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Homemade Chicken Pot Pie

Satisfy your comfort food cravings with this easy dish that takes less than 30 minutes to prepare!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6


For the filling

  • 2-4 boneless chicken breasts or thighs
  • 4 cans or 2 frozen bags of mixed vegetables
  • 1 batch of Homemade Cream of Anything Soup * or 1 can of cream of chicken/mushroom/vegetable soup

For the pie crust

  • 1 cup flour
  • ¼ tsp salt
  • ½ cup cold butter sliced into Tablespoons
  • ¼ cup ice cold water


  • Preheat oven to 400F.
  • Boil the chicken until fully cooked.
  • While the chicken is boiling, drain and rinse canned mixed vegetables or steam frozen mixed vegetables. Add to a large mixing bowl.
  • Prepare 1 bath of soup if using the Homemade Cream of Anything Soup. Add soup to the bowl of vegetables.
  • Make the pie crust by pulsing the flour, salt, and butter in a food processor. Gradually add the water until the dough forms a ball. On a floured surface, roll out to the size of your baking dish or pie plate.
  • When the chicken is done boiling, cut into bite sized chunks and add to the mixing bowl. Combine the vegetables, chicken, and soup thoroughly. Pour into baking dish.
  • Lay the pie crust on top of the baking dish. Firmly press the edges of the dough onto the edges of the dish. Pierce the dough multiple times with a fork (to vent).
  • Bake at 400 for 30 minutes until bubbling.


This is also an excellent way to use leftover turkey (after Thanksgiving or Christmas).
Making dinner for a crowd? Add extra chicken and vegetables and prepare this in a large 9x13 baking dish.
Love the crust? Make a double bath - one crust for the bottom/sides of the dish, and one crust for the top.