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Making comfort food has never been easier than it is with this savory, filling and remarkably easy chicken pot pie with rotisserie chicken!
Easy Chicken Pot Pie Recipe
I designed this chicken pot pie recipe to be as easy as humanly possible – because making delicious, classic meals doesn’t have to be difficult! Packed with veggies and a hearty filling, this is the type of dinner that tastes like you’ve been slaving away for hours in the kitchen but was actually criminally easy! In order to keep the flavor but cut down on prep time, this recipe uses a couple of shortcuts that you’re going to fall in love with.
- We use rotisserie chicken instead of pre-cooking our own chicken. This is my favorite trick in the book because it makes prepping dinner so quick and you know the chicken is always going to be perfectly cooked and tender.
- This easy chicken pot pie recipe calls for store bought pie crust (just don’t tell your grandmother)! Now you don’t have to spend the time cutting in the butter – you can simply unroll and go – and your family won’t even know the difference.
- This recipe calls for frozen vegetables – which are easy to always have on hand and can simply be tossed into the mix without extra thought.
Because this dinner is so unbelievably easy and incredibly delish, it is my go-to for taking dinner to other families! And every time I bring it to someone, I get rave reviews because it is just that good.
Easy Chicken Pot Pie Ingredients
- Butter– I always use salted butter, but you can use unsalted and just add a pinch of salt to the filling.
- Minced yellow onion – Use whatever type of onion you’d like here, I typically just have yellow onions on hand.
- Flour
- Chicken broth
- Milk – Again, use whatever type of milk you have on hand here (even if it’s almond milk!)
- Water
- Chicken gravy mix
- Salt
- Pepper
- Diced chicken – I always use rotisserie chicken because it makes this dish SO EASY. But if you want to be an overachiever, you can pre-bake chicken instead.
- Frozen peas & carrots
- Frozen diced hashbrowns
- Pie crusts (top and bottom) – I like to buy the Pillsbury brand pie crusts, but any brand will do!
How to make Chicken Pot Pie (Easy!)
- Over medium high heat, add the butter and minced onion to a large pot. Sauté until the onion is translucent.
- Next, add in the flour and whisk until boiling. Once boiling, whisk for 30 seconds.
- Then add in the broth, milk and water and whisk until smooth.
- Once liquids are incorporated, add in the chicken gravy mix, salt and pepper, continue to boil until it begins to thicken up.
- When your mixture is thick, add the chicken, peas & carrots and hash browns to the mixture in the pot. Stir to combine.
- Grease the bottom of a 9 inch pie plate and place one of the pie crusts in the bottom.
- Pour the pot pie filling into the crust-lined pie plate and spread evenly.
- Top the mixture with the second pie crust and pinch the edges to seal. To prevent burning, cover the edges of the pie crust with foil.
- Bake at 350° for a total of 1 hour. You will leave the foil on the edges for the first 3 minutes. Then remove the foil and bake for an additional 30 minutes.
- Once the crust is golden brown, remove the pie from the oven. Allow the pie to cool for 5-10 minutes before serving.
- Enjoy!
Chicken Pot Pie Easy Make Ahead Instructions
You can easily make the filling for the chicken pot pie ahead of time to cut down on day-of prep. Simply store your pre-made mixture in an airtight container in the fridge for up to 1 day and then when you’re ready to bake, pour into the pie crust lined baking pan.
How to store Chicken Pot Pie with Pie Crust
I usually just store this in a tupperware in the refrigerator for up to 3 days. When you’re ready to eat, I usually just pop it in the microwave to reheat! But if you’re feeling more adventurous, you can actually freeze the entire unbaked chicken pot pie. Instead of prepping in a glass pie dish, place in an aluminum or metal pie tin and cover. Freeze the entire pie for up to 2 months and then bake straight from the freezer when you’re ready! If you’re baking from frozen, add an additional 20 minutes.
Rotisserie Chicken Pot Pie FAQs
This recipe calls for a basic roux of flour and butter then adds chicken broth, milk and chicken gravy mix to it! This ensures you get a thick, creamy and flavorful filling every time!
Make sure that your crust does not have any cracks in it prior to pouring in the filling. This will prevent leakage and a soggy pie bottom.
This recipe doesn’t require you to do a blind bake and turns out golden brown every time!
It may be watery if you don’t let the filling get thick enough before pouring into my pie tin. Give your roux a little extra time to thicken up prior to adding in your other vegetables and you should be good to go!
This chicken pot pie requires 1 hour of baking time! 30 minutes with the edges covered with foil, and 30 minutes uncovered.
More Rotisserie Chicken Meals
Rotisserie Chicken Pot Pie with Frozen Vegetables
Ingredients
- 3 tbsp butter
- 1/4 cup minced yellow onion
- 3 tbsp flour
- 1/2 cup chicken broth
- 1 cup milk
- 1 cup water
- 1 pkg chicken gravy mix
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups diced cooked chicken
- 1 1/2 cups frozen peas & carrots
- 1 1/2 cups frozen diced hashbrowns
- 1 pkg pie crusts (top and bottom)
Instructions
- Over medium high heat, add the butter and minced onion to a large pot. Sauté until the onion is translucent.
- Next, add in the flour and whisk until boiling. Once boiling, whisk for 30 seconds.
- Then add in the broth, milk and water and whisk until smooth.
- Once liquids are incorporated, add in the chicken gravy mix, salt and pepper, continue to boil until it begins to thicken up.
- When your mixture is thick, add the chicken, peas & carrots and hash browns to the mixture in the pot. Stir to combine.
- Grease the bottom of a 9 inch pie plate and place one of the pie crusts in the bottom.
- Pour the pot pie filling into the crust-lined pie plate and spread evenly.
- Top the mixture with the second pie crust and pinch the edges to seal. To prevent burning, cover the edges of the pie crust with foil.
- Bake at 350° for a total of 1 hour. You will leave the foil on the edges for the first 3 minutes. Then remove the foil and bake for an additional 30 minutes.
- Once the crust is golden brown, remove the pie from the oven. Allow the pie to cool for 5-10 minutes before serving.
- Enjoy!
Your amazing!!! Can’t wait to try this chicken pot pie. I know my grandson will love it! Thanks❤️