Easy Chicken Pie

A few simple ingredients are all you need to make the ultimate comfort food, Chicken Pie. This simple recipe has become a go-to recipe and is a great way to use rotisserie chicken or leftover cooked chicken or turkey. We all need more easy recipes in our life! This one is sure to be a new family favorite.

Why I love Easy Chicken Pie!

This savory pie is basically a classic chicken pot pie simplified. You’re welcome! You always need a few good chicken recipes in your arsenal and this is one of them! Creamy chicken and gravy with a golden brown top crust that has a flaky and buttery. I do not use canned cream soups very often however, sometimes it’s the best option, and this is one of those times!

Gather these ingredients

How to make Chicken Pie

Preheat oven to 425 degrees.

1. If you are using a rotisserie chicken, remove chicken from the bones, and measure out a generous 4 cups of meat, place meat in the bottom of dish. A deep 10 inch pie dish works, or I used a 7×10 casserole dish.

2. Combine chicken stock (or broth) with poultry seasoning and the can of cream of mushroom soup. Whisk ingredients together.

3. Pour the cream soup and stock mixture over chicken.

4. In the same bowl that you mixed sauce ingredients in you can mix up the crust. No need to dirty another bowl or even take the time to clean it out. Add flour, baking powder, salt and pepper to buttermilk. Use a fork or a whisk to combine.

5. Add melted butter and whisk to combine. The consistency of the crust batter will be like a thick pancake batter.

6. Spoon batter over the chicken and gravy in casserole dish. You do not need to make sure everything is covered. It’s ok if there is some gravy peaking through.

7. Place Chicken Pie in a preheated 425 degree oven and bake for 45 minutes.

There she is! Just look at that golden homemade crust, so buttery and flaky and inside is tender chicken in a creamy sauce.

Oh my this is pure comfort food!  On of the great things about this easy recipe is that it comes together super quick! I try to keep some bags of frozen vegetables in the freezer for quick side dishes!

Tips & Variations

• Baking time: you may be tempted to cut down on the baking time, but trust me you will get the best results if you give it the full 45 minutes at 425 degrees.
• Alternative Ingredients: If you do not have cream of mushroom soup, cream of chicken soup works perfectly as well. Leftover turkey is perfect in this recipe! If you do not have poultry seasoning on hand use ground thyme.
• Make Ahead: You can partially make this the night before saving you a little time. Place chicken and the sauce in a dish that can go from refrigerator to the oven, make crust topping just before baking.
• Veggies: If your idea of chicken pie needs vegetables in it, you can put a layer of your favorite veggie between the chicken and gravy and the topping. Give it another 5-10 minutes in the oven. My favorite is to use mixed veggies.
• Side Dishes: I love to keep frozen peas, frozen corn, or mixed veggies on hand for a fast side dish. Green beans also go great with Chicken Pie.
• Individual Chicken Pot Pies: If you have ramekins they work perfect for making individual servings, this recipe will make 8 put a 1/2 cup of chicken in the bottom of each ramekin, top with sauce and crust mixture, place on a baking sheet and bake until golden brown and cooked through.
• Getting Kids to Eat: I always found if I put something in a individual dish my kids thought it was the best thing ever and would gobble it right up. Make Chicken Pie in individual small dishes and tell your kids this is the Best Chicken Pot Pie recipe on the planet, and see what happens!

More Chicken Recipes

• Chicken Tetrazzini
• Chicken and Biscuits
• Szechuan Chicken Noodle Stir Fry
• Roast Chicken

This recipe was adapted from watching Trisha Yearwood’s FoodNetwork show Trisha’s Southern Kitchen.