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.
Seems a bit thick so far but will have to see once fully cooked. Has great flavor. Will make again. I added celery and celery seeds to mine. And instead of boiling in water for veggies I boiled in the chicken broth then used that for recipe.
Tasty and easy to make!
This was so easy to make! I used Italian Seasoning, because I was out of Thyme, and doubled the amount. I used a small bag of frozen peas and carrots, partially thawed. I also added more salt and pepper and some onion powder, to get the flavor I was looking for. It’s very thick! I might add a little more liquid, next time. This is a great recipe to start with and you can make it your own, with personal touches.
I pretty much made this from scratch and mostly in my Instant Pot so those of you wondering how, it can be done! I had a 5 lb chicken that I cooked in my IP on a trivet over 1.5 cup of chicken broth and seasoned with Montreal chicken seasoning (6 minutes/lb + 15 minute natural release). I then cooked the potatoes and carrots in the remaining broth (4 minutes, quick release), then removed the carrots and potatoes to one bowl and the remaining broth to a measuring cup. I sauteed the onions in the butter in the IP, then followed the rest of the directions. I ended up using all of my chicken and it seemed a little dry so added extra remaining broth (I had ended up with about 3 cups of broth total once the chicken was cooked) until it was a good consistency (not too thick, not runny). I made my crust from scratch and everyone loved it!
Made this tonight – I was sold by the photo of the pie prior to adding the second crust. Because of that photo, I adhered to the precise measurements you gave. Holy Moly, my pie looked just like yours! I made one change I would recommend: instead of boiling the diced potatoes and sliced carrots in water, use chicken broth instead; after boiling, place a sieve over a 2-cup measuring cup, drain the par-cooked potatoes and carrots, then add chicken broth as needed to reach 1 1/2 cups — get all the vitamins and flavor!
Perfect family meal! Nice and cozy for a chilly March evening.
I am allergic to corn. This is a recipe I can eat. It is very good. I will be saving this one.
Thank you for sharing!
Just finished. It was amazing 👏. The sauce is what made it so good. I will be making this again for us. Easy to make but most definitely make it for when we visit folks and feed them.
Love it! Wouldn’t change a thing! Thank you.
Yummy! I will definitely be making this again! I didn’t have rotisserie chicken so I par boiled some breast and I also had to make it in a square pan because I’m moving and packed all my glassware…But it still came out delish!