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Easy Chicken Pot Pie is a comforting, hearty dish filled with tender chicken, mixed vegetables, and a creamy sauce, all encased in a flaky, golden crust. It’s perfect for a weeknight dinner or any time you’re craving a classic homestyle meal. With this easy chicken pot pie recipe, you’ll enjoy the warm, savory flavors with minimal effort.

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You’ll Love This Easy Chicken Pot Pie

This easy chicken pot pie recipe is perfect for busy families. Not only is it delicious, but it’s also the easiest chicken pot pie ever. You’ll love the flaky, buttery crust paired with a rich, creamy filling. Whether you’re using rotisserie chicken for convenience or preparing everything from scratch, this chicken pot pie delivers a hearty, home-cooked taste. The best part? It’s customizable with your favorite vegetables and chicken pot pie spices, making it ideal for picky eaters and leftover use!

Ingredients You’ll Need

3 cups rotisserie chicken, shredded
1/3 cup butter
1/3 cup all-purpose flour
1 ¾ cups chicken broth
2/3 cup milk
1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, and green beans)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/4 teaspoon poultry seasoning (optional)
1 package refrigerated pie crusts (2 crusts)

Instructions

Preheat the oven to 425°F (220°C). Unroll one pie crust and place it in a 9-inch pie dish, pressing it gently into the bottom and sides.
Make the filling: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens (about 5-7 minutes).
Season the sauce: Add salt, black pepper, garlic powder, onion powder, and poultry seasoning. Taste and adjust the seasonings to your preference.
Add chicken and vegetables: Stir in the shredded rotisserie chicken and frozen vegetables. Cook for 3-4 minutes until the vegetables are slightly tender, and the mixture is well combined.
Assemble the pie: Pour the chicken and vegetable mixture into the prepared pie crust. Unroll the second pie crust and place it over the filling. Pinch the edges of the two crusts together to seal, then cut slits in the top crust to allow steam to escape.
Bake the pie: Place the pie on a baking sheet to catch any spills, and bake for 30-35 minutes or until the crust is golden brown. Let the pie cool for 5-10 minutes before slicing and serving.

Serving Suggestions

Serve this easy chicken pot pie with a side salad or roasted vegetables for a complete meal. For an extra cozy touch, enjoy it with mashed potatoes or steamed rice. If you’re looking to add some variation, you can switch up the filling by adding mushrooms, sweet potatoes, or even bacon for a savory twist.

MORE RECIPES LIKE THIS: Devilled Crab Recipe and Mexican Chicken and Rice Casserole

How to Store Easy Chicken Pot Pie

To store easy our dish, allow it to cool completely. Then, cover it tightly with plastic wrap or foil and refrigerate for up to 3 days. If you plan to freeze it, wrap the pie in plastic wrap and then aluminum foil before freezing. It will keep in the freezer for up to 3 months.

Additional Tips for Easy Chicken Pot Pie

Crust Tip: For a crispier crust, brush the top of the pie with a beaten egg before baking.
Thickening: If your sauce seems too thin, you can add an extra tablespoon of flour to the roux.
Substitutions: Feel free to swap the frozen vegetables with fresh veggies if you prefer. You can also use leftover turkey instead of chicken for a post-holiday treat.