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
Units
Scale
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
