Dinner Ideas: Easy Chicken Pot Pie

There’s just something about fall that makes you crave comfort food. The leaves are crunching underfoot, the air smells like woodsmoke and cinnamon, and suddenly all you want is something warm, hearty, and made with love. That’s where this easy chicken pot pie comes in. It’s the kind of recipe that feels like a big, cozy blanket in dinner form—simple to make, full of flavor, and guaranteed to make your kitchen smell amazing. Whether you’re winding down after a long day or feeding a hungry crowd, this one’s a fall favorite you’ll want to keep on repeat.

What You’ll Need:

• 2 premade pie crusts (1 for bottom, 1 for top)
• 2 cups shredded rotisserie chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 small onion, diced
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• ½ tsp poultry seasoning
• Salt and pepper to taste
• 1 tbsp olive oil or butter
• Optional: ¼ cup milk or chicken broth (for a creamier filling)

How To Make It:

1. Preheat oven to 375°F (190°C).
2. Sauté the veggies:
   In a large skillet, heat olive oil or butter over medium heat. Add the diced onions, garlic, carrots, and celery. Cook for 5–7 minutes, or until the veggies are tender.
3. Make the filling:
   Lower the heat and stir in the shredded chicken, cream of chicken soup, poultry seasoning, salt, and pepper. (Optional: Add a splash of milk or chicken broth if you prefer a slightly looser filling.) Let it simmer for a few minutes, then remove from heat.
4. Assemble the pie:
   Place one premade pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust and spread evenly. Top with the second pie crust, crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
5. Bake:
   Bake for 35–40 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
6. Cool and serve:
   Let the pot pie rest for 5–10 minutes before slicing and serving.

Dinner Ideas: Easy Chicken Pot Pie

Recipe by Jeena Wilder

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 
  2 premade pie crusts (1 for bottom, 1 for top)

• 2 cups shredded rotisserie chicken

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sliced carrots

• 1 cup chopped celery

• 1 small onion, diced

• 2 cloves garlic, minced (or 1 tsp garlic powder)

• ½ tsp poultry seasoning

• Salt and pepper to taste

• 1 tbsp olive oil or butter

• Optional: ¼ cup milk or chicken broth (for a creamier filling)

Directions

• Preheat oven to 375°F (190°C).
• Sauté the veggies:
  In a large skillet, heat olive oil or butter over medium heat. Add the diced onions, garlic, carrots, and celery. Cook for 5–7 minutes, or until the veggies are tender.
• Make the filling:
  Lower the heat and stir in the shredded chicken, cream of chicken soup, poultry seasoning, salt, and pepper. (Optional: Add a splash of milk or chicken broth if you prefer a slightly looser filling.) Let it simmer for a few minutes, then remove from heat.
• Assemble the pie:
  Place one premade pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust and spread evenly. Top with the second pie crust, crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
• Bake:
  Bake for 35–40 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
• Cool and serve:
  Let the pot pie rest for 5–10 minutes before slicing and serving.