Rotisserie Chicken Pot Pie

Craving something cozy, comforting, and a little nostalgic? This Rotisserie Chicken Pot Pie checks all those boxes. It's packed with all the classic flavors you love, made easier with store-bought rotisserie chicken. And the best part? A buttery, homemade pie crust that ties it all together.

Close-up of chicken pie put showing the crust with herbs next to it.

There are plenty of shortcuts out there for chicken pot pie, but we truly believe that nothing beats a homemade pie crust. Store-bought pie crust gets the job done in a pinch, but a homemade crust brings that buttery, melt-in-your-mouth flakiness that your pie deserves.

That's not to say we don't appreciate a good shortcut- because we do! When it comes to pot pie, we'd rather save time with the chicken, which is why rotisserie chicken is our go-to. It's juicy, flavorful, and makes weeknight cooking so much easier. Our grocery store can barely keep them stocked, so we know we're not the only one who relies on this little lifesaver.

So there you have it. The best of both worlds- a creamy, perfectly seasoned chicken filling made with plenty of fresh ingredients, and a homemade, golden, flaky crust that melts in your mouth. It's comfort food for the soul.

Key ingredients and substitutions

Our chicken pot pie features all the classics, like fresh veggies, onions, garlic, and cream. But what sets our filling apart (we think anyway) is the balance of fresh herbs and dried seasonings. There might even be some surprise flavors in there. Read on to find out!

Ingredients for chicken pot pie filling in little bowls on a wood surface. — Chicken pot pie filling ingredients

Rotisserie chicken. Store-bought chicken makes this pot pie a breeze. We use all the white meat from the chicken, and reserve the legs and wings for another day. It usually equals about 3 cups of shredded chicken. Shred your chicken when it's still warm (trust us, it makes it so much easier).
Veggies. Carrots, celery, and peas, oh our! You can add mushrooms and corn if you'd like, but we're a purist.
Onions and garlic. For sweetness and a slight pungent kick.
Fresh herbs. We use a trio of fresh herbs because we want our filling to pop! Thyme, sage, and tarragon are our go-tos. You could substitute with parsley and/or rosemary.
Flour, chicken stock, and heavy cream. Together with the butter, this helps to make the filling thick and creamy.
Dried spices. Ready for the secret touch? A dash of Old Bay seasoning pulls all the flavors together beautifully. To round out the dish, we like to add dried coriander- it adds a sweet-savory depth with a hint of citrus.
Cream, flour, and butter. Together, these make that creamy filling you know and love.
Butter crust. For the double crust, you'll need flour, sugar, salt, and cold butter.
Egg. before the pie hits the oven, a beaten egg and some cream will make an egg wash. This helps the crust get that lovely, shiny, golden brown color.

Step-by-step instructions

To get a head start, you can make your pie crust in advance. We make our pie crusts in batches, then freeze them. Pie, anytime!

A collage of six images showing how to make dough for chicken pot pie.

Step 1. Make the dough. Pulse the flour, salt, and sugar until mixed. Step 2. Add the cold butter. Step 3. Add ice water, and pulse until a crumbly dough forms. Step 4. Turn out the dough and knead it into a smooth round, then wrap and refrigerate. Step 5. In a large skillet, add the butter until melted. Toss in the carrots, celery, and onion, and cook until soft. Step 6. Add the garlic, herbs, and spices, then add the flour and cook 1-2 minutes. Whisk in the stock and heavy cream.

A collage of 6 images showing how to roll out and assemble a chicken pot pie.

Step 7. Continue cooking until the mixture has thickened. Step 8. Add the chicken and peas, and toss to combine. Set aside to cool. Step 9. Remove the doughs from the fridge to a floured surface. Roll them out roughly to a 12-inch circle. Step 10. Transfer one dough to the pie plate, adjusting so the ends hang over. Step 11. Add the filling. Step 12. Add the top crust over the filling, and fold over the bottom dough, crimping as you go. Brush with the egg wash, sprinkle with salt and pepper.

Bake the pie at 400°F for 45-55 minutes until golden brown.

*The addition of Parmesan cheese in Step 10 is optional, as it helps absorb some of the moisture from the filling, allowing the bottom crust to crisp up.

*These are abbreviated instructions. Please see the recipe card for the full list of directions.

Expert tips

Use a metal or stoneware pie dish. Glass is a poor conductor of heat, so steer clear of it (if you can).
Bake the pie on the bottom rack of the oven so the heat circulates.
Sprinkle a layer of Parmesan cheese over the bottom crust before adding the filling. This creates a barrier that helps prevent the crust from getting soggy as it bakes.

Swaps

Chicken pot pie is so versatile. Change up the meat, make it vegetarian, spice it up, or swap the crust for something more manageable.

Turkey pot pie. What better way to use up that leftover Thanksgiving turkey? swap out the chicken for turkey, and a new meal is born!
Vegetable pot pie. Swap out the meat for more veggies. As long as you keep the ratios similar, you can replace the chicken with vegetables such as mushrooms, corn, potatoes, bell peppers, or roasted squash, to name a few.
Tex-Mex chicken pot pie. Want a Tex-Mex-style pie? Add black beans, cheddar, jalapenos, and chili powder to the filling for a kick.
Change the crust. While we love a homemade pie crust, you can certainly buy a pre-made version. Puff pastry is another great choice. roll it out and top the filling with it. Got biscuits? Get yourself some frozen biscuits and place them on top (like a cobbler-style pie).

Chicken pot pie in a pie plate on a striped towel.

Serving suggestions

After the pot pie is finished cooking, allow it to rest before slicing- that way, the filling has time to set. Serve slices in shallow bowls so none of the creamy good stuff goes astray.

Chicken pot pie can be filling, so we like to serve it with a simple salad or a side of steamed veggies.

Jenn's Signature Serve

Chicken (or turkey) Pot Pie + Flaky Sea Salt + Gravy on top

Keeping leftovers

To store the pie, allow it to cool completely, wrap it tightly in foil or plastic wrap, then transfer it to the fridge. It will keep for 3-4 days. To reheat, place it in a 350°F oven until warmed through (this is the best way to maintain a crispy crust).

In a pinch, individual slices can be reheated in the microwave, but the crust will soften. Don't worry, it will still be good!

A slice of chicken pot pie on a white plate with herbs and a fork.

Kitchen questions

How do we know when chicken pot pie is done?

Chicken pot pie typically takes about 45-55 minutes to cook. The top will be golden brown. Start to check it at the 40-minute mark. If the edges are browning too quickly, you can cover them with aluminum foil to prevent any burning.

Can we make this with a top crust only (no bottom)?

Absolutely. To save time and to avoid a soggy bottom altogether, halve the crust recipe and make one crust to place over the filling.

Classic recipes reinvented, but still warm and cozy.