Simple chicken pot pie recipe you can make with shredded rotisserie chicken! Semi homemade filing that’s easy to throw together for a great dinner.
If you remember dinner at your Grandmother’s house, you’ll love this simple chicken pot pie recipe! It tastes just as you remember but way easier to throw together. Using precooked meat and frozen vegetables you can now throw together this comfort food in about 30 minutes flat. (originally published 10/15, affiliate links present)
- I love EASY recipes that seem difficult when they’re served to others. To take it a step further, I even use the ready made already in a pie tin crusts found in the freezer section of my grocery store.
- Talk about simple.
You could easily make this with fresh chicken, but I mainly use leftovers. If you want it even easier, grab a rotisserie already cooked bird at the store.
- Shred the two breasts and make this
- Have the rest for lunch and you’ll get 2 meals out of one!
- I hate wasting food so I like having several options when I have shredded chicken in the fridge.
This is your best option if you don’t have a pie pan at home too. Since I do have one, I occasionally use the 2 pie crusts rolled up in a box too. Just allow them to come up to room temperature, unroll them, and you’re ready to bake once your filling is made.
This is what you’ll need to make our simple chicken pot pie recipe
For the filling you will want to cut up some precooked chicken. I usually make this recipe with a rotisserie chicken from the store, or use leftover chicken from the night before.
- 2 pre cooked chicken breasts, diced into small bite size pieces
- Frozen vegetables work better than canned, they’re already diced which saves a bunch of time!
- Chicken broth
- or make homemade chicken broth
- Olive oil or melted butter
- Flour to create a roux
- 2 sheets of pie crust
- Half and half
- Salt and pepper
- Thyme, Parsley, Herbs, or just use poultry seasoning
- Pie pan
This time I used leftover chicken baked the night before. There was 2 1/2 cups left which was perfect to make the insides hearty. Honestly, you can use chicken breasts too if you prefer dark meat. Heck, it would be great with leftover turkey too.
This is how to make this easy chicken pot pie y’all!
The only real prep necessary is dicing your meat. Beyond that it is just throwing it all in to make your filling and “pieing it up”. 😉
- Start with a medium to large saute pan. Add your olive oil or some butter to it and let it heat up.
- Add your diced onion and allow to soften, then add minced garlic and all of your herbs/seasonings, heat.
- Stir in flour now so you can create a thickening roux.
- Whisk in your broth and milk so it becomes smooth (other than your onions and garlic which will remain lumpy).
- Continue cooking and stirring so clumps do not arise.
- Sprinkle in frozen mixed veggies and allow them to soften, break up any stuck together.
- Stir in chicken and allow to come to a low boil with all contents.
- Allow mixture to cook for 5 or so minutes until the sauce begins to thicken as you want it to then remove from heat.
- Let it set and cool
- Set bottom crust into your pie pan
- Pour cooled mixture in, followed by top crust, pinch edges together.
- Cut slits in very top like an X to allow steam to escape.
- Brush whisked egg on top layer if you’d like it to brown really nicely.
- Bake at 420 degrees for 30 minutes or until top is golden brown.
- Let it cool when done for 15 minutes before slicing so it comes out nicely.
Melt some butter (or olive oil) over medium to low heat, then add flour. You’ll need to stir it constantly with a wooden spoon in a figure eight motion for even cooking.
You don’t want it to overheat and burn so consistency is important. In 3 to 5 minutes, you’ll have a light roux that should puff slightly. Then you’ll want to add your liquid and continue on with your recipe.
Butter, oils, bacon drippings or lard are commonly used as the fat in this creation. Roux is used as a thickening agent for gravy, sauces, soups and stews.
It provides the base for many dishes, then other ingredients after this step is complete.
It’s said that the chicken pot pie originated in Greece. They took cooked meats and placed them in open pastry shells that were called “Artocreas”.
The Romans are the ones who added the top crust making it into what looks like an actual pie.
I have seen others make their versions with cream of chicken soup. I suppose you could do that and just thin it out with some half and half and/or broth but this way turns out quite nicely.
If you prefer you could use this homemade cream of mushroom recipe instead. Either one is a great base for all the filling ingredients.
Could you use fresh vegetables instead?
- I would say yes that wouldn’t be an issue. As long as you stuck with the same types you see here you should be just fine since they’re firmer than some others. Do not include broccoli florets as I feel they’d become too mushy in the total cook time.
- Dicing your own carrots, cutting kernels off of fresh corn on the cob, and fresh peas should work fine.
- I think green beans would be fine as well with ends cut off and sliced in half lengthwise.
What other ingredients would go well inside chicken pot pie filling?
I really think the possibilities are endless, I see the insides as a casserole of sorts really!
- Really any meat could be used as long as it is cooked beforehand.
- Use leftover ham or turkey after Easter, Thanksgiving or Christmas dinner
- I’d use beef broth instead of chicken in this case
- Use leftover ham or turkey after Easter, Thanksgiving or Christmas dinner
- Firm finely diced vegetables should be packed inside for sure, use your favorites.
- Carrots, corn, peas and green beans are generally used and recommended.
- Use seasonings you love!
- That’s the beauty of using this simple pot pie recipe as a base and just adding and/or omitting the flavors you want.
- Puff pastry sheets could be used instead of refrigerated pie crust too.
What would you serve with a chicken pot pie?
Personally I feel like it is a complete meal, done! But if you really want to have some sort of side dish that isn’t included already inside here are a few ideas off the top of my head.
- Ambrosia is always a winner on the side of your dinner. 😉
- Any style of salad always works, my fave is Caesar style.
- Sliced berries during the summertime are always great when serving kids.
Want to make leftover turkey pot pie now?? It’s great so you don’t waste any meat AND we will show you how to make a few and freeze some for later too!
Here are a few other chicken recipes we know you’ll love too:
- Instant Pot chicken noodle casserole has similar flavors but with pasta and cooks in NO time
- Pot pie soup is amazing with any leftover chicken
- Our Instant Pot chicken and rice is a huge hit with everyone who tries it
A printable recipe is provided for you below. Included is nutritional information with saturated fat, calories and other information you might need.
Simple Chicken Pot Pie Recipe
- 2 sheets pie crust refrigerated, pre-made
- 1.5 tbsp olive oil
- 1/2 onion diced
- 1 tbsp minced garlic
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley
- 1/2 tsp thyme
- 1/3 c all purpose flour
- 1 c chicken broth
- 1 c half and half or whole milk
- 2.5 c chicken precooked, diced into small bite size pieces
- 3 c mixed vegetables frozen
- 1 egg beaten, optional for egg wash on top to brown
- In a pan on your stovetop, heat the oil and saute onion just until soft, then add garlic and all of the spices and cook 2 minutes.
- Next add the flour and mix into ingredients and cook for 2 minutes whilestirring constantly. Pour in the broth and stir until there are no flour lumps (just the onion& garlic bits).
- Next add the milk and stir until well mixed. Add the vegetables and cook fora couple of minutes to break up any lumps of them frozen together, then mix in thechicken and simmer under medium low heat until the sauce has thickened to a thicksauce, it’s about 8 minutes cooking time.
- Remove from heat and set filling aside to cool to room temp.In the meantime, spray your pie dish with cooking spray, lay out one of the pie sheetsinto the bottom of your pie dish.
- Preheat the oven to 420F. Once the filling has cooled down pour it into the pie dishand smooth out to make it even. Carefully lay the 2nd pie sheet/dough over the filling.
- Pinch it into the bottom pie dough to seal it together. Brush the pie with the lightly beatenegg. Use a sharp knife to cut an X in the center of the pie to release steam whilst baking.
- Put on a baking tray and bake in the center of oven for 30 minutes or until the pie is niceand golden brown. Remove from oven and allow to cool for 10 to 15 minutes beforecutting into. Serve with your favorite side dishes and enjoy!