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Main Course • American

Creamy Chicken Pot Pie Recipe

Creamy chicken pot pie stuffed with vegetables and tender chicken in a flaky pie crust. This four ingredient dinner is a snap to make!

4.8 from 163 votes
90 mins
Total Time
6
servings
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Creamy Chicken Pot Pie

How to Make the Best Creamy Chicken Pot Pie

There’s nothing quite like a slice of homemade pot pie to warm the soul. This creamy chicken pot pie is comfort food at its finest—loaded with tender chicken, colorful vegetables, and a creamy filling all wrapped in a flaky, buttery crust. What makes this recipe truly special is its simplicity: with just a handful of ingredients, you can have a restaurant-quality dinner on the table in under two hours.

The beauty of this dish lies in its versatility and ease. The combination of frozen mixed vegetables and hashbrowns means there’s less prep work, while the cream of chicken soup base creates a rich, savory filling without requiring you to make a sauce from scratch. Whether you’re cooking for a weeknight family dinner or preparing a meal for guests, this pot pie delivers on flavor and satisfaction.

The golden, flaky crust that emerges from the oven is pure magic—crispy on the outside, steaming and creamy on the inside. Serve this pie straight from the oven to your table, and watch your family dig in. It’s the kind of classic recipe that never goes out of style and always leaves everyone asking for seconds.

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Creamy chicken pot pie stuffed with vegetables and tender chicken in a flaky pie crust. This four ingredient dinner is a snap to make!

4.8 from 163 votes
CourseMain Course
CuisineAmerican
Keywordeasy chicken pot pie, four ingredient dinners, quick and easy chicken pot pie
Prep Time30 mins
Cook Time60 mins
Total Time90 mins
Servings6 servings
Calories457kcal
AuthorChristina Hill
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Ingredients

Pot Pie Filling

Instructions

Preparation

  1. Preheat the oven to 375°F.
  2. In a large bowl combine chicken, vegetables, diced hashbrowns, cream of chicken soup, salt, and pepper. Mix with a spatula until all ingredients are fully combined.

Assembly and Baking

  1. In a pie pan, lay out the bottom crust. Add the pot pie filling to the crust. Top with the remaining crust, crimp the edges. Using a knife or a fork, poke holes in the top to allow steam to vent through during baking.
  2. Optional: brush with egg yolk for a shiny, golden crust.
  3. Cover the edges of the pie with foil to keep from over browning. Bake at 375°F for about 30 minutes. Remove the foil and continue cooking for another 30 to 45 minutes.

Notes

  • This recipe is perfect for using rotisserie chicken to save time on preparation.
  • You can substitute the cream of chicken soup with homemade cream sauce for a lighter version.
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