Easy Chicken Pot Pie Recipe ($10 Family Dinner Idea)

Published: Through Brigette on March 5, 2026 | This post may contain affiliate links. Read my disclosure policy here.

Here’s the deal: You can absolutely use store-bought pie crust instead of making your own, and this pot pie will be ready in no time—and it will still be super economical! However, if you have a few extra minutes (like 10-15), give this cream cheese crust a try at least once. You can’t taste the cream cheese, but you can definitely taste the YUM.

To save time, I use a bag of frozen vegetables and don’t add extra vegetables that need to be chopped and/or peeled. However, feel free to cut away and add whatever vegetables you like when frying the minced garlic in the butter (this could be onion, potato, etc.).

I served this chicken pot pie with a simple fruit salad, but there are so many other options. One of Crystal’s simple salad ideas would also make a great side dish!

This post is part of our $10 Dinner Ideas series brought to you by Brigette from our team! Each week she shares simple, delicious and affordable family-friendly dinner ideas that cost less than $10 to make, using everyday ingredients and super quick meals.

Chicken Pot Pie Menu:

• Chicken pot pie with a homemade cream cheese crust
• Fruit salad

Ingredients for Chicken Pot Pie and Fruit Salad:

• 2 cups of flour (Aldi – $1.99 for 5 pounds) — $0.20
• 1 8-ounce package cream cheese (Aldi) — $1.45
• 1/4 teaspoon salt
• 2/3 cup butter (Aldi – $0.85 per stick) — $1.55
• 2 cloves garlic, peeled and finely chopped (Aldi – $1.75 for a 3ct pack) –$0.12
• Salt, garlic powder, pepper to taste
• 3 cubes of chicken stock (Aldi – $1.79 for 25 cubes) –$0.21
• 2/3 cup milk (Aldi – $0.19 per cup) –$0.13
• 1 1/2 cups warm water
• 2 cups chopped cooked chicken (Aldi – $2.49/lb) – $2
• 1 10-ounce package frozen mixed vegetables (Aldi) — $0.89
• Fruit (I used strawberries, 1 apple and 3 oranges, all from Aldi) — $2

Total for dinner: $8.55 (for 6 people)

How to make Chicken Pot Pie:

1. Preheat oven to 425 degrees.

2. Add 1 2/3 cups flour, 1/3 cup cold butter, 8 ounces cold cream cheese and 1/4 teaspoon salt to a mixing bowl. Mix with a pastry cutter or fork until the consistency is coarse crumbs (You can also do this step in a food processor).

3. Press the dough together with your hands until it sticks into a ball.

4. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece into the bottom crust and place it in a 9″ pie pan. Cut off any extra dough with scissors.

5. Wrap the remaining dough in cling film and stick both the bottom crust and the second piece of wrapped dough in the refrigerator while you make the pie filling. (This is important if you want a flaky pie crust!)

6. Fry 1/3 cup of butter, 2 finely chopped garlic cloves and 3 chicken stock cubes in a pan until the garlic is done. Beat in 1/3 cup flour. Add 1 1/2 cups warm water and 2/3 cups milk and beat until thick and smooth.

7. Stir in the cooked chicken and bag of frozen mixed vegetables. Add salt, pepper and garlic powder to taste.

8. Remove the pie crust from the refrigerator and pour the hot filling into the bottom crust. Unroll the top crust and place it on top of the filling. Seal the edges of the crust together and cut several slits in the crust.

9. Bake for 30-40 minutes.

10. While the pot pie is cooking, make the fruit salad.

Note: If you let the Chicken Pot Pie sit for a few minutes before serving, the filling will thicken better than if you cut it in right away. If you just can’t wait, maybe you can serve this in bowls, haha!

Recipe

Chicken Pot Pie ($10 family dinner)

Author Brigette

Course dinner, main course

Kitchen American

Preparation time 20 minutes minutes

Cooking time 40 minutes minutes

If you’ve never had chicken pot pie with a homemade cream cheese crustyou are definitely missing something! This crust just takes comfort food to the next level!

Cooking modePrevent your screen from going dark

Ingredients 1x2x3x

• 2 cups flour Aldi – $1.99 for 5 pounds – $0.20
• 1 8- us package of cream cheese Aldi-$1.45
• 1/4 teaspoon salty
• 2/3 cup butter Aldi – $0.85 per stick – $1.55
• 2 clove garlic peeled and chopped (Aldi – $1.75 for a 3ct pack) – $0.12
• Salt, garlic powder and pepper to taste
• 3 cubes chicken stock Aldi — $1.79 for 25 cubes — $0.21
• 2/3 cup milk Aldi – $0.19 per cup – $0.13
• 1 1/2 cups hot water
• 2 cups chopped boiled chicken Aldi – $2.49/lb – $2
• 1 10- us packaged frozen mixed vegetables Aldi-$0.89
• Fruit I used strawberries, 1 apple and 3 oranges, all from Aldi – $2

Instructions

• Preheat the oven to 425 degrees.

• Add 1 2/3 cups flour, 1/3 cup cold butter, 8 ounces cold cream cheese and 1/4 teaspoon salt to a mixing bowl. Mix with a pastry cutter or fork until the consistency is coarse crumbs (you can also do this step in a food processor).

• Press the dough together with your hands until it sticks into a ball.

• Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece into the bottom crust and place it in a 9″ pie pan. Cut off any extra dough with scissors.

• Wrap the remaining dough in cling film and stick both the bottom crust and the second piece of wrapped dough in the refrigerator while you make the pot pie filling.

• In a sauce pan, fry 1/3 cup of butter, 2 minced garlic cloves and 3 chicken stock cubes until the garlic is done. Beat in 1/3 cup flour. Add 1 1/2 cups warm water and 2/3 cups milk and beat until thick and smooth.

• Stir in the cooked chicken and bag of frozen mixed vegetables. Add salt, pepper and garlic powder to taste.

• Remove the pie crust from the refrigerator and pour the hot filling into the bottom crust. Unroll the top crust and place it on top of the filling. Seal the edges of the crust together and cut several slits in the crust.

• Bake for 30-40 minutes.

• While the pot pie is cooking, make the fruit salad.

• Let the Chicken Pot Pie sit for a few minutes before serving so that the filling thickens better than if you cut it straight away.

Comments

To save time, I use a bag of frozen vegetables and don’t add extra vegetables that need to be chopped and/or peeled. However, feel free to cut away and add whatever vegetables you like when frying the minced garlic in the butter (this could be onion, potato, etc.).
I served this chicken pot pie with a simple fruit salad, but there are so many other options. One of Crystal’s simple salad ideas would also make a great side dish!

Power supply

Calories: 657kcal | Carbohydrates: 60G | Egg white: 21G | Fat: 38G | Saturated fat: 22G | Polyunsaturated fat: 2G | Monounsaturated fat: 10G | Trans fat: 1G | Cholesterol: 132mg | Sodium: 497mg | Potassium: 552mg | Fiber: 5G | Sugar: 16G | Vitamin A: 4258IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 3mg

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Frequently Asked Questions about Chicken Pot Pie:

Should you cook chicken before putting it in a pie?

You should cook the chicken before adding it to the sauce, or cook it in the sauce before filling the crust. Otherwise it’s difficult to get it cooked just right.

What to serve with chicken pot pie?

I like to serve chicken pie with a simple fresh fruit salad, but a side salad is also delicious. For a heartier option, you can serve it with rolls.

How do you prevent the bottom crust of a chicken pot pie from becoming soggy?

How long should I bake chicken pot pie?

I recommend that you bake this chicken pot pie at 425 degrees for 30-40 minutes, or until the crust is golden brown.

How to make a flaky crust for chicken pot pie?

To make a flaky crust, make sure to keep all the crust ingredients cold. That’s why I recommend keeping the crust in the refrigerator while you prepare the filling.

Can you freeze chicken pot pie?

Yes! This is a great frozen meal. Freeze the pie after you fill the crust and add the top layer, but before baking.

How to reheat chicken pot pie?

For best results, place a slice on an ovenproof dish, wrap loosely in foil, and reheat at 350-400 degrees for about 20 minutes or until heated through.

More family dinner ideas under $10:

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