Easy Chicken Pot Pie Recipe

Rotisserie Chicken Leftover Recipe

This chicken pot pie recipe is easy to make because it starts with a store-bought rotisserie chicken. You can make two very large pies from one chicken, but this recipe uses half a chicken to make one pie.

Chicken Pot Pie Ingredients

How to Make the Recipe

Step 1 – Prepare the Vegetables

Wash, peel and cut up the potatoes and carrots into small cubes.

Place the potatoes, carrots, peas, diced onion, and 1½ cups of water into a large pot. Set the pot over medium heat and bring the water to a boil. Once boiling, reduce the heat to low and cook until the potatoes are soft, about 10 minutes.

Step 2 – Prepare the Rotisserie Chicken.

While the vegetables for the chicken pot pie recipe are cooking, cut up the rotisserie chicken into 1/2-inch pieces. If you happen to have leftover cooked chicken from another recipe, it can be used instead.

Step 3 – Make the Pie Crust

Line a large pie plate with either homemade pie crust or purchased pie crust.

Step 4 – Make the Filling

Do not strain the cooked vegetables; add the cream of chicken soup (or cream of mushroom), and the turkey gravy mix.

Stir until the gravy mix is blended in, then add the chicken and poultry seasoning. Stir well to combine.

Step 5 – Fill the Pie Crust

Pour the chicken, vegetable, and cream of chicken soup mixture into the pie crust.

Now is a good time to preheat your oven to 400°F.

Step 6 – Add the Top Crust

Layer with the second crust and seal the edges. Cut small slits in the top of the pie for venting. You can make them any shape you like.

Step 7 – Bake the Pie

Bake at 400°F until golden brown, about half an hour.

Easy Clean Up Tip

Chicken pot pie can boil over in the oven and make a mess. To prevent this, line a cookie sheet with parchment paper and place the pie on top before baking. That way, if it does boil over, cleanup is easy.

Serving and Storing

Serving Chicken Pot Pie

Let the chicken pot pie cool for about 10 minutes before serving. This gives the sauce inside the pie time to cool and thicken slightly.

When feeding a hungry family, waiting isn’t always easy. If that’s the case, simply serve the pie while it’s hot and don’t worry if the slices aren’t perfectly neat.

This pie is delicious served with a plain salad or coleslaw.

Storing Leftover Chicken Pot Pie

A chicken pot pie can be kept in the refrigerator for up to 4 days. Make sure the pie is wrapped very well in plastic wrap or tin foil. Individual pieces of chicken pot pie can also be stored in a well-sealed container.

Freezing Chicken Pot Pie

prefer to freeze my chicken pot pie whole and unbaked. Wrap the pie tightly in tin foil, making sure it is sealed well. Then wrap it in plastic wrap, label it with the date, and place it in the freezer, keeping the pie level so the filling stays even.

A frozen chicken pot pie will keep for about 3 to 4 months.

To bake a frozen chicken pot pie, reduce the oven temperature to 375°F and bake for about 1 hour before checking to see if it is cooked through. If it needs more time, continue baking and protect the outer edge of the pie with tin foil to prevent burning.

Easy Chicken Dinners & Make-Ahead Meals