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Pot Pie

Easy Chicken Pot Pie

This homemade chicken pot pie is savory and so easy. Leftover chicken, frozen veggies, and store-bought dough make this the perfect, weeknight comfort meal.
Course Main Course
Cuisine American, comfort food
Keyword Chicken Pot Pie
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author I Heart Recipes


  • 2 cups of chopped or shredded leftover chicken
  • 1 tbsp vegetable oil
  • 1 cup frozen peas & carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 14.5 oz can of cream of mushroom soup
  • 1/4 cup milk
  • 1 tsp minced garlic
  • 1/2 tsp ground black pepper
  • 1 package of store bought crust


  • Drizzle in 1 tbsp of vegetable oil into a skillet, and turn the heat to medium.
  • Next toss in the celery, and onions. Cook until they soften.
  • Toss in the chicken, followed by the peas & carrots. Stir until well combined.
  • Now add int he minced garlic and stir until it's well incorporated.
  • Pour in the cream of mushroom soup, and 1/4 cup of milk.
  • Mix everything until it's well combined, then sprinkle in the pepper.
  • Cook for 5 minutes, then turn off and remove the pan from the heat.
  • Roll out on of the pie crust, and place it into a 9 inch pie pan.
  • Poke a few holes at the bottom, and side of the dough.
  • Bake the pie crust for 5 minutes on 350 F.
  • Remove the pie crust from the oven, then pour in the chicken pot pit filling.
  • Top the pie with the second crust, and pinch or seal the edges.
  • Bake on 350 F for 20- 25 minutes.
  • Serve & enjoy!