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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.

Creamy Chicken Pot Pie in individual dishes.
Creamy Chicken Pot Pie

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.

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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

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.

peas, carrots and onions cooking in a pan.

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

chicken, peas, carrots and onions cooking in a pan.

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

Chicken Pot Pie filling cooking in a pan.

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

Individual Chicken Pot Pie mixture in 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.)

Individual Chicken Pot Pies topped with pie crust.

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.

two chicken pot pies on a tray.
Creamy Chicken Pot Pie

Step 10 – Let cool for 10 minutes.

top view of chicken pot pie with spoon lifting filling out.
Creamy Chicken Pot Pie

Serve warm on top of cork trivets, and enjoy!

chicken pot pie with spoon lifting some out.
Creamy Chicken Pot Pie

Pro Tips

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

Recipe FAQs

What is chicken pot pie filling made of?

In this classic chicken pot pie, the filling is the best part of this dish. Our pot pie recipe uses frozen peas and carrots mix, yellow onion, boneless chicken, cream of chicken soup, and whole milk to make the base of this delicious meal. Don’t forget the salt and pepper!

You may also enjoy

Individual Beef Pot Pies

Crock Pot Shepherd’s Pie

Chicken Cottage Pie

Creamy Chicken Noodle Casserole

chicken pot pie with spoon lifting some out.

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 golden brown flaky pie crust.
4.36 from 45 votes
Prep Time 15 minutes
Cook Time 40 minutes
Cool 10 minutes
Total Time 1 hour 5 minutes
Course Chicken-Poultry
Cuisine American
Servings 2 Individual Pies
Calories 895 kcal

Ingredients

  • 2 Tablespoons cooking oil
  • 1 cup frozen peas and carrots mix
  • ½ of a yellow onion (diced)
  • Salt and pepper, to taste
  • ½ pound boneless chicken (cubed)
  • 10.75 ounce can cream of chicken soup
  • ½ 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.

  • Preheat the oven to 350 degrees F.
  • Coat two 18.6-ounce baking dishes with cooking spray and set aside.
  • 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.
  • Add the chicken and cook until just browned.
  • Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.
  • Divide the chicken mixture evenly into the prepared baking dishes.
  • 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.)
  • In a small bowl, whisk the egg. Brush the crusts with the beaten egg using a pastry brush.
  • Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned.
  • Let cool for 10 minutes. Serve warm on top of cork trivets and enjoy!

Video

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.

Nutrition

Serving: 1Calories: 895kcalCarbohydrates: 66gProtein: 40gFat: 52gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 174mgSodium: 1660mgPotassium: 875mgFiber: 5gSugar: 5gVitamin A: 7178IUVitamin C: 11mgCalcium: 156mgIron: 5mg
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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!

Chicken Pot Pies Web Story

Creamy Chicken Pot Pie in a baking dish.
Creamy Chicken Pot Pie
4.36 from 45 votes (45 ratings without comment)
Recipe Rating




Karen S

Sunday 8th of January 2023

Could you make a bottom crust? I love a bottom crust. Thx.

Zona

Monday 9th of January 2023

Hi Karen S

You can make a bottom crust. You will want to prebake or par-bake the bottom crust of a pie. You'll get a golden brown crust that's not soggy. Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes.

Kat

Sunday 20th of November 2022

I use the better than gravy chicken or turkey flavor instead of soup. It is very good.

Debbie

Thursday 11th of November 2021

This does sound quick, easy and delicious. Since my husband doesn’t like onions I would have to use some diced potatoes. Also I do realize that this is irrelevant to a recipe but when you want to use a contraction to say “you are” like “if your using…” it should be you’re not your. Thank you.

Regina

Wednesday 1st of December 2021

@Zona, Do the potatoes need to be cooked before you add them

Zona

Friday 12th of November 2021

Hi Debbie, potatoes sound like a delicious substitution in this recipe. Thanks for the proof reading. I made the corrections in the post :)

Kathie

Sunday 31st of October 2021

If you don’t have any Cream of Chicken Soup, try Cream of Potato Soup—I actually like it better but make both to change things up a bit 😂

Zona

Sunday 31st of October 2021

Hi Kathie, I love that suggestion! Thank you so much for sharing :)