Dump-and-Go Creamy Chicken Pot Pie – Cozy Comfort With Minimal Effort

If you love a hearty dinner that practically cooks itself, this Dump-and-Go Creamy Chicken Pot Pie is for you. It’s rich, creamy, and packed with tender chicken and veggies under a golden, flaky crust. No fussy steps, no long prep time—just real comfort in one dish.

This is the kind of recipe you pull out on a busy weeknight or a chilly weekend when everyone wants seconds. It’s simple, dependable, and seriously satisfying.

Dump-and-Go Creamy Chicken Pot Pie - Cozy Comfort With Minimal Effort

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup (or use a second cream of chicken)
• 1 cup low-sodium chicken broth
• 1/2 cup milk or half-and-half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (adjust to taste)
• 2 tablespoons unsalted butter, melted (optional, for extra richness)
• 1 refrigerated pie crust (or 1 sheet puff pastry, thawed)
• 1 egg, beaten (for egg wash)

Instructions

 

• Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or a deep 9-inch pie dish.
• Make the creamy base: In the dish, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, thyme, pepper, salt, and melted butter.
• Add the fillings: Stir in the chicken and frozen mixed vegetables until everything is well coated. Smooth the top.
• Add the crust: Lay the pie crust (or puff pastry) over the filling. Tuck or trim the edges to fit. Cut 4–6 small slits in the top to vent steam.
• Brush and bake: Brush the crust with beaten egg. Place the dish on a rimmed baking sheet to catch drips and bake for 30–40 minutes, until the crust is golden and the filling is bubbling around the edges.
• Rest before serving: Let the pot pie rest for 10 minutes so the filling sets slightly. Slice and serve warm.

What Makes This Recipe So Good

• Ridiculously easy: Everything goes into the dish with minimal prep. No sautéing or simmering required.
• Family-friendly flavors: Creamy sauce, tender chicken, and classic vegetables make it a crowd-pleaser.
• Uses pantry staples: Canned soup, frozen veggies, and rotisserie chicken keep it simple and affordable.
• Flexible: Swap in different veggies, crust styles, or dairy alternatives without losing the comfort factor.
• Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.

What You’ll Need

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup (or use a second cream of chicken)
• 1 cup low-sodium chicken broth
• 1/2 cup milk or half-and-half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (adjust to taste)
• 2 tablespoons unsalted butter, melted (optional, for extra richness)
• 1 refrigerated pie crust (or 1 sheet puff pastry, thawed)
• 1 egg, beaten (for egg wash)

How to Make It

1. Preheat and prep: Heat your oven to 400°F (200°C).

   Lightly grease a 9×13-inch baking dish or a deep 9-inch pie dish.

2. Make the creamy base: In the dish, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, thyme, pepper, salt, and melted butter.
3. Add the fillings: Stir in the chicken and frozen mixed vegetables until everything is well coated. Smooth the top.
4. Add the crust: Lay the pie crust (or puff pastry) over the filling. Tuck or trim the edges to fit.

   Cut 4–6 small slits in the top to vent steam.

5. Brush and bake: Brush the crust with beaten egg. Place the dish on a rimmed baking sheet to catch drips and bake for 30–40 minutes, until the crust is golden and the filling is bubbling around the edges.
6. Rest before serving: Let the pot pie rest for 10 minutes so the filling sets slightly. Slice and serve warm.

Keeping It Fresh

• Fridge: Store leftovers in an airtight container for up to 4 days.

  Reheat at 350°F until warmed through, or use the microwave for quick portions.

• Freezer: Cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F until hot.
• Make-ahead: Assemble the filling up to 24 hours in advance. Add the crust right before baking to keep it flaky.

Health Benefits

• Protein-rich: Chicken provides high-quality protein to support muscle repair and satiety.
• Veggie boost: Mixed vegetables add fiber, vitamins A and C, and antioxidants.
• Balanced comfort: Pair with a crisp salad or steamed greens to round out the meal with extra nutrients and fiber.
• Easy to lighten: Use reduced-sodium soups, low-fat milk, and a lighter crust (or skip the top and bake biscuit rounds) to cut calories and sodium.

Common Mistakes to Avoid

• Skipping the vent slits: Without vents, steam builds up and makes the crust soggy.
• Overfilling the dish: Too much filling can cause overflow and uneven baking.

  Leave a little headspace.

• Undercooking the crust: If the top browns too quickly, tent with foil and continue baking until the edges bubble.
• Watery filling: Measure the broth and milk correctly. If using fresh veggies with high moisture (like mushrooms), consider sautéing them briefly first or use frozen.
• Salting blindly: Canned soups vary in salt. Taste the mixture before adding extra salt.

Recipe Variations

• Herb upgrade: Add fresh parsley, rosemary, or chives to brighten the flavor.
• Cheesy twist: Stir 1 cup shredded cheddar or gruyère into the filling for extra richness.
• Biscuit topping: Swap the pie crust for refrigerated biscuit dough.

  Bake until biscuits are puffed and golden.

• Puff pastry flair: Use puff pastry for a shatteringly crisp top. Bake from cold for best rise.
• Dairy-free: Use coconut milk or an unsweetened almond or oat milk, and dairy-free cream soup or a homemade dairy-free sauce.
• Gluten-free: Choose gluten-free cream soups, use a cornstarch-thickened sauce, and top with a gluten-free pie crust.
• Turkey or ham: Swap the chicken for leftover turkey or diced ham—great after holidays.
• Extra veg: Add sautéed mushrooms, leeks, or spinach for more texture and nutrition.

FAQ

Can I use raw chicken instead of cooked?

Yes, but it changes the timing. Dice raw chicken into small pieces and stir into the filling.

Bake covered with foil for 20 minutes, then uncover and add the crust, and bake until the chicken reaches 165°F and the crust is golden. Using cooked chicken keeps it truly dump-and-go.

What if I don’t have cream of mushroom soup?

Use a second can of cream of chicken or cream of celery. The texture will stay creamy, and the flavor will still be classic pot pie.

How do I keep the bottom from getting soggy?

This recipe uses a top crust only, which helps.

If you want a bottom crust, blind-bake it at 400°F until lightly golden before adding the filling.

Can I make it in a slow cooker?

You can cook the filling on Low for 4–5 hours or High for 2–3 hours, then transfer to a baking dish, top with crust, and bake until golden. The slow cooker won’t crisp a crust on its own.

What sides go well with chicken pot pie?

A simple green salad, roasted broccoli, or garlicky green beans balance the richness. Warm rolls are a nice touch if you’re feeding a crowd.

Can I use fresh vegetables instead of frozen?

Absolutely.

Dice them small and keep the total to around 2 cups. For firmer veggies like carrots, a quick steam or microwave softens them so they cook through.

Wrapping Up

This Dump-and-Go Creamy Chicken Pot Pie gives you all the cozy comfort of a classic pot pie without the effort. The creamy filling, tender chicken, and flaky crust come together with pantry staples and a single baking dish.

Keep it as-is for weeknights, or dress it up with herbs, extra veggies, or a different topping. Either way, it’s a reliable, satisfying meal you’ll want in regular rotation. Enjoy the simplicity—and the seconds.