Easy Chicken Pot Pie

When it comes to cozy comfort food, nothing beats a warm, golden chicken pot pie. This version is simple, creamy, and family-friendly — no roux or flour required. By using Campbell’s soup, frozen veggies, and Pillsbury deep-dish crusts, you get that same hearty, homemade taste with way less effort. I’ve added a little fresh parsley for brightness and a diced potato boiled in chicken bouillon for even more flavor. If you like Chicken Pot Pie you can try my Chicken Pot Pie Soup or my Crockpot Chicken Pot Pie This dish is an absolute showstopper and literally does not look real coming out of the oven it’s that good. Check out more of my Chicken recipes here!

Best chicken pot pie recipes

👝 How to Store Leftovers

You can store your dish in an airtight container in the fridge and reheat it in the oven!

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🤔 Common Questions

Do I need to peel the potato?

Yes, peeling gives you a creamier texture, but you can leave skins on if you like it rustic.

Can I use different veggies?

Totally! Fresh carrots, green beans, or corn kernels work great in place of frozen mixed veggies.

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Melissa Jo

Easy Chicken Pot Pie

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When it comes to cozy comfort food, nothing beats a warm, golden chicken pot pie. This version is simple, creamy, and family-friendly — no roux or flour required. By using Campbell’s soup, frozen veggies, and Pillsbury deep-dish crusts, you get that same hearty, homemade taste with way less effort. I’ve added a little fresh parsley for brightness and a diced potato boiled in chicken bouillon for even more flavor. This dish is an absolute showstopper and literally does not look real coming out of the oven it's that good. Check out more of my Chicken Pot Pie recipes here!

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 5 people

Course: Main Course

Cuisine: American

Ingredients

2 Pillsbury deep-dish frozen pie crusts thawed (1 for bottom, 1 for top)
2 cups cooked rotisserie chicken cubed or shredded
1 can 10.5 oz Campbell’s Cream of Chicken or Cream of Celery soup
½ cup milk plus 2–3 tbsp extra splash of milk or use half milk/half heavy cream for richness
1 medium potato peeled and diced into ½-inch cubes
3 tbsp Knorr chicken bouillon or 1 cube (Some in filling)
1 small bag 8 oz frozen mixed vegetables
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt to taste
1 –2 tbsp fresh parsley chopped
2 egg yolk + 1 tbsp water for egg wash

Method

Preheat oven to 375°F.

Cook Potato

In a saucepan, add diced potato to enough water to cover. Stir in 2 tbsp Knorr chicken bouillon. Bring to a boil and cook 8–10 minutes until just tender. Drain well.

Mix Filling

In a large bowl, combine chicken, Campbell’s soup, milk, extra splash of milk, frozen veggies, bouillon-cooked potato, garlic powder, 1tsp or Knorr Chicken Bouillon onion powder, pepper, salt, and parsley. Stir until well mixed.

Assemble Pie

Place one thawed pie crust in the bottom of a 9-inch pie plate. Pour filling inside and spread evenly. Place second crust on top, sealing edges. Cut a few slits in the top for steam to escape.

Egg Wash