Southern Soul Food Chicken Pot Pie Recipe

This Southern soul food chicken pot pie is filled with seasoned chicken, vegetables, and creamy gravy tucked inside a flaky double crust. My easy recipe uses smart shortcuts like cooked chicken, jarred gravy, mixed vegetables, and store-bought pie crust—but I still season the filling myself so convenience never comes at the expense of flavor.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Main Course

Cuisine: Soul Food, Southern Food

Servings: slices

Calories: 303kcal

Author: Shaunda Necole • The Soul Food Pot®

Equipment

9-inch deep-dish pie pan
Large saucepan or pot
Small mixing bowl
Spoon or spatula
Aluminum foil If needed to protect the crust edges

Ingredients

2 pie crust homemade or store-bought double pie crust (I used Pillsbury’s 2 soft pie crusts)
2 cups chicken breast shredded or cubed cooked chicken breast or turkey breast
12 oz mixed vegetables frozen mixed vegetables or canned mixed vegetables – add 4 oz. of vegetable or chicken broth if using frozen vegetables
¼ cup water cold
¼ cup chicken gravy or turkey gravy (I used turkey gravy)
¼ cup heavy whipping cream
2 tablespoons cornstarch
2 teaspoons chicken bouillon
½ teaspoon seasoning Famous Dave’s Country Roast Chicken Seasoning
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Grease a 9-inch deep-dish pie pan and fit one pie crust into the bottom of the pan. Set aside.
Add the chicken or turkey gravy and chicken bouillon to a large pot over low heat. Stir until the bouillon dissolves.
Add the mixed vegetables with their broth and the heavy whipping cream.
In a small bowl, mix the cold water and cornstarch until smooth. Stir the slurry into the vegetable mixture.
Season the cooked chicken with the poultry seasoning, then add it to the filling. Add the salt and black pepper and stir to combine.
Pour the chicken pot pie filling into the prepared bottom crust.
Place the second pie crust over the filling. Crimp or flute the edges to seal the top and bottom crusts, trimming any excess overhang.
Cut an X in the center of the top crust to vent. If you're protecting the crust edges from over-browning, cover them with strips of aluminum foil before baking.
Bake at 425°F for 25–30 minutes, until the top crust is golden brown and the filling is bubbling through the center vent.
Remove the chicken pot pie from the oven and let it rest for at least 10 minutes before slicing. Serve warm and enjoy!

Video

Notes

Cooked chicken or turkey both work in this recipe.
If the crust edges begin browning too quickly, cover them with strips of aluminum foil while the center finishes baking.
Have leftover pie dough? Use it to make my easy pie crust cookies.

Nutrition

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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