Easy Chicken Pot Pie (With Rotisserie Chicken)

Chicken pot pie is the dinner I make when the evenings get dark early and everyone wants something warm. A flaky crust, a creamy sauce that actually tastes like something, and tender chicken and vegetables in every spoonful. It’s the kind of meal that makes the whole house smell good.

This version keeps it practical. I use a rotisserie chicken and store-bought pie crust, so the only real cooking is the filling, which takes about 15 minutes in one skillet. The details that matter are the ones most recipes skip: letting the filling cool before it goes into the crust, and baking low in the oven so the bottom actually cooks.

Jump to the recipe

Ingredient notes

• Rotisserie chicken. One bird gives you about 3 cups of meat, which is exactly what you need. Use both light and dark meat. The thighs keep the filling juicier. Leftover roast chicken or turkey works just as well.
• Low-sodium broth. Rotisserie chicken and pie crust are already salty, so start with low-sodium broth and season at the end. It’s easy to add salt and impossible to take it out.
• Whole milk. It makes the sauce creamy without being heavy. Half-and-half gives you a richer filling if you want one.
• Carrots, celery, onion and peas. The classic mix. Dice everything about the size of a pea so each bite gets a bit of everything and the vegetables cook through in time.
• Pie crust. Two refrigerated crusts keep this weeknight-friendly. Let them sit on the counter for 15 minutes before unrolling so they don’t crack.

How to make chicken pot pie

1. Soften the vegetables. Melt the butter in a large skillet and add the onion, carrots and celery. Give them a full 7 to 8 minutes over medium heat. They should be soft, not crunchy, because they won’t cook much more once they’re sealed inside the crust. Add the garlic for the last 30 seconds.

2. Cook the flour. Sprinkle the flour over the vegetables and keep stirring for a minute or two. This cooks off the raw flour taste and is what will thicken your sauce.

3. Build the sauce. Pour in the broth slowly while you whisk, then the milk. Adding the liquid gradually is what keeps the sauce smooth. Season with thyme, sage, salt and pepper and let it simmer for a few minutes. It’s ready when it coats the back of a spoon and a line drawn through it with your finger holds. A sauce that looks a little too thick now will be right after baking.

4. Add chicken and peas, then cool. Stir in the chicken and frozen peas, taste for salt, and take the pan off the heat. Now the step most people skip: let it cool for 20 to 30 minutes. Hot filling melts the butter in the bottom crust before it has a chance to bake, and that’s how you end up with a pale, soggy base.

5. Assemble. Line a 9-inch deep-dish pie plate with one crust, pour in the filling and lay the second crust on top. Trim, tuck the edge under, and crimp it with your fingers or a fork. Cut four small slits so steam can escape. Brush with the egg wash for that deep golden color.

6. Bake low in the oven. Put the pie on a baking sheet (it will bubble over a little) on a rack in the lower third of a 400°F (200°C) oven. Baking closer to the heat source is what gets the bottom crust cooked. Bake for 35 to 40 minutes, until the top is deep golden and you can see the filling bubbling through the slits. If the edges brown too fast, cover them with strips of foil.

7. Let it rest. Give it 15 minutes before cutting. The sauce thickens as it cools slightly, and you’ll get a slice that holds together instead of a pool of filling on the plate.

Tips for the best pot pie

• Soggy bottom crust? The filling was too hot, or the pie baked too high in the oven. Cool the filling and use the lower rack.
• Runny filling? The sauce didn’t simmer long enough, or the pie was cut too soon. It should be thick before it goes into the crust.
• Bland filling? Taste before assembling. Low-sodium broth often needs another pinch of salt and a crack of pepper. A splash of lemon juice also wakes it up.
• Use a deep-dish plate. A regular 9-inch plate is usually too shallow for this much filling.

Easy variations

• Leftover Thanksgiving turkey. Use the same amount of turkey instead of chicken. It’s my favorite way to use up the leftovers.
• Starting with raw chicken. Simmer the chicken breasts in the broth until cooked through, shred them, and use that same broth for the sauce. The details are in the recipe notes.
• Add more vegetables. Diced potatoes (boiled until just tender first), green beans or mushrooms all work. Keep the total amount of vegetables about the same so the filling isn’t watery.

Making ahead, storing and freezing

Make ahead: Assemble the whole pie, cover it and refrigerate for up to a day. Brush on the egg wash right before baking and add 5 to 10 minutes to the baking time, since it goes in cold.

Leftovers: Keep them covered in the fridge for up to 4 days. Reheat slices in a 350°F (175°C) oven for 15 to 20 minutes. The microwave works, but the crust goes soft.

Freezing: Freeze the pie unbaked, wrapped in plastic and then foil, for up to 3 months. Bake straight from the freezer at 400°F (200°C) for 60 to 75 minutes. Check that the center is bubbling and hot before serving.

Chicken pot pie questions

What should I serve with chicken pot pie?

It’s a full meal on its own, so keep sides simple: a green salad with a sharp vinaigrette or some roasted green beans. And if you want something sweet afterward, these pumpkin cheesecake bars can be made the day before.

Can I make it with only a top crust?

Yes. Pour the filling into a greased pie plate or a 2-quart baking dish, cover with one crust, and bake 30 to 35 minutes. You skip any chance of a soggy bottom.

Can I use puff pastry?

Puff pastry makes a lovely top crust. Use it as a lid only (it doesn’t bake well underneath a wet filling) and bake at 400°F until it’s puffed and deep golden, about 25 to 30 minutes.

If you make this, leave a comment and a star rating below. It really helps other readers decide what to cook tonight.