Homemade Chicken Pot Pie Without Canned Soup
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There’s nothing quite like homemade chicken pot pie with a buttery, flaky crust and a creamy filling loaded with tender chicken and vegetables.
But one of my favorite things about this recipe is that it doesn’t require spending the afternoon chopping vegetables or making everything from scratch at once.
I use leftover cooked chicken, my homemade cream-of soup mix, and pre-chopped frozen carrots and celery that I keep stocked in my freezer. These simple shortcuts make homemade chicken pot pie surprisingly easy to put together, even on a busy day.
And there’s no canned soup required!
After testing this recipe multiple times, I’ve found the combination that gives us a creamy, flavorful filling that holds together beautifully when sliced, all tucked inside a golden all-butter crust.
Why You’ll Love This Homemade Chicken Pot Pie
- No canned soup. My homemade cream-of soup mix creates a rich, creamy filling.
- Perfect for leftover chicken. A great way to turn previously cooked chicken into another meal.
- Minimal chopping. Pre-cut frozen carrots and celery save valuable prep time.
- Made with pantry and freezer staples. Most of the ingredients are things I already keep on hand.
- Homemade flaky crust. A buttery double crust makes this comfort food even better.
- Generous, deep-dish filling. This recipe makes plenty of creamy filling, so a 9-inch deep-dish pie plate is recommended.
- Family-friendly comfort food. A cozy, from-scratch dinner built from pantry and freezer staples.
- Extra filling freezes beautifully. Save any leftover filling for another meal.
My Favorite Time-Saving Shortcut: Frozen Pre-Chopped Vegetables
One of the easiest ways I’ve found to make cooking from scratch more manageable is to keep certain vegetables already chopped and ready to use.
I regularly order pre-chopped frozen carrots and celery from Azure Standard and keep them in my freezer.
They’re such a time saver!
Instead of washing, peeling, and chopping carrots and celery every time I make soup, stew, chicken pot pie, or another family meal, I can simply pull out what I need.
For this chicken pot pie, I add the frozen vegetables directly to the skillet. There’s no need to thaw them first.
They may release a little extra moisture as they cook, so I let that moisture evaporate before adding the creamy filling.
If you prefer fresh carrots and celery, those work perfectly well, too.
My freezer staples:
Keeping these on hand is one of those small habits that makes preparing homemade meals for a family so much easier.
The Secret to Creamy Chicken Pot Pie Without Canned Soup
Instead of using a can of condensed cream of chicken soup, this recipe uses my homemade cream-of soup mix.
I love having this mix ready in my pantry because it’s useful for so many recipes.
For the chicken pot pie filling, I combine 75 grams of the dry mix with chicken broth and whole milk.
The mixture thickens as it simmers, creating a rich, creamy sauce that coats the chicken and vegetables.
During my first recipe test, I was especially impressed by how well the filling held together.
After only about five minutes of resting, the pie could be sliced without the filling running across the plate.
It was exactly the consistency I wanted: creamy, but not soupy.
Don’t Forget the Chicken Flavor
One thing I learned during testing was that the cream-of base creates excellent texture, but the filling needs plenty of chicken flavor.
My first batch needed more savory depth, even though I used chicken broth.
For the next test, I included additional homemade chicken bouillon powder.
The amount needed depends on the strength and salt content of the broth you’re using. A mild prepared broth may benefit from additional bouillon, while broth already made with bouillon powder may need little or none.
I always recommend tasting the filling before assembling the pie.
And because different broths and bouillon powders contain different amounts of sodium, add salt to taste rather than following a fixed measurement.
Ingredients for Homemade Chicken Pot Pie
Chicken and Vegetables
- 3 cups cooked chicken, chopped or shredded
- 3 tablespoons butter
- 1 medium onion, finely diced
- 1 cup frozen pre-chopped carrots (approximately 2 medium carrots), or 2 medium fresh carrots, diced
- ¾ cup frozen pre-chopped celery (approximately 2 celery ribs), or 2 fresh celery ribs, diced
- 1 cup frozen peas
- 1 cup diced potatoes, optional
Creamy Filling
- 75 grams homemade cream-of soup mix
- 2 cups chicken broth
- 1 cup whole milk
- Up to approximately 1½ teaspoons additional homemade chicken bouillon powder, adjusted according to the broth used
- ½ teaspoon dried thyme
- ½ teaspoon homemade poultry seasoning
- ¼ teaspoon black pepper
- Salt, to taste
Crust
- 1 recipe homemade all-butter pie crust, enough for a 9-inch double-crust pie, rolled large enough for a deep-dish pie plate
- Egg wash or whole milk for brushing, optional
Recipe note: This recipe makes a generous amount of filling. A 9-inch deep-dish pie plate is recommended. If using a standard 9-inch pie plate, you may have approximately 1¾ cups of filling remaining. Refrigerate or freeze the extra filling for another meal.
I tested this recipe in a standard 9-inch Pampered Chef stoneware pie plate, not a deep-dish plate, so I haven’t yet confirmed that the full amount of filling fits every deep-dish plate.
How to Make Homemade Chicken Pot Pie
Step 1: Cook the Vegetables
Preheat your oven to 400°F.
Melt the butter in a large skillet over medium heat.
Add the diced onion and cook for approximately 3–4 minutes, until it begins to soften.
Add the frozen pre-chopped carrots and celery directly from the freezer.
Continue cooking, stirring occasionally, until the vegetables are thawed, the carrots are beginning to soften, and most of the excess moisture has evaporated. This will generally take another 6–9 minutes, depending on the size of the vegetables.
There’s no need to thaw the vegetables before adding them.
If you’re including potatoes, dice them into approximately ½-inch pieces and boil separately until just tender. Drain before adding them to the filling.
Step 2: Prepare the Cream-of Filling
In a separate bowl or large measuring cup, whisk together the homemade cream-of soup mix, cold chicken broth, and whole milk.
Whisk until the dry mix is completely incorporated.
Pour the mixture into the skillet with the vegetables.
Cook over medium heat, stirring frequently, until the mixture reaches a gentle simmer and begins to thicken, approximately 2–4 minutes.
The filling should be noticeably thicker than ordinary cream soup.
Step 3: Add the Chicken and Seasonings
Stir in the cooked chicken, frozen peas, and cooked potatoes, if using.
Add the dried thyme, poultry seasoning, and black pepper.
Add additional homemade chicken bouillon powder as needed, depending on the strength of your prepared broth.
Allow everything to heat through, stirring gently.
Taste the filling and adjust the salt and seasonings.
This is an important step! The filling should already taste well-seasoned before it goes into the crust.
Remove from the heat and allow the filling to cool until no longer steaming heavily.
Step 4: Roll Out the Bottom Crust
Remove one disk of chilled pie dough from the refrigerator.
If it’s extremely firm, allow it to sit at room temperature for a few minutes before rolling.
Roll the dough into a circle large enough to fit your 9-inch deep-dish pie plate with some overhang. A deeper plate needs a larger circle to cover the taller sides.
Gently transfer the dough into the pie plate without stretching it.
I tested this recipe in a standard Pampered Chef stoneware pie plate.
Step 5: Add the Filling
Spoon the cooled chicken filling into the prepared bottom crust, leaving approximately ½ inch of space below the rim.
Don’t overfill the crust.
Depending on the depth of your pie plate, you may have extra filling.
I had about 1¾ cups remaining after filling my standard pie plate during testing. That extra filling can be saved for another meal.
Step 6: Add the Top Crust
Roll out the second disk of chilled pie dough, large enough to cover the filling and meet the bottom crust at the rim.
Place it over the filling, trim the excess dough, and fold the edges together.
Crimp the edges to seal the pie.
Cut several small steam vents in the top crust.
If desired, brush the crust lightly with an egg wash or whole milk.
Step 7: Bake
Bake at 400°F on a lower-middle oven rack.
Begin checking at 40 minutes and continue baking as needed until the crust is golden brown, the filling is bubbling through the vents, and the center reaches 165°F.
During my second test, my crust was beautifully golden at exactly 40 minutes in my standard stoneware pie plate. A deep-dish pie holds more filling, so it may need additional baking time.
If the edges begin browning too quickly, use a pie shield.
Step 8: Rest and Serve
Remove the chicken pot pie from the oven and allow it to rest for approximately 10–20 minutes before slicing.
This gives the filling a little time to settle.
Serve warm and enjoy!
What I Learned While Testing This Recipe
The Homemade Cream-of Mix Works Beautifully
My biggest question when developing this recipe was whether my homemade cream-of base would create a filling thick enough to hold together when sliced.
It did!
The filling was creamy without being runny, even after a fairly short resting period.
I kept the same 75 grams of cream-of mix during my second test because I was so happy with the texture.
Chicken Bouillon Adds Important Flavor
My first test needed more chicken flavor.
Although the filling had the right consistency, the broth alone wasn’t providing quite enough savory depth.
Adding homemade bouillon in the next test was my adjustment to build a more flavorful filling.
Because different broths and bouillon powders have different strengths, I recommend seasoning to taste.
Keep Your Pie Crust Properly Hydrated
My homemade pie crust gave me a little trouble during testing.
After refrigeration, the dough was dry and crumbly and didn’t want to roll out.
It may have needed additional water when I originally mixed it, or it may not have been sealed tightly enough during refrigeration.
I was able to rescue it by gently incorporating a little additional ice water, one teaspoon at a time, and pressing it back together.
After chilling it again, the dough rolled out and baked beautifully.
I’ve found that it’s important for the dough to hold together when squeezed before refrigerating.
I also recommend individually wrapping each disk in plastic wrap and placing both wrapped disks inside a sealed zip-top bag.
For this pie, I used regular unsalted butter, not European-style butter.
You can find the complete recipe and instructions in my homemade all-butter pie crust post.
Frozen Pre-Chopped Vegetables Make This Recipe Easier
One of the things I love most about this chicken pot pie is that I don’t have to prepare every ingredient from scratch on the day I’m making it.
Keeping pre-chopped frozen carrots and celery in the freezer eliminates a good portion of the prep work.
Combined with leftover chicken, homemade cream-of mix, and pie dough prepared ahead of time, this makes a comforting homemade dinner much more manageable.
It’s a great reminder that cooking from scratch doesn’t mean you have to start from zero every single time.
Don’t Overfill Your Pie Plate
This filling recipe makes more than I can fit into my standard 9-inch pie plate, which is why I recommend a deep-dish pie plate.
During my second test, I measured 1¾ cups of leftover filling.
Rather than waste it, I saved it for the freezer.
You could also use the extra filling for small individual pot pies or serve it over biscuits.
Tips for the Best Chicken Pot Pie
- Keep pre-chopped vegetables stocked. Frozen carrots, celery, and peas make assembling the filling much faster.
- Use cooked chicken. Leftover roasted chicken, shredded chicken, or safely home-canned chicken can all work.
- Don’t thaw frozen vegetables first. Add them directly to the skillet and cook off excess moisture.
- Whisk the cream-of mix into cold liquid. This prevents lumps and helps the sauce thicken evenly.
- Taste before assembling. Adjust chicken bouillon, seasonings, and salt before filling the crust.
- Don’t overfill the pie. Leave room for the top crust and save extra filling.
- Let the pie rest. A short rest helps the filling hold together when sliced.
Variations and Substitutions
Can I Use Fresh Vegetables?
Absolutely!
If you don’t have frozen pre-chopped carrots or celery, substitute two medium carrots and two celery ribs, diced.
Fresh vegetables may need slightly different cooking times depending on their size.
Can I Use Home-Canned Chicken?
Yes! Home-canned chicken is another wonderful pantry staple for quick meals.
Drain if necessary and use approximately 3 cups of chicken.
You can read more about how I prepare mine in my homemade canned chicken guide.
Can I Leave Out the Potatoes?
Yes. Potatoes are completely optional.
Leaving them out makes the filling a little more chicken-forward while still providing plenty of vegetables.
Can I Use a Store-Bought Pie Crust?
Yes. While I prefer my homemade all-butter crust, you can use prepared pie crust for convenience.
Just be sure to bake until the crust is golden and the filling is heated through.
Storage and Freezing
Refrigerating Leftovers
Refrigerate leftover chicken pot pie promptly, within two hours of baking.
Store in an airtight container or covered pie plate in the refrigerator for up to 3–4 days.
Reheating
For the best crust texture, reheat individual slices in the oven until the filling reaches 165°F.
You can also reheat them in the microwave, although the crust will soften.
Freezing Extra Filling
Cool any leftover filling promptly and transfer it to a freezer-safe container.
Leave some room for expansion.
For best quality, use frozen filling within approximately 2–3 months.
Thaw in the refrigerator and reheat thoroughly before serving or using in another recipe.
Frequently Asked Questions
Can I Add Frozen Vegetables Directly to Chicken Pot Pie?
Yes! Frozen pre-chopped carrots and celery can go straight into the skillet without thawing.
Cook until the vegetables soften and excess moisture evaporates before adding the creamy sauce.
Frozen peas can be stirred into the finished filling.
Why Is My Chicken Pot Pie Filling Runny?
The filling may not have simmered long enough to activate the thickener in the cream-of mix.
Allow it to thicken in the skillet before assembling the pie.
Resting after baking also helps the filling settle.
Do I Need to Prebake the Bottom Crust?
No. Both crusts go into the oven unbaked.
Can I Prepare the Filling Ahead of Time?
Yes. Prepare the filling and refrigerate promptly in an airtight container for up to 3–4 days before using.
Cool the filling before assembling the pie so it doesn’t soften the butter in the crust.
What Can I Do With Extra Chicken Pot Pie Filling?
Freeze it for another meal, use it in individual pot pies, or serve it over homemade biscuits.
Final Thoughts
Homemade chicken pot pie is one of those comfort foods that feels like a lot of work, but it doesn’t have to be.
By keeping homemade cream-of soup mix in my pantry, pre-chopped vegetables in my freezer, and making good use of leftover chicken, I can put together a completely homemade meal without spending hours in the kitchen.
That’s really what Pantry to Plate is all about: making homemade cooking practical for everyday life.
If you try this homemade chicken pot pie, I’d love to hear how it turns out! Leave a comment below and let me know what shortcuts you use to make cooking from scratch easier.
Homemade Chicken Pot Pie
Ingredients
Equipment
Method
- Cook the vegetables. Preheat your oven to 400°F. Melt the butter in a large skillet over medium heat. Add the diced onion and cook for approximately 3–4 minutes, until it begins to soften. Add the frozen pre-chopped carrots and celery directly from the freezer (no need to thaw). Continue cooking, stirring occasionally, until the vegetables are thawed, the carrots are beginning to soften, and most of the excess moisture has evaporated, generally another 6–9 minutes. If you’re including potatoes, dice them into approximately ½-inch pieces and boil separately until just tender. Drain before adding them to the filling.
- Prepare the cream-of filling. In a separate bowl or large measuring cup, whisk together the homemade cream-of soup mix, cold chicken broth, and whole milk until the dry mix is completely incorporated. Pour the mixture into the skillet with the vegetables. Cook over medium heat, stirring frequently, until the mixture reaches a gentle simmer and begins to thicken, approximately 2–4 minutes. The filling should be noticeably thicker than ordinary cream soup.
- Add the chicken and seasonings. Stir in the cooked chicken, frozen peas, and cooked potatoes, if using. Add the dried thyme, poultry seasoning, and black pepper. Add additional homemade chicken bouillon powder as needed, depending on the strength of your broth. Allow everything to heat through, stirring gently. Taste the filling and adjust the salt and seasonings. Remove from the heat and allow the filling to cool until no longer steaming heavily.
- Roll out the bottom crust. Remove one disk of chilled pie dough from the refrigerator. If it’s extremely firm, allow it to sit at room temperature for a few minutes before rolling. Roll the dough into a circle large enough to fit your 9-inch deep-dish pie plate with some overhang. Gently transfer the dough into the pie plate without stretching it.
- Add the filling. Spoon the cooled chicken filling into the prepared bottom crust, leaving approximately ½ inch of space below the rim. Don’t overfill the crust; refrigerate or freeze any extra filling for another meal.
- Add the top crust. Roll out the second disk of chilled pie dough, large enough to cover the filling and meet the bottom crust at the rim. Place it over the filling, trim the excess dough, and fold the edges together. Crimp the edges to seal the pie. Cut several small steam vents in the top crust. If desired, brush the crust lightly with an egg wash or whole milk.
- Bake. Bake at 400°F on a lower-middle oven rack. Begin checking at 40 minutes and continue baking as needed until the crust is golden, the filling is bubbling, and the center reaches 165°F. If the edges begin browning too quickly, use a pie shield.
- Rest and serve. Remove the chicken pot pie from the oven and allow it to rest for approximately 10–20 minutes before slicing. Serve warm.
Notes
More Homemade Pantry Staples to Try
If you enjoy keeping homemade ingredients ready for quick meals, try these Pantry to Plate favorites:
