Easy Chicken Pot Pie

 Easy Chicken Pot Pie is cheap, easy, and ready in under an hour. Filled with mixed veggies, creamy sauce, and a quick flaky pie crust!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Sara



Quick pie crust:

  • 2 cups all-purspose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 cup shortening
  • ¾ cup milk
  • extra flour to roll out pie crust with

Pie Filling:

  • 3 cups steamed mixed vegetables
  • 1 10.5 oz can cream of chicken soup
  • 1 12.5 oz can drained cooked chicken chunks or 1 heaping cup cooked chicken chunks
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • salt and pepper to taste



  1. Preheat oven to 350 F. Lightly grease 9 inch pie pan.
  2. Mix flour, baking powder, and salt together. Stir in shortening with a fork until there are only pea-sized pieces. Stir in milk and mix to form the dough.

  3. Divide the dough into roughly half, one part slightly larger than the other for the bottom. Roll out the larger portion of dough into an even circle big enough for the pie pan and place in pan. 

  4. Pour steamed vegetables into the pie crust, followed by the drained chicken. Spread the can of cream of chicken soup over both. Sprinkle on parsley, garlic, salt, and pepper. 

  5. Roll out other portion of dough and place on top of the pie. Crimp edges together and bake at 350 F for 30 minutes, or until top is golden brown.