Easy Rotisserie Chicken Pot Pie

The dinner that earns a permanent spot in your weeknight rotation

Homemade chicken pot pie with a golden flaky crust, peas, corn, and carrots in a white baking dish.

A slice of homemade savory chicken pot pie with a golden flaky crust on a white plate with a fork.

A flaky homemade double crust filled with tender rotisserie chicken, sweet corn, peas and carrots, and a rich, creamy homemade sauce makes this the ultimate weeknight comfort food. There's very little chopping, plenty of flavor, and enough hearty filling to feed a hungry family without spending all afternoon in the kitchen.

Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour 20 minutes
Yield: 1 (9-inch) pie, 8 servings

Ingredients

Double Crust

1 double-crust 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe or my All-Butter Pie Crust Recipe)

Filling

1 rotisserie chicken, shredded (about 560g or 4 cups)
76g unsalted butter (5 tablespoons)
110g yellow onion, diced (1 small onion)
9g garlic, minced (3 cloves)
41g all-purpose flour (⅓ cup)
420g chicken broth (1¾ cups)
160g half-and-half (⅔ cup)
340g frozen peas and carrots (1 (12-ounce) bag)
165g frozen corn or fresh corn kernels (1 cup)
1 teaspoon dried thyme
¾ teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper
½ teaspoon poultry seasoning (optional)

Egg Wash

1 large egg
1 tablespoon water or milk

Instructions

1. Prepare the Crust

Roll out the bottom pie crust and fit it into a 9-inch pie plate. Refrigerate while you prepare the filling.

2. Cook the Onion

Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

3. Make the Creamy Sauce

Sprinkle the flour over the onions and stir constantly for 1 minute.
Slowly whisk in the chicken broth until smooth, then whisk in the half-and-half.
Cook, stirring often, for 4 to 6 minutes until the sauce has thickened enough to coat the back of a spoon.

4. Finish the Filling

Stir in the thyme, salt, pepper, and optional poultry seasoning.
Fold in the shredded rotisserie chicken, frozen peas and carrots, and corn. Cook for 2 to 3 minutes until everything is heated through.
Remove from the heat and let the filling cool for about 10 minutes.

5. Assemble the Pie

Pour the filling into the prepared pie crust.
Roll out the top crust and place it over the filling. Trim any excess dough, seal the edges, and crimp as desired.
Cut 4 to 6 small vents in the top crust.

6. Egg Wash

Whisk together the egg and water (or milk) and brush evenly over the top crust.

7. Bake

Bake at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 45 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
If the edges brown too quickly, cover them loosely with foil or a pie shield during the final 20 minutes.

8. Cool

Let the pie rest for 15 to 20 minutes before slicing so the filling has time to set.

Notes

Shortcut: A 12-ounce bag of frozen peas and carrots keeps this recipe quick and easy. If you only have frozen peas, simply sauté 1 to 2 diced carrots with the onion before making the filling.
Fresh sweet corn is wonderful during summer, but frozen corn works beautifully year-round.
One average rotisserie chicken yields about 4 cups of shredded meat, making it the perfect amount for this recipe.
Taste the filling before assembling the pie and adjust the salt if needed. Rotisserie chicken and chicken broth can vary in saltiness.
Leftovers keep covered in the refrigerator for up to 4 days and reheat well in a 350°F oven.

Serving Suggestions

Serve with a crisp green salad, roasted broccoli, green beans, or fresh fruit for an easy family dinner. Leftovers are just as satisfying the next day for lunch.