Easy Chicken Pot Pie With Pie Crust Recipe – 4 Ingredients, Big Flavor

Nothing comforts quite like a warm, flaky chicken pot pie straight from the oven. This Easy Chicken Pot Pie With Pie Crust recipe skips the complicated steps and gets dinner on the table fast with just a few pantry staples.

Whether you’re craving a lazy chicken dinner or need a no-fuss recipe that still tastes homemade, this pot pie checks all the boxes. It’s creamy, cozy, and can be prepped in minutes, no fancy ingredients, just real food and real flavor.

In this post, you’ll learn why this pie is a family favorite, how to make it with shortcuts like canned soup and chicken, plus tips for flaky crusts and freezer success. Let’s dig in.

Why You’ll Love This Easy Chicken Pot Pie With Pie Crust

This dinner is the definition of simple comfort. With only four core ingredients, it turns pantry basics into a golden, savory pie your whole family will enjoy. If you’ve ever felt too tired to cook but wanted something better than takeout, this recipe is for you.

• Only 4 core ingredients: Chicken, cream of chicken soup, frozen vegetables, and pie crust.
• No special equipment: No baking skills or fancy cookware required.
• Store-bought crust shortcut: Keeps it easy, flaky, and fast.
• Customizable filling: Use leftover rotisserie or canned chicken.
• Perfect for busy nights: From fridge to table in under an hour.

Whether you call it a Lazy Chicken Pot Pie or a Chicken Pot Pie Casserole With Pie Crust, it’s dinner that feels like home.

What You’ll Need to Make This Easy Chicken Pot Pie With Pie Crust

This recipe keeps things beautifully basic, just 4 main ingredients with a few optional add-ins if you’re feeling creative. The result is a warm, creamy, crowd-pleasing pie with golden crust and tender filling. Everything can be found at your local grocery store or already in your pantry.

Ingredients:

• 2 cups cooked chicken
  (Use rotisserie, leftover, or canned chicken for convenience.)
• 1 can cream of chicken soup (10.5 oz)
  (Provides rich, savory flavor without needing a roux.)
• 1 ½ cups frozen mixed vegetables
  (Peas, carrots, and corn bring color and nutrition.)
• 1 box refrigerated pie crusts (2 crusts total)
  (One for the bottom and one for the top for that classic double crust.)

Optional (but delicious):

• ¼ tsp garlic powder or onion powder
• ¼ cup shredded cheddar cheese
• 1 egg (for egg wash to make the top golden and shiny)

Use fresh herbs like parsley or thyme if available, they brighten the filling beautifully.

Want a fun twist? You can also try a puff pastry crust variation instead of traditional dough for a flakier finish.

How to Make Easy Chicken Pot Pie With Pie Crust

This recipe is as effortless as mixing, layering, and baking. No roux, no stovetop work, and no rolling pins. Here’s how to bring it together in minutes.

Step-by-Step Instructions

1. Preheat and prep
   Preheat your oven to 425°F. Let the pie crusts sit out for 10 to 15 minutes so they’re easy to handle.
2. Mix the filling
   In a large bowl, combine cooked chicken, cream of chicken soup, and frozen vegetables. Stir until evenly coated.
3. Assemble the bottom crust
   Place one pie crust into a 9-inch pie plate. Press it gently into the sides and bottom.
4. Add filling
   Spoon the chicken mixture into the crust and spread it out evenly.
5. Top and bake
   Place the second pie crust over the top. Trim or fold edges together and crimp to seal. Cut 3 small slits in the center to vent. Bake for 30 to 35 minutes or until the crust is golden and bubbling.

If you love easy chicken dinners like this, you’ll also enjoy this Crockpot Buffalo Chicken Dip, it’s bold, creamy, and comes together with just a few pantry staples.

Serving Suggestions for Easy Chicken Pot Pie With Pie Crust

This pot pie is the main event, but pairing it with the right sides takes it from simple to satisfying. Whether you’re serving for Sunday supper or a weeknight dinner, these pairings complete the plate without complicating your day.

1. Simple green salad
Fresh greens with a tangy vinaigrette balance the richness of the creamy filling.

2. Roasted vegetables
Oven-roasted carrots, brussels sprouts, or green beans add texture and earthy flavor.

3. Garlic mashed potatoes
For the ultimate comfort pairing, creamy mashed potatoes bring a soft, buttery bite that pairs beautifully with the flaky crust.

4. Applesauce or cranberry sauce
The sweet-tart contrast plays well with the savory filling.

5. Buttermilk biscuits or cornbread
If you’re feeding a crowd, an extra carb never hurts.

Looking for cozy dinners like this one? Try a warm bowl of Chicken Tortilla Soup Crock Pot on a chilly evening for another family favorite that’s hearty and easy.

Variations & Customizations for Easy Chicken Pot Pie With Pie Crust

This recipe is flexible, so you can make it your own with just a few tweaks. Whether you’re cleaning out the fridge or adapting to dietary needs, here are some simple swaps and upgrades.

1. Use puff pastry instead of pie crust
Puff pastry gives you a crisp, airy texture that’s perfect if you want a lighter top.

2. Swap in canned chicken or rotisserie
No time to cook chicken? Canned or leftover rotisserie works perfectly for this lazy chicken pot pie.

3. Make it low-carb
Skip the bottom crust and pour the filling into a casserole dish. Top with one crust or a mashed cauliflower topping.

4. Add more veggies
Diced mushrooms, spinach, or green beans are great additions if you want to bulk it up.

5. Spice it up
Add a pinch of cayenne, black pepper, or a splash of hot sauce for extra warmth.

Looking for a hands-off way to prep dinner? This Slow Cooker Chicken Pot Pie delivers the same cozy flavor with minimal effort.

Storage & Reheating Tips for Easy Chicken Pot Pie With Pie Crust

One of the best things about this recipe is that it stores well, making it perfect for leftovers or make-ahead meals. Here’s how to keep your pot pie tasting just as good the next day.

Refrigerator
Let the pie cool completely, then cover it tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.

Reheating
To reheat a slice, place it in a 350°F oven for about 15 to 20 minutes. For the whole pie, cover it with foil and bake for 25 to 30 minutes until warmed through. You can microwave individual slices, but the crust may lose some crispness.

Pro Tip: Add a splash of chicken broth before reheating to keep the filling moist.

Freezing
You can freeze the unbaked pie wrapped tightly in foil for up to 2 months. Bake straight from frozen at 375°F for 60 to 75 minutes.

Pro Tips & Common Mistakes to Avoid

Even though this recipe is simple, a few smart tips can take your chicken pot pie from good to great. Here’s how to get the best results every time, and what to avoid while baking.

Pro Tips for Success

1. Pre-bake the bottom crust slightly
If you like a firmer bottom, place the crust in the dish and bake it for 5 to 7 minutes before filling. This helps prevent sogginess.

2. Vent the top crust well
Cutting 3 to 4 slits in the top crust lets steam escape and keeps the filling from bubbling over.

3. Use a baking sheet under the pie
This catches any drips and saves you from cleaning the oven.

4. Brush with egg wash
A light egg wash gives the top a shiny, golden color.

Common Mistakes to Avoid

1. Overfilling the pie
Too much filling can overflow and make a mess. Stick to the recommended amounts.

2. Forgetting to thaw frozen veggies
If they’re too icy, they can water down your filling and affect the crust.

3. Using cold crusts
Cold pie crusts can crack or tear. Let them sit at room temperature for 10 to 15 minutes.

4. Cutting the pie too soon
Let it sit for 10 minutes after baking so the filling sets. Cutting too early makes it runny.

Now that you know how to avoid the most common slip-ups, you’re ready to serve a pie that’s crisp, creamy, and crowd-approved.

Conclusion

This Easy Chicken Pot Pie With Pie Crust recipe proves that comfort food doesn’t need to be complicated. With just four main ingredients, it’s perfect for busy nights, lazy weekends, or whenever you want a warm, satisfying dinner without a lot of fuss.

If you try it, don’t forget to save this recipe for later and share it with someone who could use a little extra comfort on their plate.

📌 Save this to your chicken dinners board
💬 Share it with a friend who loves easy meals

Frequently Asked Questions

Can I use store-bought pie crust for chicken pot pie?

Yes, store-bought pie crust works perfectly in this recipe. It saves time and still delivers a flaky, buttery texture. Just let it sit at room temperature before unrolling so it doesn’t crack.

What’s the best way to thicken chicken pot pie filling?

Using cream of chicken soup gives the filling a thick, creamy consistency. If needed, you can add 1 tablespoon of flour or cornstarch to the mixture for extra thickness.

Can I make chicken pot pie with canned chicken or rotisserie chicken?

Absolutely. Canned chicken or leftover rotisserie chicken are great time-saving swaps and still give you a hearty, flavorful pie.

How do I keep the bottom pie crust from getting soggy?

Pre-baking the bottom crust for a few minutes before adding the filling helps keep it firm. You can also brush it lightly with an egg white to create a barrier.

Can chicken pot pie be frozen before or after baking?

Yes. You can freeze it unbaked (wrapped tightly in foil) for up to 2 months. Bake straight from frozen, or thaw overnight in the fridge before baking. Baked pies can also be frozen and reheated in the oven.

Easy Chicken Pot Pie With Pie Crust Recipe – 4 Ingredients, Big Flavor

Author: Ellie Courses: Dinner