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 don’t have a deep dish pie plate or cast iron skillet… is it possible to use regular pie plate? other suggestions?
Yes, you just may have trouble making all of the filling fit. If you have extra filling, just refrigerate it for later. You can reheat it and serve it over toast like Chicken a la King.
I used a circular casserole dish and it worked great. It was a little difficult to get out of the pan because the sides weren’t slanted like a regular pie pan but once I got the first piece out it was much easier.
Alicia I still use a tin foil shell to bake them in. Just find the right size bowl and not too deep ,, put in the tin foil,two layers, fill the bowl with the chicken pot pie mixture and carefully pull out the mold placing in on the pie tin.
Poof!
Can this be made with black eye peas instead of the vegetables. I do not eat vegetables (please do not judge me) but love the black eye peas and even potatoes. Use to eat the pot pies as a kid but always picked out the vegetables.
I think you could definitely use blavk-eyed peas instead of the vegetables. I have never tried them in a chicken pot pie, but if you like them, I don’t see why not.
I actually believe these would be either under cooked if left raw when placed in the pie shell, or over cooked if placed precooked into the shell. Yuk. Do the pie with more chicken and potatoes. Use fresh herbs instead of dried herbs. Add a pinch of vegetable powder for hidden nutrition, if you choose. Leave the black-eyed peas as a side dish.
I’m not a fan of the potatoes in my pie, so I replaced them all with a whole lot of carrots and peas. Added a bit of minced garlic to the onions. I couldn’t leave this alone. It was the best I’ve ever ate. Definitely sharing and definitely a keeper in my cookbook. Thank you for sharing! Yummy comfort food goodness!
I’ve made this recipe so many times I have it memorized. It’s soooo good! Also my “go to” recipe when I take a friend, new mom, etc. dinner. Not too much work but has a big WOW factor. Wouldn’t change anything about it.
I have made this several times exactly as recipe instructs, baked using cast iron deep skillet. Amazing!
Even better in a cast iron skillet! 🙂
I thought I would give it a go. My wife was pleasantly surprised and so was I. Come on guys, I’m 70 and found it quick and easy to make and so DELICIOUS. Think PIE and all the variations and possibilities.
Just wondered if you could use a bag of frozen mixed vegetables instead?
Yes, you can use frozen mixed veggies.
Yes! I used Pictsweet mixed vegetables along with the onions and potatoes. Can’t wait to do it again with leftover turkey after Thanksgiving!! The possibilities are endless…
This was my first ever homemade chicken pot pie. Not likely to ever buy another frozen pot pie!
That’s so great to hear Candy!
This is my second time making this pie. I prepared it exactly as written and it is perfect! This recipe is a keeper for sure!
Do you precook the potatoes and are the peas frozen peas and do younprecook them?
Sandra, you do precook the potatoe. The frozen peas dethaw quite quickly in the mixture and what doesn’t get heated through will do so while cooking in the oven 🙂
Thanks for answering Sandra’s question Amber. 🙂
Most delicious pot pie EVER. Perfectly seasoned perfect texture. Thank you for this recipe
So happy you liked it Polly!
Just made this tonight! It was delicious. My husband loved it.
So glad you and your husband enjoyed it Carol!