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There’s nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven.
And now it just got a whole lot easier to make! This recipe is a breeze when you use rotisserie chicken and refrigerated pie crust – no one will ever know.
Why We Love This Recipe
This pot pie recipe has all the down-home comfort food flavors that will make you come back for more. It’s thick, creamy, and oh-so-satisfying. It’s like a hug on your plate.
No rolling pie crust because this recipe uses refrigerator pie crust. No baking or roasting chicken is needed – just use a store-bought rotisserie chicken.
Ingredients
Let’s Make Rotisserie Chicken Pot Pie
- Melt the butter in a large skillet or stockpot.
- Add sliced carrots, celery, and onion, and cook on medium heat for 3-4 minutes.
- Whisk flour into the vegetable butter mix. It will turn a bit lumpy.
- Slowly add the heavy cream while stirring constantly. The cream will start to thicken.
- Add chicken broth, herbs, salt, and pepper and continue stirring.
- Add chicken and stir. The broth should be thickening.
- Add the peas and stir.
- Taste and add additional salt and pepper if needed.
- Preheat oven to 425°.
- Spray ramekins or a large pie pan with non-stick spray and fill with the chicken vegetable mix.
- Roll out the refrigerated pie crust dough and cut circles just a bit larger than the ramekins or pie pan (if you are making 1 large pot pie).
- Place pie crust over ramekins or pie pan and press the sides to seal.
- Brush the tops with egg whites.
- Cut a few slices in the top of the pie crust to allow steam to escape while baking.
- Bake for 25-30 minutes.
- Let sit for 5 minutes before serving.
Krazy Kitchen Mom Tips
- Place the ramekins or pie pan on a parchment paper or non-stick baking mat-lined cookie sheet to catch any pie filling that may drip out. It also prevents the baking dishes from sliding on the cookie sheet when transferring them to the oven
- Be sure to let the pot pie(s) rest for at least 5 minutes before servings.
- The chicken vegetable filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Remove it 1 hour before assembling the pot pie.
- To freeze the pot pie, follow the directions through step 12. Wrap them in plastic wrap, then in foil, and freeze them for 2 months. Preheat the oven to 425°, remove the foil and plastic wrap, make a few slits in the dough to allow steam to escape, and bake for 30-35 minutes.
More KKM Family-Favorite Recipes
Rotisserie Chicken Pot Pie
Ingredients
- 3 cups rotisserie chicken
- 1-3/4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/3 cup flour
- 1 cup diced carrots
- 3/4 cup diced celery
- 1/2 cup diced onion
- 1 cup frozen peas – thawed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tbsp fresh thyme – diced
- 1 tbsp fresh parsley – diced
- 1 teaspoon fresh oregano
- 1 refrigerator pie crust
- 1 egg white
Instructions
- Melt butter in a large skillet or stockpot.
- Add sliced carrots, celery, and onion, and cook on medium heat for 3-4 minutes.
- Whisk flour into the vegetable butter mix. It will turn a bit lumpy.
- Slowly add the heavy cream while stirring constantly. The cream will start to thicken.
- Add chicken broth, herbs, salt, and pepper and continue stirring.
- Add chicken and stir. The broth should be thickening.
- Add the peas and stir.
- Taste and add additional salt and pepper if needed.
- Preheat oven to 425°.
- Spray ramekins or a large pie pan with non-stick spray and fill with the chicken vegetable mix.
- Roll out refrigerated pie crust dough and cut circles just a bit larger than the ramekins or pie pan (if you are making 1 large pot pie).
- Place pie crust over ramekins or pie pan and press the sides to seal.
- Brush the tops with egg whites.
- Cut a few slices in the top of the pie crust to allow steam to escape while baking.
- Bake for 25-30 minutes.
- Let sit for 5 minutes before serving.
Notes
- Place the ramekins or pie pan on a parchment paper or non-stick baking mat-lined cookie sheet to catch any pie filling that may drip out. It also prevents the baking dishes from sliding on the cookie sheet when transferring them to the oven
- Be sure to let the pot pie(s) rest for at least 5 minutes before servings.
- The chicken vegetable filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Remove it 1 hour before assembling the pot pie.
- To freeze the pot pie, follow the directions through step 12. Wrap them in plastic wrap, then in foil, and freeze them for 2 months. Preheat the oven to 425°, remove the foil and plastic wrap, make a few slits in the dough to allow steam to escape, and bake for 30-35 minutes.
How many ramekins will this recipe make? Thanks 🙂
It makes four 8-oz. ramekins.
Just made this but substituted a few veggies – so good and relatively easy for a pot pie!
Thanks Lauren, very happy you liked it and found it easy to prepare! Love to hear what vegetable substitutions you made.