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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.

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!

ingredients for chicken pie on a wood cutting board on a gray background
  • rotisserie chicken, cooked skinless chicken breasts, or turkey
  • chicken broth or chicken stock
  • poultry seasoning
  • 1 can of cream of mushroom soup
  • all purpose flour
  • baking powder
  • ground black pepper
  • salt
  • buttermilk
  • butter

Preheat oven to 425 degrees.

chunks of chicken in casserole dish surrounded by other ingredients in clear dishes a rust colored dish towel is layed to the right of the dish
  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.
mixing cream sauce in a bowl with a whisk on a gray countertop

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

pouring sauce over the chicken that is in a casserole dish.

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

crust ingredients in a bowl with chicken and gravy in casserole dish in the top of the photo

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.

mixing crust ingredients together
Adding melted butter to the crust ingredients.

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

spooning crust batter over the chicken and sauce mixture in a yellow casserole dish

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.

chicken pie before it has been baked.

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

chicken pie baked with a rust colored dish towel off to the left and a bowl of mixed veggies in the lower right hand corner

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

chicken pie on a plate with mixed veggies

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!

  • 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!
fork with chicken pie on it, plate of chicken pie, veggies and salad in the background
chicken pie on a white plate with mixed veggies and a salad casserole dish is to the top of the plate of food

Easy Chicken Pie

This simple comforting meal comes together quickly using only a few pantry ingredients and leftover roast chicken or turkey.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course easy dinner, Main Course
Cuisine American
Servings 6 servings


  • 1 medium mixing bowl
  • 1 9×13 baking dish


  • 4 cups leftover roast chicken or turkey see notes
  • 2 cups chicken stock
  • 1 -10 ounce can cream of mushroom soup
  • 1/2 tsp poultry seasoning
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1 cup buttermilk see notes
  • 1/2 cup butter


preheat oven to 425°

  • Place shredded chicken (or turkey) in a 9×13 baking dish.
  • Combine chicken stock, cream of chicken soup, and poultry seasoning in a medium bowl whisk until smooth, pour over chicken.
  • In the same bowl (no need to clean) add flour, baking powder, salt, pepper, buttermilk whisk until smooth and then slowly add in butter as you whisk until light and fluffy.
  • Pour batter over chicken, place in preheated oven and bake for 45 minutes or until bubbly and brown on top.


note: sometimes I will purchase a roaster chicken from the grocery store just for the purpose of making this dish. Otherwise I use left over bone in roasted chicken or turkey. 
Buttermilk: If you find you do not have buttermilk on hand, you can measure out 1 cup of whole milk or half and half, minus one tablespoon, and then add 1 tablespoon of white vinegar.  Give a stir and allow to set for a few minutes. Voila it’s as good as buttermilk!
Keyword chicken, comfort food, easy meal, oven, turkey
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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

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