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 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.
Yes, I think you can definitely use a cast iron skillet.
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!
So glad you enjoyed it Lynne!
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. 🙂
Hi Laurie, I don’t bother to brown the crust first. Hope you enjoy it! 🙂
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!
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!
I use frozen, but you could certainly use canned peas. Hope you enjoy it!
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.
Just made this as a gluten free version and added corn (how I remember from my Nana’s cooking). AMAZING!!!!!
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!
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
So glad you liked it Sylvia! It is one of my favorite dinners. 🙂
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!
Thank you Amanda! So glad to hear that everyone enjoyed the Chicken Pot Pie. You made my week 🙂
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.
So glad she loved it and what a great idea to freeze it in small portions for quick meals!