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Flaky chicken pot pie slice on a speckled grey plate with a fork set in front of pie.
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4.34 from 3 votes

Easy Chicken Pot Pie

This Semi-Homemade Chicken Pot Pie Recipe is the ultimate classic comfort food. Made with tender chicken, canned vegetables, soup mixes, and milk all combined and baked in a premade refrigerated pie crust! The easiest and most delicious chicken pot pie you will ever make!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Dish
Cuisine: American
Keyword: chicken pot pie
Servings: 6 servings
Calories: 440kcal


  • 1 Deep Dish Pie Dish


  • 1 package deep dish pie crust 2 crusts - Refrigerated Section
  • 1 can Veg-All or Veggies drained, (15 ounce)
  • 1 can Cream of Potato Soup (10.5 ounce)
  • 1 can Cream of Chicken Soup (10.5 ounce)
  • ¼ cup milk
  • 3 cups chicken cooked

If your chicken isn't seasoned or you want added flavor

  • 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon poultry seasoning


  •  Preheat oven to 350 degrees.
  • In a bowl mix drained veggies, potato soup, cream of chicken soup, and milk. Add in chopped or shredded chicken and stir. 
  • Fill the bottom of a deep dish pie plate with one crust. Pour in chicken mixture. 
  • Top with other pie crust and crimp around the edges. Brush with milk or an egg wash if desired) Place slits in center of pie with a knife
  • Wrap a pie shield or tin foil, around the edges of the crust, to keep them from browning too quickly. Bake for 40 to 50 minutes. Remove from oven let sit for 10 minutes slice or spoon and serve.


  • Brush milk or an egg wash on the top pie crust before baking. Either of these methods will give a nice golden color to the pie.
  • Want the pie to stretch little farther and serve more people, just double the inside ingredients and you will have a taller more filling pie.


Serving: 11 serving | Calories: 440kcal | Carbohydrates: 28g | Protein: 32g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 101mg | Sodium: 980mg | Fiber: 2g | Sugar: 2g