Easy chicken pie recipe

Affiliate links in this post will be clearly marked with a *. Clicking one of these links means I earn a discount or receive payment.

This easy, delicious family friendly easy chicken pie recipe is a breeze. It takes just minutes to prepare and you can make this easy chicken pie recipe with soup, as I have done.

There is something so lovely about a good bit of comfort food when the weather is bad or life is feeling a little bit tough.

I first came up with this recipe when I was looking through the pantry in my house wondering what you’re doing with some tins of soup that we had been given by a relative.

It was a tin of soup that we don’t usually buy, but I didn’t want it to go to waste and so this recipe was tried out for the first time and has become a firm family favourite.

This is really a chicken pot pie, however, you could adapt this by blind baking a pastry case.

As this is a super easy chicken pie recipe I’ve skipped this and just gone for a pastry top – it is still well-loved in our home and is a great way to feed a crowd but keep it a little lighter on the calories while still have a comforting, warming dinner.

Scroll down a little for my handy recipe card that is ideal for printing!

Ingredients for easy chicken pie recipe:

15g butter

1 large onion

1 carrots, 2 sticks of celery and 1 leek (leave these out if you want to make an easy chicken pie with no vegetables)

2 garlic cloves

Salt & pepper

30g plain flour

1 can of chicken soup (approx 400g)

200g fresh chicken or leftover roast chicken – we had some from a slow cooker whole chicken

100ml white wine (optional)

300ml chicken stock

Bay leaf

1 tbsp dried thyme

375g of shortcrust pastry – I used this shortcrust pastry recipe – you could also use filo pastry or puff pastry instead; whatever you have on hand is fine! If you want to make this super simple then just buy a shortcrust pastry sheet!

1 egg

Method for easy chicken pie recipe:

Melt the butter in a pan.

Finely dice the onion, carrots, celery and leeks (if using) and then cook until lightly brown.

Finely grate or chop your garlic and add to the pan along with a generous helping of salt & pepper.

If you’re using fresh chicken then brown your chicken by cooking for 6-8 minutes.

If you’re using leftover roast chicken then add this to your pan and cook for 2-3 minutes.

Sprinkle over your flour and mix.

Pour in your white wine (if using) and gently simmer for 1-2 minutes. Skip this step if you’re not using wine.

Pour in your chicken stock.

Add the tin of soup and your bay leaf and thyme.

Mix well.

Pour your creamy chicken mixture into a pie dish of your choice.

If you’re wanting to increase the vegetables in this then add in some frozen peas at this point, or even wilt down a few handfuls of spinach.

Beat one egg. Brush a little egg on the edge of your *pie dish, to avoid the pastry sticking.

Place your pastry over the top and decorate how you like. I used a fork to crimp the edges and a cute *‘homemade’ stamp – just to give it a nice homely feel!

My tip for pastry is to let it overhang the edges slightly, as you can always trim it back. Also, if you’re organised then before preparing your chicken pot pie filling you can flip the pie dish upside down and then cut from the pastry sheet about 1/2 an inch larger than the dish, for an easy way to top the pie.

Brush the top with the beaten egg. If you don’t have a beaten egg to hand then you can use a little milk or even melted butter – although it will brown a little faster so you may want to cover the pie with tin foil for the first half of the cooking time.

Cook your pie for 20-25 minutes on gas mark 6 (200C). Have a check around 20 minutes to ensure the pie isn’t burning.

Serve with your choice of accompaniments. I love air fryer roast potatoes, air fryer parsnips (or air fryer carrots and parsnips) and onion gravy – yum!

I love the simplicity of this dish. It is homely, hearty and super simple. By using roast dinner leftovers, and a tin of chicken soup, it is quite frugal! Also, if you make the pastry yourself then you can make this for under £3!

Do you need to blind bake shortcrust pastry for chicken pie?

If you’re going to have a pastry bottom then I would say yes! Just prick the pastry all over with a fork and bake for 12-15 minutes. This will get it a little start to ensure it’s not going to be soggy once you bake the pie. Then follow the normal instructions.

Products I use when making this simple chicken pie:

How to make a chicken pie with soup filling:

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

Fancy a different pie recipe? I’ve got you!

Want to check out some of my other recipes? Get some mealtime inspiration now!

Like this easy chicken pie recipe? Fancy trying another one of my recipes?

• Ninja Foodi apple chips
• Air fryer parmentier potatoes
• Air fryer frozen roast potatoes
• Ninja Foodi chicken tikka
• Ninja Foodi fruit scones

If you enjoyed this post I’d love it if you could pin it on Pinterest!