• Easier than traditional chicken pot pie • Uses simple, everyday ingredients • Great for feeding a crowd • Freezer-friendly and perfect for leftovers • Creamy, comforting filling with a flaky crust
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 3 cups cooked chicken, shredded or diced • 1 sheet refrigerated pie crust or puff pastry • 1 can cream of chicken soup • 1/2 cup sour cream • 1/2 cup milk • 1 cup frozen mixed vegetables (peas, carrots, corn) • 1/2 teaspoon garlic powder • 1/2 teaspoon onion powder • Salt and black pepper to taste • 1 egg, beaten (for brushing crust)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, milk, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until well blended.
Spread the chicken mixture evenly into the prepared baking dish.
Roll out the pie crust or puff pastry and lay it over the top of the filling. Trim any excess and gently press the edges into the dish.
Brush the top with the beaten egg to encourage a golden finish.
Cut a few small slits in the crust to allow steam to escape.
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool for about 10 minutes before cutting into squares and serving.
• Add diced potatoes for a heartier texture. • Stir in shredded cheddar cheese for a richer filling. • Use rotisserie chicken for extra convenience. • Replace mixed vegetables with broccoli or green beans. • Add fresh herbs like thyme or parsley for added flavor.
Storage/Reheating
Store leftover chicken pie squares in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a 350°F (175°C) oven for 10–15 minutes to keep the crust crisp. You can also microwave individual portions for 1–2 minutes, though the crust may soften.
To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use uncooked chicken?
It’s best to use pre-cooked chicken to ensure the filling cooks evenly and safely.
Can I make this ahead of time?
Yes, assemble the pie up to a day in advance and refrigerate until ready to bake.
What type of crust works best?
Both refrigerated pie crust and puff pastry work well. Puff pastry gives a flakier result.
Can I make it without canned soup?
Yes, you can substitute with a homemade white sauce made from butter, flour, chicken broth, and milk.
Why is my filling too runny?
Make sure to measure the milk accurately and allow the pie to cool slightly before cutting.
Can I add spices?
Absolutely. Paprika, thyme, or a pinch of cayenne can enhance the flavor.
How do I keep the crust from getting soggy?
Bake until the filling is bubbly and allow the pie to rest before slicing.
Can I use fresh vegetables instead of frozen?
Yes, but lightly cook them first to ensure they become tender.
Is this recipe kid-friendly?
Yes, the mild, creamy flavor is typically a hit with children.
Can I double the recipe?
Yes, simply use a larger baking dish or prepare two separate pans.
Conclusion
Easy Chicken Pie Squares bring together the comforting flavors of a classic chicken pot pie in a simplified, crowd-friendly format. With creamy filling, tender chicken, and a golden crust baked to perfection, this recipe is ideal for busy weeknights or casual gatherings. It’s a dependable, satisfying dish that’s sure to become a family favorite.
Easy Chicken Pie Squares are a simple twist on classic chicken pot pie, featuring tender chicken, creamy vegetable filling, and a golden flaky crust baked into convenient squares. This comforting family dinner recipe is perfect for meal prep, potlucks, and busy weeknights. With everyday ingredients and minimal prep, these chicken pie squares deliver hearty, homemade flavor without the fuss.
Author:Catherine
Prep Time:15 minutes
Cook Time:30–35 minutes
Total Time:45–50 minutes
Yield:6–8 squares
Category:Dinner
Method:Baking
Cuisine:American
Ingredients
3 cups cooked chicken, shredded or diced
1 sheet refrigerated pie crust or puff pastry
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 egg, beaten (for brushing crust)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until well blended.
Spread the chicken mixture evenly into the prepared baking dish.
Roll out the pie crust or puff pastry and lay it over the top of the filling. Trim excess dough and gently press the edges into the dish.
Brush the crust with beaten egg for a golden finish.
Cut a few small slits in the crust to allow steam to escape.
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool for 10 minutes before slicing into squares and serving.
Notes
Rotisserie chicken works perfectly for convenience.Allow the pie to rest before slicing to help the filling set.Puff pastry creates a flakier texture, while pie crust gives a more traditional feel.For extra richness, stir in shredded cheddar cheese.Lightly sauté fresh vegetables before adding to ensure tenderness.
