In Good FlavorThis 6-Ingredient Chicken Pot Pie makes it possible to enjoy a hearty and comforting dinner on a busy weeknight. And you can get it all done in one hour, thanks to some convenient ingredients. You’re going to want this in your regular dinner rotation!
If you like quick savory pies, you will also love my 5-Ingredient Beef Pie.
It’s back-to-school time, and the race to squeeze as much as possible into the day for many families begins. This chicken pot pie allows you to feed the family a hearty and comforting meal without much effort. You can get it on the table in 60 minutes from start to finish! It takes about 20 minutes to assemble and 35-40 minutes of inactive baking time.
In addition, this chicken pot pie is easy on your wallet. This budget-friendly meal feeds 4 to 6 people for about $15. I love that!!
What makes this pie quick and easy?
What’s more family-friendly than a piping hot chicken pot pie? This is loaded with chicken and veggies in a flavorful gravy. As I have noted, convenient items make everything come together quickly and easily. So what are they?
- First is store-bought rotisserie chicken. It is hands down the best deal in the grocery store. You can also use leftover chicken.
- The second is frozen veggies. Use your favorite mix.
- Third is chicken gravy mix for an easy and flavorful gravy.
- And last, store-bought pie crust. It’s just as good or better than homemade.
Ingredients needed:
- Pie crust
- Rotisserie chicken or leftover chicken
- Chicken gravy mix
- Frozen vegetables
- Poultry seasoning
- Water
An optional item, which is not listed above is a beaten egg. Brushing it on the crust helps develop a golden brown color. It isn’t necessary, so you can use it if you like. Omitting it is totally fine as well.
Recipe highlights:
- Preheat oven to 400° F. Position the oven rack one rung below the center. Place a pizza pan or baking sheet on the rack.
- In a 3-quart saucepan over medium-high heat, combine chicken gravy mix, poultry seasoning, and water. Cook until thickened, whisking frequently.
- Remove the pan from heat then stir in the frozen vegetables. Next, stir in the chicken.
- Line a 9″D x 9″W x 2″H deep dish pie pan with a pie crust. Add the chicken filling. Cover with the second pie crust. Tuck the excess crust under the bottom crust and crimp the edges.
- Optional step and ingredient: brush some beaten egg onto the top of the pie crust. Then make a few slits with a knife to create air vents in the crust.
- Bake for 35-40 minutes or until the top is golden brown.
- Detailed instructions are in the recipe card section below.
Can you use only the top crust?
If you don’t want to take a chance on a soft bottom crust or if you like a reduced-carb version, omit the bottom crust. Just fill the pie dish with the filling and cover with a pie crust. Press the crust securely on the top edge and sides of the pie plate to prevent the filling from overflowing down the sides. Then slice steam vents on the top. Make sure the pie is on a pizza pan or baking sheet to catch drips!
How to store and reheat leftovers?
Allow leftovers to cool completely before storing. Store in an airtight container for up to 3 days in the refrigerator.
To reheat, place the leftovers in an oven-safe container. Bake in a preheated 350° F oven or toaster oven, lightly covered with aluminum foil. Bake until heated through. You can reheat in the microwave, but the crust will be soft using this method.
Pro tips for preventing a soggy bottom crust:
- To prevent a soggy crust, bake in a metal pie pan which is good at conducting heat.
- Bake with the rack on the lower half of the oven.
- Preheat the oven with a pizza pan or baking sheet on the rack. Place the pie on the hot pizza pan/baking sheet to bake. This helps the bottom crust heat up quickly.
Keep this easy chicken recipe on your fall and winter dinner rotation!! It gets a comfort meal with only a few ingredients on the table with little effort. And it’s light on your wallet too!!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Saucepan—this 3-quart saucepan is a whole-clad Triple-Ply stainless steel pan with a stay-cool handle. It is safe on induction, electric, gas, and halogen cooktops. is oven-safe up to 500° F.
- Sauce whisk—has wide flat wires to reach the corners of the saucepan.
- Spatula—this silicone spatula is heat resistant up to 600° F
- Deep dish pie pan—this 9″D x 9″W x 2″H metal pie pan is ideal for this pie. It has a corrugated surface for even baking and quick release.
- Large pizza pan—for conducting heat and to catch dripping.
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6-Ingredient Chicken Pot Pie
Description
This 6-Ingredient Chicken Pot Pie makes it possible to enjoy a hearty and comforting dinner on a busy weeknight. And you can get it all done in one hour, thanks to some convenient ingredients. You’re going to want this in your regular dinner rotation!
Ingredients
Instructions
- Preheat oven to 400° F. Position the oven rack one rung below the center. Place a pizza pan or baking sheet on the rack.
- In a 3-quart saucepan over medium-high heat, combine chicken gravy mix, poultry seasoning, and water. Whisk to blend. Continue to mix frequently until the mixture bubbles and thickens. Then remove from the heat.
- In the meantime, cut the chicken into bite-sized chunks if it’s not already done.
- Once the gravy is off the heat, add the frozen vegetables. Stir to combine. Next, stir in the chicken.
- Line a 9″D x 9″W x 2″H deep dish pie pan with a pie crust. Add the chicken filling. Cover with the second pie crust. Tuck the excess crust under the bottom crust and crimp the edges using your fingers or with the tines of a fork.
- Optional step: brush some of the beaten egg onto the top of the pie crust (the egg helps to give the crust a golden brown finish). Make a few slits with a knife to create air vents in the crust.
- Make a few slits with a knife to create air vents in the crust.
- Place the pie in the oven and onto the hot pizza pan/baking sheet. Bake for 35-40 minutes or until the top is golden brown. (See NOTES * below)
- Makes 4-6 appetizer servings.
Notes:
- The rotisserie chicken can be substituted with just under 1 pound of leftover chicken chunks. It’s best to debone rotisserie chicken when it’s hot/warm because it comes off the bone much easier than when it’s cold.
- The beaten egg is optional. Use it if you want a golden brown finish on your crust. Leaving it out does not affect the flavor of this savory pie.
- * If you have a baking pan that should not be heated above 375° F, bake at that temperature. However, increase your baking time by 5-10 minutes.