If you want pure comfort without a ton of steps, this quick chicken pot pie is it. Creamy chicken and veggies tucked under a buttery golden crust, baked until bubbling and perfect for scooping. It’s a hug in a pie dish that loves busy weeknights!
This is my “go to” when I need a quick and easy chicken pot pie that still tastes like I fussed. I keep it simple with rotisserie chicken, frozen veggies, and a store-bought crust. The filling comes together in one skillet, then it all bakes to flaky, cozy goodness.
Why My Recipe
- Weeknight fast: From simmer to slice in about 30 minutes.
- One-skillet filling: Make the sauce right in the pan for easy cleanup.
- Rotisserie-friendly: Pre-cooked chicken keeps it quick without sacrificing flavor.
- Buttery flaky top: Store-bought crust or puff pastry gives you bakery-level golden layers.
- Family favorite: Creamy, savory, cozy, and picky-eater approved.
- Freezer smart: Assemble ahead or freeze leftovers for future you.
David
Ingredient Notes
- Cooked chicken: Rotisserie works beautifully. Dice or shred into bite-size pieces.
- Butter: Builds a rich base for the sauce and helps the crust brown.
- Onion and celery: Classic pot pie flavor. Dice small so they melt into the filling.
- Garlic: Add toward the end of sautéing so it stays sweet and fragrant.
- All-purpose flour: Thickens the sauce
- Chicken broth: Low-sodium keeps you in control of the seasoning.
- Milk or half and half: Makes the filling creamy without feeling heavy.
- Frozen peas and carrots: Straight from the bag. No need to thaw.
- Dried thyme + parsley: Cozy, herby finish that tastes like Sunday dinner.
- Salt and black pepper:
- Refrigerated pie crust or puff pastry:
- Egg: Quick egg wash gives that glossy top.
David's Cooking Tips
- Be careful not to overbake your crust. If you notice it's getting too brown, tent some foil over the top while it finishes baking. You don't have to wrap it tightly.
- To keep your crust from getting soggy on the bottom, you can sprinkle some bread crumbs down before you pour your filling over the top.
- It's best not to spray the bottom of your pie pan. It seems like this would help it not to stick, but your pie shouldn't stick because there's enough butter in the crust. The oil can change the texture of the crust, so it's better to just leave it out.
- Let it rest after cooking. This will help the slices keep their form and not fall apart.
Make it Your Own
- Puff pastry showstopper: Puff pastry bakes tall and shatters into flaky layers.
- Crescent top: Swap the crust for crescent dough if that’s what you have.
- Biscuit topper: Drop biscuit dough on the filling and bake until puffed and golden.
- Herb swap: Try rosemary or Italian seasoning instead of thyme.
- Lighten it up: Use milk and a touch less butter for a lighter but still creamy filling.
- Gluten-free: Use a 1:1 GF flour for the roux and a GF crust.
What To Serve With It
- A simple salad with lemon vinaigrette always goes great with chicken recipes.
- Steamed green beans or Oven Roasted Vegetables
- For more easy dinners this week, try Garlic Butter Steak Bites, Baked Salsa Chicken, or Instant Pot Cube Steak
Storage, Make-Ahead, and Reheat
- Fridge: Cover and refrigerate up to 3 days.
- Reheat: Oven at 350°F until warmed through. Tent with foil if the crust browns too fast.
- Make ahead: Assemble up to the point of baking, cover, and refrigerate up to 24 hours. Add a couple extra minutes to bake time.
- Freeze unbaked: Wrap well and freeze up to 2 months. Bake from frozen at 400°F until the crust is deep golden and the center is hot, usually 10 to 15 minutes longer than usual.
- Freeze baked leftovers: Cool completely, wrap slices, and freeze up to 2 months. Reheat in the oven for best texture.
More Easy Dinners to Try
I'm a fan of easy dinners! If you are too, you'll love these:
Easy Pizza Bites
Air Fryer Turkey Breast
Air Fryer Sesame Chicken
TikTok Pasta
Crockpot Pot Roast
Easy Chicken Pot Pie
This Easy Chicken Pot Pie has a creamy, flavorful filling in a buttery crust that the whole family will devour. My easy recipe lets you enjoy everything you love about classic pot pie without the work of making a pie crust from scratch. The yummy chicken gravy filling is flavorful and perfectly thickened, and full of meat and veggies.
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 sweet yellow onion peeled and minced
- 2 cloves pressed or minced garlic
- 3 cups rotisserie chicken meat cubed
- 4 ounces button mushrooms cleaned & diced
- 1 cup frozen peas thawed
- ¼ cup all-purpose flour
- 2 cups chicken stock or broth low sodium or unsalted
- ¼ cup white wine semi-dry or Chardonnay
- 1 cup heavy cream or half ‘n half
- ½ teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground sweet basil
- 1 pie crust store bought or homemade
- 1 egg beaten slightly with 1 teaspoon water
Instructions
- Preheat oven to 375°F. Allow piecrust to warm at room temperature while oven is preheating.
- Spray a 2-quart casserole dish with non-stick cooking spray.
- Heat butter and oil over medium-high heat until it shimmers.
- Add diced carrots and celery and cook for 3 minutes. Then Add minced onions and cook until onion is translucent.
- Add minced garlic and cook for 1 minute.
- Add cubed, cooked chicken and diced mushrooms and cook for a couple of minutes.
- Sprinkle flour across vegetables and chicken and cook for approximately 3 minutes, stirring continuously.
- Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
- Pour in the white wine and cream. Stir well. Season-to-taste with salt and pepper, and add in your thyme and basil. Stir well and continue to cook until thickened.
- Pour chicken mixture into the prepared casserole dish.
- Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides. Combine egg and water and then brush the pastry. Bake in the center rack of the oven, 30 minutes, or until top is golden.
Notes
Make sure your sauce is thickened enough in the cooking process before placing into pie crust so it doesn't stay too much in a liquid state, or pie crust will be soggy and you'll be sad.
Calories: 4197kcal | Carbohydrates: 198g | Protein: 244g | Fat: 269g | Saturated Fat: 118g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 77g | Trans Fat: 2g | Cholesterol: 1085mg | Sodium: 4108mg | Potassium: 2720mg | Fiber: 22g | Sugar: 49g | Vitamin A: 26787IU | Vitamin C: 90mg | Calcium: 426mg | Iron: 12mg
Recipe FAQs
Can I use rotisserie chicken?
Yes. It is my favorite shortcut. Pull the meat, chop, and fold it in.
Can I freeze leftovers?
You can. Wrap slices tightly and freeze up to 2 months. Reheat in the oven so the crust stays crisp.
Why is my crust pale?
Brush with egg wash and bake on the lower-middle rack. A metal pie tin also helps brown the bottom.
How do I avoid a soggy crust?
Keep the filling thick and hot when it goes under the crust and make sure you vent the top.
