Homemade Chicken Pot Pie Recipe
There’s nothing better than a warm, creamy homemade chicken pot pie recipe straight from the oven. This cozy, family-friendly recipe skips the fuss of rolling out a crust and instead creates a rich, golden brown topping as it bakes. It’s the kind of simple comfort food you’ll come back to again and again.
This dish is perfect for nights when you want something warm and filling without a lot of work—just like my other weeknight dinner recipes. A few of my favorite chicken recipes include my chicken and rice a roni and my chicken and yellow rice. They’re easy and always a hit. Be sure to check out my easy chicken meals for busy nights.
If you love easy comfort meals, don’t miss these family dinner casserole recipes for even more family dinner ideas.
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Why You’ll Love This Easy Chicken Pot Pie
- No Pie Crust Needed: This recipe creates its own soft, golden topping as it bakes, saving you time and effort in the kitchen.
- Dump-and-Bake Recipe: Everything comes together quickly, making it perfect for busy days.
- Creamy, Hearty, and Filling: The rich chicken filling, combined with vegetables, makes this a stick-to-your-ribs meal just like my chicken with potatoes recipe.
- Perfect for Busy Weeknights: With little prep, it makes dinner time easy.
- Made with Pantry Staples: Most of these ingredients are likely already in your kitchen, making it budget-friendly.
- Family-Approved Comfort Food Classic: Even picky eaters love this warm and cozy dish.
This pot pie recipe ranks right up there with my beef pot pie recipe. Both are simple and taste like you spent hours in the kitchen.
Ingredients Needed for Chicken Pie
If you’re looking for a homemade chicken pot pie with simple ingredients, this one checks all the boxes. It’s easy, affordable, and absolutely delicious.
- Chicken tenders: Tender chicken is the base of this pot pie and soaks up all the creamy flavors. A rotisserie chicken will save time in the kitchen.
- Chicken Broth: Adds moisture and flavor to the filling, especially if using reserved broth from cooking the chicken.
- Cream of Mushroom Soup: Creates a rich, creamy texture.
- Mixed Vegetables: A blend of corn, peas, potatoes, and green beans for classic pot pie flavor and color.
- Seasonings: Simple seasonings that enhance all the flavors without overpowering the dish.
- Butter: Adds richness and helps create that golden, slightly crisp topping.
- Milk: Combines with the flour to form a pourable batter that bakes into a soft crust.
- Self-rising Flour: The key to an easy, light, fluffy topping without extra steps.
Recipe Substitutions
- Turkey Pot Pie: Use leftover turkey instead of chicken.
- Low Sodium Option: Use a low-sodium broth or soup.
- Soup Swaps: Feel free to swap out the cream of mushroom for cream of chicken.
How to Bake Chicken Pot Pie
Step 1: Start by cooking your chicken until fully done, then chop it into bite-sized pieces so it mixes easily throughout the filling.
Step 2: In a large mixing bowl, combine the cooked chicken, chicken broth, cream of mushroom soup, drained mixed vegetables, salt, and pepper. Stir everything together until well combined and evenly coated.
Step 3: Pour the chicken mixture into a lightly greased 9×13 baking dish, spreading it out into an even layer so it cooks evenly.
Step 4: In a separate bowl, whisk together the melted butter, milk, and self-rising flour until smooth. The mixture will be thick, but make sure there are no lumps.
Step 5: Slowly pour or spoon the flour mixture evenly over the chicken filling. Do not stir, as the topping will spread and form a crust as it bakes.
Step 6: Place the dish in a preheated 350°F oven and bake for 1 hour, or until the top is golden brown and the filling is bubbling around the edges.
Step 7: Remove the pot pie from the oven and let it rest for about 10 minutes before serving. This allows the filling to thicken and set properly. Step 8: Serve and Enjoy!
Pro Tips
How to Store and Reheat Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days
- Freeze: Baked or unbaked, for up to 3 months. Thaw completely overnight in the refrigerator, then bake as directed.
- Reheat: Warm in oven at 325°F or microwave individual portions.
Recipe FAQs
Yes! Assemble it ahead, cover, and refrigerate. Bake when ready.
You bet! Rotisserie chicken is a great shortcut for this recipe and adds even more flavor while saving time in the kitchen.
A runny chicken pot pie usually means it hasn’t rested long enough after baking. Letting it sit for at least 10 minutes allows the filling to thicken and set properly before serving.
The filling is made of cooked chicken, broth, cream of mushroom soup, mixed vegetables, salt, and pepper.
More Chicken Dinner Ideas
If you tried this Homemade Chicken Pot Pie Recipe or any other recipe on my blog, please consider leaving a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Homemade Chicken Pot Pie Recipe
Ingredients
- 1.5-2 pounds chicken tenders cooked and chopped
- 2 cups chicken broth use reserved broth or store bought
- 1 (10 oz.) can cream of mushroom soup
- 1 (15 oz.) can mixed vegetables corn, peas, potatoes, green beans, drained
- ½ teaspoon salt & pepper
- ½ cup butter melted
- 1 cup milk
- 1 cup self rising flour
Instructions
- Start by cooking your chicken until fully done, then chop it into bite-sized pieces so it mixes easily throughout the filling.
- In a large mixing bowl, combine the cooked chicken, chicken broth, cream of mushroom soup, drained mixed vegetables, salt, and pepper. Stir everything together until well combined and evenly coated.
- Pour the chicken mixture into a lightly greased 9×13 baking dish, spreading it out into an even layer so it cooks evenly.
- In a separate bowl, whisk together the melted butter, milk, and self-rising flour until smooth. The mixture will be thick, but make sure there are no lumps.
- Slowly pour or spoon the flour mixture evenly over the chicken filling. Do not stir, as the topping will spread and form a crust as it bakes.
- Place the dish in a preheated 350°F oven and bake for 1 hour, or until the top is golden brown and the filling is bubbling around the edges.
- Remove the pot pie from the oven and let it rest for about 10 minutes before serving. This allows the filling to thicken and set properly.
I made this for dinner last week and it was delicious! My family wants it again this week! That’s a win!
Yum yum! This looks so delicious! Can’t wait to try it out! Thank you for sharing!
This pot pie looks delicious. I’ve not tried one before so this is definitely going on the list. Thank you.
I love a good left-over recipe, especially around the fall and winter holidays. Chicken pot pie sounds just perfect for the chilly night by the fire.
I love chicken pot pie. I’ll have to give this one a try. Thanks.
Looks delicious. Thanks for sharing the recipe. Will try it soon
I love this recipe for easy classic chicken pot pie! It looks very easy and I am sure it tastes wonderful. Thanks for sharing.
I love pot pie and your easy solution for the crust is something I must try!
This chicken pot pie looks delicious! I like the tip about broiling for a minute or two to brown the crust. Thanks for sharing!
Glad that I can have it prepare in advance and do the baking once Im home again. This will be perfect for our dinner.
I always have some chicken leftovers from Sunday dinner. This is a fantastic idea to use it. Looks delicious and easy to make. Perfect family recipe. Thanks!
This classic chicken pot pie was so delicious! It felt just like what we used to make as a kid!