Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

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"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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50 m servings 809 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 809 kcal
  • 40%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1270 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


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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!

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...

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...

Easy& excellent!!!

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 o...

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 rec...

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 ...

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 ...

Pretty good recipe. I'd recommend using smaller dishes to cook them in to make the pot pie more personal. My wife says its a little bland but then again I've spoiled her with some flavorful fo...