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!
👝 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
Yes, peeling gives you a creamier texture, but you can leave skins on if you like it rustic.
Totally! Fresh carrots, green beans, or corn kernels work great in place of frozen mixed veggies.
Easy Chicken Pot Pie
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
Instructions
- 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
- Whisk egg yolk with water and brush lightly over the top crust.
Bake
- Place pie on a baking sheet to catch drips and bake for 45–50 minutes, until crust is golden brown and filling is bubbling.
Cool & Serve
- Let rest 10 minutes before slicing.
Can you make this the night before?
Absolutely! Prep! Then add the egg wash before you bake right before you’re ready!