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+ servings
Ramekin or chicken pot pie with a fork full on top

Rotisserie Chicken Pot Pie

There's nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven.
5 from 1 vote
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Course: dinner, Main Course, Main Dish
Cuisine: Amercian
Keyword: chicken dinner, comfort food, pot pie
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 8 oz. ramekins
Author: Laura Franco


  • 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


  • 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.


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.