Easy Chicken Pot Pie Recipe: 5 Ingredient Comfort Food

Casseroles | Chicken | Recipes | Top Ten

ByMargoApril 11, 2012October 30, 2023

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When I had my first child 16 years ago (update: 28 years ago), a friend of mine brought me this meal after I came home from the hospital, and I enjoyed it so much, I’ve been making it ever since.

INGREDIENTS:

2 pie crusts
8 oz sour cream
1 16 oz can mixed vegetables (like Veg-all well-drained)
1 can cream of chicken soup (don’t add water)
2 or 3 cooked, chopped chicken breasts (works fine with drained canned chicken as well, 12.5 oz.)

INSTRUCTIONS:
Lay first crust in pie dish.

In a bowl lightly combine the sour cream, drained vegetables, soup, and chicken.

Pour filling in pie crust, and top it with the other crust.

Bake at 350 degrees for 45 minutes. If your top crust isn’t browned enough, you can broil for a minute, but watch closely.

Also, sometimes I bake it on the bottom oven rack for half of the time to get the bottom browned as well but again watch it closely.

It’s good to let a pot pie sit for about 15-20 minutes after you bake it so that the insides “firm” up a bit, and so it’s not runny or loose when you cut into it.

Easy Chicken Pot Pie

Chicken pot pie is a classic comfort dish that is perfect for family dinners. Here is a simple and delicious recipe that requires only five ingredients!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Serving Size 4

Ingredients

2 pie crusts
8 oz sour cream
1 16 oz can mixed vegetables like Veg-all well drained
1 can cream of chicken soup don’t add water
2 or 3 cooked chopped chicken breasts (works fine with drained canned chicken as well, 12.5 oz.)

Instructions

Lay first crust in pie dish.
In a bowl lightly combine the sour cream, drained vegetables, soup and chicken.
Pour filling in pie crust, and top it with the other crust.
Bake at 350 degrees for 45 minutes.
If your top crust isn’t browned enough, you can broil for a minute, but watch closely.
Also, sometimes I bake it on the bottom oven rack for half of the time to get the bottom browned as well, but again watch it closely.
It’s good to let a pot pie sit for about 15-20 minutes after you bake it, so that the insides “firm” up a bit, and so it’s not runny or loose when you cut into it.

This is a fun recipe to serve in individual portions too!

Hope you enjoy!

Saving this recipe, it looks so easy. I’ve been wanting to make chicken or turkey pot pie but figured it took hours and a hundred ingredients. 😉
Found your post from the homemaking link up @ Raising Homemakers!
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We’re not Pot Pie people here in my house, so it probably wouldn’t go over real well. But my mom would LOVE this! Perhaps I’ll make her one 🙂
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Looks yummy and easy to make!
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This looks like a great recipe, & easy enough.
Thank you for sharing.
Pat
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This was the perfect post for me yesterday! I made it last night and everyone in my family LOVED it. Made a couple of tweaks (like only using corn, carrots, and green beans, and adding some onion and fresh mushrooms)and it is definitely going into our meal plan rotation. Thanks so much!
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Sounds delicious, but I may have to wait until the heat wave passes to try it!
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Hi Margo,
What a beautiful top for your awesome Chicken Pot Pie! Hope you are having a wonderful Spring day and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
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This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!
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See Also
Easy Pressure Cooker Beef and Broccoli Recipe
That sounds so good. I make one similar all the time..but I use cream of potato soup instead of chicken soup and sour cream. It is a family favorite. I am going to try it your way!
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Beautiful – I love the lattice crust. Sometimes when I’m in a hurry, I scoop my pot pie into ramekins and top them with crust “cookies” that I bake on a sheet pan. Knocks a good 45-60 minutes off the process.
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Saw you on DIY Project Parade- thanks for sharing your recipe. I’m saving this one for rainy night comfort food!
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Sounds like dinner, yum.
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That looks so delicious! Will have to try this one out!
Take care,
Trish
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Yum this looks and sounds delish! Thanks for sharing the recipe. I’d love it if you’d stop by my blog to check out the giveaway I’m having for a Ramsign Home Sign!
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Yummm! I’m a total sucker for chicken pot pie! Yours is so pretty too! Thanks for sharing your secrets…would you consider linking the recipe here?
http://oneartmama.blogspot.com/2012/04/shine-on-fridays-23-and-michaels-gift.html
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Looks like a great recipe. I will be featuring it tonight at my Swing into Spring party that opens at 8pm EST. Please stop by and pick up an I’ve Been Featured button. Thanks.
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Looks great! I made one tonight that is a slightly different version. Don’t you love how easy and great these are! Mine however are not nearly as pretty as yours! 🙂
Melody
One Chatty Chic
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My hubs has been after me to make him a chicken pot pie but it always seemed too complicated. Your version looks so easy. I would love it if you would link up to my party at http://www.claimingourspace.com/2012/04/tout-it-tuesday-2.html
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I love a good chicken pot pie.
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Looks so yummy, and easy to prepare! I’m absolutely going to give it a try! Meanwhile, I’m pinning it!
Have a lovely evening!
Love, Olga
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Wow, this sounds wonderful and easy! Thank you for sharing.
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Used this as a jumping off point. Used frozen veggies and homemade pie crust. It was so delicious
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Featuring YOU today. Thank you for sharing at {wow me} wednesday! 🙂
Ginger @ gingersnapcrafts.com
http://www.gingersnapcrafts.com/2012/04/take-look-at-you-my-favorites_19.html
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I absolutely love Chicken Pot Pie! I can’t wait to try a new recipe for it. Would you mind linking this up at my 5 Meal Chicken post? I’m collecting recipes that use about a 1/3 of a chicken or broth. It’s at http://debtfreemommyblog.blogspot.com/2012/05/my-5-meal-chicken.html if you wouldn’t mind. Thank you.
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I am making this for the second time tonight! It was a hit the first time! Can’t wait to eat it again! Thanks for the easy and yummy recipe 🙂
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This looks so good!! I’m now following you on twitter and pinterest…and tweeting and pinning, too!!
Have a lovely day!!
Neighbors About Town Blog
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We tried this chicken pot pie recipe tonight and we all loved it. even our 2 year old boy ate it, which he is a picky eater. Definitely a great thing to make and it is easy to make.
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1. That’s awesome, I know we enjoy it too! 🙂
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I mix the soup, sour cream chicken and a little cheddar cheese before adding the mixed vegetables. The cheese adds a little richness to the mix.
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If using canned chicken, how much do you use? How many ounces?
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1. It depends if you like a lot of chicken in it or not. I would start with a 12.5 ounce can, drained, and then see how it looks to you. You can always add a little more. 🙂
  Reply

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Easy Chicken Pot Pie Recipe: 5 Ingredient Comfort Food | Joyful Homemaking (2024)

FAQs

What is the sauce made of in chicken pot pie? ›

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

Discover More Details ›

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

Get More Info Here ›

What does chicken pot pie contain? ›

What's in chicken pot pie filling? My idea of an ideal chicken pot pie filling contains lean pieces of chicken meat (white & dark), with chopped carrots, potatoes, peas, pearl onions, chicken broth & starch to thicken it (corn starch, rice flour, mashed potato or all purpose flour).

Know More ›

How do I thicken my chicken pot pie filling? ›

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.

See Details ›

Should I bake the bottom pie crust first? ›

But the one surefire way to make certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Discover More Details ›

Should you poke holes in bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Read The Full Story ›

What is the liquid of choice used in the production of pie dough? ›

Liquid: Water is the standard choice of liquid when making pie pastry. The liquid must be ice cold when added to the flour-and-fat mixture to achieve a flaky pastry. The volume of liquid needed can be influenced by many factors: the temperature and humidity of the day, the temperature of the fat and the type of flour.

What's in Marie Callender's chicken pot pies? ›

Tender, white-meat chicken, carrots, celery, and peas baked in a flaky, golden crust—it's classic comfort cooking everyone will love. Serves 4.

Show Me More ›

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

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What is pie and mash sauce made of? ›

Liquor is what makes this meal so good! Our liquor sauce is made from fish stock, flour and parsley. In the past, it was made out of the stock from the stewed eels because they were cheap, but it is now cheaper to buy fish stock cubes instead!

Is a chicken pot pie healthy or unhealthy? ›

Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.

Learn More ›

What is a pan sauce? ›

Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.