Creamy, Cheesy Chicken Pot Pie

This Cheesy Chicken Pot Pie is everything you want in a comfort meal: creamy filling, tender chicken, gooey cheese, and a flaky golden crust baked to perfection.

Your New Favorite Comfort Food

There’s something about pulling a warm pie out of the oven that gets me all giddy, and this recipe is as comforting as it gets: a creamy, cheesy twist on the classic chicken pot pie! Instead of the usual gravy-style filling, you get tender chicken and mixed veggies tucked into a rich, Velveeta-laced sauce that melts together like butter on a biscuit.

I love this recipe because it’s simple but special. You don’t need a long list of fancy ingredients; just some cooked chicken (rotisserie works great), a can of cream of chicken soup, and a few pantry staples. The finished product tastes like you spent all day in the kitchen, even though it comes together in about an hour, start to finish.

Want more fun chicken pot pie recipes? Try this Cornbread Chicken Pot Pie!

Ingredients You’ll Need

Cubed or shredded chicken
Cream of chicken soup, undiluted
Veg-all, drained
Sour cream
Mayonnaise
Velvetta cheese, cubed
Salt
Black pepper
Refrigerated pie crusts

Make It Yours

If you want to put your own spin on it, try swapping Velveeta for shredded sharp cheddar cheese, or toss in some cooked broccoli florets or diced sweet potatoes for a heartier filling.

A plate of cheesy chicken pot pie being eaten with a fork

Step-by-Step Instructions

1. Prep and Mix the Filling

Preheat your oven to 350°F (make sure you give it a few minutes to come to temp).

In a large mixing bowl, stir together the cream of chicken soup, sour cream, and mayonnaise until smooth.

A bowl of cream of chicken soup, sour cream, and mayonnaise

A bowl of shredded chicken, drained mixed veggies, and cubed Velveeta cheese

Add in the shredded chicken, drained mixed veggies, and cubed Velveeta. Season with a pinch of salt and pepper, then stir everything together until coated. This mixture should look thick and creamy.

2. Build the Pie

Unroll one of your pie crusts and lay it into a 9-inch pie plate, pressing it gently into the bottom crust and up the sides. Spoon the cheesy chicken mixture into the crust and spread it out evenly with a flexible spatula so it bakes up in a nice, even layer.

Cheesy chicken pot pie crust rolled out onto a pie plate

Cheesy chicken pot pie filling in pie crust

Top with the second crust, press the seams together around the edges, and crimp if you’re feelin’ fancy. Cut a few small slits in the top crust to let steam escape. (If you want a deep golden brown finish, brush the top with a quick egg wash; just one beaten egg with a splash of milk.)

Second cheesy chicken pot pie crust, crimped

3. Bake Until Golden

Slide your pie into the oven and bake for about 1 hour, or until the top crust is deep golden brown and the filling is bubbly around the edges. The smell alone will have you checking the oven every few minutes; that buttery crust and cheesy filling scent fills up the whole kitchen!

If the edges start browning too fast, just cover them loosely with foil.

4. Cool and Serve

Once baked, let your pot pie rest for 10–15 minutes before slicing. The filling will thicken up a little as it cools, making it easier to serve those perfect wedges without the creamy filling spilling out.

Plated cheesy chicken pot pie with salad

Serve it as-is, or pair it with a simple green salad or some steamed green beans for balance.

Storing and Reheating

Store your Cheesy Chicken Pot Pie in an airtight container in the fridge for up to 3 days. Reheat slices in the oven at 350°F until warmed through to keep that crust crisp (the microwave works too, but it’ll soften the crust).

If you’d like to freeze it, let the baked pie cool completely, wrap it tightly in foil or plastic wrap, and store it for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven.

Frequently Asked Questions

How do I keep the crust from getting soggy?

You can bake your bottom crust for about 10 minutes before adding the filling. It gives the crust a head start and keeps it flaky instead of soggy under the sauce.

Can I make this as a casserole instead of a pie?

Absolutely! Skip the crust and layer the filling in a greased baking dish, then top with biscuits or puff pastry. It’s just as rich and even easier for weeknights.

How can I lighten this recipe up a bit?

Use low-fat milk, half the cheese, and skip the top crust (This’ll give you a Crustless Chicken Pot Pie). It’ll still be creamy and satisfying, just a little easier on the calories.