This easy chicken pot pie has a creamy homemade filling packed with rotisserie chicken and vegetables between two flaky refrigerated pie crusts. With a few simple shortcuts, you get all the flavor of a from-scratch classic chicken pot pie with a fraction of the work.
If you love chicken pot pie, but you find the from-scratch recipe daunting, this is the perfect solution. A crisp, flaky crust surrounds a creamy and flavorful filling loaded with chicken and vegetables. It is comfort food made easy. Each bite is more delicious than the last.
Why This Easy Chicken Pot Pie is So Easy
- We use refrigerated pie crust, which takes this from a recipe you have to plan for to one you can make whenever you have a craving.
- Rotisserie chicken is used in place of raw chicken, cutting down on prep time and cook time.
- Frozen vegetables take the place of fresh vegetables, which eliminates lots of dicing and chopping.
- No canned cream soup: Even with all of these shortcuts, the creamy chicken pot pie filling is made from scratch with butter, flour, chicken broth, and milk. It only takes a few minutes and gives the filling great homemade flavor.
Easy Chicken Pot Pie Ingredients
- Refrigerated pie crust: You need one box containing two crusts. This gives you both a bottom and top crust without making homemade pie crust.
- Rotisserie chicken: This is my favorite shortcut. Leftover cooked chicken will also work, or you can use my hack for keeping frozen chicken on hand.
- Frozen mixed vegetables: Using a frozen mixture cuts out the chopping step. Make sure the vegetables are thawed and well drained before adding them.
- Chicken broth + milk: These combine with the butter and flour to create the creamy homemade gravy, so there is no need for canned soup.
How to Make Easy Chicken Pot Pie
- Sauté the garlic and onion until soft, then whisk in the flour. Slowly whisk in the chicken broth, followed by the milk and thyme. This creates the gravy of the chicken pot pie filling.
- Stir in the frozen vegetables and shredded chicken and pour the mixture into the pie crust.
- Top with the second pie crust, and fold any extra pie crust over, tucking it under the first pie crust. Using your fingers to flute the pie crust around the edge. Cut three small slits in the top of the pie crust and bake.
Tips for the Best Easy Chicken Pot Pie
- Skip blind baking the crust. This recipe does not need that step. Your crust will be crisp without it.
- Thaw the vegetables. Excess water can thin the filling and make the crust soggy. Be sure they are also drained well.
- Let the gravy thicken. Before adding the chicken and vegetables in step four, the sauce should be creamy and noticeably thickened.
- Protect the crust. After 15 minutes of baking, add a pie shield or aluminum foil to protect the edges and/or the top of the crust. This will prevent over-browning.
- Let it rest for 15 minutes. This will give the filling time to set so it doesn’t run out everywhere when it is sliced.
Making Chicken Pot Pie Ahead of Time
The chicken pot pie filling can be prepared ahead of time and stored in an airtight container in the refrigerator for up to twenty-four hours. When you are ready to make dinner, assemble the pie with the refrigerated pie crusts and bake according to the recipe.
Storing and Reheating Leftovers
Store any leftover chicken pot pie in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave on half power or covered with foil in the oven at 350 degrees Fahrenheit until heated through. Please note that reheating in the oven will help the crust stay crisp.
What to Serve with Chicken Pot Pie
This homemade chicken pot pie recipe is a meal all on its own with savory chicken, vegetables, and a flaky crust, but if you want to round it out with some sides, here are a few ideas.
If you make this easy chicken pot pie recipe or any of my other recipes, be sure to leave a comment and let me know what you think!
Easy Chicken Pot Pie
Ingredients
- 1 box refrigerated pie crusts 2 crusts (400 grams)
- 4 tablespoons unsalted butter (56.5 grams)
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- 1/4 cup all purpose flour (30 grams)
- 1 1/2 cups chicken broth (340 grams or 354 ml)
- 1 cup milk (227 grams or 236 ml)
- 1/2 teaspoon dried thyme
- 2 1/2 cups cooked shredded chicken (310 grams)
- 2 cups frozen mixed vegetables thawed and well drained (212.5 grams)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a deep dish pie plate with one of the pie crusts. Set aside.1 box refrigerated pie crusts
- Melt the butter in a large skillet. Add the onion and garlic and season with salt and pepper. Cook for about 4 minutes, or until the onion is soft.4 tablespoons unsalted butter, 1 small yellow onion, 2 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Whisk in the flour. Then slowly whisk in the chicken broth, scraping up any browned bits. Whisk in the milk and thyme, and then bring to a simmer.1/4 cup all purpose flour, 1 1/2 cups chicken broth, 1 cup milk, 1/2 teaspoon dried thyme
- Stir in the chicken and vegetables so both are well coated with the gravy.2 1/2 cups cooked shredded chicken, 2 cups frozen mixed vegetables
- Pour the mixture into the prepared pie crust. Top with the second pie crust, and fold any extra pie crust over, tucking it under the first pie crust. Using two fingers on one hand and one finger on your other hand, work your way around the edge of the pie crust, fluting the pie crust (see photo in post). Cut three small slits in the top of the pie crust.1 box refrigerated pie crusts
- Bake for 15 minutes. Then, using a pie shield or aluminum foil, cover the edges (and/or the top) of the pie crust so they don't brown too quickly. Return to the oven and bake for 15 to 20 more minutes. Let the pie stand for 15 minutes before slicing and serving.
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