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Easy Chicken Pot Pie


Anyone else love those individual frozen pot pies like I do?  The problem is they are full of sodium along with who knows what other preservatives.  Plus, I happen to not care for potatoes in  my pot pie, and making it myself allows me to leave them out.  Using a refrigerated pie crust dough, this chicken pot pie is fool proof and allows you to customize to whatever veggies your family likes.

Easy Chicken Pot Pie


Katie @ onceamonthmeals.com



Remove pie crust dough from refrigerator to bring to room temperature.  Preheat oven to 375.  In a large bowl, combine all of the other ingredients and stir well.  Unroll pie crust and place half into bottom of indicated number of pie pans.  Pour in the chicken/veggie mixture.  Top with remaining pie crust and cut small slits into the top.  Bake for 15-20 minutes until crust is golden brown.

Freezing Directions:

Follow directions above to assemble pot pie but do not bake.  Cover the pot pie tightly with foil.  Label and freeze.  To serve: thaw in fridge.  Bake at 375 for 15-20  minutes until crust is golden brown.

Servings: 4


**conversion chart image provided by Erik Spiekermann


15 Responses to “Easy Chicken Pot Pie”

  1. Just Joan says:

    If you don’t have cream of chicken soup you can create a roux with butter and flour then add chicken broth or stock. I think it taste better than the canned alternative.

  2. Gwen says:

    I found that when I used the prescribed amout of chicken & veggies for 4 servings, I had WAY too much filling to fill up just 1 pie. I ended up filling (2) of my 2 quart Corningware deep dishes, using 1 of my pie crusts on the bottom only of each one. A bonus meal!

  3. lea wallis says:

    when creating this recipe for family of 4 (yellow box), the yield is 4 servings. the recipe card states 2 each pie crusts when i think it’s supposed to be 4 each or 2 boxes. also, at the bottom of the card it states you need 4 deep dish pans and i think it means 2 deep dish pans (which is what i used and the ingredients fit perfectly)
    however, the grocery shopping list generated tells you to purchase 8 crusts when i think it’s supposed to be 4 crusts or 2 boxes (i don’t believe pie crusts are used with any of the other recipes in this set).

  4. melinda says:

    i was wondering if any one had any ideas for a gluten free version i know how to make a gluten free cream soup alternative but nothing for the pie crust any ideas ?

    • lisa says:

      Melinda – You could sub for any homemade GF pie crust. There are several boxed GF pie crust mixes on the market as well. Good luck!

    • Joyce says:

      I just read your question ref. Gluten free pie crust. Although this may be too late, I use 1 c. Brown rice flour sifted with 1 c. Potato or arrowroot starch and 3/4 t. Salt. Then I cut in 2/3 c. Vegan marg or coconut oil. Mix til crumbly. Then add 4-6 T water (one at a time until a nice pie dough forms. This makes one pie (top and bottom) crust.

  5. Nita says:

    I just wanted to check if the freezer direction baking time is correct. 15-20 minutes. My pie is completely thawed and I’m using an oven that I typically lower times or it overcooks. I’m at 35 minutes and its still pretty doughy but turning slightly tan.

    • Katie says:

      I cooked mine for 20 minutes and it was just perfect. Could it be an altitude difference? If not, you just want the crust to turn golden brown as the inside is already cooked. There’s no danger of raw chicken or anything.

  6. Nita says:

    No altitude issues. Strange. I ended up doing it for 45 minutes and it was perfectly golden, not burnt but hubby says he likes the bit of gooeyness it still had lol. Will try this again another time but use canned veggies for our texture preferences but ill have to get an oven thermometer. It’s an older gas stove that gets really hot to the touch so maybe it was having an off day! :)

    • Kelly says:

      Yes oven thermometer is key I think. I can set my oven to 375 and my thermometer will be off sometimes by 20 degrees. I like my crust a little gooey too ;)

  7. Katharine in Brussels says:

    Thanks for this, the whole family has just polished off a serving of a vegetarian version of this made with Quorn ‘chicken’ and OAMM’s cream of mushroom soup recipe. A cream of X soup and a pot pie are two recipe firsts for me, and this turned out great. OAMM you saved us a bunch of money and from eating a whole bunch of industrial chemicals!

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