This Easy 4-Ingredient Chicken Pot Pie is Comforting and Takes 10 Minutes to Prep!

Easy Chicken Pot Pie

yield: 8 SERVINGS

prep time: 10 MINUTES

cook time: 45 MINUTES

total time: 55 MINUTES

Ingredients

  • refrigerated pie crusts, 2-count
  • 12 oz. canned chicken, or cooked shredded chicken
  • 14 oz. can mixed vegetables, drained
  • 10 3/4 oz. can cream of chicken soup
  • 1 teaspoon Herbes de Provence
  • 1/4 teaspoon pepper

Directions

1

Preheat oven to 400 degrees. Prep a 9-inch pie pan with nonstick spray. Lay down the first pie crust on the bottom of the pie pan.

2

In a mixing bowl, combine chicken, mixed veggies, cream of chicken, and spices. Add more salt and pepper to taste. Mix well, and pour into the pie pan.

3

Place the second crust on top and pinch the ends together. Use a fork to poke holes in the top of the crust.

4

Bake for 45-50 minutes, until the crust is cooked and browned. Check towards the end of cook time to see if outside pieces of crust are becoming too brown. If so, cover the outside crust with pieces of foil to avoid burning.

5

Serve warm and enjoy!

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More Easy Chicken Recipes
61 Comments
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5.0 / 6 ratings
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This chicken pot pie recipe is a winner for the whole family!

pouring chicken pot pie filling in a pie pan

Need a super comforting and cheap dinner idea using just 4 main ingredients?

You’ve gotta try this easy chicken pot pie recipe using canned pantry staples! It takes just 10 minutes to compile and is super versatile to improvise according to what’s in your pantry. The result is a warm pot pie with a creamy filling and flaky crust that your whole family will love!

taking a bite of chicken pot pie

My kids happen to be obsessed with Costco’s chicken pot pie, and this has been a great stand-in and an easy-to-make last-minute meal. I’ve made it a few times now, including as a dish for a friend who had experienced a loss as a warm comfort meal. ❤️

You can also prep this ahead of time and pop it in the oven about an hour before dinner for added convenience.

using canned veggies in chicken pot pie recipe

pot pie inside

pie crust

making chicken pot pie from pantry ingredients

making chicken pot pie

slicing chicken pot pie with knife

slice of pot pie


Print

Easy Chicken Pot Pie

yield: 8 SERVINGS

prep time: 10 MINUTES

cook time: 45 MINUTES

total time: 55 MINUTES

Here's a comforting chicken pot pie that can be compiled in a few minutes and results in a creamy chicken filling with a yummy, flaky crust.

Ingredients

  • refrigerated pie crusts, 2-count
  • 12 oz. canned chicken, or cooked shredded chicken
  • 14 oz. can mixed vegetables, drained
  • 10 3/4 oz. can cream of chicken soup
  • 1 teaspoon Herbes de Provence
  • 1/4 teaspoon pepper

Directions

1

Preheat oven to 400 degrees. Prep a 9-inch pie pan with nonstick spray. Lay down the first pie crust on the bottom of the pie pan.

2

In a mixing bowl, combine chicken, mixed veggies, cream of chicken, and spices. Add more salt and pepper to taste. Mix well, and pour into the pie pan.

3

Place the second crust on top and pinch the ends together. Use a fork to poke holes in the top of the crust.

4

Bake for 45-50 minutes, until the crust is cooked and browned. Check towards the end of cook time to see if outside pieces of crust are becoming too brown. If so, cover the outside crust with pieces of foil to avoid burning.

5

Serve warm and enjoy!

Brought to you by Hip2Save.

ingredients for pantry chicken pot pie

Hip tips for making the easiest Chicken Pot Pie recipe: 

  • I love keeping canned chicken in the pantry for quick meals like this, but you can always use shredded rotisserie chicken, or boil a couple of chicken breasts on the stove first before making this.
  • Some readers mentioned adding cream cheese, sour cream, or shredded cheese for an extra layer of richness in this hearty meal.
  • We love the convenience of store-bought pie crusts, but of course, you can make your own pie crust instead if preferred.
  • Herbes De Provence is my favorite way to season things like chicken pot pie or chicken noodle soup, but you can season with any type of poultry seasoning as desired. Since everything is essentially cooked, you can even taste the filling before baking to see if it needs more salt, pepper, etc.
  • If the outside of your crust is browning too much, place foil around the outer crust halfway through cook time. I want to buy one of these handy pie shields soon for baking pie crusts evenly!

4 ingredient chicken pot pie

Easy chicken pot pie is ultimate comfort food success!

Sometimes we all could use a quick, inexpensive meal, and this one was a total winner for us. I know it’s not super gourmet, but it’s definitely comforting and requires minimal ingredients and prep!


Here are 5 budget-friendly weekday recipes!


About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 61

  1. Kim Tennyson

    I make this all the time. I used our store rotisserie chicken, fresh cut carrots, onion, and cream of chicken with store bought crusts. It’s so delicious.

    • Lina D (Hip2Save Sidekick)

      Awesome – thanks for sharing!

  2. mom25

    Thank you for including the suggestions for substitutes…especially recipe for the soup…I can figure out how to make it dairy free!

    • Lina D (Hip2Save Sidekick)

      Yes and it is so good! I think you’ll like that sub in. πŸ‘

  3. TJ

    I make something similar but I use chicken gravy instead of cream of chicken soup. I also add a layer of shredded parmesan on top and then the crust over that. I’ll try your variation next time!

    • Lina D (Hip2Save Sidekick)

      Oh yum that sounds great too!

  4. Laura

    I make this and add cream cheese…so yummy! My kids love it!!!

    • Lina D (Hip2Save Sidekick)

      Oh love that idea Laura! Thanks for sharing!

  5. Gscribble

    So Marie calendar Makes a chicken pot pie soup. I used to just dump that in a pie crust and bake it. It’s been a long time since I’ve done it though.

    • Lina D (Hip2Save Sidekick)

      Oh interesting! Sounds yum πŸ˜‹

  6. CJ

    I literally made this last night….I thought I made it up! πŸ™‚

    • Lina D (Hip2Save Sidekick)

      Ha awesome – I love how easy it is!

  7. CJ

    yes, me too! I really thought I was being clever! I was just trying to figure out something different to make as we’ve been home having the same meals over and over! The family loved it (well, not my boys but they are such picky eaters do they don’t count in my like it or not survey!) πŸ˜€

    • Lina D (Hip2Save Sidekick)

      You are clever! πŸ™‚

  8. Jen

    I had never used Herbs de Provence until you posted about it on the sheet pan pot pit. Wow. Loved it. TY!

    • Lina D (Hip2Save Sidekick)

      Oh yay! Yes, my fav. <3 Thanks Jen!

  9. Michelle

    I do this same pot pie but I add and big spoonful of sour cream and a handful of shredded cheese. Yummy.

    • Dealzgurl

      Wow…I was just looking at pot pie recipes. This one is much simpler than the one I was considering. Do you just add the sour cream and cheddar cheese directly in the filling and bake it like that?

      • Michelle

        Yep. I do not measure anything. Just put in what looks good.

        • Dealzgurl

          Thank you for responding, Michelle. I’ve been craving pot pie this week (odd, I know, lol πŸ™‚ and this sounds like a good way to pump up the flavor.

    • Lina D (Hip2Save Sidekick)

      Yum! I will try that next time – yum!

  10. mel

    I make my chicken pot pie using 1 packet of Lipton Recipe Secrets Savory Herb & Garlic mixed with 1 C of Milk (or sometimes I’ll use 1/2 c Half n Half or HWC with 1/2 c water. Evaporated milk works in a pinch too!) . I saute 1/2 C chopped onion with a stalk or two of sliced celery. Add the mixture and simmer til it thickens up a bit. Add in frozen veggies. I use about 1 C each carrots, peas & french style green beans. Pour in pie crust, top with 2nd pie crust. poke holes in top. bake at 400 for 30-40 minutes. This is the hardest part, but let pie cool for 10 minutes before serving. So yummy!!

    • Lina D (Hip2Save Sidekick)

      Oh I love those ideas Mel! Thanks for sharing <3 I know it helps everyone when we can post ideas like that!

    • mel

      I forgot the chicken part LOL! I poach a chicken breast, then shred (or dice) and add in with the veggie mixture.

  11. coulter

    Great recipe idea ! Im sort of out of quick and easy recipe ideas. its just my mother and i so i will make 2 individual ones as opposed to 1. I always find that if you try to divvy it up to more than one plate, someone gets more “inside goodies” and someone else gets more soupy sauce etc.. Besides I’ve never been a fan of sharing !! 🀣🀣

    • Lina D (Hip2Save Sidekick)

      Oh haha that’s a fun idea for individual pies! Yum- enjoy!

  12. Carmen

    Y’all. Stop what you’re doing and make this for dinner. I saw the recipe this morning, had everything in the pantry, and made it for dinner. Super easy. Super tasty. My picky-eater husband even loved it!

    • Lina D (Hip2Save Sidekick)

      Oh yay! Thanks for sharing Carmen!

  13. Betty

    Thank you so much for this recipe! My family loved it. It was so easy to make.

    • Lina D (Hip2Save Sidekick)

      Oh I’m so glad! Thanks for coming back to share Betty!

  14. Janice

    I saw your sheet pot pie recipe first and had turkey in fridge so I followed the recipe than I put in a pie pan just like yours – turned out GREAT- two meals for us me and DH

    • Lina D (Hip2Save Sidekick)

      Oh wow that is so great! Thanks Janice!

  15. Olgraygirl

    For my veggies I use a bag of frozen california mix–broccoli, cauliflower, carrots- and add a few chopped onions. Gotta love chicken potpie!!

  16. Bobbi Wiethoff

    Wow! I was a hero tonight! Everyone loved it. I’ve had that can of chicken in my pantry for YEARS and I’m so happy to finally find a use for it!

  17. Dj

    Thank you! Delish. I read a lot of comments -added sour cream & shredded cheddar cheese to mine as a commenter described- great! So good!

    • Lina D (Hip2Save Sidekick)

      Oh yay! I’m so glad it turned out πŸ’•

  18. TiredOfEatingLeftovers

    My Mom used to make this ALL the time, to the point I have been burned out for the last 30 years. But anyway, she used 1 pie crust, 1 cream of chkn, 1 cream of celery, 1 can veg all and chicken. The 1 pie crust and 2 cans of soup keep it from drying out when you reheat it for the next 2-4 weeks for leftovers. :{

  19. Amy

    I made this tonight and it was a huge hit with my family! I cooked the chicken in the crockpot and then shredded it. I followed the recipe exactly and the pie turned out great! Thank you so much!

    • Lina D (Hip2Save Sidekick)

      Oh I’m so glad Amy! Yay. Thanks for sharing πŸ’•

  20. Lisa Kerr

    Looks delicious πŸ˜‹. Thank you for sharing 😊

    • Lina D (Hip2Save Sidekick)

      Sure! Enjoy!

  21. Michelle

    Thank you Lina! This is absolutely delicious – it’s a new favorite!! Thanks for all you do and take care!

    • Lina D (Hip2Save Sidekick)

      Oh you too! Thanks Michelle ❀️

  22. Shiloh

    I use cream of potato instead of cream of chicken and it turns out delicious

    • Lina D (Hip2Save Sidekick)

      Oh yay! That’s so great to hear! β€οΈπŸ™Œ

  23. Jennifer Shamblin

    I’m planning on making this tonight. Bought what I didn’t have. I’m feeling uneasy about using canned chicken. All that have used the Kirkland canned chicken…..please reassure me that it’s amazing! LOL

    • Lina D (Hip2Save Sidekick)

      We love Kirkland canned chicken in this recipe! YUM!

      • Jennifer Shamblin

        One can is 12 .5 oz (undrained)….drained it’s 7 oz. Do I use two cans?

        • Lina D (Hip2Save Sidekick)

          I just use i can drained.

  24. alaskajoy79

    Cream of anything isn’t very good or the healthiest. I think I will substitute. Also, we think store bought crusts taste “packaged” and cheap? anyone else think this?

  25. TR

    Love this.

  26. CJG

    Do you have to use that Herbes de Provence? I’ve never heard of it, but then I’m not a very good cook.

    • Claudette (Hip Sidekick)

      OH, you should really try it!!! My sister-in-law introduced me to it a couple of years back. It’s an easy mix that can be add to a lot of dishes for a quick upgrade.❀️

  27. Lel

    It really does not add much more time to add a little heavy cream (or Light cream or even milk) a tablespoon of flour and your favorite spices. I stay away from canned soup.

    • Claudette (Hip Sidekick)

      Thanks for the easy suggestions on replacing the canned soup, Lel!!πŸ₯°

  28. Nancy

    sometimes i double the soup and instead of a top crust i use a small cookie scoop to put balls of mashed potatoes around the top

    • Claudette (Hip Sidekick)

      Great idea, Nancy! πŸ€—πŸ’— Thanks for sharing how you modified this recipe!

  29. Leslie Ramey

    Yummmy! I will be making this sometime this week, maybe even tonight! Thanks for sharing.

    • Claudette (Hip Sidekick)

      You’re very welcome, Leslie! Hope you enjoy it!πŸ’•

  30. ohioace

    I love chicken pot pie. Since there is only 2 of us, I lay out 1 pie crust on my parchment paper covered, baking sheet, fold it over gently, press down the center VERY gently, then lay back out into a circle again. This shows me where the center is. I then fill one side with the filling..leaving a good 1/2″ without filling. I then fold the other side over and crimp. Poke a few air vents in the top. brush with egg wash and bake at 400 for 35-40 minutes. Like a big ol chicken pot pie calzone. Gives us 4 servings along with a small salad.
    Hubs loves it.

    • Claudette (Hip Sidekick)

      Thanks for sharing how you make a smaller servings for you and your husband. It seems quick and easy. We sure appreciate it, Ohioace! πŸ’•

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