Let me tell you about my go-to comfort food hack: Chicken No-Pot Pie. I came up with this version after one too many nights of scrubbing pots and pans. Who has time for that? This recipe skips the pot entirely and still delivers all the cozy, creamy goodness of a traditional pot pie. I’ve tested it dozens of times, and it’s foolproof—perfect for busy weeknights or impromptu dinners. With a flaky crust and a flavorful filling that comes together in minutes, this is the kind of dish that feels like a warm hug. Trust me, once you try it, you’ll wonder why you ever bothered with the pot!
Ingredients for Chicken No-Pot Pie
Here’s all you’ll need to make this ridiculously easy pie – I promise, you probably have most of these in your kitchen already! The beauty of this recipe is how simple the ingredient list is while still packing so much flavor. Just grab:
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly here)
- 1 cup frozen mixed veggies (no need to thaw – they’ll cook perfectly in the oven)
- 1 can (10.5 oz) cream of chicken soup (the secret to that creamy texture)
- 1/2 cup milk (whole milk makes it extra rich)
- 1 cup shredded cheddar cheese (because everything’s better with cheese)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust (the ultimate shortcut that saves so much time)
How to Make Chicken No-Pot Pie
This is where the magic happens, friends! I love how quickly this comes together – you’ll be shocked that something so easy tastes so good. Let me walk you through each simple step.
Step 1: Preheat and Prep
First things first – crank that oven to 375°F (190°C). While it’s heating up, grab your 9-inch pie dish and give it a quick grease with butter or cooking spray. This little step makes sure your pie slides out perfectly later!
Step 2: Mix the Filling
Now the fun part! In a big bowl, toss together your shredded chicken, frozen veggies (yes, straight from the freezer!), cream of chicken soup, milk, and all those seasonings. The mixture should be creamy but not runny – think like a thick stew consistency. Don’t overmix or you’ll break down the chicken too much.
Step 3: Assemble and Bake
Pour that glorious filling into your prepared dish, then carefully unroll the pie crust over the top. Crimp the edges with your fingers or a fork to seal it all in. Here’s my pro tip: make 4-5 small slits in the top to let steam escape – this keeps your crust crisp! Bake for 30-35 minutes until the crust is beautifully golden brown and you see the filling bubbling at the edges. That’s your cue it’s done!
Tips for the Best Chicken No-Pot Pie
After making this countless times (my family begs for it weekly!), I’ve picked up some tricks that take this simple dish from good to “wow!” Here are my can’t-live-without tips:
- Rotisserie chicken is your friend – That pre-cooked flavor beats plain boiled chicken every time. Just shred it while still warm!
- Don’t skip the cheese – Sharp cheddar melts into the filling beautifully, but try pepper jack for a little kick.
- Fresh herbs make all the difference – Stir in a tablespoon of fresh thyme or parsley with the dried spices.
- Egg wash for golden crust – Brush the top with beaten egg before baking for extra crispiness.
- Let it rest – Resist cutting right away! Those 5 minutes help the filling set perfectly.
Ingredient Substitutions
Ran out of something? No worries – this recipe is super flexible! Fresh veggies work great instead of frozen (just chop them small). Leftover turkey makes a fantastic swap for chicken, especially after holidays. Vegetarian? Try cream of mushroom soup instead of chicken and double the veggies. The spirit stays the same – cozy and delicious!
Serving Suggestions
This Chicken No-Pot Pie shines all on its own, but I love pairing it with something fresh to balance the richness. A simple green salad with tangy vinaigrette or roasted carrots and potatoes makes the perfect easy-breezy side. Comfort food heaven!
Storage and Reheating
Leftovers? Lucky you! Just cover the pie tightly and refrigerate for up to 3 days. When hunger strikes again, reheat individual slices in the microwave for about 90 seconds, or in a 350°F oven for 15 minutes to crisp that crust back up. Easy as pie (pun intended)!
Nutritional Information
Keep in mind, nutrition can vary based on specific ingredients you use. But here’s a rough idea per serving: about 320 calories, 18g protein, 22g carbs, and 18g fat. Not bad for such cozy comfort food!
FAQs About Chicken No-Pot Pie
Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:
Can I use homemade pie crust instead of refrigerated?
Absolutely! If you’ve got the time, homemade crust takes this to the next level. Just roll it out to about 1/8-inch thickness before topping your pie.
How can I make this gluten-free?
Easy swap – use gluten-free cream of chicken soup and a GF pie crust. The filling is naturally gluten-free otherwise!
Can I freeze Chicken No-Pot Pie?
For sure! Assemble but don’t bake. Wrap tightly in plastic, then foil, and freeze for up to 2 months. Bake straight from frozen, adding 15-20 extra minutes.
What if I don’t have cream of chicken soup?
No panic! Cream of mushroom or celery soup work great too. The flavor changes slightly, but still delicious.
Can I add potatoes to the filling?
Oh yes! Just dice them small so they cook through. Frozen diced potatoes work especially well here.
“Amazing 5-Ingredient Chicken No-Pot Pie – So Easy!”
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
A quick and easy no-pot version of the classic chicken pot pie, perfect for a comforting meal without the hassle.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix chicken, vegetables, soup, milk, cheese, garlic powder, onion powder, and black pepper.
- Pour mixture into a greased 9-inch pie dish.
- Place the pie crust over the mixture, crimping edges to seal.
- Cut slits in the crust to vent.
- Bake for 30-35 minutes or until crust is golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for extra flavor.
- Add herbs like thyme or parsley for more depth.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Keywords: chicken no-pot pie, easy dinner, comfort food
