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Spoon lifting chicken, peas, carrots, celery, creamy sauce, and flaky pastry from a chicken pot pie.

Chicken Pot Pie

This chicken pot pie with rotisserie chicken is filled with tender chicken, peas, carrots, and celery in a thick, creamy homemade sauce. A flaky double crust bakes golden around the filling, making it a cozy dinner with less prep.
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Prep Time 25 minutes
Cook Time 45 minutes
Rest Time 20 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 460 kcal

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

Recipe notes: Use a deep-dish pie plate so the filling has enough room. If your plate is shallow, hold back any extra filling and bake it separately in a small oven-safe dish. Rotisserie chicken and broth can both be salty, so taste the filling before adding more salt.
Estimated nutrition per serving (1 of 8 slices):
  • Calories: 460
  • Protein: 27 g
  • Carbohydrates: 32 g
  • Fat: 25 g
  • Fiber: 3 g
Values are estimates and will vary with the pie crust, rotisserie chicken, and serving size.
Keyword chicken pot pie