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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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243 thoughts on “Easy Chicken Pot Pie”

  1. It’s delicious. My husband says this recipe even beats his mom’s. This recipe will definitely will be a staple.

  2. Made this last winter and again tonight. So darn good. Followed directions as written. All fresh veggies.

  3. Question regarding the Chicken Pot Pie recipe:
    I want to make the chicken pot pie and freeze. Should I assemble up to baking then freeze (assume I would not put wash on until I’m ready to bake)….or cook completely per recipe and then freeze.

  4. This looks amazing and is currently in my oven baking for our dinner. Just one question … do you use a whole egg plus a tablespoon of water for the egg wash, or just the white plus a tablespoon of water. The ingredients list says “one egg beaten together with 1 tablespoon water” while the instructions say “brush egg white on top“. Please clarify.

      1. This has become my go to base chicken pot pie recipe. I change it up a tiny bit each time, but this is the formula I use each time. Whether it’s for us or to take to a new mama or a sick friend. It’s always a huge hit!! Thank you so much for sharing!!!!

  5. My family loved it. I will have to file away my previous pot pie recipe, I had used it for years, making the tasty pie at least twice a month. This new one has a few more ingredients and spices. It simply tastes even better! Thank YOU!

  6. I have made this twice now. Came out perfect both times. My husband is a picky eater and he loves it!

  7. Seems a bit thick so far but will have to see once fully cooked. Has great flavor. Will make again. I added celery and celery seeds to mine. And instead of boiling in water for veggies I boiled in the chicken broth then used that for recipe.

  8. This was so easy to make! I used Italian Seasoning, because I was out of Thyme, and doubled the amount. I used a small bag of frozen peas and carrots, partially thawed. I also added more salt and pepper and some onion powder, to get the flavor I was looking for. It’s very thick! I might add a little more liquid, next time. This is a great recipe to start with and you can make it your own, with personal touches.

  9. I pretty much made this from scratch and mostly in my Instant Pot so those of you wondering how, it can be done! I had a 5 lb chicken that I cooked in my IP on a trivet over 1.5 cup of chicken broth and seasoned with Montreal chicken seasoning (6 minutes/lb + 15 minute natural release). I then cooked the potatoes and carrots in the remaining broth (4 minutes, quick release), then removed the carrots and potatoes to one bowl and the remaining broth to a measuring cup. I sauteed the onions in the butter in the IP, then followed the rest of the directions. I ended up using all of my chicken and it seemed a little dry so added extra remaining broth (I had ended up with about 3 cups of broth total once the chicken was cooked) until it was a good consistency (not too thick, not runny). I made my crust from scratch and everyone loved it!

  10. Made this tonight – I was sold by the photo of the pie prior to adding the second crust. Because of that photo, I adhered to the precise measurements you gave. Holy Moly, my pie looked just like yours! I made one change I would recommend: instead of boiling the diced potatoes and sliced carrots in water, use chicken broth instead; after boiling, place a sieve over a 2-cup measuring cup, drain the par-cooked potatoes and carrots, then add chicken broth as needed to reach 1 1/2 cups — get all the vitamins and flavor!

  11. I am allergic to corn. This is a recipe I can eat. It is very good. I will be saving this one.
    Thank you for sharing!

  12. Just finished. It was amazing 👏. The sauce is what made it so good. I will be making this again for us. Easy to make but most definitely make it for when we visit folks and feed them.

  13. Yummy! I will definitely be making this again! I didn’t have rotisserie chicken so I par boiled some breast and I also had to make it in a square pan because I’m moving and packed all my glassware…But it still came out delish!

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