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.
This recipe is phenomenal! I followed it exactly, except I made my own shredded chicken using chicken quarters. My boyfriend, who insisted he hates chicken pot pie, cleaned his plate. It was even better the next day for lunch. Next time I plan to add celery to the onions. Thank you for a great recipe.
WOW!! an easy meal for this old 87 man to cook. Thank you for this recite. My wife and I had our daughter over for this wonderful meal. It is always a great time to have family to our house where we can have great food and be able to praise our gracious God.
Thank you for posting this recite.
john
This was delicious! I think the poultry seasoning and thyme are just the right amount and took this recipe over the top. I recommend NOT leaving these herbs out! I happened to have 2 bone-in chicken breasts, so I roasted them with olive, kosher salt and and fresh pepper until just done. I used the pan juices as part of my liquid, and I think that added some good flavor, too. I do love using rotisserie chickens, though, and in that case, I would simmer the roasted bones and skin with aromatics for the broth (seriously, those roasted bones make killer stock, so don’t throw them away!) For the vegetables, I just sautéed a chopped onion and the added a bag of thawed, mixed veggies (peas, carrots, corn, green beans) along with the chicken. This recipe is perfect as is, but can easily be modified according to what you have on hand. I’m thinking about adding mushrooms next time!
I can’t wait to try this! Can it be baked then frozen? Thanks!
I haven’t frozen this pie but have frozen recipes that are very similar. Absolutely freeze one! Let the filling cool completely and then assemble the pie, wrap tightly and freeze. To bake a frozen pot pie, preheat oven to 350°F. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting.
OR you can just freeze the filling. Let it cool completely and then put it in a zipper freezer bag.
When ready to bake, thaw the filling in refrigerator. You might need to stir the filling together to combine well and reincorporate. Assemble your pie as directed in the recipe above, and bake accordingly. This is so worth the effort to have a homemade comfort food ready to pull out of the freezer on those crazy (or lazy) days!
This was the greatest comfort food ever!!!! Whole family smashed on this!!! I will def make this again!! Thank you so much! Took short cut on steam frozen veg and canned potatoes to save a step.
Has anyone ever made this with leftover ham?
I looking forward to trying your Chicken Pot Pie, but have two questions:
1. Can you use regular unsalted butter in place of the Challenge butter,
and 2. is the Challenge butter salted or unsalted. I am assuming unsalted since you are adding 1 1/4 teaspoon
My husband and I made this a few weeks ago using regular unsalted butter (Great Value brand) and it turned out great.
Always use unsalted butter in your recipes and adjust seasoning as you go.
I’ve made this recipe a few times now. So easy to follow and comes out perfectly each time. My 10yr old daughter loves it when I make this, it’s one of her favorite meals. Thank you for this great recipe!
If you have never had Thyme before beware. I only found out I don’t like Thyme after making this. I’m sure it tastes good without it. I’d suggest smelling Thyme first and if you don’t like the smell you might not like it. If I made it again I’d just leave it out.
Hi, thank you for this delicious Chicken Pot Pie recipe. I followed your directions exactly, except used frozen O’Brien hash browns with bell pepper and onion as I hate peeling potatoes, and used frozen peas and carrots. My family devoured it!! Will add this to my top recipe list and love the idea of extra filling over toast – yum!