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Easy Chicken Pot Pie

A super easy Chicken Pot Pie made with Rotisserie Chicken and refrigerated pie crusts. This recipe is perfect for a weeknight meal.

Easy Chicken Pot Pie


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.

Easy Chicken Pot Pie

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. With a layer of pie crust on the bottom and one on top, you’ll definitely get your pie crust fix.

Easy Chicken Pot Pie

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.

Easy Chicken Pot Pie


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.

chicken pot pie filling in a skillet


Be sure to use a deep dish pie pan. There is a lot of filling!

Chicken Pot Pie filling in the pie crust



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.

Easy Chicken Pot Pie with double crust


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Watch the video below to see how easy this recipe is to make!

Easy Chicken Pot Pie

Easy Chicken Pot Pie

This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.
PREP: 20 mins
COOK: 30 mins
TOTAL: 50 mins


  • 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


  • 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.


You can easily double the recipe and freeze one for later.


Calories: 460kcal
Author: Christin Mahrlig
Course: Main Dish
Cuisine: Southern

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240 thoughts on “Easy Chicken Pot Pie”

  1. Darleen Proctor

    My first chicken pot pie and I am 78 years old. Both my husband and I loved it. Ate half and froze half.

  2. Thank you, Christin, for sharing this yummy recipe! It turns out perfectly each time and I’ve made it a bunch. It’s getting chilly here in WV, so the pie was “what’s for dinner” tonight. Happy fall, y’all!

  3. Delicious! I used another commenter’s trick and used a springform pan on a baking sheet instead of a deep dish pie pan, baked for another 20 minutes or so. The sauce is excellent and despite all the shortcuts, it tastes like you worked for hours. Definitely a keeper!

  4. Perfectly written recipe! The whole family enjoyed it. Didn’t have poultry seasoning so I used rosemary, onion powder, garlic powder and parsley instead. I also sautéed diced celery with the onion. It came together so quickly with rotisserie chicken and store bought pie dough. Thank you!

  5. Amazing! I was out of chicken stock and had beef bone broth. It was so delicious! Will make this again!

  6. I love this recipe and have made it many times. The only thing I change is I use low sodium chicken broth. Otherwise, it is very salty.

  7. Robin Goethals

    Well I finally got around to making your recipe. It was so simple with easy to follow instructions. Million thanks for that. I used left over rotisserie chicken just cut it in small cube. And for some reason I didn’t have any poultry seasoning or thyme(which I really don’t like anyway) so I add some cumin & basil & white pepper & it taste amazing. I also added mushrooms with the onion and chopped some garlic. Also added a little more broth and used half heavy cream & half milk as I like a thick sauce. Made enough for second small pie that my neighbor will enjoy. Thank you for this recipe and I can’t wait to serve it to my husband for dinner, which I know he is going to love.

  8. This takes a little time to prepare but it is totally worth it! It’s the only chicken pot pie recipe I’ve used for the last 5 pies! thank you for sharing! My family loves

  9. I absolutely love this recipe! I’ve made it many times now and it is always delicious…thank you😀

  10. My family LOVED this recipe! I ended up using a bit more broth than the recipe called for (my roux thickened up really fast and I didn’t want it to be too gloppy) and I used some milk and some cream for an extra luxurious treat! I also use frozen veggie mix (carrots, peas, green beans, and corn) instead of fresh carrots and peas. SO YUMMY! Thanks for the recipe! I will definitely be making it again!

  11. Got the best compliment my cooking has ever gotten with this: “This is better than your mothers pot pie” lol! Thanks for the recipe, fun and easy. Added mushrooms for a bit before doing the onions. delish.

  12. Valerie Holland

    First time making chicken pot pie. This recipe was easy & is a 5 star dinner. I did add celery & a bit more milk. I used a deep dish pies pan & still had extra filling that I will make a regular pie with. This is a keeper for sure.

  13. We’re doing Vegetarian Tuesdays at our house and I made this using Morningstar Farms Chik’n Strips and it turned out great! Have made this wonderful dish twice now, once using a store-bought rotisserie chicken and once with vegetarian strips and they were both fantastic—can’t wait to make it again!

  14. This sounds lovely! I’m a little confused on the topping of the pie–do I just let one of the pie crust thaw and then shape it on top of the pie? This is my first time making CPP!

    1. One crust goes in bottom of pie pan, then filling, then top crust.
      The recipe tells you how to assemble.

      1. Rona Grider

        You need to buy the Pillsbury refrigerated pie crust that is in a can like that of a biscuit can. It is usually located near biscuits, eggs, etc. I bought frozen pie crusts. I turned one crust over on top of bottom filled crust and sealed it. This turned out ok, but refrigerated would have made it a success. I hope this helps.


    Spectacular! This was absolutely delicious, and even my cool British husband raved about it. I didn’t add potatoes, but added celery, and made it a One Crust Pie. So good, so easy, so added to the regular menu rotation! Thank you!

  16. Made this last night…so good!! My husband and I could not stop eating this. I followed the recipe exactly as written. Only change was I didn’t have a deep dish pan so I used a spring form pan and cooked an extra 15 mins. Will be making this easy chicken pie again.

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