Creamy Chicken Pot Pie

This Creamy Chicken Pot Pie is the best! It is delicious and simple and also easy on your wallet! Juicy chicken, peas, carrots, onion, and creamy chicken soup are topped with a flaky top crust that is golden brown. It takes just 8 ingredients plus salt and pepper.

Why I love this recipe

The house smells amazing when it is baking and then you have the most perfect filling comfort food. This small batch recipe for two has no bottom pie crust and makes a great lunch, dinner, or impressive romantic date night meal.

You can use a store-bought crust but I prefer using this recipe for Best Homemade Pie Crust using the double crust ingredient amounts.

Need a dessert to go with it? Try this small Fruity Brownie Pizza or this Red Velvet Cake for Two.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

cooking oil

frozen peas and carrots mix

yellow onion

boneless chicken

cream of chicken soup

whole milk

pie crust or homemade small batch double pie crust

egg

Salt and pepper

Substitutions

You can use a store-bought pie crust but I prefer using this homemade pie crust recipe with the double crust ingredient amounts.

Use boneless skinless chicken breast or dark meat.

You can use rotisserie chicken instead. Omit the raw chicken during step 4 and add the rotisserie cooked chicken during step 5.

You can also top this with puff pastry instead of pie crust.

Try using mixed vegetables instead of peas and carrots mix.

Equipment used for this recipe

• two 18.6-ounce oven safe baking dishes
• large skillet
• whisk
• pastry brush
• baking sheet
• cork trivets

How to make Individual Chicken Pot Pies

If you’re using the homemade crust prepare that ahead of time.

Step 1 – Heat oven to 350 degrees F.

Step 2 – Coat two 18.6 oz baking dishes with cooking spray and set aside.

Step 3 – In a large skillet, heat the cooking oil over medium heat. Add the peas and carrots mix, diced onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.

Step 4 – Add the chicken and cook until just browned.

Step 5 – Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.

Step 6 – Pour the chicken pot pie filling into the prepared baking dishes.

Step 7 – If you’re using store-bought crust (see next step for homemade), cut the pie dough in half and then trim the crust to the shape of the dish enough to reach the top edge all the way around. Cover each dish with half of the pie crust. Cut a few slits into the dough to let steam escape. (If you’re making your own pie crust, roll out each piece with a rolling pin to fit the top of your dishes, and then top each dish with the crusts.)

Step 8 – In a small bowl, whisk the egg. Brush the crusts with the egg wash using a pastry brush.

Step 9 – Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned.

Step 10 – Let cool for 10 minutes.

Serve warm on top of cork trivets, and enjoy!

Pro Tips

Store leftovers in an airtight container for 4-5 days in the fridge.

Recipe FAQs

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Continue to Content

Yield: 2 Individual Pies

Creamy Chicken Pot Pie

Print

This Creamy Chicken Pot Pie is the best! It is delicious and simple and also easy on your wallet! Juicy chicken, peas, carrots, onion, and creamy chicken soup are topped with a golden brown flaky pie crust.

Prep Time 15 minutes

Cook Time 40 minutes

Cool 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 Tablespoons cooking oil
• 1 cup frozen peas and carrots mix
• 1/2 of a yellow onion (diced)
• Salt and pepper, to taste
• 1/2 pound boneless chicken (cubed)
• 10.75 ounce can cream of chicken soup
• 1/2 cup whole milk
• 1 pie crust (or homemade small batch double pie crust)
• 1 small egg

Instructions

If you're making the homemade pie crust prepare that ahead of time. Click here for Homemade Small Batch Double Pie Crust.

1. Preheat the oven to 350 degrees F.
   
2. Coat two 18.6-ounce baking dishes with cooking spray and set aside.
   
3. In a large skillet, heat the oil over medium heat. Add the peas and carrots mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.
   
4. Add the chicken and cook until just browned.
   
5. Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.
   
6. Divide the chicken mixture evenly into the prepared baking dishes.
   
7. If you're using store-bought crust, cut the crust in half and then trim the crust to the shape of the dish enough to reach the top edge all the way around. Cover each dish with half of the pie crust. Cut a few slits into the dough to let steam escape. (If you’re using a homemade crust, roll out each piece to fit the top of your dishes, and then top each dish with the crusts.)
   
8. In a small bowl, whisk the egg. Brush the crusts with the beaten egg using a pastry brush.
   
9. Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned.
   
10. Let cool for 10 minutes. Serve warm on top of cork trivets and enjoy!
    

Notes

• You can use a store-bought pie crust but I prefer using this homemade pie crust recipe with the double crust ingredient amounts.
  
• Use boneless skinless chicken breast or dark meat.
  
• You can use rotisserie chicken instead. Omit the raw chicken during step 4 and add the rotisserie-cooked chicken during step 5.
  
• You can also top this with puff pastry instead of pie crust.
  
• Try using mixed vegetables instead of peas and carrots mix.
  
• Store leftovers in an airtight container for 4-5 days in the fridge.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Corningware French White III 18.6-Ounce Appetizer Dish
• 
  Nordic Ware Professional Weight 12 Inch Texas Skillet With Helper Handle
• 
  Silicone Whisk Set of 3 - Stainless Steel
• 
  Teal Silicone Pastry Brush
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
• 
  Cork Trivet Round 8.66-Inch Each, Pack of 4

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 981Total Fat: 57gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 190mgSodium: 1783mgCarbohydrates: 68gFiber: 5gSugar: 12gProtein: 49g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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