Easy chicken pot pie with rotisserie chicken and pie crust is a creamy, comforting dinner made simple. With tender rotisserie chicken, mixed vegetables, and a flaky pie crust, this easy chicken pot pie is perfect for quick, homemade-style family meals.
Easy Chicken Pot Pie With Rotisserie Chicken (Quick Family Dinner)
I remember the first time I made chicken pot pie from scratch, it was a cold evening, and I wanted something warm and familiar. I didn't have much time, but I had leftover rotisserie chicken and a couple of pie crusts in the fridge. What started as a quick dinner turned into a dish that instantly felt like a classic, with the same cozy flavor I loved at restaurants, just fresher, richer, and more comforting.
Now I make this easy chicken pot pie often, keeping things simple with a creamy filling that comes together in minutes. The store-bought pie crust turns perfectly flaky and golden, wrapping everything in that perfect homemade comfort without the effort. It's one of those easy chicken pot pie recipes that always works, simple for weeknights, cozy for weekends, and perfect for using leftover rotisserie chicken or turkey after the holidays.
Why You'll Love This Recipe
- Store-bought Pie Crust: I like using refrigerated pie crust for this easy chicken pot pie; it keeps things simple while still giving that flaky, buttery finish that tastes homemade.
- Easy and Versatile: This recipe comes together effortlessly and can be tailored to your taste. Try mixing in your favorite vegetables, spices, or herbs to make it your own.
- Make Ahead: Prepare the Chicken Pie a day in advance and refrigerate until you're ready to reheat and serve. Perfect for busy days!
- Great for Thanksgiving Leftovers: Have extra rotisserie chicken or turkey from the holidays? This easy homemade chicken pot pie is the perfect way to turn those leftovers into a cozy, comforting meal.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pie Crust & Egg Wash: I usually go for store-bought pie crust; it's flaky, buttery, and saves time. A quick brush of egg yolk and water gives it that golden, glossy finish.
- Base Flavors: Olive oil and pancetta start things off with richness and a hint of smokiness. Together, they create a savory base that ties the filling together.
- Veggies & Chicken: I love using onion, garlic, carrots, celery, potato, peas, and corn for color and texture, along with shredded rotisserie chicken for an easy, flavorful shortcut. It makes the pie hearty without any extra effort.
- Sauce & Seasoning: A touch of flour thickens the broth and cream into a velvety sauce, while thyme, rosemary, salt, pepper, and chipotle flakes bring warmth and depth to every bite.
How to Make Chicken Pot Pie
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Heat olive oil in a pan, add pancetta, and cook for 5 minutes until golden and crisp.
2. Add onion, carrot, and celery; season with salt and pepper, and cook for 7 minutes until softened.
3. Stir in garlic and cook for 1 minute, then sprinkle flour and cook for 2 minutes.
4. Pour in chicken broth and cream, add potato, thyme, rosemary, and chipotle flakes, and cook for 8 minutes until thickened.
5. Add shredded chicken, peas, and corn, mix well, and let the filling cool slightly.
6. Line a 9-inch pie plate with one pie crust and spoon in the cooled filling.
7. Cover with the second crust, trim and crimp the edges, cut slits for steam, and brush with egg wash.
8. Bake at 350°F (175°C) for 50-60 minutes until golden and bubbling, then cool for 30 minutes before serving.
My Tips for Recipe Success
Bake Until Perfect: I like to bake the pie until the crust turns deep golden and the filling starts bubbling through the slits; that's when I know it's ready.
Let It Rest: I always give the pie a little time to rest after baking so the filling settles and thickens; it makes slicing much easier.
Storing Leftovers: Once it's completely cool, I wrap the pie tightly or store it in an airtight container in the fridge. It keeps beautifully for 3-4 days and reheats just as creamy.
Try These Chicken Rotisserie Recipes Next!
Recipe
Easy Chicken Pot Pie
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 100 g Pancetta - Diced
- 1 Yellow Onion - Diced
- 2 Carrots - Diced
- 2 Stalk Celery - Chopped
- ½ teaspoon Salt
- ½ teaspoon Black Pepper - Freshly ground
- 3 Cloves Garlic - Minced
- 42 g All-purpose Flour
- 500 ml Chicken Broth
- 120 ml Heavy Cream
- 1 Potato - Diced
- 2 teaspoon Fresh Thyme
- 2 teaspoon Rosemary
- ½ teaspoon Chipotle Chilli Flakes - Optional
- 1 Rotisserie Chicken - Shredded
- 165 g Frozen Green Peas
- 80 g Frozen Corn
- 2 Refrigerated 9-inch Pie Crusts
- 1 Egg Yolk
- 1 tablespoon Water
Instructions
- In a pan, heat extra virgin olive oil and add the pancetta. Cook for about 5 minutes, until golden and slightly crisp.
- Add the diced onion, carrot, and celery. Season with salt and pepper, and cook over medium heat for 7 minutes, stirring frequently, until the vegetables are soft. Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the pancetta and vegetables, stir to combine, and cook for 2 minutes to remove the raw flour taste.
- Pour in the chicken broth and cream, then add the diced potato, thyme, rosemary, and chipotle chilli flakes. Stir constantly for about 8 minutes, until the mixture thickens. Add the shredded rotisserie chicken, frozen peas, and corn. Stir well to combine, then remove from the heat and let the filling cool.
- Lightly brush a 9-inch pie plate with oil. Place one sheet of pie crust in the plate, gently pressing it into the corners and up the sides. Trim any excess dough.
- Spoon the cooled chicken filling into the crust and spread it evenly.
- Lay the second sheet of pie crust over the top. Trim the edges, seal, and crimp as desired. Cut 4 small slits in the top crust to allow steam to escape, then brush the surface with egg wash.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, until the crust is golden and the filling is bubbling.
- Remove from the oven and let the pie cool for 30 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Thanks for this delicious comfort food, love the way you show the entire cooking process, watching it just makes me hungry 😋
Estefania says
Hi Sandra, Thanks for you comment, I hope you will try to make and enjoy it too.