This is easy chicken pot pie recipe is the ultimate comfort food. Using short cuts like rotisserie chicken for a quick, comforting dinner.
If you like this recipe, check out my Rotisserie Chicken and Dumplings next!
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You can buy a Marie Callenders frozen chicken pot pie from the store, but it’s just not the same as a homemade chicken pot pie. However I have never mastered the art of a homemade pie crust. But never fear because Pillsbury is here! I use help all the time from pre-cooked rotisserie chicken, frozen chopped vegetables, etc. So why not use a store-bought pie crust? My pot pie has a flaky crust and creamy chicken filling. It’s made with love and that’s what really matters.
More rotisserie chicken recipes
Ingredients for easy chicken pot pie
- Pie Crust – Pillsbury brand refrigerated pie crusts are what I use. But feel free to substitute with other brands. Or if you have a good easy pie crust recipe use that!
- Chicken – I like to buy a cold rotisserie chicken. It is easier to cut into bite-sized pieces that way.
- Flour and Butter – A classic combination for making a roux, which is what thickens the creamy sauce.
- Chicken Broth – Use the best quality chicken stock or broth for this recipe.
- Frozen Vegetables – I use a combination of both frozen mirepoix (classic French mix of carrot, celery and onion) and frozen peas.
- Cream Cheese – I often have cream cheese in my fridge so this was an obvious choice for making this sauce extra creamy. You could use an equal amount (four ounces) of heavy cream instead.
- Seasonings – I like a combination of fresh parsley, and dried poultry seasoning, garlic powder, salt and black pepper. You could use fresh garlic if you prefer.
- Variations – Skip the bottom pie crust and bake the pie with just a top crust. Or instead of pie crust, use a sheet of puff pastry for topping the creamy filling in the pie dish. Or at the holidays, use up some of your Thanksgiving leftovers and make this pie with leftover turkey instead of chicken.
Instructions for the best chicken pot pie
Preheat over to 375 degrees F. Unroll the crust and lightly press it into the bottom of a pie plate. Fill the dish with pie weights and bake for 15 minutes. While the crust is par baking, make your filling.
Melt butter in a large skillet over medium heat. Add the flour and cook for 1-2 minutes, stirring occasionally. Add the seasonings and stir to combine. Whisk in the chicken broth and cook while whisking until a smooth gravy forms. Stir in both the frozen mirepoix and cooked rotisserie chicken. Cover and allow to simmer for about five minutes.
Remove the lid and stir in both the cream cheese and frozen peas. Cook and stir until the cream cheese is completely melted into the sauce. Remove the pan from the heat.
Remove the pie weights from the bottom crust. Pour the filling into the prepared crust. Unroll and top the pie with the second crust. Gently roll the edges of the crust underneath and crimp the edges to seal the pie shut. Use a sharp knife to cut small slits in the top of the pie to vent the steam as the pie bakes. Bake the pot pie for 35 – 40 minutes, until the pie is golden brown.
Allow the pot pie to cool for about 10 minutes before slicing and serving.
Serving suggestions
Pot pie is a quintessential fall meal. Here’s some of my side dish and dessert recipes to make this a complete meal –
- Air Fryer Green Beans
- Roast Pumpkin Salad
- French Country Salad
- Crockpot Applesauce
- Apple Dapple Cake
Storage directions
Cover the pie plate tightly with plastic wrap and store in the refrigerator for 2-3 days. Or put leftovers into an airtight container and freeze for up to one month.
Kitchen tools
- A 9-inch pie plate similar to what I used for testing this recipe
- Pie weights for par baking the bottom pie crust
- This is the frying pan I have in my kitchen and that I cooked the filling in
Easy Chicken Pot Pie
Equipment
- 1 9-inch pie plate
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp fresh parsley
- 2 tsp poultry seasoning
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup frozen mirepoix
- 3 cups rotisserie chicken
- 1 1/2 cups frozen peas
- 4 oz low fat cream cheese
- 1 pkg refrigerated pie crusts
Instructions
- Preheat oven to 375 degrees F.
- Unroll one of the pie crusts. Gently press it into the bottom and up the sides of a 9-inch pie plate. Fill the bottom with pie weights. Bake for 15 minutes. Remove the pie weights.
- While the bottom pie crust is baking, melt the butter over medium heat in a large frying pan. Add the flour, stir and cook for a couple of minutes until it is lightly brown in color.
- Add the seasonings, poultry seasoning through black pepper. Cook for one minutes while stirring until fragrant.
- Add the chicken broth and whisk while cooking for a couple of minutes until a smooth gravy is formed.
- Stir in the mirepoix and chicken. Cover the pan and allow to simmer for about 5 minutes.
- Remove the lid. Stir in the cream cheese and peas. Continue stirring and cooking until the cream cheese is completely melted.
- Remove from heat and gently pour into the prepared pie crust. Smooth the top.
- Unroll the second pie crust and place it on top of the filling. Fold the edge underneath at the edges so they are even with the pie plate edge. Crimp the edges, as pictured. Use a sharp knife to cut small slits in the top so the steam can vent as the pie bakes.
- Bake the pie for 35 - 40 minutes until golden brown. Allow the pie to cool for about 10 minutes before serving.
Nutrition
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More ultimate comfort food recipes
pie pastry, single pie crust, pie crust edges, rolling pin, flaky pie crust
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