Weeknight Chicken Pot Pie with Rotisserie Chicken is the ultimate comfort food made simple. By starting with a store-bought rotisserie chicken and frozen vegetables, you can have a hearty, homemade dinner on the table in under an hour. Creamy, flavorful filling tucked under a golden, flaky crust makes this pot pie a family favorite that’s perfect for busy weeknights.
If you don’t have a rotisserie chicken on hand, you can easily make this with chicken breasts instead. Just cook and shred a couple of boneless, skinless chicken breasts, and you’ll have the perfect base for the filling. It adds a few extra minutes to the recipe, but it’s a great option if you prefer to make your own chicken.
I just love this on a chilly night—it’s one of those meals that feels like a hug in a bowl. The creamy filling and flaky crust are so comforting, and it makes the whole house smell amazing while it bakes. Pair it with a simple green salad and some crusty bread, and you’ve got a cozy dinner that everyone will love.
❤️ Why You’ll Love This Weeknight Chicken Pot Pie
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Comfort Food Made Easy – All the cozy flavors of classic chicken pot pie without spending hours in the kitchen.
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Perfect for Busy Nights – Simple ingredients and shortcuts make this a realistic weeknight dinner.
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Creamy & Satisfying – A rich, creamy filling loaded with tender chicken and vegetables in every bite.
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Family-Friendly Favorite – A meal everyone at the table will happily dig into.
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Leftovers Reheat Beautifully – Just as comforting the next day for an easy leftover dinner.
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Helpful Kitchen Tools:
LE TAUCI Ceramic Pie Pans for Baking, 9 Inches Pie Plate for Apple Pie, Round Baking Dish, 36 Ounce Fluted Dish Pie Pan, Set of 2, WhiteOXO Good Grips Black Nylon Flexible Pie Server (Pack of 1)
Ateco 4204 Pie Crust Crimper
Souper Cubes Stoneware – 5″ x 5″ Baking Dishes
Main I
Main Ingredients Needed:
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rotisserie chicken, shredded
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butter
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onion, finely diced
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garlic, minced
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all-purpose flour
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chicken broth
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half-and-half
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frozen mixed vegetables
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Salt and pepper
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2 refrigerated pie crust
Step By Step Instructions:
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Preheat oven to 400°F.
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In a skillet, melt butter. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook 1 minute more. Sprinkle in flour and stir together.
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Pour in chicken broth, then heavy cream. Whisk until sauce thickens, 3–5 minutes.
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Stir in shredded chicken and frozen vegetables. Season with salt and pepper.
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Lay pie crust on the bottom of a 9-inch pie dish. Pour chicken mixture on top. Lay the other pie crust over the top, crimp edges, and cut a few slits for steam.
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Bake 30–35 minutes, until crust is golden and filling is bubbly. Let cool 5 minutes before serving.
Storage & Freezing Tips:
Storing in the fridge:
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Keep leftovers in an airtight container for up to 3–4 days.
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Reheat in the oven at 350°F until the filling is bubbly and the crust is crisp. Avoid the microwave if you want to keep the crust flaky.
Freezing:
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Assemble the pie but don’t bake it. Wrap tightly in plastic wrap, then cover with foil, or use a freezer-safe dish with a lid.
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Freeze for up to 2–3 months.
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To bake from frozen: preheat oven to 400°F, cover edges with foil if they brown too quickly, and bake for 50–60 minutes or until the filling is hot and bubbly.
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You can also freeze individual slices in airtight containers or heavy-duty freezer bags for easy single servings.
If you loved this Chicken pot pie, you’ll also enjoy my Chicken Marsala, another easy weeknight meal!
Do I need to cook frozen vegetables before adding them into the Chicken Pot Pie?
No, you don’t need to cook frozen vegetables before adding them to chicken pot pie. They’ll cook perfectly in the creamy filling as the pie bakes in the oven. Just stir them straight from the freezer into the sauce, and they’ll come out tender and flavorful by the time the crust is golden and the filling is bubbly.
Can I make Chicken Pot Pie ahead of time?
Yes! Chicken pot pie can be made ahead of time. You can prepare the filling and assemble the pie, then cover it and store it in the fridge for up to 24 hours before baking. When you’re ready, bake it as directed.
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Weeknight Chicken Pot Pie with Rotisserie Chicken
- Prep Time: 15 minutes
- Cook Time: 35 - 45 minutes
- Total Time: 50 - 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
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2 cups rotisserie chicken, shredded
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2 tablespoons butter
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1 small onion, finely diced
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 1/2 cups chicken broth
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1/2 cup half-and-half
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1 bag (12 oz) frozen mixed vegetables
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Salt and pepper, to taste
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2 refrigerated pie crust
Instructions
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Preheat oven to 400°F.
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In a skillet, melt butter over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook 1 minute more.
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Sprinkle in flour and stir to coat onions. Slowly whisk in chicken broth, then heavy cream. Whisk until sauce thickens, 3–5 minutes.
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Stir in shredded chicken and frozen vegetables. Season with salt and pepper.
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Lay pie crust on the bottom of a 9-inch pie dish. Pour chicken mixture on top.
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Lay pie crust over the top, crimp edges, and cut a few slits for steam.
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Bake 30–35 minutes, until crust is golden and filling is bubbly. Let cool 5 minutes before serving.
🍲 More Cozy Comfort Food Recipes You’ll Love
If comforting, hearty dinners are your thing, be sure to check out:
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[Pasta Fagioli Soup] – A classic, hearty soup made with beans, pasta, and rich flavor.
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[Lasagna Soup] – All the cozy, comforting flavors of lasagna in an easy soup form.
Both are perfect for chilly nights when you’re craving something warm and satisfying.
