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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.

Double Pie Crust

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

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.

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.

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.

Easy Chicken Pot Pie with double crust

More Pot Pie Recipes:

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 minutes
COOK: 30 minutes
TOTAL: 50 minutes


  • 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
Keyword: refrigerated pie crust, rotisserie chicken

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252 thoughts on “Easy Chicken Pot Pie”

  1. Amazing recipe! I made 2 to share with my widowed father. I used sweet potato instead of regular potato. Definitely making again!

  2. Followed recipe but didn’t add the peas or trim the pie dough, just folded the extra over for a thicker crust. Mixed a little shredded Parmesan cheese in with the filling and a sprinkle on top before putting the top dough on. The BEST pot pie I’ve ever made/eaten!!! Will be my go-to recipe from now on. Still dreaming about the delicious crust….

  3. Fantastic! It was a cold, rainy night and this was perfect!! And the crust was soooo good!! I did use refridge pre made crusts, but it browned up so well with the egg wash. I was tempted to add extra portions of the ingredients (that’s what I do when I’m baking) but I took your word for it and did not do it. I am very glad I followed your advice! The filling was plenty enough for my pie dish and it still gave it a gorgeous “dome” in the middle! Hubby said this was an absolute keeper!! Thanks! Now I’ll just try all the other ways to make Chicken Pot Pie!!

  4. Prairiegold

    So simple and tasty and Quick. Make it with left over chicken or turkey. You can substitute thyme with dill. Glad I found this recipe. It is going into my collection. I used no name piecrust. I dont know what compny makes it, but it is the best from various brands i have tried. It is my go to crust always. Thank you!!! From Prairiegold, Saskatchewan.

  5. It was so good! We used cubed air-fried chicken instead of pulled chicken, but other than that we followed the recipe to the letter and it was the best chicken pot pie I have ever had. We made it last week for the first time and are making it again this weekend!

  6. Diane Avans

    This was delicious!! I was looking for a recipe that didn’t take a lot of time to make. This one is a 5 for me.

  7. This recipe is easy and very good! I added some garlic and rosemary, as I do to almost everything!

  8. I always have a hard time with my bottom pie crust not baking. Can I pre bake that bottom pie crust?

    1. I used to have them problem, but now I put it directly on the oven rack – no cookie sheet. I don’t have a problem with the pie dripping.

  9. This was sooooo delicious and easy! Even used parts of leftovers from Christmas (gravy and green peas) and everyone just gobbled it up! Will for sure be making this again in the future I made a little to much of the inner parts but that didn’t last either simply delicious! If you haven’t made this yet do yourself a favor and make it ASAP!!

  10. Surprisingly easy and so fantastic! Only variation I made was using half the butter when cooking the onions. Reheats well. This is an absolute keeper!

  11. Michael Smith

    Made it using leftover Greenberg Smoked Turkey, did not change anything else. Turned out very well, will definitely make it again.

  12. Valerie Arbuckle

    I’ve made this many times and it is so good and easy! I add green beans, a bit of garlic and red pepper flakes.

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