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.
I have made this chicken pot pie a number of times..My family loves it. It is the best pot pie I have ever eaten. I only use 1/4 cup of butter and use cholesterol free oil for the rest and I use 2% milk but otherwise I follow the recipe exactly.
I’m not the author of the recipe, but I would personally advise making and freezing the filling separate from the crust.
I believe you could also make and freeze the crust by rolling it up in parchment paper and then bagging it or putting it in a freezer safe container. (That’s how it comes packaged from the store, which is why I would think that’s how it could be done)
When you’re ready to put it together, I would let the filling fully thaw, and maybe just place the crusts in the fridge to thaw (ahead of time) enough that you can form it into the pan. Then put it all together and bake as the recipe says to.
Hopefully that all helps and it turns out well! 🙂
So easy
Perfect every time and it has become a family favorite!
I did make this. It was delicious. However, even with cooked chicken (which had to be shredded, and pre-made pie crusts, I did not see it as that easy. Dicing vegetables, cooking some, sauteing some, egg wash. I used three pans plus the pie plate. So, for me – not easy but delicious.
So good!
Planning to make this recipe this week and was curious about the option of doubling/freezing it. Would I freeze before or after baking? What would the baking process be; same time amount and temp? Would it need to sit out in advance? Please and thanks for any response.
I’m not the author of the recipe, but I would personally advise making and freezing the filling separate from the crust.
I believe you could also make and freeze the crust by rolling it up in parchment paper and then bagging it or putting it in a freezer safe container. (That’s how it comes packaged fron the store, which is why I would think thats how it could be done)
When you’re ready to put it together, I would let the filling fully thaw, and maybe just place the crusts in the fridge to thaw (ahead of time) enough that you can form it into the pan. Then put it all together and bake as the recipe says to.
Hopefully that all helps and it turns out well! 🙂
I tried to reply to your comment, but I goofed up and made a separate comment. It should be below yours, if you’re interested.
Made this tonight & it was delicious! I cheated by using frozen mixed vegetables……a keeper for sure!
This came out so good! Absolutely delicious. I followed the recipe exactly but used a homemade crust (a first for me, I got lucky with a recipe from inspired taste). It looked and tasted beautiful. The sauce was the perfect consistency so I could cut slices that held their shape (after cooling for about 10 minutes). What a great use for leftover chicken! The amounts of veggies were perfect–just the perfect ratios of everything. Looked and tasted like old fashioned pot pie. Thanks for an easy and delicous recipe!
This is the best chicken pot pie i made in 50 years of cooking. Was real easy to make too. I’ve made is several times now and everyone loves it.