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5 from 2 votes

Chicken Pot Pie

Easy Chicken Pot Pie is a delicious, filling, and comforting dish packed with plenty of chicken and vegetables. Premade crust makes it easy!
Course Main Course
Cuisine American
Keyword Chicken Pot Pie
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6 Servings
Calories 532kcal
Author Jen


  • 1 lb Chicken Breast grilled or meat from 1 Rotisserie Chicken
  • 12 oz Frozen Peas and Carrots thawed
  • 2 cup Frozen Diced Potatoes thawed like Hash Browns or Potatoes OBrien
  • 1 Onion diced
  • 2 can Cream of Chicken Condensed Soup
  • 1 cup Water
  • 1/8 tsp Poultry Seasoning
  • 2 Refrigerated Pie Crusts.
  • Salt and Pepper to taste.


  • Dice chicken into 1/2" cubes.
  • In a large skillet, grill diced onions until transparent.
  • Add chicken, water, potatoes, soup, poultry seasoning and peas and carrots.
  • Stir and cook over medium heat until ingredients are warm (10-15 minutes). If sauce looks too thick, slowly add a little more water until desired consistency is reached.
  • Remove from heat and allow to cool a little (10 minutes).
  • Preheat oven to 425.
  • Heavily grease a 9" pie dish.
  • Place 1 pie crust in prepared pie dish and use a fork to pierce the crust in several places.
  • Pour chicken mixture over crust and spread evenly.
  • Unroll other crust and place over top of chicken mixture and crimp crusts together around edge of dish.
  • Use a knife to make 4 slits around the top to allow steam to vent.
  • Brush top with an egg wash.
  • Bake for 30 minutes. Pull from oven and cover edges with a pie ring or aluminum foil.
  • Bake for 25-35 minutes or until top is golden brown.


Calories: 532kcal | Carbohydrates: 55g | Protein: 26g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 1096mg | Potassium: 721mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5592IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 4mg