Easy Chicken Pot Pie

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.

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 of chicken broth.

Easy Chicken Pot Pie

Chicken Pot Pie is a wonderfully delicious and comforting meal the whole family will enjoy!

Easy Chicken Pot Pie

For more down home Southern Recipes follow my Southern Foods Pinterest Board.

Sign up HERE for the Spicy Southern Kitchen Newsletter.


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.
Recipe type: Main Dish
Cuisine: Southern
Serves: 8
  • 1 cup peeled and diced potato
  • ¾ cup sliced carrot
  • ½ cup Challenge butter
  • ⅔ cup diced onion
  • 1¼ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon poultry seasoning
  • ½ cup all-purpose flour
  • 1½ 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
  1. Preheat oven to 425 degrees.
  2. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
  3. Melt ½ cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
  4. Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
  5. 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.
  6. Stir in chicken and peas. Turn heat off.
  7. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
  8. Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
  9. Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
  10. Place on a baking sheet and place in oven and bake for 30 minutes.

 Best Southern CookbooksBest Southern Cookbooks

Disclosure: This post contains affiliate links.


76 thoughts on “Easy Chicken Pot Pie

    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 🙂

  1. 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. 🙂

  2. 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?

  3. 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!!

  4. 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!

  5. 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. 🙂

  6. 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! ☺️

  7. 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.

  8. 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!

  9. 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. 🙂

  10. 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!

  11. 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.

  12. 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!

  13. 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

  14. 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!

  15. 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.

  16. 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.

  17. 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.

  18. 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!

  19. 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!

  20. 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!

  21. 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????

  22. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *