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–+ servings
Whole easy chicken pot pie with golden flaky crust and creamy filling

The Best Easy Chicken Pot Pie (or Turkey!)

Source: donuts2crumpets
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.
Servings: 6
Prep Time 20 minutes
Cook Time 35 minutes
5 from 1 vote

EQUIPMENT

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.