Easy Homemade Chicken Pot Pie

6 servings
55 min

J Dub’s Easy Homemade Chicken Pot Pie is comfort food at its finest.

Although some versions of this recipe can take all day to make, this one is very easy.

In fact, it’s ready to pop in the oven in around 15 minutes…..or less.

I use a fresh HEB rotisserie chicken meat that has already been deboned and chopped.

I also use pre-made pie crusts.

This recipe is so easy to whip up, you can even take the time to cut out cute little shapes in your pie crusts so it looks like you slaved for hours in the kitchen.

You can also change out the cookie cutter shapes, depending on the season or holiday you a celebrating.

Valentines Day an St. Patricks Day are fun, but you could do this for any holiday of the year.

Easy Homemade Chicken Pot Pie
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 1 onion, chopped
  • 2 large cloves garlic, minced
  • 4 tablespoons butter + 1 tablespoon, divided
  • 2 cups chopped cooked Rotisserie chicken
  • 2 uncooked pie crusts
  • Cream of chicken soup, 1 can
  • Cream of mushroom soup, 1 can
  • 16 ounce package mixed vegetables, thawed
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon flour
  • 1 cup chicken stock

First, Preheat the oven to 350 degrees Fahrenheit.
Next, melt butter.
Add chopped onion and cook until translucent.
Add garlic and sauté until fragrant, approximately 30 seconds.
Mix in the thawed vegetables.
Add the soups and stir to combine.
Next, add in the chicken and spices, mix again.
Add 1 Tablespoon flour to the 1 cup chicken broth and whisk to incorporate flour.
Add this broth mixture to the chicken and vegetables and stir to combine.
Turn stove on low and allow mixture to simmer for approximately 10 minutes, stirring occasionally to keep from sticking to the bottom.
Since this mixture is cooked, you may taste it to see if you need to add any additional spices.
While the mixture is simmering, place one ready made pie crust on the bottom your cast skillet.
After the mixture has thickened, gently pour this mixture over the the bottom crust.
Top the mixture with the second crust, sealing the edges of the crust around the sides cast iron skillet.
Bake the pie for approximately 40 minutes until crust is lightly browned and pie is bubbly on sides.
Remove the pie from the oven and brush the top with remaining 1 Tablespoon of butter.
Place pie back in oven for a few minutes so that the butter can bake into the crust.
  • You can use a decorative pie crust cutter to cut shapes out of the top of your crust.
  • You can also make smaller individual pies and cut shapes out using miniature cookie cutters. This recipe will make four individual chicken pot pies.
  • If making one large Chicken pot pie, this will serve 6-8. If making individual pies, this recipe will make 4 considerably sized crocks.
Jennifer Williams
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