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.
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.
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.
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.
Be sure to use a deep dish pie pan. There is a lot of filling!
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.
More Pot Pie Recipes:
- Chicken Pot Pie with Biscuit Topping
- Chicken Pot Pie Turnovers
- Mini Chicken Pot Pies
- Chicken Pot Pie Soup
- Skillet Chicken Pot Pie with Cheddar Crust
- Inside Out Chicken Pot Pie
Watch the video below to see how easy this recipe is to make!
Easy Chicken Pot Pie
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
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!
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!
I was always curious, but never really tried making pot pie. Doesn’t sound that difficult and looks absolutely delicious!
This is a great comfort-food meal! These shortcuts make it easier, too. It looks really delicious.
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
I’m sold when easy and chicken pot pie are in the same recipe title. Especially when it looks like this.
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…!
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????
Hi Kasey, I use refrigerated pie crust, not frozen.
Chicken pot pie is a classic favorite. My husband is always asking me to make it. Thanks for sharing, Christin!
My husband was just complaining that I haven’t made a chicken pot pie in so long! I love your easy version!
This looks scrumptious. I love the convenience of rotisserie chicken and the idea of being able to put together something like this pretty easily.
Oh this looks delicious!
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!
That is the best idea! I’m going to have to try pre-making the filling in the crock pot. Please let me know if you have any tips. So glad you enjoyed this Chicken Pot Pie!
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.
Thank you Gay! Your kind words made my day! I can only imagine how good it tasted with your homemade crust. 🙂