Savory, flaky pie crust over tender veggies and chicken in a creamy gravy, this Easy Chicken Pot Pie is a comforting dinner that can be made in no time when you use my simple tips and shortcuts.
My family loves pot pie. If I make a Beef Roast for Sunday dinner, I often use the leftover meat, veggies, and gravy to throw together a quick pot pie later in the week. I also almost always make a pot pie with our Thanksgiving Turkey leftovers. Pot pies are such a great way to repurpose leftovers in a way that your kids won’t even recognize them.
This recipe for Easy Chicken Pot Pie can be made using leftovers, too. If you have cooked chicken or cooked veggies already in your freezer, you can throw them in. If you happen to have leftover gravy, you can use that in place of the cream of chicken soup. This recipe was written to be able to make a pot pie quickly and without any leftovers from a roast or turkey dinner.
The flavors in this pot pie are incredible and so comforting. This dinner is always a hit and a great meal to take to someone who is sick, going through a rough patch, or welcoming a new baby. I can’t wait for you to try this Easy Chicken Pot Pie recipe. If you get a chance to make it, let me know how you liked it in the comments.
More Simple Casseroles your Family will Love
- Mexican Casserole
- No-boil Lasagna
- Tator Tot Casserole
- Crustless Quiche Egg Casserole
- Broccoli Chicken Casserole with Egg Noodles
- Thirty Minute Albacore Tuna Casserole
Step-by-step pictures for how to make Easy Chicken Pot Pie
Frequently Asked Questions for how to make Easy Chicken Pot Pie
Can I make this in a pie dish instead of a 9×13?
Unless it is a very deep pie dish, the number of ingredients in this recipe will overflow. You could add a cup or two of extra veggies or meat and probably have enough filling to make two pies if you wanted. Just make sure to taste it and adjust the seasoning if needed.
Do you have a recipe for a homemade pie crust?
I do not have one posted on the blog yet. I need to do that soon….hopefully by Thanksgiving!
Can I put biscuits on the top instead of pie crust?
Sure. That would be a great option. If you do it this way, make sure the filling is hot when you put it in the baking dish. The biscuits won’t need to cook as long as the pie crust, so you want to make sure the casserole will heat all the way through. Cook the biscuits according to package directions or recipe directions…adding up to 10 minutes if they aren’t cooked all the way.
If I use Gravy from a leftover roast or Thanksgiving Turkey do I still need to add chicken broth?
This will depend on how thick your gravy is and how much gravy you have. You will need about three cups of leftover gravy for this pot pie recipe. If you only have two cups of gravy, you will need to add 1 cup of cold broth mixed with 1 tsp cornstarch to make up for another cup of gravy. (I say cold broth because otherwise, the cornstarch won’t dissolve properly.)
Is there anything I can sub for the poultry seasoning?
Yes! If you don’t have poultry seasoning, you can use sage. You just need a little, and if you don’t have either…no problem, you won’t notice a huge difference.
Can I add frozen corn?
Yes. The great thing about this pot pie recipe is that you can tailor it to your family’s likes and dislikes. When I make this with leftover beef roast, I almost always put mushrooms in it. Really good! Choose whatever veggies your family likes or whatever you have on hand.
- 1 tbsp olive oil
- 2 small or medium potatoes, peeled and diced
- 4 large carrots or about 20 baby carrots, sliced
- 1-2 stalks celery, sliced
- 1 medium onion, finely diced
- 1 cup frozen beans
- 1 cup frozen peas
- 2 cups cooked chicken
- 1 (10¾ ounce) can cream of chicken soup
- 1 cup chicken broth (add up to a ½ cup more if veggie mixture seems too thick)
- 2 tbsp sour cream
- ¼ tsp poultry seasoning
- Salt and pepper to taste (I salt and pepper the veggies while they are sauteing)
- 1 refrigerator pie crust
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
- In a deep frying pan, sauté the potatoes, carrots, celery, onion, and green beans for 4-5 minutes or until starting to get tender.
- Next, add the frozen peas, cooked chicken, cream of chicken soup, chicken broth, sour cream, and poultry seasoning. Mix well and stir until heated through.
- Pour pot pie filling into the prepared 9x13 baking dish.
- Unroll the refrigerator crust. You can see in the pictures how I cut it to fit the 9x13 pan. Place the pie crust on top of the filling and poke a few venting holes and one in the center.
- Bake at 350 degrees for 40-55 minutes or until crust is lightly browned and the filling is bubbling around the edges.
Instant Pot Favorites
Ican’t find the video for this recipe.
Hi Barbara, This recipe doesn’t have a video.
This is one my family loves. I like to make a couple and put one in the freezer
Hi, just made the chicken pot pie and it was fantastic. My husband loved it, we give it 5 stars.
Yay! I absolutely love hearing that Heather!
One of my families favorites.
I make 3 and freeze 2.
My family loves this recipe! I use my 12” cast iron skillet to sauté everything and then I just put the crust on top and bake it in the skillet. The crust fits perfectly that way and there’s one less dish to wash!
Yum! That is so smart! I need to get a 12″ cast iron skillet! Love it!