This easy chicken pot pie recipe is so yummy and so incredibly easy to make. Use up what you have on hand and fill those hungry tummies in a doubly satisfying way!
This easy chicken pot pie recipe comes straight from my dear, sweet Grandma Mary Webster. Sadly, she passed away not long after Bubba and I got married and I still feel a void in my life without her. Man, I wish I had my Grandma to call to teach me why something of mine exploded in the microwave!
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Grandma's recipes weren't fancy, but her love POURED into everything she cooked… which made it all amazing. One year, my Aunt Allison compiled all Grandma's most used recipes into a cookbook, which included this easy chicken pot pie recipe. Needless to say, this recipe is extra special to me!
I think shelf cooking must be in my DNA or something because Grandma's easy chicken pot pie was made for this! Don't worry, I'll break it all down and show you the easy peasy swaps you can make so you can use up what you have on hand instead of running out to the store. Alright, let's get to it!
EASY CHICKEN POT PIE SUBSTITUTIONS
Like I said, this easy chicken pot pie recipe is an absolute shelf cooking dream! You can make it almost entirely from that well-stocked pantry you have. In less than an hour, you've got a drool-worthy meal all the kids will be asking for more of! That's a mom win in my house.
Here are a few of our favorite fool-proof substitutions if you're missing a few of the ingredients Grandma's recipe calls for.
- Cream of Chicken Soup – No cream of chicken soup? Make your own or swap it out for another “cream of” soup. Cream of mushroom works great, too!
- Bisquick – Make your own Bisquick if you're out! You can also use pancake mix if you're in a pinch for time. I did this once and it turned out incredible! It was a bit fluffier than usual, but it was sooo good.
- Frozen Veggies – The recipe calls for frozen, but you can use any veggies you have! Canned, fresh, frozen—they all work beautifully here!
- Milk – If you're out of milk, don't panic! Use half ‘n half instead or simply use chicken broth. Any dairy-free alternative milk will get the job done, too, but may change the flavor profile a little bit.
- Chicken – You can use any type of chicken you have! Leftover rotisserie chicken, shredded chicken, canned chicken, fried chicken… Seriously anything that's pre-cooked! Turkey can also be swapped in for a delicious twist! Especially if it's leftover from Thanksgiving dinner… Mmm hmmmm.
Flex those shelf cooking muscles, sis!
HOW TO FREEZE THIS MEAL
If you're batch cooking or making this easy chicken pot pie ahead of time, be sure to freeze it before you bake. Otherwise, your biscuit topping can get a little soggy. Ain't nobody got time for soggy biscuits, am I right? When you're ready to eat, thaw overnight and bake as usual!
For more information on how to freeze, check out this post on our sister site, Shelf Cooking. It will show you how to freeze anything and NOT get burned by the dreaded freezer burn.
WHAT TO SERVE WITH CHICKEN POT PIE
Nothing screams comfort food to me more than Grandma's chicken pot pie. It's so good, I could eat it as a stand-alone meal, no problem! However, if you're feeling up to making sides, here are some that pair great with his meal.
- Salad – Use whatever greens and veggies you have and throw together a quick homemade vinaigrette to drizzle on top.
- Rustic Bread – Yeah, I know, the chicken pot pie has bread on it. Buuuut, can you really have too much bread? Nah. This rustic bread recipe makes a great bonus bread to swipe through all that creamy, saucey goodness.
- Roasted Brussels Sprouts – I know what you're thinking… but these roasted balsamic Brussels sprouts are actually incredibly delicious!
- Fruit Salad – This super easy fruit salad is full of whipped cream and makes a tasty dessert to finish off the meal.
Okay, now that you know what to eat with your chicken pot pie, let's get to the recipe!
HOW TO MAKE OUR CHICKEN POT PIE
Easy, fast, and incredibly delicious, your whole family is going to love this recipe. Since it's made from pantry staples, you're bound to have everything you need already on hand. Let's get cooking!
Grandma's Easy Chicken Pot Pie Recipe
- 1 ⅔ cup frozen mixed vegetables, thawed under cool water
- 1 cup cooked chicken, diced or shredded
- 1 can cream of chicken soup
- Seasoning to taste (I use rosemary garlic, poultry seasoning, and pepper!)
For the Topping
- 1 cup baking mix
- ½ cup milk
- 1 egg
- Preheat the oven to 400°F.
- Grease a 9-inch pie plate or baking dish.
- In a medium bowl, mix veggies, chicken, and soup.
- Add seasonings to taste.
- Pour veggie mixture into greased dish.
- Stir remaining ingredients together until well blended to make the topping. (Add more milk as needed until it's a spreadable, but not runny, consistency!)
- Spread topping on top of the veggie mixture.
- Bake for 30 minutes or until golden brown.
See, I told you it was simple. This easy chicken pot pie recipe is something special, for sure! I'm so thankful Grandma left this recipe behind so that I can enjoy it with my kiddos and share it with you to enjoy with your family, too!
What's your favorite way to enjoy chicken pot pie? Share it with us in the comments below!
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