This cozy Easy Chicken Pot Pie recipe is the ultimate comfort food that comes together with barely any fuss—just perfect for busy weeknights when everyone’s craving something warm, hearty, and homemade. Using rotisserie chicken and store-bought pie crust, the whole dish can be prepped in no time, and the end result is golden and bubbling with creamy chicken and veggies tucked beneath a perfectly flaky pastry lid. Whether you’re feeding a crowd or just really want leftovers for lunch, this pot pie will quickly become your go-to for effortless, delicious dinners.
Why You’ll Love This Recipe
- Fast Weeknight Hero: The use of rotisserie chicken and ready-made crust means minimal prep, minimal mess, and maximum flavor, all in under an hour.
- Unbeatable Flavor & Texture: Creamy sauce, tender chunks of chicken, sweet veggies, and that crispy, golden pie crust—each bite is pure comfort.
- Family Approved: Even picky eaters go back for seconds, and leftovers reheat beautifully.
- Completely Customizable: Great for sneaking in extra veggies or making use of whatever you have on hand.
Ingredients You’ll Need
- Potatoes: Tender bites that help make the filling hearty and satisfying.
- Carrots: Bring sweetness and color to every slice.
- Butter: Start the sauce with a buttery sauté for rich flavor; don’t skimp!
- Onion: The flavor base—fresh, diced onion is best for depth.
- Salt & Pepper: Essential for bringing out every savory note—taste as you go.
- Dried Thyme: Adds subtle herbiness that perfectly complements chicken.
- Poultry Seasoning: The not-so-secret element that gives genuine pot pie flavor.
- All-Purpose Flour: Thickens the sauce to that classic creamy consistency.
- Chicken Broth: Builds a deeply savory sauce—opt for low-sodium to control saltiness.
- Milk: Makes the filling extra creamy without being overly heavy.
- Shredded Rotisserie Chicken: The shortcut star! Moist and flavorful, plus it saves so much time.
- Peas: A pop of sweetness and a welcome burst of green.
- Refrigerated Pie Crusts: No need for homemade—store-bought gets crisp and flaky with little effort.
- Egg + Water (Egg Wash): Brushed on top for a beautiful golden finish.
Tip: If you love extra herbs, a sprinkle of chopped fresh parsley or chives in the filling is always welcome!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Veggie Swap: Broccoli florets, corn, or green beans can stand in for (or join) the peas.
- Protein Twist: Leftover turkey, diced cooked ham, or even rotisserie turkey work well.
- Cheesy Upgrade: A handful of shredded cheddar or Swiss in the sauce takes things extra cozy.
- Lightened Up: Use low-fat milk, reduce butter, and opt for a single crust on top for a lighter pot pie.
- Gluten-Free: Use gluten-free all-purpose flour and a store-bought gluten-free crust to make it suitable for all diets.
How to Make Easy Chicken Pot Pie
Prepare the Vegetables
Start by softening the diced potatoes and sliced carrots. Just pop them in a saucepan, cover with water, bring to a boil, and let them bubble away until fork-tender—about 5 to 8 minutes. Drain them well so your filling stays creamy, not watery.
Sauté and Build the Sauce
Melt the butter in a large sauté pan. Toss in the diced onions and cook until they’re soft and translucent—just a minute or two. Sprinkle with salt, pepper, thyme, and poultry seasoning. Stir in the flour to coat everything evenly; this ensures a luscious, lump-free filling.
Slowly whisk in the chicken broth first—go gently to prevent clumping—and then add the milk. The mixture will thicken up as it simmers. Once it’s nice and creamy, stir the cooked potatoes and carrots back in, letting everything bubble together for a few more minutes.
Add Chicken and Peas
Remove the pan from the heat, stir in the shredded rotisserie chicken and bright green peas. Taste for seasoning; add more salt and pepper if needed.
Assemble the Pot Pie
Fit one pie crust into a deep pie dish. Pour in the steaming-hot chicken and veggie filling, smoothing the top. Cover with the second crust, trim any excess, and pinch or crimp the edges to seal everything inside. Make a few steam vents with a sharp knife—this keeps the crust crisp!
Brush the top generously with the egg wash for that irresistible golden color.
Bake to Perfection
Set the pie on a baking sheet (catches any drips!) and bake in a hot oven for 30 minutes. The crust should turn perfectly golden and crisp, and the filling will be just bubbling at the edges.
Pro Tips for Making the Recipe
- Don’t Overstuff: Too much filling can cause the pie to overflow; use any extra in mini pies or ramekins.
- Egg Wash is Non-Negotiable: For that bakery-style sheen, don’t skip the final brush of egg wash on the top crust.
- Rest Before Slicing: Let the pie cool for about 10 minutes before cutting; this helps the filling set and makes serving a breeze.
- Taste As You Go: Always sample the filling before assembling—seasoning makes or breaks a chicken pot pie!
How to Serve
Serve big wedges of this chicken pot pie hot from the oven, ideally with a tossed green salad or roasted vegetables to keep things fresh. For a true comfort food spread, offer alongside mashed potatoes or buttered corn on the cob.
For a fun twist, try spooning the creamy filling over fluffy biscuits or baked potatoes for a weeknight pot pie “deconstructed.”
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pie (once cooled) in plastic wrap or foil and keep it in the fridge for up to 4 days. The flavors actually get even better overnight!
Freezing
To freeze, wrap the whole baked (and cooled) pie tightly, or portion into slices and store in airtight containers. Freeze for up to 3 months.
Reheating
Reheat chilled or thawed pie in a 350°F oven (loosely covered with foil) until warmed through—about 20-25 minutes. Individual slices can be heated in the microwave, but the crust is crispiest when reheated in the oven.
FAQs
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Can I make this pot pie ahead of time?
Absolutely. Prepare the filling and assemble the pie up to a day in advance. Keep it refrigerated, then bake just before serving. Add 5-10 extra minutes to the baking time if going straight from fridge to oven.
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What if I don’t have rotisserie chicken?
No problem! Poach or roast a couple of chicken breasts or thighs, then shred or dice. It’s a great use for leftover roasted chicken, too.
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Can I use frozen mixed vegetables instead of fresh?
Yes! Just throw in about 1-2 cups of thawed frozen veggies (like peas, corn, green beans, and carrots) in place of or in addition to the specified vegetables. It’s truly a forgiving recipe.
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How do I keep the crust from getting soggy?
Pre-cooking the filling until it’s thickened avoids too much liquid that could soak the crust. If you’re especially concerned, lightly brush the bottom crust with some beaten egg before adding the filling to create a “seal.”
Final Thoughts
This Easy Chicken Pot Pie is comfort food at its absolute best—totally approachable, deeply satisfying, and ready to make any night feel special, no matter how busy you are. With its bubbling creamy filling and shatteringly crisp crust, it’s the kind of recipe you’ll want to keep on regular rotation. Give it a try, and let it become a new favorite in your own kitchen—happy cooking!
Print
Easy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This easy chicken pot pie features a savory, creamy filling packed with rotisserie chicken, tender vegetables, and herbs, all tucked inside a flaky, golden pie crust. Perfect for a comforting weeknight dinner or for serving family and friends, this recipe uses convenient refrigerated pie crusts to simplify preparation while delivering classic homemade flavor.
Ingredients
Vegetables
- 1 cup peeled and diced potato
- 3/4 cup sliced carrot
- 2/3 cup diced onion
- 1 cup peas
Seasonings
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
Other Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 cups shredded chicken from a rotisserie chicken
Pie Crust
- 2 refrigerated pie crusts
Egg Wash
- 1 egg, beaten together with 1 tablespoon water
Instructions
- Preheat Oven – Preheat your oven to 425°F (220°C) to ensure it’s hot and ready when your pie is assembled.
- Cook Potatoes and Carrots – Place the diced potatoes and sliced carrots in a small saucepan, cover with water, and bring to a boil. Cook for 5-8 minutes until just tender. Drain and set aside.
- Sauté Onions and Prepare Base – In a large sauté pan, melt the butter over medium heat. Add the diced onions and cook for 2-3 minutes until they start to soften and turn translucent.
- Add Seasonings and Flour – Stir in salt, pepper, dried thyme, and poultry seasoning. Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute to cook out the flour taste.
- Create Sauce – Gradually whisk in the chicken broth, then the milk, ensuring the mixture is smooth. Add the cooked potatoes and carrots. Let the sauce simmer gently for a few minutes to thicken, checking and adjusting seasoning as needed.
- Combine Chicken and Peas – Stir in the shredded rotisserie chicken and peas. Mix until well combined, then remove the pan from heat.
- Assemble Pie – Fit one refrigerated pie crust into the bottom of a deep-dish pie plate, pressing it gently to fit. Pour the chicken and vegetable filling into the prepared crust.
- Top and Seal – Place the second pie crust over the filling. Trim excess dough and press the edges of the two crusts together to seal, crimping with your fingers for a decorative edge.
- Add Egg Wash and Vent – Brush the top of the pie with the beaten egg wash. Use a sharp knife to cut four small slits in the top crust to allow steam to escape during baking.
- Bake – Place the pie on a baking sheet to catch any drips and put it in the preheated oven. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
Notes
- Let the pot pie rest for 10 minutes before slicing to allow the filling to set.
- Use leftover cooked turkey as a substitute for chicken if desired.
- Add extra herbs like fresh parsley for added flavor.
- Frozen peas can be used straight from the freezer.
- To avoid a soggy bottom crust, you can blind-bake the bottom pie crust for 5-7 minutes before filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410
- Sugar: 4g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 70mg
