This easy chicken pot pie uses rotisserie chicken and store‑bought crust for a cozy, homemade dinner in under an hour.
This Easy Chicken Pot Pie (or turkey pot pie!) is one of the coziest comfort foods you can make — a creamy, hearty filling tucked inside a flaky, golden crust. This version is wonderfully easy thanks to a store‑bought pie crust and rotisserie chicken or pre‑smoked turkey breast, which cut down the prep without sacrificing flavor. The herb‑filled sauce is rich and savory, and because everything comes together so quickly, this will become one of your favorite weeknight chicken dinners.
Why This Easy Chicken Pot Pie Works:
- This pot pie is a full meal in one dish — tender chicken, Yukon gold potatoes, vegetables, and plenty of herbs.
- If you’ve never added potatoes to pot pie, trust me: they make all the difference in texture and flavor.
- Because the filling is so hearty, you don’t need much on the side. A simple green salad or warm rolls are lovely, but my family is perfectly happy eating this pie all on its own.
Tips for the Best Easy Chicken Pot Pie:
- Use refrigerated pie crusts. One package gives you the top and bottom crust you need. Homemade crust works too — just prep it ahead. (Pillsbury is my favorite; it bakes up more reliably than most store brands.)
- Choose your protein. Rotisserie chicken is perfect, but oven‑roasted turkey breast from Sam’s Club or Costco works beautifully too. Shred or chop into bite‑size pieces. (Chopped ham is also delicious!)
- Stick with Yukon gold potatoes. Their creamy texture blends into the sauce and gives the filling its signature richness.
- Fresh herbs make a difference. Thyme, rosemary, and parsley brighten the whole dish. Dried herbs work in a pinch — just follow the recipe notes for substitutions — but fresh parsley is inexpensive and adds so much flavor.
- Prep in the morning. Shred the chicken, dice the potatoes and keep them covered in cold water, and measure your seasonings into a small cup. Evening prep becomes almost effortless.
- Don’t skip the egg wash. It gives the crust that beautiful golden finish.
Ingredients:
- 2 pie crusts – one for the top and one for the bottom, (one refrigerated package usually has two in it.)
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1 tsp fresh rosemary (or 1/2 tsp dried)
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 1/2 tsp ground black pepper
- 1/4 cup butter
- 1 cup diced Yukon gold potatoes
- 1/4 cup AP flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded or chopped rotisserie chicken or oven roasted turkey breast (pre-cooked)
- 1-1/2 cups frozen peas and carrots
- 1/4 cup fresh parsley (or 1 Tbsp dried, but FRESH is BEST!)
- 1 egg, beaten
 Instructions:
- Preheat oven to 425
- In a small bowl, combine the thyme, rosemary, salt, onion powder, garlic powder, ground sage, and ground black pepper. Set aside.
- In a large skillet, melt the butter over medium high heat. Add the potato and the herb mixture and let cook for about 5-7 minutes until they start to get translucent
- Sprinkle in the flour and cook for another minute or two while stirring until the flour is no longer visible
- Stir in the chicken broth and 1/2 cup of the cream, then cook, stirring often, for 3 minutes or until thickened
- Stir in the chicken (or turkey/ham), frozen peas and carrots, parsley and remaining 1/2 cup cream, cook for another 2-3 mins, then remove from heat and set aside
- Line a 10 inch pie pan with one of the crusts. Prick the bottom with a fork
- Add the filling to the crust. Cover with the other crust, seal and crimp the edges and cut four slits in the pie, near the center
- Brush the pie crust all over with the beaten egg. Place the pie pan on a metal baking sheet (to help distribute heat.)
- Bake at 425 on the bottom rack of the oven for about 30-35 minutes or until golden brown
- Remove from the oven and let sit for 10 minutes or so before serving!
The Best Easy Chicken Pot Pie (or Turkey!)
Easy Chicken Pot Pie with rotisserie chicken, Yukon gold potatoes, veggies, and a flaky golden crust. A cozy, creamy weeknight dinner ready in under an hour.
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 pie crusts - one for the top and one for the bottom (one refrigerated package usually has two in it.)
- 1 Tbsp fresh thyme or 1 tsp dried
- 1 tsp fresh rosemary or 1/2 tsp dried
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 1/2 tsp ground black pepper
- 1/4 cup butter
- 1 cup diced Yukon gold potatoes
- 1/4 cup AP flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded or chopped rotisserie chicken or oven roasted turkey breast pre-cooked
- 1-1/2 cups frozen peas and carrots
- 1/4 cup fresh parsley or 1 Tbsp dried, but FRESH is BEST!
- 1 egg beaten
Instructions
- Preheat oven to 425
- In a small bowl, combine the thyme, rosemary, salt, onion powder, garlic powder, ground sage, and ground black pepper. Set aside.
- In a large skillet, melt the butter over medium high heat. Add the potato and the herb mixture and let cook for about 5-7 minutes until they start to get translucent
- Sprinkle in the flour and cook for another minute or two while stirring until the flour is no longer visible
- Stir in the chicken broth and 1/2 cup of the cream, then cook, stirring often, for 3 minutes or until thickened
- Stir in the chicken (or turkey/ham), frozen peas and carrots, parsley and remaining 1/2 cup cream, cook for another 2-3 mins, then remove from heat and set aside
- Line a 10 inch pie pan with one of the crusts. Prick the bottom with a fork
- Add the filling to the crust. Cover with the other crust, seal and crimp the edges and cut four slits in the pie, near the center
- Brush the pie crust all over with the beaten egg. Place the pie pan on a metal baking sheet (to help distribute heat)
- Bake at 425 on the bottom rack of the oven for about 30-35 minutes or until golden brown
- Remove from the oven and let sit for 10 minutes or so before serving!
Notes
Tips for the Best Easy Chicken Pot Pie:
- Use refrigerated pie crusts. One package gives you the top and bottom crust you need. Homemade crust works too — just prep it ahead. (Pillsbury is my favorite; it bakes up more reliably than most store brands.)
- Choose your protein. Rotisserie chicken is perfect, but oven‑roasted turkey breast from Sam’s Club or Costco works beautifully too. Shred or chop into bite‑size pieces. (Chopped ham is also delicious!)
- Stick with Yukon gold potatoes. Their creamy texture blends into the sauce and gives the filling its signature richness.
- Fresh herbs make a difference. Thyme, rosemary, and parsley brighten the whole dish. Dried herbs work in a pinch — just follow the recipe notes for substitutions — but fresh parsley is inexpensive and adds so much flavor.
- Prep in the morning. Shred the chicken, dice the potatoes and keep them covered in cold water, and measure your seasonings into a small cup. Evening prep becomes almost effortless.
- Don’t skip the egg wash. It gives the crust that beautiful golden finish.
Easy Chicken Pot Pie FAQ’s:
Can I use turkey instead of chicken?
Yes! Rotisserie chicken, roasted turkey breast, or even chopped ham all work well in this recipe.
Can I make this easy chicken pot pie ahead of time?
You can prep the filling earlier in the day and refrigerate it. Assemble the pie right before baking.
Can I freeze chicken pot pie?
Yes — assemble the pie but don’t bake it. Wrap tightly and freeze. Bake from frozen, adding extra time as needed.
Do I have to use Yukon gold potatoes?
They’re highly recommended because they become creamy and tender, but russet potatoes can work in a pinch.
Can I use homemade pie crust?
Absolutely. Just make sure it’s fully chilled before assembling the pie.
Oh I love this pie… the filling is to DIE for and it’s SO quick and easy to throw together!! Creamy delicious and comforting!
So glad you loved it as much as me! 🙂 Thank you for commenting and rating! 🙂