Ultimate Chicken Pot Pie Recipe - Allrecipes.com
Ultimate Chicken Pot Pie Recipe
  • READY IN 50 mins

Ultimate Chicken Pot Pie

Recipe by  

"Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes."

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Ingredients Edit and Save

Original recipe makes 1 pot pie Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
  2. Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
  3. Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
Kitchen-Friendly View


  • Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!

Reviews More Reviews

Feb 06, 2014

Tried this recipe tonight.the only change I made was I used 2 cans of cream of chicken (because I like a wetter pie) and a bit more chicken. It was phenomenal!! Better than I anticipated!

Mar 15, 2014

My whole family loves this recipe!! My husband has requested that I add this to my list of "regular" dishes. Instead of using frozen pie crust I used "Ruth's Grandma's Pie Crust" found on this site. The combination makes for a GREAT and easy family dinner.


11 Ratings

Jul 16, 2014

This was a major hit with my family. I did not have the roll out pillsbury ready made pie crust, so I used two deep dish ready made pie crusts, one for holding the filling, the other for the top. I took the recommendation of another reviewer and used two cans of soup and I used one can of milk ( approx. one cup) I like a wetter pie as well. Other than that all stayed the same. I even had some left over filling so I kept that, heated it the next day, put it over some toast and the rest is history! Loved this recipe!!! It is a keeper.

Mar 19, 2014

Easy& excellent!!!

Mar 01, 2015

I just put this recipe in the oven and I decided to use the 2 cans of soup and 1 can of milk and it was almost too much liquid for my deep dish 9" pie pan. In fact, I know it is going to boil over in my oven.

Dec 06, 2014

Seriously, the best Chicken Pot Pie I've had in my life and I made it myself!! I'm all about quick, easy & delicious; this was all 3!! Since this was my first time trying it, I followed the recipe exactly and it came out perfect. Will definitely be making this again!!

Aug 17, 2014

Had a TON OF LEFTOVER CHICKEN after a Graduation Party a couple weeks ago and stumbled upon this recipe. My husband ABSOLUTELY LOVED IT!!??I froze the remaining chicken in 2c increments to use specifically for this recipe! Actually making it again tonight! Note:I DID add additional seasoning to suit my taste buds. ??. Definitely a keeper and SO EASY!!

Jul 30, 2014

This recipe was great tasting and no time to make! Used two cans of soup and 1 cup of milk instead. Also added more chicken. For the vegetables I used frozen peas and carrots, and also added some diced onions and sliced mushrooms. Quick and easy to make. Definitely will be using again.


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  • Calories
  • 809 kcal
  • 40%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 49.4 g
  • 76%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 1270 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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