When comfort food calls, there’s nothing quite like a warm, Rotisserie Chicken Pot Pie. And this version? It’s weeknight-friendly, made with the ultimate time-saver—rotisserie chicken. It delivers everything you love about the classic: a flaky crust, creamy filling, and tender veggies, without spending your whole evening in the kitchen.
Why You’ll Love This Pot Pie
- Quick and easy: Thanks to cooked chicken and pre-made crusts, this dish comes together fast.
- Family-friendly: It’s creamy, savory, and packed with comforting flavors kids and adults both enjoy.
- Perfect make-ahead: Prep it earlier in the day and pop it in the oven when you’re ready.
- Freezer-friendly: You can freeze the whole pie (baked or unbaked) for a future no-stress meal.
Ingredients You’ll Need
- Pie crusts: Store-bought for ease, or use your favorite homemade version. You’ll need two—one for the bottom and one for the top.
- Oil: A little neutral oil to sauté the vegetables.
- Onion and celery: The classic aromatic base that adds depth to the filling.
- Seasonings: Garlic powder, paprika, and poultry seasoning give it that signature savory warmth. Italian seasoning works in a pinch.
- Mixed vegetables: Frozen is perfect—just thaw them first. Canned works too.
- Rotisserie chicken: Shredded or chopped. Any cooked chicken will do, but rotisserie adds great flavor.
- Chicken stock and milk: For a rich, creamy filling.
- Cornstarch + water: To make a slurry that thickens everything up.
- Milk (extra): For brushing the crust to get that golden finish.
How to Make It
Prep your ingredients
Preheat the oven to 425°F (220°C). Chop your onions, celery, and chicken if they aren’t already prepped.
Make the filling
In a large skillet, heat the oil and cook the onions and celery until softened. Add the garlic powder, paprika, and poultry seasoning. Stir in the thawed vegetables and chicken. Pour in the chicken stock and milk and simmer briefly.
Thicken it up
Whisk the cornstarch with a little water to make a slurry, then stir it into the filling. Cook a few more minutes until thickened. Remove from heat.
Assemble the pie
Press one pie crust into a 9-inch pie dish. Pour the warm filling into the crust. Place the second crust on top. Use a sharp knife to cut a few small slits for steam to escape. Brush the top with milk and wrap the outer edge with a strip of foil to keep it from browning too fast.
Bake
Bake for 25–30 minutes, or until the crust is golden brown and crisp. Let the pie rest for 10 minutes before slicing—this helps the filling set up and makes serving easier.
Helpful Tips for Success
- No cracks in the bottom crust? Great! That keeps it from getting soggy.
- Steam vents are key: Slits on top let the pie breathe and prevent a soggy crust.
- Foil the edges: A strip of foil around the outer rim keeps them from over-browning before the center is done.
- Rest before serving: Letting it sit 10 minutes after baking gives the filling time to thicken naturally.
Storing and Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap the whole baked pie (or leftovers) tightly in plastic and foil. Freeze for up to 3 months.
- To reheat: Warm refrigerated pie in the oven or microwave until heated through. For frozen pie, bake at 350°F for about 30 minutes, or until the internal temp hits 165°F.
Great Sides to Serve With It
Since the pot pie is rich and filling on its own, I usually pair it with something fresh and light:
- Simple side salad with vinaigrette
- Arugula salad with lemon and shaved Parmesan
- Creole tomato salad for a Southern twist
- Bruschetta salad if you want something with bright flavor
Rotisserie Chicken Pot Pie
This cozy chicken pot pie is a total weeknight winner—made extra quick and easy with a store-bought rotisserie chicken and pre-made pie crusts.
Ingredients
- 1 stalk celery, chopped
- ½ cup milk, any kind
- ½ rotisserie chicken, about 2 cups chopped
- 1 cup chicken stock
- 2 tablespoons water
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons of milk, for brushing the top
- 1 teaspoon poultry seasoning
- 1 small onion, chopped
- 2 refrigerated 9-inch pie crusts
- ½ teaspoon paprika
- 1 tablespoon oil
- 16 ounce bag of mixed vegetables, thawed if frozen
Instructions
- In a large skillet, heat a little oil over medium-high. Once hot, add the chopped onion and celery. Cook, stirring often, until the onion is soft and translucent, about 3 to 5 minutes. Stir in the garlic powder, paprika, and poultry seasoning.
- Add the mixed vegetables and shredded rotisserie chicken to the pan and give it a good mix. Pour in the chicken stock and let it cook together for a few minutes until everything is warmed through. Stir in the milk and lower the heat to a gentle simmer.
- In a small dish, whisk together the cornstarch and water to make a slurry. Pour it into the pan and stir to combine. Cover and let it simmer gently for about 3 minutes, then turn off the heat.
- Lay one pie crust into a 9-inch pie dish and spoon in the hot filling. Top with the second pie crust, sealing the edges with your fingers. Cut a small cross or a few slits in the center to vent steam, and brush the top with a little milk for a golden finish.
- Wrap the crust edges with a strip of foil to prevent them from over-browning. You can take it off during the last 5 minutes of baking if needed.
- Bake for 25 to 30 minutes, or until the crust is beautifully golden brown. Let the pie rest for about 10 minutes before slicing and serving.
Notes
- Using rotisserie chicken makes this recipe incredibly fast—perfect for a last-minute dinner idea.
- Mixed vegetables right from the freezer are a great time-saver. Just thaw them slightly before adding.
- Brushing the crust with milk helps it bake up shiny and golden.
- The foil trick keeps the crust edges from burning before the center is fully baked—don't skip it if your oven runs hot.
- Letting the pie rest before cutting helps the filling set up and makes serving easier (and cleaner!).
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 512Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 96mgSodium 634mgCarbohydrates 41gFiber 4gSugar 7gProtein 26g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.