The 4-Ingredient Chicken Pot Pie I Can’t Stop Making

I grew up eating frozen Marie Callender’s chicken pot pies. My mom would stock up at Costco, and my brother and I would bake the single-serving pies in the oven until golden and bubbling. I can still picture the moment of breaking through the flaky pastry with a spoon, watching the steam rise from the creamy filling. Every bite of the tender chicken, vegetables, and savory gravy was pure comfort.

As an adult, I still keep a couple Marie Callender versions in the freezer, but I love trying out different chicken pot pie recipes. My newest favorite is also the easiest: 4-Ingredient Chicken Pot Pie.

How to Make 4-Ingredient Chicken Pot Pie

Allrecipes / Diana Chistruga

This genius shortcut recipe combines four simple ingredients—boneless skinless chicken breasts, a ready-to-bake pie crust, canned veggies, and condensed cream of chicken soup—to produce a satisfying 9-inch chicken pot pie. Let’s dig into how to make it.

Prepare the filling. In a large pot, simmer the breasts in water until no longer pink (about 15 minutes). Then cut into bite-sized chunks. Combine the canned veggies, condensed soup, and diced chicken in a large bowl.
Make the crust. Line the bottom and sides of a 9-inch pie plate with a thawed pie crust. Pour the filling into the crust, crimp the edges, and cut a few slits in top so steam can escape.
Bake and enjoy. Bake in an oven preheated to 375 degrees F until golden brown, about 45 minutes.

My Tips and Variations for Making the Best Chicken Pot Pie—and Preventing a Soggy Crust

Upgrade with mashed potatoes. My only complaint about homemade chicken pot pie? The bottom crust often gets soggy, particularly if I store leftover pie in the fridge. But I figured out a trick to remedy the issue: Instead of lining the bottom of the pie plate with a crust, I use a thick layer of mashed potatoes (Bob Evans is my time-saving go-to, but you can also make your favorite recipe). The spuds also add an extra dimension of creamy heartiness to the pie and taste delicious paired with the rich gravy.
Use your favorite veggies. Instead of canned vegetables, I use a pound of frozen peas and carrots, which I think have a brighter, fresher flavor.
Pick up a ready-to-eat bird. To speed up the prep process even further, I often swap boneless chicken breasts for diced rotisserie chicken.
Season as you please. Several reviewers recommend spicing up the filling with salt and pepper and other seasonings. I completely agree! I also add 1/2 teaspoon garlic powder.
Trust the process. While the filling may seem really thick when you combine the cream of chicken soup with the chicken chunks and the veggies, don’t worry! The mixture will thin out as it cooks.