There’s nothing quite as comforting or nostalgic as a classic Chicken Pot Pie. This recipe is the ultimate definition of comfort food, featuring a savory, creamy chicken and vegetable filling tucked beneath a flaky, golden-brown crust. It’s an easy, reliable recipe that brings everyone to the table.
Enjoy the quintessential comfort dish: tender chicken and mixed vegetables in a rich, creamy sauce, sealed inside a beautifully golden, flaky double crust, fresh from the oven.
Recipe Details
- Flavor Profile: Rich and savory, defined by the herbaceous blend of thyme and parsley, complemented by the creamy base of the potato soup.
- Textures: Luxurious and creamy filling contrasting perfectly with the crisp, flaky texture of the baked pastry crust.
- Total Time: Very fast active time (about 10 minutes) since the chicken is pre-cooked, plus a short bake time of 25–30 minutes.
- Difficulty Level: Easy this recipe simplifies the filling process using pantry staples, making the assembly straightforward for a beginner baker.
What You’ll Need
This recipe is a brilliant take on Chicken Pot Pie because it leans on convenience without sacrificing flavor. You’ll need pre-cooked chicken (perfect for using up leftovers!), a simple creamy base made with condensed cream of potato soup and milk, a can of mixed vegetables, and a few key seasonings. The whole thing is sealed inside a recipe for a 9-inch double crust pastry.
Ingredient Notes
- Cooked Chicken – Using pre-cooked, chopped chicken (like rotisserie chicken or boiled chicken breasts) makes this a truly fast meal. Ensure the pieces are chopped uniformly so they distribute evenly in the pie.
- Condensed Cream of Potato Soup – This is the secret to a quick, savory, and thick filling! It provides the rich, creamy texture and potato flavor without requiring you to make a roux or stew potatoes separately.
- Mixed Vegetables – The canned mixed vegetables are convenient and always work well. Remember to drain them before adding them to the filling to keep the consistency thick and creamy.
- Pastry for a 9 inch Double Crust Pie – Whether you make it from scratch or buy a refrigerated version, a solid, good quality pastry is essential for that perfect flaky crust.
Add-ins and Substitutions
You can easily adjust the filling to suit your pantry or preferences without altering the core baking technique.
- Spice Swap: If you prefer sage over thyme, you can substitute the dried thyme with 1/4 teaspoon of dried ground sage for a slightly different, earthier flavor.
- Broth Boost: For a richer flavor, you can substitute the 1/4 cup of milk with the same amount of chicken broth or light cream.
- Add Onion or Celery: For extra texture and flavor, sauté 1/4 cup of finely diced onion or celery before combining it with the rest of the cold ingredients.
- Frozen Vegetables: If you prefer, you can substitute the canned mixed vegetables with the same amount of frozen mixed vegetables; just ensure they are fully thawed and well-drained before mixing.
How to Make Old Fashioned Chicken Pot Pie
This classic pot pie comes together quickly since all the primary ingredients are ready to go! The process is simple: mix the filling, assemble the pie, and bake until golden and bubbly.
- Prepare the Crust and Oven: Preheat your oven to 350°F (175^°C). Roll out one ball of the pastry dough to fit a 9-inch pie plate, and gently place the bottom crust in the pie plate. Roll out the remaining pastry for the top crust and set it aside.
- Mix the Filling: In a large mixing bowl, combine the chopped cooked chicken, drained canned mixed vegetables, the can of condensed cream of potato soup, and the milk. Season this mixture with the pepper, thyme, parsley, and salt to taste, stirring gently until everything is evenly combined.
- Assemble and Bake: Carefully pour the chicken mixture into the prepared bottom pie shell. Cover the filling with the top crust. Seal the edges of the pie firmly to keep the filling contained while baking. Finally, cut several slits in the center of the top crust using a sharp knife; this is crucial to allow steam to escape while it bakes. Bake the pot pie in your preheated oven for 25 to 30 minutes, or until the crust is a deep golden brown.
Pro Tip:
To ensure a perfectly sealed crust and a beautiful golden color, brush the top crust lightly with an egg wash (one egg beaten with 1 tablespoon of water) right before it goes into the oven. This helps the edges stay crimped and provides that signature shiny finish!
Recipe Tips
- Handle the Crust Carefully: When placing the bottom crust into the pie plate and the top crust over the filling, handle the pastry lightly. Overworking the dough can lead to a tough, dense crust instead of a light, flaky one.
- Perfect Slits are Key: Cutting the steam vents in the top crust is not just for looks; it prevents the top crust from collapsing and allows the internal filling to vent heat properly, leading to a golden, crispy pastry.
- Check for Golden Brown: While the filling is already cooked, the 25-30 minute bake time is necessary for the pastry to cook through. The best cue for doneness is the color of the crust it should be a rich, uniform golden brown.
- Rest Before Serving: Once the pot pie is out of the oven, let it rest for 5–10 minutes before slicing and serving. This allows the creamy filling to set slightly, preventing it from running everywhere when you cut into it.
FAQs
Q: Can I use store-bought crust? A: Absolutely! This recipe works perfectly with refrigerated, store-bought pie crusts. Just ensure you buy enough for a double-crust, 9-inch pie.
Q: How do I store leftovers? A: Store any leftover, cooled Chicken Pot Pie directly in the pie plate, covered tightly with plastic wrap or foil. It will keep well in the refrigerator for 3 to 4 days.
Q: Can I freeze the leftovers? A: Yes. Once the pie is fully cooked and cooled, you can wrap individual slices tightly in plastic wrap and foil and freeze them for up to 2 months. Reheat the slices in the oven until warmed through.
Q: How do I prevent the crust edges from burning? A: If the edges of the pie start to brown too quickly, cover them loosely with thin strips of aluminum foil about halfway through the baking time.
Serving Suggestions
This savory dish is hearty enough to be served entirely on its own, but a few simple sides can round out the meal beautifully:
- Cranberry Sauce: The tart sweetness of a homemade or canned cranberry sauce offers a fantastic, bright contrast to the savory, rich filling.
- Fresh Side Salad: A simple salad with crisp lettuce and light vinaigrette is always a refreshing counterpoint to the creamy pot pie.
- Roasted Root Vegetables: If you want another side, a small serving of simple roasted carrots or parsnips adds a nice caramelized flavor.
Make This Recipe in Advance
You can fully assemble this Old Fashioned Chicken Pot Pie up to 24 hours in advance! Simply complete all the steps up to the point where you cut the steam slits in the top crust. Cover the entire pie plate tightly with plastic wrap and store it in the refrigerator. When you are ready to bake, remove the plastic wrap, cut the slits (if you hadn’t already), and add about 5–10 minutes to the total baking time to account for starting with a chilled pie.
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Classic Easy Chicken Pot Pie (Condensed Soup)
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Discover the ultimate comfort food with this easy, classic Chicken Pot Pie. Featuring tender, pre-cooked chicken and mixed vegetables enveloped in a rich, creamy sauce made simple with condensed cream of potato soup, all tucked into a beautifully flaky, golden-brown double crust. It’s a quick-to-assemble, reliably delicious meal perfect for utilizing leftover chicken.
Ingredients
Filling
- 2 pounds cooked chicken, chopped
- 1 (15 ounce) can mixed vegetables, drained
- 1 (10.75 ounce) can condensed cream of potato soup
- 1/4 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt, to taste
Crust
- 1 recipe pastry for a 9 inch double crust pie
Instructions
Step 1: Prepare the Crust and Oven
Preheat your oven to 350°F. Roll out one portion of the pie pastry dough to fit a 9-inch pie plate, and gently place it into the plate to form the bottom crust. Roll out the remaining pastry for the top crust and set it aside.
Step 2: Mix the Filling
In a large mixing bowl, combine the chopped cooked chicken, the drained canned mixed vegetables, the can of condensed cream of potato soup, and the milk. Season the mixture with black pepper, dried thyme, dried parsley, and salt, stirring gently until all ingredients are evenly and uniformly combined.
Step 3: Assemble and Vent
Carefully pour the entire chicken and vegetable mixture into the prepared bottom pie shell. Cover the filling with the top crust and firmly seal the edges all the way around. Use a sharp knife to cut several slits in the center of the top crust to allow steam to escape while baking.
Step 4: Bake the Pie
Bake the pot pie in your preheated oven for 25 to 30 minutes, or until the top crust achieves a rich, deep golden-brown color and the filling is bubbly. Remove the pie from the oven and let it rest for 5–10 minutes before slicing and serving.
Notes
Make Ahead: You can fully assemble this pot pie up to 24 hours in advance. Complete all steps up to cutting the steam slits, cover the pie tightly with plastic wrap, and refrigerate. Add about 5–10 minutes to the total baking time when cooking from chilled.
Prevent Burning Edges: If the edges of your pie crust begin to brown too quickly halfway through baking, loosely cover them with thin strips of aluminum foil to shield them from the heat and prevent burning.
Crust Pro Tip: For a perfectly sealed crust and a beautiful, shiny finish, brush the top crust lightly with an egg wash (one egg beaten with 1 tablespoon of water) right before placing it in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of pie
- Calories: 410
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Pot Pie, classic comfort food, cream of potato soup, quick dinner, flaky crust, easy pot pie
