Dinner

Easy Chicken Pot Pie Recipe

ByHarry Bern October 16, 2025October 16, 2025

Introduction

This easy chicken pot pie combines tender rotisserie chicken with creamy vegetables and a flaky pie crust for a comforting homemade meal. Perfect for busy weeknights, it’s both simple to prepare and satisfying to eat.

A round chicken pot pie is shown with a fluted crust edge, filled with a mix of cooked chicken pieces, green peas, and orange carrots in a creamy sauce. On top of the filling, seven ghost-shaped dough cutouts with two small round holes as eyes cover the surface, their smooth, pale dough contrasting with the colorful filling beneath. The pot pie sits on a white marbled surface with a small, orange, carved pumpkin partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 frozen pie crust shell
1 sheet frozen pie crust (thawed and rolled out)
2 cups shredded rotisserie chicken
1/2 package frozen peas and carrots
1 can cream of chicken or mushroom soup
1/2 cup milk
1 cup shredded cheddar or colby jack cheese
Onion powder, salt, and pepper (to taste)
1-2 fresh green onions (optional, can save some for topping)
Milk or egg wash (optional)

Instructions

Step 1: In a large bowl, combine the shredded chicken, frozen peas and carrots, cream soup, milk, cheese, chopped green onion, and season with onion powder, salt, and pepper. Mix well and pour the filling into the frozen pie crust shell.
Step 2: Roll out the thawed pie crust sheet and cut it into shapes or strips to create a lattice or any design you like. Arrange the pieces over the top of the pie. If desired, brush the crust with milk or egg wash for a golden finish.
Step 3: Place the pie on a baking sheet to catch any drips. Bake in a preheated 350°F oven for about 35 minutes, or until the crust is golden brown and the filling is bubbly.
Step 4: Let the pot pie cool for a few minutes before serving. Garnish with extra cheese and green onion if desired.

Tips & Variations

For a richer filling, add a splash of heavy cream or a little shredded mozzarella along with the cheddar cheese.
You can substitute the frozen peas and carrots with other vegetables like corn, green beans, or mixed veggies.
If you prefer a single crust, simply cover the filling with the rolled-out pie crust sheet and cut slits for steam to escape.
Use a store-bought rotisserie chicken to save time and add flavor.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the whole pie in a 350°F oven until heated through. For longer storage, freeze the baked pot pie wrapped tightly for up to 2 months; thaw overnight before reheating.

How to Serve

A round pie with a golden, flaky crust sits on a white plate, showing a colorful filling of mixed vegetables in orange, green, and cream shades. On top of the pie, there are seven ghost-shaped dough pieces, each baked to a light golden brown with small holes for eyes, spread evenly. The pie is placed on a white marbled surface with a pumpkin in the background and a stack of white plates with forks to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just steam or sauté them lightly before mixing into the filling to ensure they cook fully during baking.

Do I have to use a pre-made pie crust?

No, you can make your own pie crust from scratch if you prefer. Just be sure to have one prepared for the bottom and enough dough to cover or top the pie.