Chicken Pot Pie
Some nights, I want a chicken pot pie with a buttery crust and plenty of creamy filling, but I do not want to cook a chicken first. Rotisserie chicken takes care of that part. I still make the filling from scratch because a few minutes with butter, flour, broth, and milk gives the pie a rich sauce that tastes like it simmered all afternoon.
This recipe uses a double crust, plenty of chicken, and vegetables in every bite. I’ll walk you through the filling, the crust, and the little things that help keep the pie from turning watery.
Why You’ll Love This Rotisserie Chicken Pot Pie
- The chicken is already cooked. You can go straight to making the filling.
- The sauce is homemade. It’s creamy without a can of condensed soup.
- Frozen vegetables work well. There’s very little chopping.
- It makes a full dinner. One pie serves six generous portions or eight smaller ones.
- You can prepare it ahead. Make the filling in advance, then assemble and bake when you’re ready.
A Little History of Chicken Pot Pie
Chicken pot pie has been around in one form or another for a long time. Savory pies filled with meat and gravy were made in England before becoming part of American cooking. The dish has changed over time, but the idea of a hearty filling beneath pastry has stuck around.
Fun fact about chicken pot pie in the Northeast: There’s also a fun regional difference: in Pennsylvania Dutch cooking, “chicken pot pie” often means a thick, brothy soup made with square-cut noodles. This recipe features a double crust with creamy vegetable and chicken filling.
What Makes a Really Good Chicken Pot Pie?
For me, it comes down to the balance between filling and crust. I want enough sauce to coat every piece of chicken and vegetable, but not so much that the first slice turns into soup. I also want a crust that’s golden and flaky enough to hold its own against that creamy filling.
That’s why this recipe thickens the sauce on the stove before the filling goes into the pie. Rotisserie chicken makes the prep easier, while onion, celery, thyme, and chicken broth give the filling plenty of savory flavor.
How Thick Should Chicken Pot Pie Filling Be?
Before you add the chicken and vegetables, the sauce should coat the back of a spoon. Run a finger through the sauce on the spoon. If the line stays visible instead of immediately filling in, you’re in good shape.
The finished filling should be creamy and easy to spoon into the crust, but it should not pour like soup. If it looks thin, let it simmer for another minute or two, stirring often. If it becomes too thick, stir in a splash of broth.
Tips and Tricks for the Best Rotisserie Chicken Pot Pie
- Cut the chicken into bite-size pieces. Large chunks make the pie harder to slice and can leave some bites with little sauce.
- Use both light and dark meat if you have them. Thigh meat stays tender, while breast meat makes the filling hearty.
- Taste before adding the filling to the crust. Rotisserie chicken and broth already contain salt, so this is your chance to get the seasoning right.
- Let the filling cool for about 10 minutes. A brief rest makes the pie easier to assemble and keeps the dough from getting too soft.
- Don’t overfill the pie plate. Leave enough room to seal the edges. If you have extra filling, warm it separately and serve it over toast the next day.
- Use a rimmed baking sheet. Even a well-sealed pot pie can bubble over.
- Wait before cutting. The filling thickens a bit as it rests, and your slices will hold together better.
How to Keep Chicken Pot Pie from Getting Soggy
A soggy pot pie usually starts with filling that’s too thin or dough that gets too warm before baking. Cook the sauce until it has thickened, let the filling cool briefly, and keep the second crust chilled until you’re ready to place it on top.
For this double-crust recipe, a metal pie plate can help the bottom brown more evenly. A ceramic dish works too, but the bottom crust may stay softer. If you care most about a crisp crust, you can skip the bottom crust entirely and bake the filling under one top crust.
Easy Ways to Change It Up
Add mushrooms: Cook about 1 cup of sliced mushrooms with the onion and celery until their moisture has cooked away. Then continue with the flour.
Use different vegetables: Frozen green beans, corn, or a mixed vegetable blend all work. Keep the total close to 3 cups so the filling does not crowd the pie.
Try fresh herbs: Swap the dried thyme for about 1½ teaspoons of fresh thyme leaves. A little chopped rosemary is good too, but use it sparingly because it can take over the filling.
Make it top-crust-only: Spoon the filling into a deep pie dish, cover it with one crust, and bake until golden and bubbling.
Use leftover turkey: Replace the rotisserie chicken with the same amount of cooked turkey. It’s a good way to turn holiday leftovers into a different dinner.
Common Chicken Pot Pie Problems, Solved
The filling is too runny
Let the sauce simmer until it coats a spoon before you add the chicken. Remember that frozen vegetables can release a little moisture as they heat. After baking, give the pie at least 15 minutes to rest before slicing.
The crust is browning before the filling bubbles
Cover the edges loosely with foil and keep baking. If the entire top is getting too dark, lay a piece of foil loosely over the pie.
The filling tastes bland
Taste it before assembly. Depending on your chicken and broth, it may need another pinch of salt or black pepper. A little extra thyme or a spoonful of fresh parsley can help too.
The slices fall apart
Pot pie is always a little messy, especially while it’s hot. Let it rest for 15 to 20 minutes, then use a wide pie server or spatula to lift each slice.
A Note About Using Rotisserie Chicken
A rotisserie chicken is one of my favorite shortcuts for this recipe because it’s already seasoned and cooked. I like to pull the meat from the bones while it’s still slightly warm, when it’s easiest to shred. Then I chop any long shreds so the filling is easy to scoop and slice.
More Recipes to Try
If rotisserie chicken makes dinner easier at your house too, here are a few more recipes to add to the list:
- Chicken Salad for another way to use cooked chicken.
- Chicken Caesar Wrap for a quick lunch or lighter dinner.
- Slow Cooker Spinach Dip when you want something warm to share.
- Stuffed Peppers with Ground Beef for another cozy family dinner.
Chicken Pot Pie FAQs
Can I use leftover chicken instead of rotisserie chicken?
Yes. Use 3½ to 4 cups of cooked, chopped chicken. You can use breast meat, thigh meat, or a mix.
Do I need to thaw the frozen vegetables?
No. Add them frozen. They will heat in the sauce and finish cooking while the pie bakes.
Why is my chicken pot pie runny?
The sauce may not have thickened enough before you assembled the pie, or the pie may need more time to rest after baking. Simmer the sauce until it coats a spoon, and wait at least 15 minutes before slicing.
Can I make this with only a top crust?
Absolutely. Pour the filling into a greased deep-dish pie plate or baking dish, cover it with one pie crust, cut vents, and bake until the crust is golden and the filling bubbles. This is also a handy option if you have only one crust.
Can I use puff pastry?
Yes. A sheet of thawed puff pastry works well as a top crust. Follow its package directions for handling, and bake until the pastry is fully puffed and golden and the filling is bubbling. Puff pastry works best on top rather than underneath the filling.
How do I keep the bottom crust from getting soggy?
Make sure the sauce is thick, let the filling cool briefly before assembly, and bake the pie on a rimmed sheet pan. If a crisp bottom crust matters most to you, use the top-crust-only option.
How do I know when chicken pot pie is done?
The crust should be golden brown and the filling should bubble through the vents. If you assembled the pie with chilled filling, check the center with a food thermometer and make sure it reaches
Chicken Pot Pie
Ingredients
For The Filling
- 2 refrigerated pie crusts or enough homemade dough for a double-crust 9-inch pie
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 celery ribs finely diced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¾ cup whole milk
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 3½ to 4 cups chopped or shredded rotisserie chicken
- 3 cups frozen peas and carrots or frozen mixed vegetables
- 1 tablespoon chopped fresh parsley optional
Crust
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F. Fit one crust into a 9-inch deep-dish pie plate and place it on a rimmed baking sheet. Refrigerate the second crust.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 5 to 7 minutes, until softened.
- Stir in the flour and cook for 1 minute. Gradually add the broth, stirring constantly. Stir in the milk, thyme, garlic powder, salt, and pepper.
- Simmer for 3 to 5 minutes, stirring often, until the sauce is creamy and thick enough to coat a spoon.
- Stir in the chicken and frozen vegetables. Cook for 2 to 3 minutes. Add parsley, if using, and season to taste. Cool for about 10 minutes.
- Spoon the filling into the pie crust. Add the top crust, seal and crimp the edges, and cut several vents in the top.
- Whisk the egg and water together. Brush a thin layer over the top crust.
- Bake for 40 to 50 minutes, until the crust is golden and the filling bubbles through the vents. Cover the edges loosely with foil if they brown too quickly.
- Rest for 15 to 20 minutes before slicing.
Notes
- Calories: 460
- Protein: 27 g
- Carbohydrates: 32 g
- Fat: 25 g
- Fiber: 3 g
