This chicken pot pie is made with a flaky pie crust filled with a creamy sauce that is loaded with chicken, potatoes and vegetables. This recipe offers the convenience of using store-bought pie crust and canned cream of chicken soup, so it’s comfort food made easy.whole chicken pot pie in a glass plate on a teal napkin

After having just been through an extremely cold weekend (minus 22 degrees celsius) and Blue Monday, I was in desperate need of some good old-fashioned comfort food.

slice of chicken pot pie being lifted from whole pie

This recipe is from Cooking with Carlee, and what I love about it is that it uses sour cream instead of milk. So not only does the sour cream make the filling super creamy, it also adds a bit of tang which balances the overall richness of the pie. The filling is simply chicken, potatoes, veggies, cream of chicken soup, sour cream, and a touch of thyme, garlic powder and onion powder. Mix it all together and spoon it into your pie crust. Bake for an hour and you have a piping hot homemade chicken pot pie.

How to freeze chicken pot pie for later use:

The great thing about chicken pot pie is that it also freezes well. To freeze an unbaked pie: assemble everything together (skip brushing the top pie crust with milk) and place in the freezer. Once frozen, wrap tightly in saran wrap and place in a large ziplock bag. Label the ziplock bag with the date and place back in the freezer for up to 3 months. When ready to bake, brush the top with milk, and bake for 15-20 minutes longer until the filling is bubbling. If the crust starts to brown too much before the center is cooked, loosely cover with foil.

To freeze a fully cooked pot pie: let the pie cool completely and follow the same instructions as above. To reheat: bake for 30-35 minutes until the filling is bubbling. See recipe below for full instructions and baking temperature.

slice of chicken pot pie on a plate

This chicken pot pie makes for an easy one-dish meal. The filling is creamy and packed with chicken, potatoes and veggies. The crust is flaky and buttery. It’s the ultimate comfort food to warm the heart and soul.

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slice of chicken pot pie on a plate

Easy Chicken Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8
  • Category: dinner, lunch
  • Method: bake
  • Cuisine: American
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Description

This chicken pot pie is made with a flaky pie crust filled with a creamy sauce that is loaded with chicken, potatoes and vegetables. This recipe offers the convenience of using store-bought pie crust and canned cream of chicken soup, so it’s comfort food made easy.

Ingredients

  • double pie crust, refrigerated store-bought kind
  • 3 cups cooked chicken, cubed
  • 3 cups frozen mixed vegetables, thawed
  • 2 cups potatoes, cooked and diced
  • 2 cans condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1 tbsp milk (for brushing top of pie crust)

Instructions

  1. Preheat oven to 375 F.
  2. In a large bowl, mix together all the filling ingredients.
  3. Line a 9″ deep dish pie plate with a pie crust. Spoon the filling into the plate.
  4. Top with second pie crust. Seal and crimp the edges together. Brush the top crust with milk and cut a few slits for ventilation.
  5. Bake for 45-60 minutes or until the top is golden and center is bubbling.

Notes

To make in advance: prepare the filling up to a day prior. Then preheat oven, assemble, and bake about an hour before the desired serving time.

To freeze an unbaked pie: assemble everything together (skip brushing the top pie crust with milk) and place in the freezer. Once frozen, wrap tightly in saran wrap and place in a large ziplock bag. Label the ziplock bag with the date and place back in freezer for up to 3 months. When ready to bake, brush the top with milk, and bake for 15-20 minutes longer until the filling is bubbling. If the crust starts to brown too much before the center is cooked, loosely cover with foil.

To freeze a fully cooked pot pie: let the pie cool completely and follow the same instructions as above. To reheat; bake for 30-35 minutes until the filling is bubbling.

Nutrition

  • Serving Size:
  • Calories: 479
  • Sugar: 1.1 g
  • Sodium: 532.5 mg
  • Fat: 23.3 g
  • Carbohydrates: 47 g
  • Protein: 20.6 g
  • Cholesterol: 52 mg