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 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!
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.
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.
I love making this, thank you!
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!
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!
One crust goes in bottom of pie pan, then filling, then top crust.
The recipe tells you how to assemble.
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.
Please see my comments to CB. I meant this for you.
Forgot this last time—definitely 5 stars!
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!
Delicious. Very impressed with recipe… unsalted butter preferred.
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.