids

Chicken Pot Pie Recipe

This homemade Chicken Pot Pie is classic comfort food and will warm you up. Its a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.

If youve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.

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We love easy chicken dinners from Instant Pot Whole Chicken to Chicken Tortilla Soup. If you are looking for chicken recipes the whole family will love, this Chicken Pot Pie Recipe is a must-try!

Cheater Chicken Pot Pie

Our Best Chicken Pot Pie Recipes

Chicken Pot Pie remains one of my all-time favorite comfort foods. Its rich, creamy, and oh-so-satisfying. And while I love a classic homemade Chicken Pot Pie, this cheater version is absolutely delicious but uses simple supermarket shortcuts to make it quick and easy to prepare in a single dish. Whats not to love?

First, lets talk about the filling. Of course, it has to be thick, creamy, and flavorful but it doesnt have to be complicated. For this recipe, I used several supermarket shortcuts including rotisserie chicken and frozen vegetables to make prep a whole lot easier.

Next, lets talk about the topping. As the name suggests, a traditional Chicken Pot Pie is usually made with pie crust. But in this cheater version, that bubbly chicken filling is actually topped with store-bought biscuit dough and then baked until its crisp and golden on top. Once its out of the oven, its brushed with melted butter. In a word perfection!

Why I LOVE rotisserie chicken!

Im not sure there is a single food in the entire world that is more convenient, affordable, or time-saving than a supermarket rotisserie chicken. And as a new mom, I have a newfound appreciation for this modern grocery marvel.

How to shred a rotisserie chicken

Most often, the most difficult part about rotisserie chicken is the process of shredding it. Here is my fave foolproof technique:

  • Next, remove the skin and bones. Instead of discarding them, considering saving them to make soup stock.
  • How To Make Easy Chicken Pot Pie On A Stove Top

    Aunt Lou here. We love the crock pot version of this recipe, so I thought we should give it a try on the stove! And now you have this delicious Easy Chicken Pot Pie recipe for your stove top!I love that this recipe is less than an hour from start to finish. It means I can get dinner on the table even if the day happens to be quite chaotic! Even better, my two kids gobble up their carrots and peas without batting an eye. Not a single complaint! You cant beat that! We like to use the largest size of refrigerated biscuits. I also like to use the flaky style biscuits. You can use whatever your personal preference is for this recipe. However, I prefer to use the large flaky ones because, to me, they mimic a lovely flaky crust perfectly!

    Can You Use Pre

    Absolutely. This recipe is an excellent use of leftover chicken from a previous meal. Simply cut the chicken into bite-size pieces and add it to the pan when you add the chicken broth.

    Rotisserie chicken is another fabulous, time-saving ingredient. For this recipe, shred the rotisserie chicken with two forks and add the meat to the pan when you add the chicken broth.

    Can You Substitute Frozen Vegetables

    Without a doubt. As mentioned above, chicken pot pie has myriad variations and its an easy dish to modify.

    If youre missing fresh onions, carrots or celery, simply substitute frozen veggies like frozen mixed vegetables, onions, bell peppers, green beans, spinach, broccoli, lima beans or cauliflower.

    If you have fresh vegetables, you can add those too! Zucchini, yellow squash, broccoli and asparagus all are excellent additions.

    The Easiest Way To Make Pot Pie

    Quick and Easy Chicken Pot Pie

    A basic pot pie is simply meat or poultry, vegetables and gravy nestled under a golden, flaky pie crust. It features all the components of a complete meal: protein, starch and vegetables.

    For my recipe, store-bought buttermilk biscuits replace traditional pie crust, and the swap is sublime. The tanginess of the buttermilk partners perfectly with the sweetness of the vegetables. And, when huddled on top of the stew, the biscuits soak up some of the rich sauce.

    The dish can also make excellent use of leftovers and pantry staples, from cooked chicken to fresh and frozen vegetables, which help bring this dish together super fast.

    Easy Steps To Make Chicken Pot Pie

  • Preheat the oven. Heat the olive oil add chicken, onion, garlic and seasonings. Cook until the chicken is done.
  • Mix in the veggies, chicken soup, and milk, cook until heated through.
  • Prepare the pie dish and add the bottom crust.
  • Stir half the cheese into the chicken/vegetable mix and then pour into the dish.
  • Sprinkle the top with the remaining cheese. Place the second crust on top.
  • Cut a slit in the middle of the crust, and place in the oven.
  • Bake for 15-20 minutes, until the crust is golden brown.
  • The Secret To The Best Recipes

    The secret to a great recipe is being versatile so you can swap ingredients to your likingand this is one of those recipes! It is fun to make and is super hearty for when the weather gets cold and you’re looking for something warm and filling. Change out the vegetables to your liking. Sometimes I will add peas instead of green beans. Potatoes are also great in this recipe. Vegetarian? Omit the meat and this recipe will still be just as delicious.

    Recipe: Easy Chicken Pot Pie

    Chicken and aromatic vegetables simmer in a satiny sauce that’s topped with flaky buttermilk biscuits. Each bite boasts the perfect ratio of tender chicken, sweet vegetables, hearty broth and buttery biscuit. Although the flavorful elements of this stew taste like theyve been simmering for hours, this comforting meal is made with pantry staples and ready in a flash.

    Servings: 4

    • 6-ounce container regular-size refrigerated biscuits , or 10-ounce container big biscuits
    • 2 tablespoons butter
    • 1 pound boneless skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
    • 1 cup chopped onion, red, yellow, or white
    • 1 cup chopped carrots, about two carrots
    • 1 cup chopped celery, about two stalks
    • 2 tablespoons all-purpose flour
    • 1 1/2 teaspoons Italian seasoning
    • Salt and freshly ground black pepper
    • 2 1/2 cups chicken broth
    • 1/2 cup frozen peas, keep frozen until ready to use
    • 1/2 cup frozen corn, keep frozen until ready to use


  • Cook the biscuits according to the package directions.
  • Meanwhile, heat the butter and oil together in a large stock pot or saucepan over medium-high heat. Add the chicken and cook until browned on all sides. Transfer the chicken to a plate.
  • Add the onion, carrots and celery to the pan and cook for 3 to 5 minutes, until soft. Add the flour, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper and stir to coat.
  • Add the peas and corn and cook for 1 minute to heat through. Season to taste with more salt and pepper.
  • Tips And Tricks For Making The Perfect Pot Pie

    Easy Individual Chicken Pot Pie
    • Whats my roux supposed to look like? Your roux, the flour and fat paste used to thicken the gravy, should be light in color and crumbly, but not dry. After adding the flour to the pan, the veggies should look like theyre coated in a crumbly, moist batter.
    • How do I prevent lumps in my gravy? For a smooth gravy, add the chicken stock gradually about 1 cup at a time, whisking constantly. Add more stock only after the previous addition has been stirred smooth.
    • What if my gravy is too thick or thin? Your gravy should coat the back of the spoon, but be thin enough for you to see through it.
    • If your gravy is thin, whisk together a tablespoon of all-purpose flour and a tablespoon of cold water. Whisk this flour slurry into the simmering gravy to thicken it up to the proper consistency.
    • If your gravy is thick like pudding, whisk in two to four tablespoons of chicken stock to thin it.

    Tips From The Pillsbury Kitchens

    • tip 1 Make a foil collar to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
    • tip 2 A standard 9-inch glass pie plate works best for this recipe.
    • tip 3 The only complicated part of making a pot pie is the pastry. By using a refrigerated dough youre left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
    • tip 4 To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
    • tip 5 To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.

    Easy Chicken Pot Pie Recipe Using Canned Chicken

    This recipe for chicken pot pie uses canned chunk chicken, so its a great meal to keep pantry items in stock for! It is easy, and delicious!

    Family meals are important. I try to make things the whole family enjoys, particularly my son!

    I found this recipe for chicken pot pie using canned chicken on a blog I used to enjoy years ago. She wrote about living in a log cabin, and occasionally posted recipes. Sadly, this blogger is long gone, and the blog has disappeared. However, her chicken pot pie has been made multiple times in this house.

    Chicken pot pie is the ultimate comfort food. Its warm, filling, and delicious!

    The great thing about this particular recipe is that its a dump and go recipe. It is something you can truly make from pantry items. It requires pre-made pie dough , canned soups, canned vegetables, and canned chicken. I keep all of this on hand, so if I am in a pinch, I can easily make this. It also has come in handy during the pandemic because there was a week or two I was unable to purchase fresh chicken.

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    A creamy filling made with chicken, veggies & beer gets topped with puff pastry for Rach’s quick chicken pot pies.

    What Makes This Chicken Pot Pie Easy


    My commitment to making this an easy chicken pot pie develops in stages.

    • The chicken: Buy a whole, cut-up chicken, which cooks faster than a whole chicken. No need to fiddle around with a whole chicken when theyre already available cut-up. Toss the pieces on a sheet pan with oil and roast it.
    • The veggies: I use frozen vegetables to stir into the filling, but give the gravy a lift by dicing onions, garlic, and celery while the chicken is roasting.
    • The pie crust: Rather than make a scratch pie crust I buy store-bought puff pastry.
    • The stock: If you have homemade stock in your fridge then by all means use it, but there is no shame in saving time with store-bought stock. To find the best box stock check out our product review: Our Favorite Boxed Chicken Broth.
    • The time: The finished chicken pot pie only takes 20-25 minutes to bake in the oven. You can add another 30 minutes to roast the whole cut-up chicken, but if youre really pressed for time, just pick up a rotisserie chicken at the store.

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