Chicken Pot Pie Bake

This unbelievably easy chicken pot pie bake recipe is filled with savory veggies and chicken baked inside a flaky pie crust.

Jump to Recipe

Table of Contents

Chicken Pot Pie Bake Ingredients
Substitutions And Additions
How To Make This Chicken Pot Pie Bake Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You'll Love
JUMP TO RECIPE

This chicken pot pie bake recipe is perfect to give you those nostalgic feelings of Sunday dinners at Grandma’s. With just 7 simple ingredients, you end up with a beautiful, classic pot pie crust, without any of the work!

close up overhead shot of chicken pot pie bake in a clear dish being picked up with a spoon

Chicken Pot Pie Bake Ingredients

chicken pot pie bake raw ingredients that are labeled

You’ll need:

22.6-ounce can of cream of chicken soup
3 cups of whole milk
1 teaspoon of black pepper
½ teaspoon onion powder
16-ounce package of frozen peas and carrots, thawed
2 to 3 cups of pre-cooked chicken breast or rotisserie chicken
3 refrigerated rolled pie crusts, 1½ packages of the standard 14-ounce 2-pack

Substitutions And Additions

VEGETABLES: If you’d like some more veggies to fill your pot pie right to the top, you can add diced onions or potatoes.

ONION POWDER: If you don’t have any onion powder, you can use finely grated fresh onion as a substitute.

WHOLE MILK: If you don’t have any whole milk, you can use ⅝ cup skim milk and ⅜ cup half and half to substitute. Another option is ⅔ cup 1 percent milk and ½ cup half and half.

How To Make This Chicken Pot Pie Bake Recipe

STEP ONE: Preheat your oven to 425°F.

STEP TWO: In a large mixing bowl, whisk together the cream of chicken soup, milk, pepper, and onion powder.

soup, milk, pepper, and onion powder whisked together

STEP THREE: Stir in peas, carrots, and chicken. Set it aside.

STEP FOUR: On a lightly floured surface, unroll the pie crusts and roll each one gently into a rectangular shape. Do not roll too thin.

Then, cut one crust in half and add each half crust onto the whole crust. Roll gently to blend the edges. Form each new crust into a rectangle slightly larger than a 9×13-inch glass baking dish.

STEP FIVE: Press the first crust across the bottom and up the sides of a 9×13-inch glass baking dish. Press the crust all the way to the top edge. If you have a little overlap, that is ideal.

STEP SIX: Pour the soup mixture into the crust and spread it out evenly.

STEP SEVEN: Place the second crust over the top of the baking dish. Pinch together the bottom and the top crusts where they meet at the edge.

If needed, tuck some of the excess from the top crust down along the outer edge of the bottom crust and pinch to seal.

STEP EIGHT: Cut a few slits into the top crust to allow steam to escape while baking.

STEP NINE: Bake for 50 to 55 minutes or until the crust is golden brown and the filling is hot and bubbly.

Cover the crust edges with aluminum foil to prevent over-browning if the top isn’t browned yet.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pot pie at the lower end of the recommended baking time.

How To Serve

Keep it simple and enjoy the chicken pot pie bake as it is. The golden crust, creamy chicken filling, and tender veggies are a comforting combination that speaks for itself.

Balance the richness of the chicken pot pie bake with a crisp and refreshing tomato cucumber salad.

Elevate the dish to a whole new level by serving it with creamy mashed potatoes. The creamy potatoes add a velvety element that pairs exquisitely with the tender chicken and vegetables.

For more hearty and tasty pot pie dishes, try our creamy chicken pot pie noodles. It’s still as yummy as any pot pie, just without the pastry.

Or try our delicious chicken pot pie casserole or chicken pot pie with tater tots.

Storage

IN THE FRIDGE: You can store any leftovers in an airtight container for 2 to 3 days.

IN THE FREEZER: Freeze any leftovers in freezer-safe containers or bags for up to 3 months.

Pot pie can be assembled and frozen in advance; bring to room temperature and then bake.

close up shot of chicken pot pie bake on a white plate being picked up with a fork

This yummy chicken pot pie bake recipe is sure to have everyone asking for seconds. The pastry crust puffs up perfectly and is a delicious easy meal for busy school nights. The mix of healthy veggies, juicy chicken, and delicious creamy filling is comfort food that everyone will get excited about.

Frequently Asked Questions

Can I use a different type of meat instead of chicken for the pot pie bake?

While this recipe features chicken, you can easily swap it with turkey, beef, or even plant-based alternatives like tofu or chickpeas. Adjust the cooking time accordingly based on the meat you choose.

Can I add cheese to the pot pie bake?

If you’re a cheese lover, feel free to sprinkle some shredded cheddar or mozzarella on top of the filling before adding the crust. The melted cheese will add a delightful gooeyness and extra flavor to the dish.

My crust is browning too quickly; what should I do?

If you notice the crust browning too fast, cover it loosely with foil to prevent it from burning. This will allow the filling to continue cooking while protecting the crust.

More Recipes You’ll Love

Chicken Pot Pie Bake

5 from 5 votes

This unbelievably easy chicken pot pie bake recipe is filled with savory veggies and chicken baked inside a flaky pie crust.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

22.6 ounce can cream of chicken soup
3 cups whole milk
1 teaspoon black pepper
½ teaspoon onion powder
16 ounce package frozen peas and carrots, thawed
2 to 3 cups pre-cooked chicken breast or rotisserie chicken
3 refrigerated rolled pie crusts, 1½ packages of a standard 14-ounce 2-pack

Instructions

Preheat the oven to 425°F.
In a large mixing bowl, whisk together the cream of chicken soup, milk, pepper, and onion powder.
Stir in peas, carrots, and chicken. Set aside.
On a lightly floured surface, unroll the pie crusts and roll each gently into a rectangular shape. Do not roll too thin. Cut one crust in half.
Add each half crust onto a whole crust and roll gently to blend the edges. Form each new crust into a rectangle slightly larger than a 9×13-inch glass baking dish.
Press the first crust across the bottom and up the sides of a 9×13-inch glass baking dish. Press the crust all the way to the top edge. If you have a little overlap, that is ideal.
Pour the soup mixture into the crust and spread evenly.
Place the second crust over the top of the baking dish. Pinch together the bottom and top crusts where they meet at the edge. If needed, tuck some of the excess from the top crust down along the outer edge of the bottom crust and pinch to seal
Cut a few slits in the top crust to allow steam to escape while baking.
Bake for 50 to 55 minutes or until the crust is golden brown and filling is hot and bubbly. Cover the crust edges with aluminum foil to prevent over-browning if the top isn’t browned yet.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pot pie at the lower end of the recommended baking time.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant

Chicken Pot Pie Bake

Chicken Pot Pie Bake Ingredients

Substitutions And Additions

How To Make This Chicken Pot Pie Bake Recipe

How To Serve

Storage

Frequently Asked Questions

More Recipes You’ll Love