Southern-Style Chicken Pot Pie – Comfort Food with a Whole Lotta Love

There’s just something about a bubbling, golden chicken pot pie that feels like a warm hug from the inside out. This Southern-Style Chicken Pot Pie is packed with tender chicken, hearty vegetables, and a creamy, savory filling—all tucked beneath a flaky, golden pastry lattice. It’s the kind of dish that brings everyone to the table, forks in hand and hearts full.

And like any good Southern cook will tell you: we don’t measure seasonings—we feel them. We sprinkle and shake until the ancestors whisper, “That’s enough, baby.” But for those who need a little guidance, I’ve done my best to estimate the magic.

Ingredients

This recipe serves 6–8 hungry souls.

For the Filling

3 (16 oz) bags frozen vegetables
I used a mix of peas, carrots, and corn; an extra bag of corn (because we love it); and a cauliflower-broccoli blend.
6 boneless, skinless chicken breasts, cubed
2 tablespoons olive oil, for sautéing
2 cans cream of chicken soup
1½ cups heavy whipping cream

Seasonings (Estimated)

3 teaspoons garlic powder
3 teaspoons onion powder
1 teaspoon dried thyme
2 teaspoons Everything But the Bagel seasoning
1 teaspoon salt
2 teaspoons black pepper

Note: Season to taste—your ancestors will let you know when it’s right.

For the Crust

1 sheet store-bought pastry dough
Rolled out and cut into strips for a rustic lattice top.

Equipment You’ll Need

Large skillet
Mixing bowls
13×9-inch casserole dish
Whisk
Knife and cutting board
Rolling pin (optional)
Pastry brush (optional)

Step-by-Step Instructions

Step 1: Cook the Chicken

In a large skillet, heat 2 tablespoons olive oil over medium-high heat.

Add cubed chicken and season with:

1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon Everything But the Bagel seasoning

Sauté until the chicken is golden and cooked through—about 6–8 minutes.

Step 2: Prep the Veggies

While the chicken cooks, defrost your frozen vegetables.

You can microwave them or let them sit at room temperature until thawed.

Once thawed, combine the veggies with the cooked chicken in a large mixing bowl.

Step 3: Make the Creamy Filling

In a separate bowl, whisk together:

2 cans cream of chicken soup
1½ cups heavy whipping cream

Add the remaining seasoning:

1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon Everything But the Bagel seasoning
1 teaspoon pepper (or to taste)

Whisk until smooth and well combined.

Step 4: Combine and Assemble

Pour the soup mixture over the chicken and veggies.

Stir until everything is evenly coated.

Transfer the filling to a 13×9-inch casserole dish and spread evenly.

Step 5: Add the Crust

Roll out your pastry dough and cut into strips.

Lay the strips over the filling in a lattice pattern, or simply cover the top entirely and cut slits for steam to escape.

Optional: Brush the crust with a little milk or egg wash for a golden finish.

Step 6: Bake

Bake at 400°F (200°C) for 20 minutes, or until the crust is golden and the filling is bubbling.

Let cool for 5–10 minutes before serving.

Time & Yield

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: ~40 minutes
Yield: 6–8 servings
Calories: ~480 kcal per serving (approximate)

Tips & Variations

Make it ahead: Assemble the pie and refrigerate until ready to bake.
Use rotisserie chicken for a shortcut.
Add cheese: Stir in 1 cup shredded cheddar for extra richness.
Go crustless: Skip the pastry and top with mashed potatoes for a shepherd’s pie twist.
Freeze it: Wrap tightly and freeze before baking for up to 2 months.

Final Thoughts

This Homemade Chicken Pot Pie is more than just a meal—it’s a memory in the making. It’s the kind of dish that fills your kitchen with warmth, your table with laughter, and your heart with comfort. Whether you’re feeding a crowd or just craving something cozy, this recipe is a keeper.