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  • Lynn

Chicken Pot Pie

This easy chicken pot pie recipe brings the comfort of home cooking to your table without the fuss, using convenient store-bought pie crusts.

Chicken pot pie with a slice cut out.

Chicken Pot Pie


- 2 premade pie crusts

- 2 cups cooked chicken, diced (rotisserie chicken works well)

- 2 cups mixed frozen vegetables (carrots, peas, corn, and green beans)

- 1 can (10.5 oz) condensed cream of chicken soup

- 1 cup chicken broth

- 1/2 cup milk

- 1 teaspoon dried thyme

- Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).

  2. Roll out one of the premade pie crusts and fit it into a 9-inch pie dish. Press it firmly against the bottom and sides of the dish.

  3. In a large mixing bowl, combine the diced chicken and mixed frozen vegetables.

  4. In a separate bowl, mix together the condensed cream of chicken soup, chicken broth, milk, dried thyme, salt, and pepper. Pour this mixture over the chicken and vegetables. Stir everything together to evenly coat the ingredients.

  5. Pour the chicken and vegetable mixture into the prepared pie crust.

  6. Roll out the second premade pie crust and place it over the top of the filling. Seal the edges by crimping with a fork or your fingers to join the top and bottom crusts. Cut a few slits in the top crust to allow steam to escape during baking.

  7. Place the pie dish on a baking sheet to catch any potential spills and bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.

  8. Remove the chicken pot pie from the oven and let it cool for a few minutes before serving.


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