This Easy Chicken Pot Pie is the ultimate family dinner recipe.

Tender, flaky pie crust stuffed with rotisserie chicken, mixed vegetables, and a thick cream sauce, this pot pie is as easy as it is delicious.

Ideal for making ahead and delicious reheated, this recipe is guaranteed to become a fast family favorite!

I partnered with Pick 'n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!

Ahhh.... pot pie. It really is the ultimate comfort food.

Whether big or small, chicken or beef, homemade or store bought....there's something about it that just feels cozy. Comfortable. Inviting. Amiright?

And while I would never speak badly about the little frozen ones you can buy at the store (they were a childhood staple, after all) I will say that once you discover how easy it is to make homemade chicken pot pie, you'll never go store bought again.

Especially when you shop at Pick 'n Save and take advantage of all the shortcuts. Like Simple Truth Organic pie crusts and frozen mixed vegetables and store bought rotisserie chicken. Yes, yes, and yes, please. Talk about making an easy recipe even easier!

This recipe is oven-ready in just 15 minutes and fully baked in 45. It's easy to make ahead and pop into the oven when you get home from work, and the leftovers couldn't be more delicious.

If you love comfort food, you'll love this quick and easy recipe. Guaranteed to become a favorite!

WHAT INGREDIENTS ARE IN THIS RECIPE?

Salted butter
Onion
All-purpose flour
Poultry seasoning
Salt & pepper
Chicken broth
Milk
Shredded cooked chicken
Frozen mixed vegetables
Frozen pie crust

HOW DO YOU MAKE CHICKEN POT PIE?

Melt butter in a large skillet. Add onion and cook until tender.
Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended.
Add chicken broth and milk, cooking and stirring until thickened and bubbly.
Stir in chicken and frozen vegetables.
Spoon mixture into a pie pan lined with crust. Top with second crust; seal and flute edges. Cut slits in crust.
Bake and enjoy!

CAN YOU USE FRESH VEGETABLES?

Yes, you can absolutely substitute fresh chopped vegetables for the frozen mixed vegetables. To replicate the frozen mix, add corn, green beans, carrots, and peas. You can also substitute other vegetables, including broccoli, cauliflower, or mushrooms.

CAN YOU USE HOMEMADE PIE CRUST?

Feel free to substitute your favorite pie crust recipe for the store bought crust, and simply bake as you normally would. As pie crust recipes can vary, be aware of the temperature and timing based on the crust you use.

CAN YOU USE CHICKEN BREAST OR THIGHS IN PLACE OF ROTISSERIE CHICKEN?

Any type of shredded or chopped cooked chicken will work in this recipe. If your family prefers all white meat, feel free to use chopped or shredded chicken breasts. If your family prefers dark meat, chicken thighs would be a good alternative.

If you're anything like me, you're always on the lookout for easy recipes the whole family will love. And this is one of them!

Perfect for busy weeknights or weekend family dinners, this is one of those recipes you'll want to make again and again. And one your kids will want, too!

And in my book? That's a major dinnertime win.

Looking for more delicious dinner recipes? These are some of our family's favorites!

Easy Chicken Pot Pie

Name: Easy Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/3 c. butter; 1/2 c. chopped onion; 1/3 c. all purpose flour; 1 tsp. poultry seasoning; 1 tsp. salt; 1/2 tsp. pepper; 1 1/2 c. Simple Truth chicken broth; 2/3 c. Simple Truth milk; 3 c. cooked, shredded chicken (I used one rotisserie chicken); 1 package Simple Truth frozen mixed vegetables; 1 box Simple Truth pie crusts

Yield: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Easy Chicken Pot Pie is the ultimate family dinner recipe. Tender, flaky pie crust stuffed with rotisserie chicken, mixed vegetables, and a thick cream sauce, this pot pie is as easy as it is delicious. Ideal for making ahead and delicious reheated, this recipe is guaranteed to become a fast family favorite!

Ingredients

⅓ c. butter
½ c. chopped onion
⅓ c. all purpose flour
1 tsp. poultry seasoning
1 tsp. salt
½ tsp. pepper
1 ½ c. Simple Truth chicken broth
⅔ c. Simple Truth milk
3 c. cooked, shredded chicken (I used one rotisserie chicken)
1 package Simple Truth frozen mixed vegetables
1 box Simple Truth pie crusts

Instructions

1. Melt butter in a large skillet. Add onion and cook until tender.

2. Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended.

3. Slowly add chicken broth and milk, cooking and stirring until thickened and bubbly.

4. Stir in chicken and frozen vegetables.

5. Spoon mixture into a pie pan lined with crust. Top with second crust; seal and flute edges. Cut slits in crust.

6. Bake at 400° for 30 minutes. Remove from oven and cover edges with foil to prevent over-browning.

7. Bake for an additional 15 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 675mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 17g

Comments

Lora

March 28, 2019 at 5:15 am

Nothing like a savory pie and your chicken pot pie looks delightful!!

Katerina @ diethood .com

March 28, 2019 at 8:00 am

This looks incredibly delicious!! My family would LOVE it!!

Taylor

March 28, 2019 at 8:39 am

The ultimate comfort food! So delicious!

Catalina

March 28, 2019 at 8:57 am

I am sure that my whole family will love me for this pie! Looks amazing!

Erin | Dinners,Dishes and Dessert

March 29, 2019 at 7:10 pm

This is such an amazing flavor combo!! Would love to try it!

silverbill

March 29, 2019 at 10:50 pm

I made it not good no one ate what was on their plate ,, To gummy taste like a canned product
silverbill

K. Blanton

October 18, 2019 at 6:06 pm

This was fantastic. I baked in a cast iron skillet. I also used boiled chicken breast tenders instead of a rotisserie chicken. We thought it was absolutely amazing!!

- Cathy Trochelman
  
  November 22, 2019 at 6:36 pm
  
  Thanks for the feedback and tips!
  
Carol Alvarez

November 15, 2019 at 4:08 pm

I made this recipe today, and it was great! For my personal preference, I would put a little less poultry seasoning which I will do next time, but other than that, I wouldn't change a thing. I like that it was easy to do, too.

- Cathy Trochelman
  
  November 22, 2019 at 5:56 pm
  
  Thanks for the feedback!
  
Susan

November 18, 2019 at 1:17 pm

I made this to take to a family who just had a new baby. They said they really liked it. I also made extra for my husband and he loved it. I think it’s a really good recipe. I will definitely use it again.

- Cathy Trochelman
  
  November 22, 2019 at 5:55 pm
  
  So happy to hear it!
  
- Cathy p
  
  March 24, 2021 at 6:37 pm
  
  I purchased a refrigerated pie crust - not frozen. Can u advise on how I should adapt the cooking?
  
  - Cathy Trochelman
    
    June 30, 2021 at 9:39 pm
    
    I would follow directions on the package, some will say you should par-bake for a couple min before adding the filling.
    
Sherri Cuthbert

March 24, 2020 at 3:58 pm

Did this today (but with fresh cut vegies) and it was a big hit. Just right for 3 or 4 people. Also, tried it in a slightly deeper casserole dish. Couldn't have been better! THANK YOU. ????????

- Cathy Trochelman
  
  March 28, 2020 at 8:21 pm
  
  So happy to hear it! Thanks for the ideas!
  
Renae

February 14, 2021 at 8:47 am

This was thee BEST Chicken PotPie recipe that I've come across....easy ~ took no time to put together and it was ABSOLUTELY delicious! Thank you so much!!! Definitely will keep this one on hand!!! 🙂