4-Ingredient Chicken Pot Pie

Come winter, all I want is comfort food. Shepard’s pies, casseroles and chicken pot pie. They usually take a long time to make, which is great because it’s cold out and I want to have my oven on.

But sometimes, I don’t want the fuss of making two pastries and a roux and then cooking everything before making the pie. So, I use store-bought pastry, store-bought rotisserie chicken (or leftover turkey from Thanksgiving!), frozen veggies, and canned soup. Fewer than 5 ingredients make an incredibly easy dinner in one easy pie dish. And my 2 year old helped me make it!

It’s the perfect dinner to make on any cold night of the year!

4-Ingredient Chicken Pot Pie

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 cup chicken, cooked and chopped
  • 1 package frozen mixed vegetables
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 prepared pie crust (or homemade, if you prefer)


  1. Preheat oven to 425 degrees.
  2. Mix together chicken, vegetables and soup and pour into pie plate. Top filled plate with crust and crimp edges. Poke or cut a few lines in the crust so the steam can release when cooking. Bake for 30 minutes or until crust is brown. Remove from oven and let cool slightly for 10-15 minutes before eating. Enjoy!img_7682_jpg

Adapted from: geniuskitchen.com.

Recipe updated December 2020.

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