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.
Just wondering if I could assemble this Chicken Pot Pie in the deep dish pie plate and then freeze it, unbaked, for a few days until i can bake it. What do you think? It sounds wonderful, especially based on all the reviews. My son loves chicken and turkey pot pies. So I am hoping this will be a hit. Thanks.
Yes, you can definitely freeze it.
I ran across this recipe and was amazed by the number of positive reviews. I had guests for dinner last night and decided to make it. It was simple to make, came out perfectly and was really delicious – everyone loved it. Thank you so much!!
Thank you for this wonderful recipe! I made it for my boys as I was leaving for a work trip – I left It unbaked in the refrigerator and they put it in the oven at dinner time. They all texted me to tell me “thank you “ and that it was delicious. Making it again tonight per request.
What a great team effort. That makes me smile! 🙂
Delicious…. made out once before and my 9yr old grandson requested it again… it’s for dinner tonight!
I’ve made this dish so many times! I need your advice. I am literally cooking this in the oven right now. I have decided to save it for a last minute dinner I’m hosting tomorrow with some girlfriends. How would you reheat this after being cooked and refrigerated?
I know I am too late answering your question. Sorry!!
I think it tasted fine reheated in the microwave, but for company it might taste a little crisper if you do it in the oven. Try 15 minutes or so in a 300 degree oven. If the crust is getting too brown, cover it with foil.
Can you use canned peas? I already have them so would rather use them if it would work ok?
Yes, canned peas are fine.
In that case, would canned carrots work too?
Or would it mess with the texture/ taste too much?
I have made chicken or turkey pot pies for years. I buy the box pie crust pix & roll out one & place it in a deep casserole dish.
I buy these package gravy mixes: turkey or country & add the water as instructed, then add a can of mixed vegetables, the meat, salt & pepper. Pour into pie crust-then put the other rolled crust on top. Make slashes on top to let the steam out. Bake about 20-40 min.
Always turns out super!!
Yum Judy!!
AWSOME!!!
My Anna loved it too when I’d make it for her and her 2 sisters..
A breakfast bowl with eggs,spinach,garlic,potatoes and onions also makes for a GREAT BAKE!
All is good in a pot pie
Just made this recipe and it tasted great. A couple changes – didn’t have poultry seasoning so added a chicken bullion cube. I also sautéed in some mushrooms and garlic with the onion as I had some to use up. Finally, forgot to brush with egg white, so brushed with melted butter when I took it out of oven. (Tried precooking the bottom crust for a bit as some one suggested but it shrunk down the sides of the dish and made adding the top crust difficult).
So glad you enjoyed it Allison. Thanks for taking the time to leave your feedback!
Any advice about making this ahead of time, refrigerating and baking next day?
Have made several times and everyone has enjoyed it immensely.Doubled the recipe for crowd just increased flour to thicken. A wonderfully delicious pot pie recipe!!
I would make the filling the day before and quickly assmeble it just before baking. You may need to add a few minutes to the cooking time if the filling is cold when you pop it in the oven.