There is something truly special about a warm, bubbling Chicken Pot Pie pulled straight from the oven. The golden crust, the creamy filling, it is the definition of comfort food. It feels like a hug in a dish, right?
But let’s be honest. Making one from scratch can feel like a big project. That’s where this recipe comes in. We use a few clever shortcuts to bring you all that homemade flavor without spending hours in the kitchen. It is one of my favorite Rotisserie Chicken Recipes for a reason!
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Why You’ll Love This Recipe
First off, this Easy Pot Pie Recipe is incredibly simple to put together. We are talking weeknight dinner simple. Using a store bought rotisserie chicken and frozen puff pastry saves so much time and effort.
You still get a wonderfully rich and savory filling. The sauce is creamy without being too heavy. It is packed with tender chicken and colorful vegetables. Every bite is a perfect balance of flavors and textures.
And can we talk about that crust? Puff pastry creates a light, flaky, and buttery topping that is just so satisfying. It bakes up into a beautiful golden brown layer that looks as good as it tastes.
This dish is a real crowd pleaser. It is hearty enough to satisfy big appetites and is loved by both kids and adults. It is the kind of meal that brings everyone to the table with a smile.
Ingredients
- 1 Rotisserie chicken, deboned and cut into bite sized pieces
- 1 medium onion, chopped
- 2 tablespoons of vegetable oil
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 can chicken broth
- 3/4 cup milk
- 2 cups frozen mixed vegetables, thawed
- 1 pack of frozen puff pastry sheets, thawed according to packaging
Step By Step Instructions
Step 1: Prepare And Bake The Bottom Crust
First things first, let’s get that oven preheating to 400 degrees. While it warms up, grab one of your thawed puff pastry sheets. Lightly flour your counter and gently unfold the pastry.
You will want to roll it out just enough so it completely covers the bottom of your 7 by 11 inch baking dish. Carefully press the pastry into the dish, making sure it goes up the sides a bit. Trim off any extra dough hanging over the edge.
Now for a crucial part. Take a fork and prick the pastry all over the bottom. This stops it from puffing up too much. Place a piece of aluminum foil over it and bake for about 25 minutes. Then, remove the foil and set your beautifully pre baked crust aside.
Step 2: Sauté The Onion
In a large saucepan, heat your vegetable oil over medium heat. Add your chopped onion and cook it until it becomes soft and tender. This should take just a few minutes. Your kitchen will start to smell amazing!
Step 3: Make The Creamy Sauce
Now, sprinkle the all purpose flour over the cooked onions. Stir it all together. This combination of fat and flour is called a roux, and it is what will thicken our sauce.
Slowly, and I mean slowly, whisk in the chicken broth and then the milk. Keep whisking to avoid lumps. Bring the mixture to a boil, stirring the whole time. You will see it start to thicken up into a lovely, smooth sauce. Let it cook for a couple of minutes.
Step 4: Combine The Filling
It is time to build our delicious Chicken Pot Pie filling. Turn the heat down and mix in your bite sized chicken pieces. Add the thawed mixed vegetables, salt, pepper, rosemary, and thyme. Give it a good stir to combine everything evenly.
Look at that! A rich, savory filling ready to go. The mix of colors from the peas, carrots, and corn is just beautiful. This is what makes a great Pot Pie Casserole.
Step 5: Assemble The Pot Pie
Carefully pour that wonderful chicken and vegetable mixture over your pre baked pastry crust in the baking dish. Spread it out into an even layer.
Take your remaining sheet of puff pastry and roll it out slightly. Drape it over the filling. Press the edges against the sides of the dish to create a seal. This keeps all that goodness inside while it bakes.
Step 6: Bake To Golden Perfection
Using a knife, cut a few slits in the top crust. This allows steam to escape while it bakes, preventing a soggy top. Now, place your beautiful Chicken Pot Pie in the oven.
Bake for about 35 minutes. You are looking for a deeply golden brown and flaky crust. The filling inside should be hot and bubbly. Let it rest for a few minutes before serving. Enjoy!
How To Store Leftovers
If you happen to have any leftover Chicken Pot Pie, storing it is simple. Allow it to cool down to room temperature first. Then, cover the baking dish tightly with aluminum foil or plastic wrap.
You can store it in the refrigerator for up to 3 days. To reheat, I recommend using the oven instead of the microwave. This helps the puff pastry crust crisp up again. Just bake at 350 degrees until it is warmed through.
Tips
Want to change things up? Feel free to add other vegetables. Sliced mushrooms, potatoes, or green beans would all be delicious additions to this Easy Pot Pie Recipe. Just make sure they are cooked or thawed beforehand.
Puff pastry works best when it is cold. Try not to handle it too much with warm hands. If it becomes too soft while you are working, just pop it back in the fridge for a few minutes to firm up.
No rotisserie chicken? No problem. This is one of those flexible Rotisserie Chicken Recipes where you can easily swap. You can use any cooked chicken you have on hand. Leftover baked chicken or even cooked turkey after a holiday works wonderfully.
For a richer sauce, you can swap the milk for half and half or heavy cream. It adds a little more decadence to an already comforting dish.
Conclusion
There you have it! A straightforward and incredibly tasty Chicken Pot Pie that tastes like it took all day to make. It is a hearty, satisfying meal that is perfect for a cozy night in.
This recipe proves that you do not need to be an expert baker to create a stunning Pot Pie Casserole at home. With a few smart shortcuts, a delicious dinner is always within reach. I hope you and your family love it as much as I do!
FAQ
Can I Use Something Other Than Puff Pastry?
Of course! While puff pastry gives a light and flaky top, you could also use a refrigerated pie crust. You can even top the filling with biscuits for a different but equally delicious version of this Chicken Pot Pie.
Can I Make This Ahead Of Time?
Yes, you can. You can assemble the entire Pot Pie Casserole, cover it, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be starting from cold.
What If I Do Not Have A Rotisserie Chicken?
Any cooked chicken will work perfectly. You can boil or bake a couple of chicken breasts and shred or cube them. This recipe is a fantastic way to use up any leftover cooked chicken you might have.
Is This Chicken Pot Pie Freezer Friendly?
It sure is. For best results, I recommend freezing it before baking. Assemble the pie completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2 months. Bake from frozen, adding about 20 to 30 extra minutes to the baking time.
Easy Weeknight Chicken Pot Pie
A warm, bubbling Chicken Pot Pie with a golden, flaky crust and creamy filling. This comforting recipe uses clever shortcuts like rotisserie chicken and puff pastry to bring homemade flavor to your table without spending hours in the kitchen.
Requirements
Ingredients
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). On a lightly floured surface, gently unfold one thawed puff pastry sheet. Roll it out just enough to cover the bottom of your 7 by 11 inch baking dish. Carefully press the pastry into the dish, ensuring it goes up the sides a bit. Trim off any extra dough. Prick the pastry all over the bottom with a fork. Cover with a piece of aluminum foil and bake for 25 minutes. Remove the foil and set aside.
- In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes soft and tender, about a few minutes.
- Sprinkle the all purpose flour over the cooked onions and stir to combine, forming a roux. Slowly whisk in the chicken broth, then the milk. Continue whisking to avoid lumps. Bring the mixture to a boil, stirring constantly, until it thickens into a smooth sauce. Cook for a couple of minutes.
- Reduce the heat. Stir in the bite sized chicken pieces, thawed mixed vegetables, salt, pepper, rosemary, and thyme. Mix well to combine all ingredients evenly.
- Pour the chicken and vegetable mixture over the pre baked pastry crust in the baking dish. Spread it out into an even layer. Roll out the remaining sheet of puff pastry and drape it over the filling. Press the edges against the sides of the dish to create a seal.
- Using a knife, cut a few slits in the top crust to allow steam to escape. Place the pot pie in the preheated oven. Bake for about 35 minutes, or until the crust is deeply golden brown and flaky, and the filling is hot and bubbly. Let it rest for a few minutes before serving.
Notes
To store leftovers, allow the pot pie to cool completely. Cover the baking dish tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days. Reheat in the oven at 350 degrees F (175 degrees C) until warmed through to keep the crust crisp.
Feel free to customize with other vegetables like sliced mushrooms, potatoes, or green beans; just ensure they are cooked or thawed beforehand.
Puff pastry performs best when kept cold. If it softens during handling, simply return it to the fridge for a few minutes to firm up.
No rotisserie chicken? You can easily substitute any cooked chicken you have, such as boiled, baked, shredded, or cubed chicken or even leftover cooked turkey.
For an even richer sauce, consider replacing the milk with half and half or heavy cream.
If you prefer a different crust, refrigerated pie crust or even biscuits can be used as a topping for this pot pie casserole.
For making ahead, assemble the pie, cover, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time when starting from cold.
This pot pie is freezer-friendly! Assemble the pie, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Bake from frozen, adding approximately 20 to 30 extra minutes to the baking time.
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