This is a creamy Chicken Pot Pie with frozen veggies, a quick chicken gravy with cream of chicken soup, and an easy flaky pie crust!
This is a good beginner chicken pot pie to start out with, but I end up going back again and again to this recipe because of how easy it is. It takes 10 minutes to prepare and 30 minutes to bake!
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This quick family size chicken pot pie with rotisserie chicken (or canned chicken, I use it in a lot of easy dinners like Crescent Chicken Roll Ups), it has a super easy all butter no-chill pie crust, and the pie can be made ahead and baked when you're ready to eat! You could make it a little fancier by making it with Cream Cheese Pie Crust, it's delicious!
A caveat; this is an easy homemade chicken pot pie but it is NOT a gourmet one. It's a step up from a frozen individual store-bought pie, it is cheap, and my family loves it. We've made it for years. There are several ways to customize it and make it even EASIER.
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Why This Recipe Is Awesome
- NO CHILL pie crust! It's still flaky, thanks to the butter and a little bit of baking powder.
- Frozen veggie chicken pot pie is nice because the veggies are already sliced and diced, meaning less prep work.
- You can use leftover grilled chicken, leftover turkey from Thanksgiving, extra vegetables, etc.
- EASY chicken gravy! It's semi-homemade and easy to put together.
- This impossibly easy chicken pot pie is ready in about 45 minutes. It's also super easy to make ahead!
🛒 Ingredients
- Rotisserie Chicken - it's a quick and easy option, you can also used canned chicken.
- Frozen Vegetables - I prefer to use the mix of corn, peas, carrots, and green beans.
- Milk - used for both the creamy gravy and the pie crust. See substitutions below for dairy free options.
- Cream of Chicken Soup - the base of the simple gravy, fat free can be used.
- Chicken Gravy Mix - this can be found in most grocery stores in the gravy and salad dressing section. A turkey gravy or light brown gravy would also work!
- Baking Powder - this adds a little flake to the pie crust. Since I don't chill the pie dough, this ensures a nice flaky crust!
See the recipe card below for full list of ingredients and quantities.
✏️ Substitutions
- You can use refrigerated pie crust or biscuit dough rolled together for an even quicker pot pie!
- Any frozen veggie blend you prefer will do, Broccoli or cauliflower would be a lovely addition.
- Butter in the crust can be replaced with butter-flavored vegetable shortening (not margarine, it doesn't work well for pie crust).
- Milk in the gravy and pie crust can be replaced with cold water or any unsweetened nut milk.
- Canned chicken or precooked and shredded chicken can be used in place of rotisserie chicken.
- Turkey pot pie! Use leftover turkey from Thanksgiving.
🧑🍳 Instructions
The first steps are for making the crust, and then assembling the pot pie! Don't forget to preheat oven to 350℉ and lightly spray a 9 inch pie pan with baking spray.
Step 1. (above). Mix flour, baking powder, and salt together. Mash in butter with a fork until there are only pea-sized pieces. Stir in milk and mix to form the dough, mixing JUST until there are no flour pockets left, don't keep kneading it.
Step 2. (above) Divide the dough into two balls, and have one be slightly larger than the other for the bottom of the pie. Roll out the larger portion of dough into an even circle big enough for the pie pan and place in pan.
Step 3. (above) In a bowl, whisk together the milk, cream of chicken soup, chicken gravy mix, parsley, and pepper.
Step 4. (above) In the pie shell, pour in half of the chopped chicken and thawed veggies.
Step 5. (above) Pour in half of the gravy mixture, then layer in the other half of the chicken and veggies and the last of the gravy.
Step 6. (above) Roll out other portion of dough and place on top of the pie.
Step 7. (above) Crimp the edges together by holding a pinched thumb and pointer finger on the outside edge and pushing a finger from the opposite hand into the dough between the thumb and pointer finger. Do this all the way around the pie until the edges are all sealed shut.
Pierce the center of the pie a few times with a fork and bake at 350 ℉ for 30 minutes, or until top is golden brown.
There are no onions in this easy chicken pot pie, but you can add a few chopped green onions if you would like to!
📌 Top Tips
- Don't overmix the pie crust! Overmixing can cause it to become tough instead of flaky. Mix it together so there are no flour pockets left, but don't continue knead it.
- Thaw the frozen veggies and drain completely either in the microwave or under warm water before putting into the pie so that the green beans are more tender after baking.
- For safety reasons, do NOT put a cold glass pan in the hot oven when baking the pot pie if you make it ahead and refrigerate it. Cold glass on hot oven metal can shatter!
- Brush the top of the raw pie with a beaten egg before baking for a golden brown, shiny pie crust!
❓Frequently Asked Questions
Yes! This is a freezable chicken pot pie. You can either freeze it raw or freeze it baked after cooling it completely.
Make sure to thaw it completely in the fridge before baking.
It may take longer to bake if it is still very cold putting it into the oven.
Yes! You can make the pie and assemble it, and refrigerate it for up to 3 days before baking it. Baking it cold from the fridge, it may need another 10 minutes or so to bake.
Make sure to let it rest at room temperature for 10 minutes or so while the oven preheats so that any glass pie dishes will not shatter in the hot oven.
This chicken gravy is made with cream of chicken soup, milk, chicken gravy mix, parsley and ground pepper.
The easiest way to prevent a soggy bottom is to bake the pie on the bottom shelf.
You can also cook and thicken the gravy on the stovetop until it boils before pouring it into the pie.
Once cooled, store in an airtight container.
Refrigerated: Up to 5 days.
Frozen: Up to 3 months.
🍗 More Rotisserie Chicken Dinners
You can easily use canned chicken or rotisserie chicken in these easy chicken dinner recipes.
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Chicken Pot Pie with Frozen Veggies
Ingredients
Quick pie crust:
- 2 cups all-purspose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup butter cold, cut into small pieces
- ¾ cup milk
- extra flour to roll out pie crust with
Pie Filling:
- 1 cup milk
- 1 10.5 oz can cream of chicken soup
- 1 package chicken gravy mix
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- 2 cups chopped rotisserie chicken or canned chicken
- 4 cups mixed frozen vegetables thawed
Instructions
- Preheat oven to 350 F. Lightly spray a 9 inch pie pan with baking spray.
- Mix flour, baking powder, and salt together. Mash in butter with a fork until there are only pea-sized pieces. Stir in milk and mix to form the dough.
- 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.
- In a bowl, whisk together the milk, cream of chicken soup, chicken gravy mix, parsley, and pepper.
- In the pie shell, pour in half of the chopped chicken and thawed veggies.
- Pour in half of the gravy mixture, then layer in the other half of the chicken and veggies and the last of the gravy.
- Roll out other ball of pie dough and place on top of the pie. Crimp the edges together by holding a pinched thumb and pointer finger on the outside edge and pushing a finger from the opposite hand into the dough between the thumb and pointer finger, pressing the dough together.
- Bake at 350 F for 30 minutes, or until top is golden brown.
Emily Soukup says
I only made the filling. (I went with a biscuit topping rather than double crust.) It was the perfect consistency for my pot pie. I try to do everything from scratch, but I just wasn’t feeling it tonight and was craving chicken pot pie and this hit the spot! The addition of the gravy mix gave it so much flavor!!! I added a bit of garlic powder and red pepper flakes to mine, but otherwise followed the recipe. I’ll be bookmarking this one.
Barton says
Just made this for dinner tonight for the first time. I have a few notes: the filling was a little bland so next time I would use more pepper and add onion powder, the crust didn’t brown for me until I bumped the oven to 400 and cooked for an additional 15-20 min, and the crust could have used a bushing of melted butter on top before baking. Overall it was alright and I would try it again with a few tweaks.