Ultimate Chicken Pot Pie Recipe (Easy & Cheesy)

There’s a certain magic in the words “chicken pot pie.” It evokes images of a bubbling, golden-brown crust breaking open to reveal a rich, creamy filling. It’s the pinnacle of comfort food. But let’s be honest, many of us are intimidated by the thought of making one from scratch. The roux, the perfectly cooked vegetables, the homemade crust—it can feel like an all-day affair.

What if you could have that Ultimate Chicken Pot Pie experience with about 15 minutes of prep? This recipe is the answer. We’re using a few smart shortcuts (hello, refrigerated pie crust and condensed soup!) to create a deeply savory, cheesy, and satisfying chicken pie that tastes like it took hours. This easy chicken pot pie will become your new go-to for a cozy family dinner, guaranteed.

Ingredients for Your Cheesy Chicken Pot Pie

The beauty of this recipe is its simplicity. You only need six key ingredients to create this masterpiece. Using a pre-cooked chicken (like a rotisserie chicken) makes this come together in a flash!

this now & bake later ❤️

Recipe Timing

This is the perfect weeknight comfort meal because it’s on the table in under an hour.

• Preparation Time: 15 minutes
• Cooking Time: 37 minutes
• Total Time: 52 minutes (Less than an hour from fridge to table!)

Step 1: Preheat Oven and Prepare the Crust

First, let’s get your oven ready. Heat the oven to 400°F (200°C). While it’s preheating, take one of your room-temperature pie crusts and gently unroll it. Carefully line the bottom of a 9-inch pie plate, pressing it lightly against the bottom and sides. Trim any large excess from the edge.

• Tip: Letting your refrigerated pie crusts sit on the counter for 10-15 minutes (as the data suggests) is crucial! It makes them pliable and prevents them from cracking and tearing as you unroll them.

Step 2: Mix the Creamy Chicken Filling

This is where the magic happens, and it couldn’t be easier. In a medium-sized bowl, stir together the condensed soup, milk, cubed cooked chicken, and the thawed mixed vegetables. Mix until everything is thoroughly combined into a thick, creamy filling.

• Tip: Thawing the vegetables is a simple step, but it’s important. You can do this by running them under cool water in a colander for a minute or just letting them sit on the counter for 30 minutes before you start. This ensures your pie cooks evenly.

Step 3: Assemble Your Ultimate Chicken Pot Pie

Spoon the glorious chicken mixture evenly into the prepared bottom crust. Now for the cheesy secret: sprinkle 3/4 cup of the shredded Cheddar cheese over the top of the filling. This creates a hidden layer of gooey, melted cheese that takes this from a good pot pie to an ultimate one.

Place the remaining pie crust over the filling. Trim any excess dough from the edges. Crimp the edges of the top and bottom crusts together to seal the pie. You can use your fingers or the tines of a fork for a classic look. Finally, using a sharp knife, cut several (4-5) slits in the top crust.

• Tip: Don’t skip crimping and slitting! Crimping seals in the filling, while the slits are essential steam vents. Without them, the steam would build up and could cause your pie to burst or the filling to leak out.

Step 4: Bake to Golden Perfection

Place your pie on the middle rack of the preheated oven. Bake for 35 minutes, or until the crust is a beautiful, deep golden brown and you can see the filling bubbling through the slits.

Carefully remove the pie from the oven. Sprinkle the remaining 1/4 cup of cheese over the top of the hot crust. Return the pie to the oven for just 1-2 minutes more, or until that top layer of cheese is perfectly melted. Let the pie rest for 5-10 minutes before slicing—this allows the filling to thicken up.

Nutritional Information (Estimated)

Please note: The following nutritional information is an estimate based on 6 servings per pie and will vary depending on the exact brands of ingredients you use (especially the pie crust and soup).

• Calories: 550 kcal
• Protein: 25 g
• Carbohydrates: 40 g
• Fat: 32 g (Saturated: 14 g)
• Sodium: 980 mg

Healthier Alternatives

This pie is pure comfort, but if you’re looking for a few simple swaps, here are some great ideas:

• Lighter Soup: Use the Campbell’s® 98% Fat Free Cream of Chicken Soup as mentioned in the ingredients. You’ll save on fat and calories without sacrificing creaminess.
• Whole Grain Crust: Look for a whole wheat refrigerated or frozen pie crust to add a boost of fiber.
• Load Up the Veggies: Feel free to add more vegetables! An extra cup of thawed mixed veggies or some sauteed mushrooms will only make it better.
• Cheese Choice: You can opt for a reduced-fat shredded Cheddar to lower the fat content.

Serving Suggestions

This Ultimate Chicken Pot Pie is a hearty, all-in-one meal. That golden, flaky crust, creamy chicken filling, and all those vegetables check every box!

Because it’s so rich and savory, it pairs perfectly with something light and crisp. A simple green salad with a tart vinaigrette (like lemon or balsamic) is the ideal companion. For a classic diner-style meal, serve it with a side of steamed green beans or a scoop of cranberry sauce.

Common Mistakes to Avoid

• Using a Cold Pie Crust: The data wisely says to use a crust “at room temperature.” If you try to unroll a refrigerated crust when it’s too cold, it will crack and tear, leading to frustration and leaks.
• Forgetting the Steam Vents: Those slits in the top crust are non-negotiable. If you don’t give the steam a place to escape, it will find its own way out, often by blowing out the side of your pie and creating a mess.
• Soggy Bottom Crust: To help prevent a soggy bottom, make sure your pie plate is placed on the bottom or middle-bottom oven rack. This ensures the bottom crust gets maximum heat and cooks through. Using a glass pie plate is also helpful, as you can visually check the bTtom for browning.

Storing Tips

Leftovers are one of the best parts! Here’s how to store your pie:

• In the Fridge: Store leftover slices in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: The best way to reheat pot pie is in the oven. Place slices on a baking sheet and warm at 350°F (175°C) for 15-20 minutes, or until heated through. This keeps the crust crispy! You can also microwave it, but the crust will be softer.

Make-Ahead Freezer Meal Instructions

This recipe is a freezer dream! The provided data gives two excellent methods for making this ahead of time.

1. To Bake from Frozen: Assemble the pie as directed (you can omit or reserve the final cheese topping for after). Do not bake it. Wrap the entire pie plate tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
   • When ready to bake, do not thaw. Bake, covered with foil, at 400°F for 1 hour.
   • Uncover and bake for 45 minutes more, or until the crust is golden and the filling is bubbly.
2. To Bake from Thawed: Assemble and freeze as directed above.
   • Thaw the pie in the refrigerator overnight.
   • Bake, covered with foil, at 400°F for 50 minutes.
   • Uncover and bake for 35 minutes more, or until golden. (You can add the optional cheese for the last 1-2 minutes).

Conclusion

That’s all there is to it! You are now fully equipped to make the Ultimate Chicken Pot Pie with minimal fuss and maximum flavor. This recipe proves that you don’t need to spend all day in the kitchen to create a truly memorable, comforting, and delicious homemade meal. The cheesy, creamy filling and flaky crust are sure to make this a new family favorite.

We hope you enjoy making and savoring this dish as much as we do. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe!

FAQs: Your Pot Pie Questions Answered

Q1. Can I use homemade pie crust for this recipe?

Absolutely! If you have a favorite homemade pie crust recipe, feel free to use it. This recipe is just designed for speed using the refrigerated crusts, but homemade will be just as delicious (if not more so!).

Q2. Can I use leftover turkey instead of chicken?

Yes! This is one of the best recipes for using up leftover Thanksgiving or Christmas turkey. Simply cube the cooked turkey and use it in place of the chicken for a fantastic turkey pot pie.

Q3. Do I have to use the Cheddar cheese?

You don’t have to, but the cheese is what makes this the “Ultimate” cheesy pot pie. It adds a wonderful sharp, savory flavor that complements the creamy chicken filling. If you’re not a fan of Cheddar, you could try Swiss or Gruyère, or simply omit it for a more traditional pot pie.

Q4. I don’t have a bag of frozen mixed vegetables. What else can I use?

You can easily substitute with what you have. A combination of canned (and drained) peas, carrots, and corn works perfectly. You could also use 2 2/3 cups of any frozen vegetables you like—just peas and carrots is a classic!

Ultimate Chicken Pot Pie Recipe (Easy & Cheesy)

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• Author: Evelyn Marcella Rivera
• Total Time: 52 minutes
• Yield: 6 Servings 1x

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Description

This isn’t just any baked chicken pot pie; it’s a complete comfort food solution for busy weeknights. We’re using a few smart shortcuts (refrigerated pie crust, condensed soup, and pre-cooked chicken) to create a deeply savory, cheesy, and satisfying chicken pie that tastes like it took hours. It features a secret layer of cheese inside and a golden, bubbly crust. This easy chicken pot pie will become your new go-to for a cozy family dinner, guaranteed.

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Ingredients

Units USM Scale 1x2x3x

• 1 package (approx. 14 oz) Refrigerated Pie Crusts (2 crusts), at room temperature
• 1 can (10.5 oz) Campbell’s® Cream of Chicken Soup
• 1/2 cup Milk (Whole or 2%)
• 2 cups Cubed Cooked Chicken (Rotisserie chicken is perfect)
• 1 package (12 oz) Frozen Mixed Vegetables (Thawed), about 2 2/3 cups
• 1 cup (about 4 oz) Shredded Sharp Cheddar Cheese, divided

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Instructions

1. Preheat and Prep Crust: Preheat oven to 400°F (200°C). Let the pie crusts sit at room temperature for 10-15 minutes. Unroll one crust and gently line a 9-inch pie plate, pressing it against the bottom and sides.

2. Mix the Creamy Filling: In a medium-sized bowl, stir together the condensed soup, milk, cubed cooked chicken, and the thawed mixed vegetables until thoroughly combined.

3. Assemble the Pie: Spoon the chicken mixture evenly into the prepared bottom crust. Sprinkle 3/4 cup of the shredded Cheddar cheese over the top of the filling.

4. Top the Pie: Place the remaining pie crust over the filling. Trim any excess dough from the edges. Crimp the edges of the top and bottom crusts together to seal the pie. Using a sharp knife, cut 4-5 slits in the top crust.

5. Bake to Golden Perfection: Place the pie on the middle rack of the preheated oven. Bake for 35 minutes, or until the crust is a deep golden brown and the filling is bubbling through the slits.

6. Add Final Cheese: Carefully remove the pie from the oven. Sprinkle the remaining 1/4 cup of cheese over the top of the hot crust. Return the pie to the oven for just 1-2 minutes more, until that top layer of cheese is perfectly melted.

7. Rest and Serve: Let the pie rest for 5-10 minutes before slicing. This allows the filling to thicken up.

Notes

• Room Temp Crust is Key: Letting your refrigerated pie crusts sit on the counter for 10-15 minutes is crucial! It makes them pliable and prevents them from cracking and tearing as you unroll them.
• Thaw Your Veggies: Thawing the frozen vegetables (run them under cool water in a colander for a minute) ensures your pie cooks evenly.
• The Cheesy Secret: The hidden layer of 3/4 cup cheese inside the pie is the secret to an extra gooey, cheesy result that’s in every bite.
• Crimp and Slit: Don’t skip crimping and slitting! Crimping seals in the filling, while the slits are essential steam vents to prevent the pie from leaking.
• Let it Rest! This is the hardest part, but letting the pie rest for 5-10 minutes before slicing is essential for the creamy filling to thicken up.

• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Category: Main Course, Dinner, Pie
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/6th of pie)
• Calories: 550 kcal
• Sugar: 4 g
• Sodium: 980 mg
• Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 16.5 g
• Trans Fat: 1.5 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 105 mg