Easy Chicken Pot Pie

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A super easy Chicken Pot Pie made with Rotisserie Chicken and refrigerated pie crusts. This recipe is perfect for a weeknight meal.

Easy Chicken Pot Pie


I don’t know what the weather in your neck of the woods is doing, but after a week of near summer-like temperatures, it was down right cold and damp today. It’s the kind of weather that makes me crave a warm, hearty meal straight from the oven.

Easy Chicken Pot Pie

Chicken Pot Pie had been one of my favorite comfort foods since I was a child. This Pot Pie is loaded with shredded chicken, potatoes, carrots, and peas. With a layer of pie crust on the bottom and one on top, you’ll definitely get your pie crust fix.

Easy Chicken Pot Pie

If you serve this pot pie with a large salad, you can easily get two meals out of it for a family of four. I like to put one of these together on a Sunday afternoon and have leftovers on Monday or Tuesday. If you’re not ready to bake it right away, you can refrigerate it for a few hours covered in plastic wrap.

Our local market usually has rotisserie chickens on sale on Sundays, making this a very economical meal.

Easy Chicken Pot Pie


I like a really thick and hearty pot pie so I make my filling so thick it holds its shape when cut. If you like a looser filling, just add a little extra milk or chicken broth.

chicken pot pie filling in a skillet


Be sure to use a deep dish pie pan. There is a lot of filling!

Chicken Pot Pie filling in the pie crust



Chicken Pot Pie is a wonderfully delicious and comforting meal the whole family will enjoy! One bite and you’ll never want a frozen one again.

Easy Chicken Pot Pie with double crust


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Watch the video below to see how easy this recipe is to make!

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Course: Main Dish
Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 460kcal
Author: Christin Mahrlig
This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.
Print Recipe


  • 1 cup peeled and diced potato
  • 3/4 cup sliced carrot
  • 1/2 cup butter
  • 2/3 cup diced onion
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 3 cups shredded chicken from a rotisserie chicken
  • 1 cup peas
  • 2 refrigerated pie crusts
  • 1 egg beaten together with 1 tablespoon water to make an egg wash


  • Preheat oven to 425 degrees.
  • Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
  • Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
  • Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
  • Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
  • Stir in chicken and peas. Turn heat off.
  • Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
  • Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
  • Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
  • Place on a baking sheet and place in oven and bake for 30 minutes.


You can easily double the recipe and freeze one for later.


Calories: 460kcal

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179 thoughts on “Easy Chicken Pot Pie

  1. Well I finally got around to making your recipe. It was so simple with easy to follow instructions. Million thanks for that. I used left over rotisserie chicken just cut it in small cube. And for some reason I didn’t have any poultry seasoning or thyme(which I really don’t like anyway) so I add some cumin & basil & white pepper & it taste amazing. I also added mushrooms with the onion and chopped some garlic. Also added a little more broth and used half heavy cream & half milk as I like a thick sauce. Made enough for second small pie that my neighbor will enjoy. Thank you for this recipe and I can’t wait to serve it to my husband for dinner, which I know he is going to love.

  2. This takes a little time to prepare but it is totally worth it! It’s the only chicken pot pie recipe I’ve used for the last 5 pies! thank you for sharing! My family loves

  3. My family LOVED this recipe! I ended up using a bit more broth than the recipe called for (my roux thickened up really fast and I didn’t want it to be too gloppy) and I used some milk and some cream for an extra luxurious treat! I also use frozen veggie mix (carrots, peas, green beans, and corn) instead of fresh carrots and peas. SO YUMMY! Thanks for the recipe! I will definitely be making it again!

  4. Got the best compliment my cooking has ever gotten with this: “This is better than your mothers pot pie” lol! Thanks for the recipe, fun and easy. Added mushrooms for a bit before doing the onions. delish.

  5. First time making chicken pot pie. This recipe was easy & is a 5 star dinner. I did add celery & a bit more milk. I used a deep dish pies pan & still had extra filling that I will make a regular pie with. This is a keeper for sure.

  6. We’re doing Vegetarian Tuesdays at our house and I made this using Morningstar Farms Chik’n Strips and it turned out great! Have made this wonderful dish twice now, once using a store-bought rotisserie chicken and once with vegetarian strips and they were both fantastic—can’t wait to make it again!

  7. This sounds lovely! I’m a little confused on the topping of the pie–do I just let one of the pie crust thaw and then shape it on top of the pie? This is my first time making CPP!

      1. You need to buy the Pillsbury refrigerated pie crust that is in a can like that of a biscuit can. It is usually located near biscuits, eggs, etc. I bought frozen pie crusts. I turned one crust over on top of bottom filled crust and sealed it. This turned out ok, but refrigerated would have made it a success. I hope this helps.

  8. Spectacular! This was absolutely delicious, and even my cool British husband raved about it. I didn’t add potatoes, but added celery, and made it a One Crust Pie. So good, so easy, so added to the regular menu rotation! Thank you!

  9. Made this last night…so good!! My husband and I could not stop eating this. I followed the recipe exactly as written. Only change was I didn’t have a deep dish pan so I used a spring form pan and cooked an extra 15 mins. Will be making this easy chicken pie again.

  10. The Chicken Pot Pie is the bomb dot com!!! It is very easy to make, as well as putting the dish together. I diced up some Yukon Gold potatoes and used one cup of frozen peas and carrots. My kitchen smelled amazing as the pie was baking in the oven. I definitely plan on making this dish again. Thank you so much for sharing.

  11. My family absolutely loves this dinner! Question: If I make one to freeze, how long should it last in the freezer if wrapped well and at what temperature and for how long do I re-heat it? Thank you!

  12. Already sent one approval , this is about the new measurement ,, WASUP with the 1.25 or .28,,,.69 ,,,how about metric or oz.??? Never even look at 0.28 teaspoon poultry seasoning 0.56 cup all-purpose flour,,
    Christine,,,wouldn’t .28 teaspoon poultry be like 1/4 tea….lol still love ya.


  13. I just love you southern girls,,,so good ,,,,,,like comfort food on a cold day… Who would use boiled chicken,,yuck, this is so close to mine, now this one has edged ahead, just a little.


  14. Flavor is great in this chicken pot pie recipe. I simplified it by using chunked boiled chicken breasts, a bag of frozen peas & carrots & a can of diced potatoes (drained). So simple and very yummy.

  15. I LOVE this recipe! ive made it 5 times now and everyone always asks for more! I do use cumin instead of thyme but its not that big of a difference. So glad i tried it because it will now always be a big hit in my family

  16. I have made this recipe many times. I like the fact that the bottom crust cooks thoroughly (most don’t) AND it sets up well. So when you cut out a slice, all the filling doesn’t run out of the remainder of the pie. I’ve made chicken as well as turkey. Very good recipe! Thank you!

  17. I have never rated any recipes but this one is definitely a five-star!
    The only thing different I did was to use cornbread for the topping instead of pie crust. I believe that the poultry seasoning was the secret ingredient!

  18. This pot pie was delicious and easy to make. I was looking for a way to use some rotisserie chicken that was leftover and this recipe fit the bill. I had already made my stock from the carcus. I did need to use additional stock. I took a photo to post but I dont see a place to do so. I will definitely make again.

  19. This is the first time I have even attempted to make a chicken pot pie. It was PERFECT! I can’t get over how perfect it turned out!! Thank you!

  20. This was seriously the best pot pie I’ve ever had. My entire family was licking their plates, and everyone wanted more than seconds but there wasnt any left! Next time I need to double it and make two, lol (we are a family of 6). This was absolutely perfect. Cant wait to make it again!!

  21. I made this recipe tonight with one variation. Instead of cutting up carrots and putting peas in separately, are used a bag of frozen mixed vegetables. (I cooked the dice potatoes for half the time then threw it in the bag of mixed vegetables boiling those the rest of the time.) The corn and green beans added more substance and were delicious.

    Best pot pie I have ever tasted!

  22. Very good recipe ! I love pot pie and never made it before . My boyfriend loves it and he would tell me if he didn’t ! 5 stars will be making it again !

  23. Great recipe to follow.

    I took this recipe and fused skme awesome flavors.

    Instead of shredded chicken, I diced the chicken, slightly frozen(which makes it easier to cut) , pan fried chicken with olive oil Himalayan sea salt, crushed black pepper, Garlic, and curry powder, Yes! Curry powder! Try it!

    For the rue, I substituted poultry seasoning with Sazon!(Puerto Rican poultry or anything seasoning)

    Veggies=Diced potatoes, carrots, peas, and onions.

    I haven’t met someone that doesn’t like it yet!

    Thanks, God Bless!

    Chef Rico

  24. I made this last night and my husband had three servings! Was a big hit. Will be making again.

  25. Hey y’all! Fixing to make this recipe. I’m 6 months pregnant and a pot pie sounds AMAZING!!! But the smell of peas leaves me bent over the toilet. Can I use broccoli instead? If so fresh, frozen or cooked? Thanks!

  26. Was delicious, just added heavy cream instead of milk and added 1 chicken bouillon cube. Awesome, everyone wants the recipe.

  27. This recipe is phenomenal! I followed it exactly, except I made my own shredded chicken using chicken quarters. My boyfriend, who insisted he hates chicken pot pie, cleaned his plate. It was even better the next day for lunch. Next time I plan to add celery to the onions. Thank you for a great recipe.

  28. WOW!! an easy meal for this old 87 man to cook. Thank you for this recite. My wife and I had our daughter over for this wonderful meal. It is always a great time to have family to our house where we can have great food and be able to praise our gracious God.
    Thank you for posting this recite.

  29. This was delicious! I think the poultry seasoning and thyme are just the right amount and took this recipe over the top. I recommend NOT leaving these herbs out! I happened to have 2 bone-in chicken breasts, so I roasted them with olive, kosher salt and and fresh pepper until just done. I used the pan juices as part of my liquid, and I think that added some good flavor, too. I do love using rotisserie chickens, though, and in that case, I would simmer the roasted bones and skin with aromatics for the broth (seriously, those roasted bones make killer stock, so don’t throw them away!) For the vegetables, I just sautéed a chopped onion and the added a bag of thawed, mixed veggies (peas, carrots, corn, green beans) along with the chicken. This recipe is perfect as is, but can easily be modified according to what you have on hand. I’m thinking about adding mushrooms next time!

    1. I haven’t frozen this pie but have frozen recipes that are very similar. Absolutely freeze one! Let the filling cool completely and then assemble the pie, wrap tightly and freeze. To bake a frozen pot pie, preheat oven to 350°F. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting.
      OR you can just freeze the filling. Let it cool completely and then put it in a zipper freezer bag.
      When ready to bake, thaw the filling in refrigerator. You might need to stir the filling together to combine well and reincorporate. Assemble your pie as directed in the recipe above, and bake accordingly. This is so worth the effort to have a homemade comfort food ready to pull out of the freezer on those crazy (or lazy) days!

  30. This was the greatest comfort food ever!!!! Whole family smashed on this!!! I will def make this again!! Thank you so much! Took short cut on steam frozen veg and canned potatoes to save a step.

  31. I looking forward to trying your Chicken Pot Pie, but have two questions:
    1. Can you use regular unsalted butter in place of the Challenge butter,
    and 2. is the Challenge butter salted or unsalted. I am assuming unsalted since you are adding 1 1/4 teaspoon

  32. I’ve made this recipe a few times now. So easy to follow and comes out perfectly each time. My 10yr old daughter loves it when I make this, it’s one of her favorite meals. Thank you for this great recipe!

  33. If you have never had Thyme before beware. I only found out I don’t like Thyme after making this. I’m sure it tastes good without it. I’d suggest smelling Thyme first and if you don’t like the smell you might not like it. If I made it again I’d just leave it out.

  34. Hi, thank you for this delicious Chicken Pot Pie recipe. I followed your directions exactly, except used frozen O’Brien hash browns with bell pepper and onion as I hate peeling potatoes, and used frozen peas and carrots. My family devoured it!! Will add this to my top recipe list and love the idea of extra filling over toast – yum!

  35. This was a great recipe. It’s easily adaptable to what you have on hand. I made crust from scratch, used leftover potatoes and chicken, frozen mixed veggies. It came out perfect and all family loved it. Easy to throw together. Thanks for sharing!

  36. Great recipe, Christin! Thanks so much. Followed most of the recipe using Trader Joes pie crusts and half n half instead of milk. So the filling came out super creamy and rich, great stuff! Love how it came out, this recipe is a keeper…

  37. This pot pie changed my life!! after making it i sensed something had changed in my kitchen, the silverware began to wiggle and the china started to spin, the sound was almost music, coming from within, when i entered my kitchen i saw to my surprise ,animated kitchenware right before my eyes. the plates would leap and the cups would dance, i’d never seen such things in france, colors scents and sights unseen, a show so bold fit for a queen. they saw me enter and sat me down as if I entered a food filled town, a candle man came to me

  38. We loved it…substituted frozen peas and carrots (no potato) and it was fabulous! My husband and sister are both excellent cooks and they were impressed! Thanks for this recipe! Maureen

  39. Made this today and the first think out of my husband’s mouth was, “OMG, this is so much better than the frozen boxed ones…Lol) Your recipe was perfect and exactly the kind of chicken pot pie I was searching for. I like my chicken pot pies thick as well. I was a little intimidated to make this at first but it was really an easy recipe to follow and it tasted amazing! Thank you!!!

  40. I made this for dinner today with a few substitutes and it was very good. I live in Lancaster, PA and we always laugh when people call this chicken pot pie. We call this chicken pie as real Lancaster Co. Pot pie is made in a big pot with chicken, potatoes, lots of chicken broth and lots of good home made noodles. NO PIE CRUST. Come visit us sometime and enjoy real chicken pot pie. Thanks for your recipes.

  41. WOW!! Thank you for an amazing recipe. This was my first chicken pot pie attempt and it was a huge hit. I normally buy one from Sam’s Club but it has so much breading and potatoes. The only change I made was I left out the potatoes and just added a little more peas and carrots. This pie blew the doors off the one from Sam’s. My family laughed and said we are never buying another one from there. The 4 of us almost finished the pie and I had a ton of chicken in it, so it was huge. Awesome recipe!!! It will be a weekly request, I’m sure!!

  42. omfg this is one of the best things i’ve ever made. i subb’d curried goat and chopped portabella in for some of the chicken since i was working with leftovers, also added some splashes of white wine. BANGIN.

  43. I left out the potatoes but added a bit more carrots and peas and this was, hands down, one of the yummiest meals I’ve ever made. My family gobbled it up. Thank you!

  44. Mine is in the oven now…..but the filling tasted soooooooo good.

    No Poultry Seasoning, so I uses white pepper, Paprika, a dash of Curry, and some garlic powder. My two year old who helped me cook thought it necessary to add a bit of Lemon Pepper too. Tastes great and I can’t wait for dinner. My first Chicken Pot Pie as I usually use beef or pork.

      1. Hi my name is Dwayne & I’m giving your chicken pot pie a go. Not having done much cooking I have to ask about the egg wash. In the ingredients an egg is to be beaten together with a tbsp of water, but in the instructions the egg white mixture is to be brushed on. Am I supposed to mix only the egg white with water? Does it matter?

  45. Just wondering if I could assemble this Chicken Pot Pie in the deep dish pie plate and then freeze it, unbaked, for a few days until i can bake it. What do you think? It sounds wonderful, especially based on all the reviews. My son loves chicken and turkey pot pies. So I am hoping this will be a hit. Thanks.

  46. I ran across this recipe and was amazed by the number of positive reviews. I had guests for dinner last night and decided to make it. It was simple to make, came out perfectly and was really delicious – everyone loved it. Thank you so much!!

  47. Thank you for this wonderful recipe! I made it for my boys as I was leaving for a work trip – I left It unbaked in the refrigerator and they put it in the oven at dinner time. They all texted me to tell me “thank you “ and that it was delicious. Making it again tonight per request.

  48. Delicious…. made out once before and my 9yr old grandson requested it again… it’s for dinner tonight!

  49. I’ve made this dish so many times! I need your advice. I am literally cooking this in the oven right now. I have decided to save it for a last minute dinner I’m hosting tomorrow with some girlfriends. How would you reheat this after being cooked and refrigerated?

    1. I know I am too late answering your question. Sorry!!
      I think it tasted fine reheated in the microwave, but for company it might taste a little crisper if you do it in the oven. Try 15 minutes or so in a 300 degree oven. If the crust is getting too brown, cover it with foil.

  50. I have made chicken or turkey pot pies for years. I buy the box pie crust pix & roll out one & place it in a deep casserole dish.
    I buy these package gravy mixes: turkey or country & add the water as instructed, then add a can of mixed vegetables, the meat, salt & pepper. Pour into pie crust-then put the other rolled crust on top. Make slashes on top to let the steam out. Bake about 20-40 min.
    Always turns out super!!

    1. My Anna loved it too when I’d make it for her and her 2 sisters..
      A breakfast bowl with eggs,spinach,garlic,potatoes and onions also makes for a GREAT BAKE!
      All is good in a pot pie

  51. Just made this recipe and it tasted great. A couple changes – didn’t have poultry seasoning so added a chicken bullion cube. I also sautéed in some mushrooms and garlic with the onion as I had some to use up. Finally, forgot to brush with egg white, so brushed with melted butter when I took it out of oven. (Tried precooking the bottom crust for a bit as some one suggested but it shrunk down the sides of the dish and made adding the top crust difficult).

  52. Any advice about making this ahead of time, refrigerating and baking next day?

    Have made several times and everyone has enjoyed it immensely.Doubled the recipe for crowd just increased flour to thicken. A wonderfully delicious pot pie recipe!!

    1. I would make the filling the day before and quickly assmeble it just before baking. You may need to add a few minutes to the cooking time if the filling is cold when you pop it in the oven.

  53. I don’t have a deep dish pie plate or cast iron skillet… is it possible to use regular pie plate? other suggestions?

    1. Yes, you just may have trouble making all of the filling fit. If you have extra filling, just refrigerate it for later. You can reheat it and serve it over toast like Chicken a la King.

    2. I used a circular casserole dish and it worked great. It was a little difficult to get out of the pan because the sides weren’t slanted like a regular pie pan but once I got the first piece out it was much easier.

    3. Alicia I still use a tin foil shell to bake them in. Just find the right size bowl and not too deep ,, put in the tin foil,two layers, fill the bowl with the chicken pot pie mixture and carefully pull out the mold placing in on the pie tin.

  54. Can this be made with black eye peas instead of the vegetables. I do not eat vegetables (please do not judge me) but love the black eye peas and even potatoes. Use to eat the pot pies as a kid but always picked out the vegetables.

      1. I actually believe these would be either under cooked if left raw when placed in the pie shell, or over cooked if placed precooked into the shell. Yuk. Do the pie with more chicken and potatoes. Use fresh herbs instead of dried herbs. Add a pinch of vegetable powder for hidden nutrition, if you choose. Leave the black-eyed peas as a side dish.

  55. I’m not a fan of the potatoes in my pie, so I replaced them all with a whole lot of carrots and peas. Added a bit of minced garlic to the onions. I couldn’t leave this alone. It was the best I’ve ever ate. Definitely sharing and definitely a keeper in my cookbook. Thank you for sharing! Yummy comfort food goodness!

  56. I’ve made this recipe so many times I have it memorized. It’s soooo good! Also my “go to” recipe when I take a friend, new mom, etc. dinner. Not too much work but has a big WOW factor. Wouldn’t change anything about it.

  57. I thought I would give it a go. My wife was pleasantly surprised and so was I. Come on guys, I’m 70 and found it quick and easy to make and so DELICIOUS. Think PIE and all the variations and possibilities.

    1. Yes! I used Pictsweet mixed vegetables along with the onions and potatoes. Can’t wait to do it again with leftover turkey after Thanksgiving!! The possibilities are endless…

    1. Sandra, you do precook the potatoe. The frozen peas dethaw quite quickly in the mixture and what doesn’t get heated through will do so while cooking in the oven 🙂

  58. Thank you so much for this wonderful recipe! I only had a regular pie pan so I had extra filling. Never fear it will not go to waste! I froze it for my traveling husband when he gets back. I’ll make him a little one just for him. 🙂

  59. Pretty good! I like to pile on the veggies, so I add a cup of finely chopped broccoli when I add the peas. I also throw in some garlic while the onions are cooking, and add a little burn of melted butter to the egg wash. And while the components of the filling are cooking I bake the bottom crust for 12-13 minutes. I’m a dog groomer- my days are long and physically demanding, and I don’t get home til 8:30. I bake this on my day off (and use the chicken carcass to make a pot of stock, which I use for the broth in the pie and soup for dinner later in the week) and warm it up for dinner the next two nights so I don’t have to cook. My fiancé and I love it!

    1. Broccoli is a great idea. My daughter is vegetarian so sometimes I make her veggie pot pies and add lots of broccoli and cauliflower.
      I am looking for a dog groomer so I wish you lived near me 🙂

    2. I made this last night and the bottom crust was soggy. I was thinking I needed to cook the bottom crust a little first. Does cooking it first help?

  60. Tonight will be my third time to make this!! My family loves it. Haven’t bought a frozen chicken pot pie since the first time making this one!!

  61. I made this tonight for dinner, and it was absolutely the best Chicken Pot Pie ever. My husband couldn’t stop staying how delicious it was. I’ve tried a lot of recipes found on Pinterest, but I have never left a comment. That’s how good this recipe was! I’ll be browsing your blog for more. Thanks!

  62. Quick question, can I freeze these pies? I have a friend who is having a baby and thought it would be great to make and for them to have on hand when they wanted.
    Thank you! I have made this four time and each time I have to make two because my family eats it up!

    1. I would say you could freeze the filling. Then just un freeze everything the night before and out it together before you cook it. I’ve done that before. It worked out great. Although not with this specific recipe. 🙂

    2. A little-known fact is that parsley and sage are weaning herbs. In even a small amount, they can cause an under production of breast milk in a newly breastfeeding mom. Sage is a hidden obedient in poultry seasoning. For a new mom who will be breastfeeding, use thyme. Also, go very light on the onion. Freeze the ingredients for the pie filling in a container or zip lock freezer bag. Include the frozen filling, the yummy recipe, two frozen pie shells and a disposable pie pan when you deliver the meal.

  63. Made this last night for friends and family! And OMG it was amazing! Received plenty of requests to make friends personal pies after they cleared their plate…thank you for sharing! ☺️

  64. I do not have a deep dish pie plate, but I was wondering would a cast iron skillet work for this recipe? I believe it is a 10 1/2 inch cast iron skillet.

  65. We had this for dinner tonight and it was absolutely delicious! Thank you so much for sharing! Will be making this time and time again!

  66. Thanks for thebrecipe! Getting ready to try it!
    Question: should the pie crust in the bottime be browned at all before filling and baking? Thanks. I know sometimes, recipes call for this. 🙂

  67. we love this pie, have made it 3 times now. Always so delicious. I just finished making some pot pie tarts for my one year old! Just the right size for her meals and she loves it. Great recipe, one of my faves!

  68. I can’t wait until I try this on my family tomorrow night. But I have quick but silly question..peas….frozen or canned? Sorry, never made homemade pot pie!

    1. frozen and fresh peas are always preferred in cooking because they are much more firm. The canned peas always have a large probability to get all smashed while stirring and cooking.

  69. Seriously the best chicken pot pie recipe ever. My mother’s pot pies were always so loose so to have a thick and creamy filling is such a treat. Instead of the pie crusts, I used a quick Bisquick topping with some panko bread crumbs and it was amazing.

    Thanks so much for the recipe! Cheers!

  70. thank you for this wonderful recipe! It was very accurate. I followed the exact instruction, the filling was just right amount. I hate to leave extras : )
    Most importantly, it taste awesome! Thank you

  71. Tonight is my second time making this pot pie…last time my entire family LOVED it! From my hubby to my youngest child who is 17 months everyone ate it all plus some and we had leftovers the next day which was also fantastic! I have never posted a comment on a blog or anything else actually but this recipe was worth me commenting…i have actually given it to a few friends and family members and its nothing but “likes” all around! Thank you for posting!

  72. I set aside some of the filling and gave it to my 16 month old for lunch. She loved it! I’ll bake the pie tonight but if there’s any leftover filling I’m going to freeze it in individual 1/2 cup portions as quick meals for the kid.

  73. This is the first time I have ever left a comment on a blog from something I cooked/baked and I do A LOT of both and am an avid Pinterest and blog follower. That’s just how much I enjoyed this pie! Only thing i eliminated was poultry seasoning because im not a big fan and i didnt have any. I made two. One for my family and one for my neighbor. After doubling the recipe i had enough filling to freeze for a later meal. I make lots of freezer meals and i will add this to my list. Thanks for the recipe.

  74. Love this pot pie. I added a can of cream of chicken soup and added chicken broth as needed to mixture to make it more creamy. My family loved it. Had mixture left over and made individual pies, great for snack time.

  75. Making this for the second time tonight. You’ve made a lover out of my chicken pot pie hating nephew! Thank you for sharing this!

  76. My daughter LOVES chicken pot pie and I shy away from making it because its complicated – but your version sounds easy and so incredibly delish! Love a thick filling!

  77. Man, it has been so so long since I’ve had chicken pot pie! This sounds delicious – perfect for a weeknight with a big salad! I need more easy meals these days … too much going on!

  78. Love those short cuts for an easy weeknight meal. I know we have had the craziest weather here too one day really hot and the next day cold. There is nothing like a little chicken pot pie to make you feel better. Take care, BAM

    1. I fixed this for first time tonight…awesome! I will, however, be investing in a deeper pie dish. I used the deep dish pie crust out of the freezer section. I didn’t even add everything to the recipe and it was over flowing. I followed the directions except for the veg prepping. I plan on using the Pillsbury pie crust next time and have even thought about using my set of soup bowls with handles to make make smaller individuals and then freezing a couple. He absolutely loved this. If I included all the ingredients….I would be making two of the crusts I used !!! Will be making this again.. so nice not to be using cream of chicken or any other can soup…!

      1. hi! I’m making this now with the frozen deep dish pie crust… Did you flip one out of the tin and use it as a top????

  79. This looks scrumptious. I love the convenience of rotisserie chicken and the idea of being able to put together something like this pretty easily.

    1. I’ve made this pot pie twice and —- it’s the BEST! Today I pre-made my filling in the crock pot and finished it when I had time before dinner. The entire family loved the thick all day roasted flavor it had from the slow cooking. This recipe is a 110% winner!

        1. The recipe is perfect as stated. I made my own crust instead of using the commercially prepared type. which probably made it even better than the recipe. The filling was marvelous. My pie came out of the oven looking like it was photographed for a magazine. The final taste result was awesome. It couldn’t have been better at any price or made at the fanciest restaurant anywhere in the world.

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