Name: Easy Chicken Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 frozen pie crust shell; 1 sheet frozen pie crust, thawed and rolled out; 2 cups shredded rotisserie chicken; 1/2 package frozen peas and carrots; 1 can cream of chicken or mushroom soup; 1/2 cup milk; 1 cup shredded cheddar or Colby Jack cheese; Onion powder, salt, and pepper to taste; 1–2 fresh green onions (optional; save some for topping); Milk or egg wash (optional, for brushing top crust)

Why You’ll Love This Recipe

I love that this recipe uses shortcut ingredients like rotisserie chicken and store-bought pie crust, making it perfect for busy weeknights. It has that classic pot pie taste without the time-consuming prep. The creamy filling, cheesy goodness, and crisp golden crust come together in the best possible way. Plus, it’s cozy, satisfying, and easily serves a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 frozen pie crust shell
1 sheet frozen pie crust, thawed and rolled out
2 cups shredded rotisserie chicken
1/2 package frozen peas and carrots
1 can cream of chicken or mushroom soup
1/2 cup milk
1 cup shredded cheddar or Colby Jack cheese
onion powder, salt, and pepper to taste
1–2 fresh green onions (optional, some reserved for topping)
milk or egg wash (optional for brushing crust)

Directions

I start by preheating the oven to 350°F and placing a baking sheet on the rack to catch any drips.
In a large bowl, I combine the shredded chicken, frozen peas and carrots, cream soup, milk, cheese, green onion, and seasonings. I give it a good mix until everything is well incorporated.
I pour the filling into the frozen pie shell and smooth it out evenly.
Next, I roll out the thawed pie crust sheet. Sometimes I cut it into strips for a lattice top, or I use cookie cutters to create fun shapes and place them over the filling.
For a golden finish, I brush the crust with a little milk or egg wash, but that’s totally optional.
I bake the pie for about 35 minutes, or until the crust is golden brown and the filling is bubbly.
I like to serve it hot, garnished with extra shredded cheese and a sprinkle of fresh green onion on top.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

If I want to switch things up, I use cream of mushroom soup instead of cream of chicken for a deeper flavor. I’ve also added sautéed mushrooms or chopped cooked potatoes for extra texture. For a spicier twist, I mix in a pinch of cayenne or some diced jalapeños. And when I want a vegetarian version, I skip the chicken and add more vegetables like corn, broccoli, or spinach.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices in the oven at 350°F for about 10–15 minutes until warmed through and the crust is crisp again. For a quicker option, I use the microwave, though the crust won’t stay as crisp. If I want to freeze it, I assemble the pie without baking, wrap it tightly, and freeze it for up to 2 months. When ready to bake, I add about 10 extra minutes to the baking time.

FAQs

Can I make this pot pie ahead of time?

Yes, I often assemble the pie a few hours in advance and store it in the fridge. When ready, I just bake it as directed.

Can I use fresh vegetables instead of frozen?

Definitely. I just make sure to steam or sauté them slightly before adding so they cook through properly.

What can I use instead of cream soup?

If I prefer to skip canned soup, I make a simple roux with butter, flour, milk, and chicken broth to thicken the filling naturally.

How do I keep the bottom crust from getting soggy?

I bake the pie on a preheated baking sheet and make sure my filling isn’t too watery. That helps keep the bottom nice and crisp.

Can I make this dairy-free?

Yes, I use dairy-free cheese and milk, and I make sure the soup is dairy-free or use a homemade version with plant-based ingredients.

Conclusion

This Easy Chicken Pot Pie is everything I want in a comforting dinner: creamy, cheesy, and wrapped in a golden crust. It’s quick enough for weeknights, cozy enough for Sunday dinners, and flexible enough to suit whatever I have on hand. I love how satisfying it is, and it always brings smiles to the table.