This homemade Chicken Pot Pie Bake is prepared with 7 simple ingredients in about 20 minutes and bakes up into a hot and comforting, golden brown casserole. Using frozen vegetables, canned soup, packaged crust, and pre-cooked chicken makes this an easy shortcut recipe with our own unique spin on an old-fashioned favorite.
Comforting Chicken Pot Pie Bake
A traditional chicken pot pie is one of the most popular meals of all time, with its flaky, buttery crust, creamy, rich filling and hearty mix of chicken and vegetables–it’s classic comfort food at its finest. This revised Chicken Pot Pie Bake recipe is a modern twist on the homestyle standard that not only streamlines your work, but it also is just as warming, delicious, and hearty with all the comfy flavors that make you feel at home.
This easy Chicken Pot Pie Bake recipe is loaded with the tastiest hot, creamy filling mixed with chunky chicken and veggies–it’s the perfect combination of flavors and textures baked between two layers of flaky pie crust. And because we use a baking dish instead of a pie pan, this large-portioned pot pie makes it even simpler to cook comfort food in casserole form so you can easily feed a crowd!
Why We Love This Chicken Pot Pie Bake Recipe
- Quick and easy to prepare using only 7 simple ingredients.
- Warm, filling, creamy, and delicious.
- Family-friendly dinner that’s perfect for busy weeknights!
- Comfort food in a casserole dish to feed a crowd.
- A quick weeknight dinner that can be made ahead or as a freezer meal.
Ingredients / Shopping List
- Pie crusts
- Can of cream of chicken soup
- Whole milk
- Black pepper
- Onion powder
- Frozen peas and carrots
- Pre-cooked chicken breast or rotisserie chicken
Substitutions and Additions
- Vary the Veggies: You can use fresh vegetables if you prefer; we use frozen for the ease of use. You can use any mix of vegetables, frozen or fresh. In addition to peas and carrots, feel free to add celery, pearl onions, sliced mushrooms, diced potatoes, or your favorite root vegetable.
- Add Some Spice: You can add some rosemary, thyme, sage, or garlic powder to your filling mixture.
- Go Crustless: Instead of using a pie crust, you can top your pie filling with biscuits or store-bought puff pastry.
Recommended Tools to Make this Recipe
- 9×13 glass baking dish
- Mixing bowls
- Rolling pin
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How to Make the Recipe
This homemade Chicken Pot Pie Bake is prepared with 7 simple ingredients in about 20 minutes and bakes up into a hot and comforting, delicious casserole. You will love these easy shortcuts that put a unique spin on an old-fashioned favorite.
- Whisk together soup, milk, pepper, and onion powder. Stir in vegetables and chicken. Set aside.
Pro-Tip: If you want a thicker filling, reduce the amount of milk, if you want a thinner filling increase the amount of milk. Your pie filling will thicken as it cools.
- Unroll pie crusts and roll each into a rectangle shape. Cut one crust in half and place each half on top of a whole crust. Roll to blend the two together and shape each new crust into a rectangle.
Pro Tip: Do not roll too thin. The new rectangle should be slightly larger than a 9×13” glass baking dish. - Press one crust into bottom and up sides of your baking dish.
Pro Tip: The crust should be pressed all the way to the top edge of your baking dish, with some overlap. - Pour soup mixture over the crust. Place the second crust over the soup mixture
- Pinch together the bottom and top crusts. Cut a few slits in the top crust for steam to escape.
Pro Tip: If needed, tuck some of the excess from the top crust down along the outer edge of the bottom crust and pinch to seal. - Bake until the crust is golden brown and filling is hot and bubbly.
Pro Tip: Cover the crust edges with aluminum foil to prevent overbrowning if the top isn’t browned yet.
- Plate, serve, and enjoy!
Storage Tips
- To Store: To store, cover your leftovers in the refrigerator for 2-3 days.
- To Freeze: You can freeze a whole unbaked chicken pot pie bake for up to three months. You can also place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Reheat: To reheat, bring to room temperature and bake according to instructions.
Frequently Asked Questions
Chicken pot pie is traditionally made in a pie dish or a round dish with chicken, vegetables, gravy, and herbs in a pie crust. It is a good way to use up leftovers for an easy one-pan meal.
You can bake this dish from frozen, but add an additional 15-20 minutes onto the baking time
Absolutely! You can make the filling up to a day in advance and store it covered in the refrigerator until you are ready to assemble and bake.
A light, versatile salad or some sautéed vegetables would pair well with this Chicken Pot Pie Bake.
Other Easy Casserole Recipes
- Chili Cheese Dog Casserole
- Stuffed Pepper Casserole
- Baked Spaghetti and Meatballs
- Bruschetta Chicken Pasta
- Chicken Bacon Ranch Casserole
- Swedish Meatball Pasta Bake
Chicken Pot Pie Bake
Ingredients
- 3 refrigerated rolled pie crusts (you should buy 2 (14.1 ounce) packages of refrigerated pie crusts sheets. Use 3 of the 4 sheets.)
- 22.6 oz can of cream of chicken soup
- 3 cups whole milk
- 1 tsp black pepper
- ½ tsp onion powder
- 16 oz package frozen peas and carrots thawed
- 2-3 cups pre-cooked chicken breast or rotisserie chicken
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, whisk together cream of chicken soup, milk, pepper, and onion powder.
- Stir in peas and carrots and chicken. Set aside.
- On a lightly floured surface unroll the pie crusts and roll each gently into a rectangle 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” glass baking dish.
- Press the first crust across the bottom and up the sides of a 9×13 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 50-55 minutes or until the crust is golden brown and filling is hot and bubbly. Cover the crust edges with aluminum foil to prevent overbrowning if the top isn’t browned yet.
- Pie filling will thicken as it cools.
Jenn’s Notes
- To Store: To store, cover your leftovers in the refrigerator for 2-3 days.
- To Freeze: You can freeze a whole unbaked chicken pot pie bake for up to three months. You can also place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Reheat: To reheat, bring to room temperature and bake according to instructions.
can I use almond milk instead of regular milk?
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