Sharing is caring!

This easy chicken pot pie recipe will become a family favorite comfort food the first time you make it.

Homemade chicken pot pie is simply delicious and comforting. The flaky crust, the creamy gravy, and the hearty blend of chicken and vegetables are stick-to-the-ribs good eating.

The ingredients are simple but I put just a little extra effort into this hearty dish to prepare the chicken from scratch. It’s worth it!

The best part is there is always enough to eat leftovers the next day.

This article contains affiliate links.

Ingredients for Classic Chicken Pot Pie

• Whole hen (about 2 lbs.)
• 1 (16 oz.) bag of mixed frozen vegetables
• 1 can cream of potato soup
• 1 can cream of celery soup
• 1 cup chicken broth
• Refrigerated pie shell, the one with 2 per box near biscuits at grocery store
• 1 tbsp. sage or poultry seasoning
• 1 tbsp. onion powder
• salt and pepper to taste

Step 1 Preparing the Chicken for Homemade Chicken Pot Pie

My recipe begins by boiling a hen so we have fresh broth and chicken.

That freshness adds tons of flavor to this dish and allows the opportunity to save some chicken and broth for another meal.

The recipe only calls for one cup of broth which means there will be plenty to freeze for other recipes! Chicken Broth freezes well. 

See How To Preserve Chicken Broth with both freezing and canning methods.

Can you use Rotisserie Chicken for Chicken Pot Pie? Yes! Go right ahead. I love a good kitchen shortcut, don’t you!

Step 2

Add the cream of chicken soup and cream of celery soup to a large pot on medium heat. While the soup is heating pour in the mixed vegetables, chicken broth, and seasonings.

Finally, add the diced or shredded chicken into the pot.

Bring to a low boil, stirring occasionally. Cook for about 10 minutes and remove from heat.

Step 3

Prepare your baking dish with nonstick spray. Spread the bottom crust into the bottom of the dish.

Pour the vegetable and gravy mixture onto the crust. Fill it up as much as possible but not to the very edge as it will boil over in the oven while cooking.

Step 4

Now add the top crust and pinch the edges together all the way around the dish.

Use a fork or knife to poke holes in the top for the steam to escape.

Place the dish in the oven at 325° and bake until nice and golden brown which should take about 30 to 45 minutes.

We do bake this at a lower temperature because the easy chicken pot pie filling is hot when we pour it into the crust. The shell will get done too quickly at a higher temperature.

Chicken Pot Pie Crust

One of my shortcuts is using refrigerated pie crusts which is a big time saver. You can find them in the refrigerated section near the biscuits in a long box. There are two per box which is perfect since we want the top and bottom crusts. 

Cresent Rolls for Chicken Pot Pie Crust works great. I have done this and we love it.

Can you make traditional chicken pot pie without a top crust? Yes, you can but it’s so much better with top and bottom crust.

Step 5

Remove from the oven. Serve and enjoy!

Frozen Vegetables, cream of potato soup, and chicken broth combine to make a scrumptious filling for this Chicken Pot Pie.  Heating the pie filling on top of the stove prior to baking helps to meld all of the flavors. 

It’s an added bonus that this is a one-dish meal too! This Homemade Chicken Pot Pie easy recipe is so good, you will want to eat it again the next day. That is why I usually double the recipe and plan for leftovers the next day.

Got leftover turkey at Thanksgiving? Make this classic chicken pot pie recipe using turkey instead of chicken.

More Recipes using Chicken

Chicken Vegetable Casserole recipe with no rice and no noodles!

Chicken Parmigiana Recipe From Scratch totally worth the extra effort.

Lemon Pepper Oven Roasted Chicken and Potatoes, a good Sunday dinner recipe.

Homemade Chicken Fajita Wraps with Cilantro-Lime Sauce

Air Fryer Cheesy Chicken Tenders Recipe

3 Ingredients Easy Crockpot BBQ Chicken Wings Recipe

Rotisserie Chicken Salad Easy Recipe