There is something special about a warm, bubbling Chicken Pot Pie on a chilly evening. It is the kind of meal that feels like a hug from the inside out. The flaky crust, the creamy filling, the tender chicken and vegetables, it all comes together in one wonderful dish.
If you thought making a delicious pot pie from scratch was too much work, I have great news. This Easy Pot Pie Recipe uses a brilliant shortcut that makes it totally doable, even on a busy weeknight. Let’s get cooking!
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Why You’ll Love This Recipe
First off, this recipe is incredibly straightforward. We use store bought pie crusts and a rotisserie chicken to save you a ton of time and effort. It’s one of my favorite Rotisserie Chicken Recipes for this very reason. No need to cook chicken from scratch!
The filling is so rich and savory. It has that classic, comforting flavor that everyone loves. It is packed with chicken and mixed vegetables, so it is a really satisfying meal all on its own. You get everything you need in one beautiful pie.
This is a true crowd pleaser. Whether you are feeding your family or bringing a dish to a get together, this Chicken Pot Pie is always a hit. It looks impressive, tastes amazing, and nobody has to know how simple it was to prepare.
Plus, it is a great recipe for beginners. The steps are simple to follow, and the results are consistently good. It’s a wonderful way to build your confidence in the kitchen while making something truly special for the people you care about.
Ingredients
Here is what you will need to gather for this classic comfort dish. The list is simple and uses many pantry staples you might already have on hand. It’s one of those great Chicken Pie Recipes that doesn’t require a special trip to the store.
- 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
Ready to make the best Chicken Pot Pie? Just follow these simple directions. I will walk you through every part of the process. It is easier than you think!
Step 1: Prepare The Oven And Crust
First things first, let’s get that oven going. You will want to preheat it to 425 degrees F. A nice hot oven is key to getting a perfectly flaky crust. This is an important step for any pot pie.
While the oven is heating up, take one of your pie crusts and gently place it into a 9 inch pie plate. Press it down so it fits snugly along the bottom and up the sides. Just set the second crust aside for now, we will need it later.
Step 2: Shred The Chicken
Now for our time saving trick. Take your rotisserie chicken. The first thing you need to do is remove all the skin. Then, simply shred all the meat from the bones. You can use two forks or just your hands for this. It’s so much easier than cooking chicken breasts from raw.
You should have a nice pile of tender, flavorful chicken ready to go. This is why using a rotisserie bird is one of my top tips for quick and tasty Rotisserie Chicken Recipes. It adds so much flavor without any extra work.
Step 3: Create The Creamy Sauce
It is time to make the delicious, savory filling. Grab a large saucepan and melt the butter over medium heat. Once it is melted, add your chopped onion and cook it for about five minutes until it’s soft and fragrant.
Next, sprinkle in the flour, salt, and pepper. Stir everything together. It will form a thick paste. Keep stirring and cooking this for a couple of minutes. This step is important because it cooks out the raw flour taste.
Now, slowly pour in the chicken broth and milk. Keep stirring constantly as you pour. This will prevent lumps from forming. Continue stirring until the sauce thickens up nicely, which should take about five more minutes. You will have a smooth, creamy base for your pie.
Step 4: Combine The Filling
To your beautiful creamy sauce, add the shredded chicken and the thawed mixed vegetables. Give it all a good stir until everything is evenly combined and coated in the sauce. Honestly, it already smells amazing at this point!
Carefully pour this wonderful mixture into the pie crust you prepared earlier. Spread it out evenly. This will soon be a fantastic Chicken Pot Pie.
Step 5: Top And Bake
Take your second pie crust and place it over the top of the filling. Press the edges of the top and bottom crusts together to seal them. You can crimp them with a fork for a classic look.
Make a few small slashes in the top crust with a knife. This allows steam to escape while it bakes. Here is a helpful tip. Wrap the edges of the crust with a little bit of aluminum foil. This prevents them from getting too dark before the center is cooked.
Now, place your pie into the preheated oven. Bake for 25 to 30 minutes. You will know it is done when the top is a beautiful golden brown color and the filling is bubbly. Your kitchen will smell incredible.
How To Store Leftovers
If you happen to have any leftover Chicken Pot Pie, storing it is simple. First, let the pie cool down completely to room temperature. This is really important for food safety and for keeping the crust from getting soggy.
Once cooled, 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. It makes for a fantastic lunch the next day.
When you are ready to enjoy it again, the best way to reheat it is in the oven. A toaster oven works great too. Heat it at 350 degrees F for about 15 to 20 minutes, or until it is warmed through. This helps make the crust crispy again. Microwaving works in a pinch, but the crust will be softer.
Tips
Want to make this Easy Pot Pie Recipe even better? I have got a few extra ideas for you. Feel free to add a pinch of dried thyme or rosemary to the sauce for an extra layer of flavor. It complements the chicken so well.
You can also customize the vegetables. While a classic frozen mix is great, you can use whatever you have on hand. Peas, carrots, corn, and green beans are standard, but potatoes or mushrooms would also be tasty additions.
For an extra golden and shiny crust, you can brush the top crust with a little bit of egg wash before baking. Just whisk one egg with a tablespoon of water and brush it on lightly. It gives the finished pie a professional look.
Finally, after you take the Chicken Pot Pie out of the oven, let it rest for about 10 minutes before you slice into it. This allows the filling to set up a little, so it does not all run out when you cut the first piece.
Conclusion
There you have it. A warm, hearty, and delicious Chicken Pot Pie that is simple enough for any home cook. It is proof that you do not need to spend hours in the kitchen to create a comforting, homemade meal.
This is one of those Chicken Pie Recipes that will become a staple in your home. It is perfect for a cozy family dinner or for when you just need a little taste of comfort. I hope you enjoy making and eating it as much as I do.
FAQ
Can I Use Leftover Chicken Instead Of Rotisserie?
Absolutely! This is a fantastic way to use up leftover cooked chicken. Just shred or dice about three cups of chicken and you are good to go. It is one of the most versatile Rotisserie Chicken Recipes, easily adapted for leftovers.
Can I Make This Ahead Of Time?
Yes, you can. You can assemble the entire pie, cover it tightly without baking, and refrigerate it for up to 24 hours. When you are ready to bake, just add about 10 minutes to the baking time since it will be starting from cold.
What Can I Serve With This Chicken Pot Pie?
A simple green salad with a light vinaigrette is a great choice. It provides a fresh contrast to the rich pie. Some steamed green beans or a side of cranberry sauce also work very well. The Chicken Pot Pie is a full meal, so you do not need much else.
Why Is My Filling Runny?
A runny filling usually means the sauce did not thicken enough. Make sure you cook the flour and butter mixture for a couple of minutes before adding the liquid. Also, let the sauce simmer and thicken on the stove until it nicely coats the back of a spoon before you add the chicken and vegetables.
Easy Chicken Pot Pie
Make a comforting, homemade chicken pot pie with this easy recipe! Featuring tender rotisserie chicken, mixed vegetables, and a creamy sauce under a flaky crust, it’s perfect for busy weeknights.
Requirements
Ingredients
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Place one pie crust into a 9-inch pie plate. Set the second crust aside.
- Remove the skin from the rotisserie chicken, then shred all the meat from the bones using two forks or your hands. You should have about 3 cups of shredded chicken.
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until soft and fragrant.
- Sprinkle in the all purpose flour, salt, and ground black pepper. Stir everything together to form a thick paste and cook for a couple of minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps. Continue stirring until the sauce thickens up nicely, which should take about 5 more minutes. You will have a smooth, creamy base for your pie.
- Stir the shredded chicken and thawed mixed vegetables into the creamy sauce until everything is evenly combined and coated. Carefully pour this mixture into the prepared pie crust.
- Place the second pie crust over the top of the filling. Press the edges of the top and bottom crusts together to seal them, crimping with a fork for a classic look. Make a few small slashes in the top crust with a knife to allow steam to escape. Wrap the edges of the crust with a little bit of aluminum foil to prevent them from getting too dark.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is a beautiful golden brown color and the filling is bubbly. Let the pie rest for about 10 minutes before slicing and serving.
Notes
Feel free to add a pinch of dried thyme or rosemary to the sauce for an extra layer of flavor; it complements the chicken well.
You can customize the vegetables! Peas, carrots, corn, and green beans are standard, but potatoes or mushrooms would also be tasty additions.
For an extra golden and shiny crust, brush the top crust with a little bit of egg wash before baking.
After taking the Chicken Pot Pie out of the oven, let it rest for about 10 minutes before slicing. This allows the filling to set, preventing it from running out.
Nutrition
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