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Easy Chicken Pot Pie

Course Main dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Joyful Homemaking


  • 2 pie crusts
  • 8 oz sour cream
  • 1 16 oz can mixed vegetables like Veg-all well drained
  • 1 can cream of chicken soup don’t add water
  • 2 or 3 cooked chopped chicken breasts (works fine with drained canned chicken as well, 12.5 oz.)


  • Lay first crust in pie dish.
  • In a bowl lightly combine the sour cream, drained vegetables, soup and chicken.
  • Pour filling in pie crust, and top it with the other crust.
  • Bake at 350 degrees for 45 minutes.
  • If your top crust isn’t browned enough, you can broil for a minute, but watch closely.
  • Also, sometimes I bake it on the bottom oven rack for half of the time to get the bottom browned as well, but again watch it closely.
  • It’s good to let a pot pie sit for about 15-20 minutes after you bake it, so that the insides “firm” up a bit, and so it’s not runny or loose when you cut into it.