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Easy Chicken Pot Pie

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.

Double Pie Crust

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

What Makes This Pot Pie So Easy?

  • Rotisserie Chicken– I LOVE using rotisserie chicken as a shortcut in recipes.
  • Refrigerated Pie Crust- I love the ease and convenience of refrigerated pie crust. If you really wanted a homemade pie crust, you could whip one up. Just be sure to make enough to roll out 2 pie crusts.

Thick Creamy Filling

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.

There’s no condensed soup in this filling. It’s completely made from scratch but totally easy. Full of lots of chicken, peas, carrots, and potato.

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.

How To Store

Leftover pot pie can be kept in an airtight container in the refrigerator for 3 to 4 days.

Can Uncooked Pot Pie Be Frozen?

Yes! Go ahead and fully assemble it, but hold off on the egg wash. Wrap it well so it doesn’t get freezer burned. Be sure to assmeble it in a freezer-safe pie pan if you plan on freezing it.

Add an extra 15 to 20 minutes to the baking time. If the crust starts to get too brown, cover it with foil.

Easy Chicken Pot Pie with double crust

More Pot Pie Recipes:

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

Easy Chicken Pot Pie

Easy Chicken Pot Pie

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.
PREP: 20 minutes
COOK: 30 minutes
TOTAL: 50 minutes


  • 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
Author: Christin Mahrlig
Course: Main Dish
Cuisine: Southern
Keyword: refrigerated pie crust, rotisserie chicken

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245 thoughts on “Easy Chicken Pot Pie”

  1. Loved it. But I made several changes. We do not like peas. I added broccoli and mushrooms. And to save time I used Gnocchi instead of potatoes. We really enjoyed it and so easy to make.

  2. I love this recipe but if I freeze them for later do I still cook it at the same temp and time?

  3. Thank you for the best chicken pot pie I’ve ever had. What a hit! My friends and my family LOVE this! Christin you are brilliant.

  4. Was simple and quick to fix. I used 2 cans of cream of chicken.. instead of flour and broth. Was a big hit.

  5. This is one of my family’s favorites!!! I have to triple it for my large family! 5 stars!

  6. Carolyn Sparkes

    Mouthwatering and amazingly yummy! Hands down, one of the tastiest dishes I’ve ever made. Thank you!!!!

    1. Made this many times and always so good. I don’t have a deep dish pie pan so I make it in a 9″ spring form pan. Thank you for the recipe.

    1. My family loves this recipe! I hate runny pot pies and this one is perfect! I increase the veggies a bit for an extra thick filling. There are never any leftovers!

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