Easy Homemade Chicken Pot Pie Recipe

Why You’ll Love This Chicken Pot Pie

• Uses rotisserie chicken to save time.
• Has a creamy, hearty filling with vegetables and potatoes.
• Works well for an easy weeknight dinner.
• Feels homemade without making pie crust from scratch.

Before You Start

• Use a 9-inch pie plate or a deep-dish pie plate if you like a fuller pot pie.
• Add the second can of cream of chicken soup slowly, just until the filling looks creamy but not soupy.
• Rotisserie chicken makes this recipe extra quick, but leftover cooked chicken works too.

Chicken Pot Pie

Karla Rae Hodge Baggett

I grew up loving store-bought chicken pot pies, but when my husband asked for a homemade version, I decided to give it a shot—and it turned out fantastic. I used a ready-to-bake refrigerated crust, rotisserie chicken, frozen mixed vegetables, and cream of chicken soup, which made the recipe incredibly simple. The rotisserie chicken was the star, making it quick to assemble and pop in the oven.

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Cook Time 375 days d 1 hour hr

Course dinner

Cuisine American

Equipment

• 1 9-inch glass pie pan
• Pie crust shield This will help prevent the crimped edges from burning.

Ingredients

  

• 1 box Refrigerated pie crust You’ll get two in the box, one for the top and one for the bottom.
• 3 cups Classic mixed vegetables
• 1 cup Frozen diced hash browns
• 4 cups Chopped or shredded rotisserie chicken
• 2 cans Cream of chicken soup I usually start with one can, then slowly add from the second until I reach the consistency I want. You don’t want it too dry, so I like it to be nice and moist but not runny once everything is mixed together.
• 1/4 cup milk
• Season with salt and pepper to taste.
• 1/4 tbsp garlic powder
• 1/4 tbsp poultry seasoning
• 1/4 tbsp onion powder

Instructions

 

• In a large bowl, thaw the mixed vegetables and hashbrowns, ensuring they are fully thawed.
• Remove the rotisserie chicken from the bones and cut it into bite-sized pieces.
• Using a regular glass pie dish
• Unroll the pie crust and lay it in the bottom of the pie dish, then use a fork to poke a few holes in the base.
• In a large bowl, combine the vegetables, hash browns, and rotisserie chicken. Mix gently, then add the cream of chicken soup, milk, and a pinch of salt and pepper. Stir until you reach your desired consistency.
• Pour the mixture into the pie dish over the crust you’ve already placed inside.
• Now place the top crust over the chicken pot pie filling.
• Crimp the edges of the two crusts together.
• I place a crust shield over the chicken pot pie crust in the glass dish, though you can always make one yourself.
• Use a knife to cut three slits into the top of the chicken pot pie.
• Bake at 375 degrees for about an hour, then let it rest for 5 to 10 minutes before serving.

Notes

Keyword chicken, chicken pot pie, easy pot pie

Simple Baking Directions

1. Preheat the oven to 375°F.
2. Place one pie crust in the bottom of a 9-inch pie plate.
3. In a large bowl, stir together the mixed vegetables, diced hash browns, chicken, cream of chicken soup, and milk. Add the second can of soup a little at a time until the filling is as creamy as you like.
4. Spoon the filling into the pie crust.
5. Place the second pie crust over the top. Pinch the edges together and cut a few small slits in the top crust so steam can escape.
6. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
7. Let the pot pie rest for about 10 minutes before slicing.

Helpful Tips

• For extra flavor, sprinkle in a little black pepper, garlic powder, onion powder, or poultry seasoning.
• If the crust starts browning too quickly, cover the edges loosely with foil.
• This is a great way to use up leftover chicken or turkey.

Storage and Reheating

Store leftover chicken pot pie covered in the refrigerator. Reheat slices in the microwave, or warm them in the oven until the filling is hot and the crust is crisp again.

More Dinner Ideas

For more comfort-food dinners, try Tater Tot Casserole, Easy Salisbury Steak, or Mom’s Lasagna Recipe.