Skip to content 
Mama’s Chicken Pie – The Ultimate Comfort Food
Golden, buttery crust. Creamy, savory chicken filling.
No unnecessary extras—just pure, homestyle comfort in every bite.
If you’re craving a cozy, nostalgic meal that’s easy to make
and guaranteed to satisfy, this is the one.
Whether you’re feeding a picky eater, looking for a way to use up leftover chicken,
or just want a simple, crowd-pleasing dinner, Mama’s Chicken Pie delivers every time.
One bite, and you’ll see why it’s been a family favorite for generations!
Why You’ll Love This Recipe
There’s something especially comforting about a chicken pie fresh from the oven. The crust turns golden and buttery while the creamy chicken filling stays tender and savory underneath. I love this recipe because it keeps things simple: a handful of everyday ingredients, a few easy layers, and plenty of hearty flavor.
It’s also a great recipe to keep in mind when you have cooked chicken waiting in the fridge. Instead of letting those leftovers go to waste, you can turn them into a warm, satisfying dinner that feels completely new.
For the Chicken Pie
- Chicken – use one whole chicken or three large boneless chicken breasts. Cook until tender, then chop or shred the meat for the filling.
- Cream of Chicken Soup – this creates the creamy base for the filling and brings plenty of savory chicken flavor.
- Chicken Broth – use the empty soup can to measure 1 ½ cans of broth. It loosens the soup mixture and keeps the filling moist.
- Salt and Black Pepper – simple seasonings that bring the chicken and creamy filling together.
- Frozen Pie Crusts – two 9-inch crusts are used to create the layers of pastry throughout the pie. Thaw them before assembling.
- Butter – dotted over each crust layer, it helps the pastry bake up rich and golden.
For the Chicken Pie Layers
- Chicken Filling – half goes into the baking dish first, with the rest added after the first crust layer has baked.
- Pie Crust Strips – the first crust is cut into strips and layered over the filling, then the second crust is used for the top.
- Butter – 1 tablespoon goes over the first crust layer, with the remaining butter added to the final layer before baking.
Step-by-Step Instructions
Cook the Chicken
Start by cooking the chicken until it’s tender. Once it has cooled enough to handle, chop or shred the meat. Be sure to save the cooking liquid—you’ll want it for the filling.
Make the Filling
The filling comes together quickly. Stir the cream of chicken soup with the broth, salt, and pepper, then fold in the shredded chicken. You’re looking for a well-combined mixture with chicken evenly distributed throughout.
Build the First Layer
Before assembling the pie, heat the oven to 400°F and prepare your 9×9 baking dish. Spread half of the chicken mixture over the bottom, creating the first layer of the pie.
Add the Crust
Cut the first pie crust into strips and arrange them over the chicken mixture. Add 1 tablespoon of butter over the crust before baking.
Bake, Layer, and Finish
The first bake gives the crust a chance to begin setting before the second portion of filling goes in. After adding the remaining chicken mixture, finish with the remaining crust strips and butter.
The final bake is where everything comes together: the filling becomes hot and creamy, and the crust turns golden and crisp. Let the pie rest for 5 minutes before serving.
Expert Tips
Save the chicken cooking liquid. The recipe calls for it to be reserved, so don’t pour it down the drain after cooking the chicken.
Let the chicken cool before shredding. It will be easier to handle and you’ll be able to break it into pieces that distribute nicely through the filling.
Spread the filling evenly. Taking a moment to create an even layer helps each portion of the finished pie get a good balance of chicken, filling, and crust.
Keep an eye on the crust. The goal is a golden, crisp top. If it reaches that point before the full baking time is complete, watch it closely so it doesn’t become overly dark.
Give it those five minutes. The short rest after baking helps the filling settle so it’s easier to serve.
Recipe Variations
Once you’ve made the basic version, there are plenty of simple ways to make it your own.
Use rotisserie chicken. This is an easy shortcut when you want the pie without cooking a whole chicken first.
Add vegetables. Peas, diced carrots, or celery would fit naturally into the creamy chicken filling.
Add fresh herbs. A little thyme, parsley, or rosemary can give the filling a more herbaceous flavor.
Make it more savory. Garlic powder or smoked paprika can add another layer of flavor without changing the basic character of the pie.
Storage & Reheating
If you have leftovers, let the pie cool before covering and refrigerating it. Store it in an airtight container or cover the baking dish well.
For the best crust, reheat individual portions in the oven until warmed through. The microwave works when you’re in a hurry, although the crust will be softer.
If you know you’ll have leftovers, keeping portions separate can make reheating easier throughout the week.
Serving Suggestions
This chicken pie is substantial enough to be the centerpiece of dinner, so I like serving it with something fresh or green on the side.
A simple green salad, roasted vegetables, steamed green beans, or a crisp cucumber salad would all work nicely. If you’re looking for a more traditional comfort-food plate, add mashed potatoes or another favorite vegetable side.
And don’t forget to serve the pie while it’s warm, when the crust is at its crispest and the creamy chicken filling is ready to spoon onto your plate.
Common Questions About This Chicken Pie
1. Can I use leftover chicken instead of cooking a whole chicken?
Yes — and this is one of the easiest ways to make the recipe. If you already have cooked chicken in the fridge, simply chop or shred it and use it for the filling. Rotisserie chicken works particularly well too. Just make sure you have enough chicken to give the pie a generous filling.
2. Do I have to make homemade pie crust?
Nope! That’s one of the reasons this recipe is so easy. It calls for two frozen 9-inch pie crusts, thawed, so there’s no pastry-making required. Just thaw the crusts before you start assembling the pie, then cut them into strips for the layers.
3. Why does the pie bake twice?
The two baking stages are what give this chicken pie its layered texture. The first bake lets the bottom crust layer start cooking before you add the remaining chicken mixture. Then the second round finishes the pie and gives the top crust time to turn golden and crisp.
4. How do I know when the chicken pie is done?
The easiest clue is the crust. After the final bake, it should be golden brown and crispy. If you’re checking the chicken filling with a thermometer, poultry should reach 165°F (74°C) for food safety.
5. Can I make this chicken pie ahead of time?
You can get some of the preparation done ahead, particularly if you’re using already-cooked chicken. Once baked, leftovers should be refrigerated promptly and reheated thoroughly when you’re ready to eat them. For the nicest crust, I’d reheat the pie in the oven rather than the microwave.
Mama’s Classic Chicken Pie
Ingredients
- 1 whole chicken (or 3 large boneless chicken breasts)
- 1 can (10.5 oz.) cream of chicken soup
- 1 ½ soup cans of chicken broth (use the empty soup can to measure)
- ¼ tsp salt
- ½ tsp black pepper
- 2 frozen 9-inch pie crusts, thawed
- 2 tbsp butter
Instructions
- Cook the ChickenPlace the chicken in a large pot, cover with water, and bring to a boil. Let it cook thoroughly until tender. Once done, remove the chicken (but save the cooking liquid!), let it cool, then chop or shred the meat.
- Make the FillingIn a mixing bowl, stir together the cream of chicken soup, broth, salt, and pepper. Add the shredded chicken and mix until well combined.
- Assemble the First LayerPreheat your oven to 400°F. Lightly spray a 9x9 baking dish with cooking spray. Spread half of the chicken mixture evenly across the bottom of the dish.
- Add the First Crust LayerCut one of the pie crusts into strips and layer them over the filling. Dot with 1 tablespoon of butter.
- Bake the First RoundPlace the dish in the oven and bake for 25 minutes until the crust starts to set.
- Add the Second LayerRemove the dish from the oven and spread the remaining chicken mixture over the baked crust
- Top with the Final CrustLay the remaining pie crust strips over the top and dot again with the remaining butter.
- Bake Until GoldenReturn to the oven and bake for another 25 minutes, or until the top is golden brown and crispy. Let it rest for 5 minutes before serving.
Notes
Tips & Tricks
Short on time? Use a store-bought rotisserie chicken instead of cooking your own. Want a crispy crust? Brush the top with a little melted butter before baking. Feeling creative? Add a sprinkle of garlic powder or a dash of smoked paprika for extra flavor. This is comfort food at its finest—simple, satisfying, and made with love. Enjoy every bite!Nutrition
If hearty, comforting dinners are your thing, you’re in the right place!
Whether you’re planning next week’s dinners or simply looking for another family-friendly comfort food recipe, you’ll definitely want to save these favorites for later.
- Chicken Wild Rice Casserole – Another cozy baked chicken dinner with a creamy filling that’s perfect for busy weeknights.
- Easy Chicken Noodle Casserole – Rich, creamy, and topped with a buttery crunch, making it another family-favorite comfort meal.
- Cracker Barrel-Style Chicken and Dumplings – If you love homemade comfort food, this classic chicken-and-dumplings recipe is a must-try.
- Dump-and-Bake Chicken Parmesan Casserole – An easy, cheesy casserole that’s perfect when you need a no-fuss dinner.
- Creamy Chicken Pot Pie Casserole
