There is something truly special about a warm, bubbly pot pie, isn’t there? The smell of it baking in the oven can fill a house with so much warmth. It feels like a hug on a plate. It is the kind of meal that brings everyone to the table.
We have a fantastic Chicken Pot Pie Recipe for you today. It delivers all that homemade goodness without the all day effort. The secret is using a store bought rotisserie chicken. It makes this one of the best easy dinner recipes you can find.
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Why You’ll Love This Recipe
First off, this recipe is incredibly easy to follow. You do not need any special kitchen skills to make it. If you are new to cooking, this is a great place to start. It is a rewarding dish that will make you feel like a kitchen pro.
The flavor is simply amazing. We are talking about a rich, creamy filling loaded with tender chicken and colorful vegetables. All of that is tucked between two layers of flaky pie crust. It is a classic comfort food that never disappoints.
Using a rotisserie chicken is a brilliant time saver. It cuts down on your prep work significantly. This means you can get this delicious meal on the table even on a busy week night. This is a true Rotisserie Chicken Pot Pie that simplifies your life.
It is also a family friendly meal. Kids and adults alike love the comforting taste of a good Chicken Potpie Recipe. It is a wholesome dish that you can feel good about serving to your loved ones. It is a full meal in one pie.
Ingredients
The ingredients for this Chicken Pot Pie Recipe are simple and easy to find at any grocery store. You probably have some of them in your kitchen already. Let’s take a look at what you will need.
- 2 refrigerated unbaked 9 inch pie crusts
- 1 whole rotisserie chicken
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all purpose flour
- salt and ground black pepper to taste
- 1 ¾ cups chicken broth
- ½ cup milk
- 1 (16 ounce) bag frozen mixed vegetables, thawed
Step By Step Instructions
Making this dish is a straightforward process. Just follow these steps, and you will have a beautiful pie ready in no time. We will guide you through each part of the process.
Step 1: Preheat And Prep The Crust
First, preheat your oven to 425 degrees F (220 degrees C). Getting the oven nice and hot is key. It helps the bottom crust start cooking right away. This prevents it from getting soggy. Then, gently place one of the pie crusts into a 9 inch pie plate. Do not stretch it. Just let it settle in. Set the second crust aside for later.
Step 2: Shred The Chicken
Now for our time saving trick. Take your rotisserie chicken and remove all the skin. You can discard it or save it for a snack. Then, pull the meat from the bones and shred it with your fingers or two forks. You want bite sized pieces. This part is so much faster than cooking chicken from scratch.
Step 3: Make The Creamy Sauce
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook it until it becomes soft and tender. This usually takes about five minutes. Stir in the all purpose flour, salt, and pepper. Keep stirring this mixture for about two to three minutes. It will form a thick paste. This step cooks out the raw flour taste.
Slowly pour in the chicken broth and milk. Continue to stir constantly. As the mixture heats up, it will start to thicken. This should take around five minutes. You are looking for a smooth, gravy like consistency. This delicious sauce is the heart of our Chicken Pot Pie Recipe.
Step 4: Combine The Filling
Once your sauce is thick and bubbly, it is time to add the other ingredients. Gently stir in the shredded chicken and the thawed mixed vegetables. Make sure everything is evenly coated in that wonderful creamy sauce. The colors of the vegetables will look so vibrant.
Step 5: Assemble And Bake The Pie
Carefully pour the chicken and vegetable mixture into the pie plate with the bottom crust. Spread it out evenly. Now, place the second pie crust on top. Press the edges of the top and bottom crusts together to seal them. You can use your fingers or a fork to create a decorative edge.
To prevent the edges from burning, you can wrap them with a little bit of aluminum foil. This is a great tip for any pie. Finally, use a sharp knife to cut a few small slashes on the top crust. This allows steam to escape while it bakes. Bake in your preheated oven for 25 to 30 minutes. You will know it is done when the top is a beautiful golden brown color.
How To Store Leftovers
If you have any leftovers, storing them is easy. First, make sure the pie has cooled down completely. You do not want to put a hot pie in the fridge. It can create condensation and make the crust soggy.
Cover the pie plate tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to three or four days. To reheat, the oven is your best friend. A few minutes at 350 degrees F will warm it through and help crisp up the crust again.
You can also freeze the pot pie. For best results, freeze it before baking. Assemble the entire pie, but do not bake it. Wrap it very well in both plastic wrap and foil. It can be frozen for up to two months. When you are ready to eat, you can bake it straight from the freezer. Just add about 20 to 25 extra minutes to the baking time.
Tips
Want to make this Chicken Pot Pie Recipe even better? Here are a few simple tips and tricks you can try. These ideas can add a personal touch to your dish.
- Give It a Golden Glow: For a shiny, deep golden brown crust, brush the top with an egg wash before baking. Just whisk one egg with a tablespoon of water and brush it lightly over the top crust.
- Vegetable Variety: Feel free to change up the vegetables. The frozen mixed bag is convenient, but you can use fresh veggies too. Try adding mushrooms, potatoes, or celery. Just be sure to cook any hard vegetables first.
- Herb Heaven: Add more flavor to your filling with fresh or dried herbs. A little bit of thyme, rosemary, or parsley can add a lovely depth of flavor. Stir them in when you add the salt and pepper.
- Crust Choices: While refrigerated pie crusts are easy, you could also use puff pastry for an extra flaky top. You can also use your favorite homemade pie crust recipe if you have one.
- Sauce Control: If you like your filling extra thick, let the sauce simmer for a few more minutes. If you prefer it a bit thinner, you can add a little more milk or broth until you reach your desired consistency.
Conclusion
This Chicken Pot Pie Recipe is a true keeper. It is a meal that combines convenience with classic, comforting flavors. It is proof that you do not need to spend hours in the kitchen to create something truly delicious for your family.
Whether you are a seasoned cook or just starting out, this recipe is for you. It is one of those fantastic easy dinner recipes that will become a regular in your meal rotation. So go ahead, give it a try. Enjoy the simple pleasure of a homemade pot pie.
FAQ
Can I Use Leftover Cooked Chicken Instead Of Rotisserie?
Yes, absolutely. This is a great way to use up leftover chicken. You will need about three to four cups of shredded or diced cooked chicken for this recipe. It works just as well as a Rotisserie Chicken Pot Pie.
Can I Make This Chicken Potpie Recipe Ahead Of Time?
You sure can. You can prepare the filling a day or two in advance and store it in an airtight container in the refrigerator. When you are ready to bake, just pour the cold filling into the pie crust, top it, and bake. You may need to add a few extra minutes to the baking time.
My Bottom Crust Is Soggy, What Can I Do?
A soggy bottom crust can happen. To prevent this, make sure your filling is not piping hot when you add it to the pie shell. Letting it cool slightly helps. Also, ensure your oven is fully preheated. Placing the pie on a lower rack in the oven can also help the bottom crust cook more thoroughly.
Can I Make This Dairy Free?
Yes, you can make a few simple swaps. Use a dairy free butter substitute instead of regular butter. For the milk, you can use an unsweetened plant based milk like almond or soy milk. Also, be sure to check that your pie crusts are dairy free, as some brands contain butter or milk products.
What Should I Serve With This Chicken Pot Pie Recipe?
This dish is quite a complete meal on its own. However, if you would like to serve something on the side, a simple green salad with a light vinaigrette is a great choice. Steamed green beans or a side of cranberry sauce also pair nicely with the rich flavors of the pot pie.
Chicken Pot Pie
This easy Chicken Pot Pie recipe offers homemade goodness without the fuss, featuring tender chicken and vegetables in a creamy sauce, all under a flaky crust. A comforting meal perfect for any night.
Requirements
Ingredients
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Gently place one of the pie crusts into a 9 inch pie plate. Set the second crust aside.
- Remove skin from the rotisserie chicken, then shred the meat into bite-sized pieces.
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and tender (about 5 minutes). Stir in the all purpose flour, salt, and pepper; cook for 2-3 minutes to form a thick paste.
- Slowly pour in the chicken broth and milk, stirring constantly. Continue stirring as it heats and thickens to a smooth, gravy-like consistency (about 5 minutes).
- Once the sauce is thick, stir in the shredded chicken and thawed mixed vegetables, ensuring everything is evenly coated.
- Pour the chicken and vegetable mixture into the pie plate with the bottom crust. Spread evenly. Place the second pie crust on top, pressing the edges to seal. You can wrap edges with aluminum foil to prevent burning. Cut a few small slashes on the top crust for steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown. Let cool slightly before serving.
Notes
Cool leftovers completely before covering tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F to crisp the crust.
For best results, freeze unbaked pie wrapped in plastic and foil for up to 2 months. Bake from frozen, adding 20-25 minutes to the baking time.
For a shiny, deep golden brown crust, brush the top with an egg wash (1 egg whisked with 1 tbsp water) before baking.
Feel free to customize vegetables! Swap frozen mixed vegetables for fresh options like mushrooms, potatoes, or celery. Cook hard vegetables first.
Enhance flavor by adding fresh or dried herbs like thyme, rosemary, or parsley when adding salt and pepper.
Adjust sauce consistency by simmering longer for a thicker filling, or adding more milk or broth for a thinner consistency.
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