If chicken pot pie is your comfort food love language but you don’t have time for an all-day situation, this one’s for you. We’re doing the cozy, creamy filling you crave, but using rotisserie chicken and a store-bought crust to make it happen fast.
This easy chicken pot pie recipe is a true 30-minute shortcut: quick stovetop filling, quick bake, and that golden, flaky top that makes everyone think you worked way harder than you did.
Why You’ll Love This
It’s rich, nostalgic, and super weeknight-friendly: rotisserie chicken brings instant flavor, frozen veggies keep prep minimal, and the filling comes together in one pan before it bakes into a bubbly, golden pot pie moment.
Ingredients
- 1 refrigerated pie crust (or 1 sheet puff pastry), thawed if needed
- 3 cups shredded rotisserie chicken (skin removed)
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth (low-sodium preferred)
- 3/4 cup milk (whole milk is best, but 2% works)
- 1 1/2 teaspoons kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 2 cups frozen mixed vegetables (peas/carrots/corn/green beans)
- Optional: 1/4 cup heavy cream for extra richness
- 1 egg, beaten (for egg wash, optional but recommended)
How to Make It
- Preheat your oven to 425°F. Lightly grease a 9-inch pie dish (or similar baking dish). Set the crust out so it’s easier to unroll later.
- In a large skillet or sauté pan over medium heat, melt the butter. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the onion mixture. Stir constantly for 1 minute to cook off the raw flour taste—this is your quick roux and it’s doing the most.
- Slowly whisk in the chicken broth, then the milk. Keep whisking until smooth. Simmer 2–3 minutes, stirring often, until the sauce thickens to a creamy gravy consistency.
- Season with salt, pepper, and thyme. Stir in the frozen mixed vegetables and cook 2 minutes just to warm them through.
- Fold in the shredded rotisserie chicken (and heavy cream, if using). Turn off the heat. Taste and adjust seasoning—rotisserie chicken can be salty, so go slowly.
- Pour the filling into your prepared pie dish. Unroll the crust and place it over the top. Trim any excess dough and crimp the edges. Cut 3–4 small slits in the top to vent steam.
- Brush the crust with beaten egg for that glossy, bakery-level finish (optional but worth it). Bake 15–20 minutes, or until the crust is deep golden and the filling is bubbling.
- Let it rest 5–10 minutes before slicing. This helps the filling set so you don’t end up with “pot pie soup” on your plate (still delicious, just messy).
Tips for the Best Results
- Use dark meat + white meat. A mix from the rotisserie chicken stays extra juicy and flavorful.
- Don’t skip the vent slits. They prevent a soggy top crust and help steam escape.
- Thicken the sauce enough on the stove. If it coats the back of a spoon, you’re in the right zone.
- Keep veggies frozen until needed. They won’t overcook while the pie bakes.
- Protect the edges if they brown fast. If your crust edges get too dark, cover them with foil for the last 5–10 minutes.
- Want extra flavor fast? Add a tiny splash of Worcestershire sauce or a pinch of poultry seasoning.
Variations
- Biscuit-topped: Skip the pie crust and top with store-bought biscuit dough. Bake until the biscuits are cooked through and golden (usually 15–18 minutes at 425°F).
- Puff pastry upgrade: Use a puff pastry sheet for a dramatic, flaky top. Bake as directed, watching closely near the end.
- Extra veggie: Add sliced mushrooms, chopped spinach, or diced bell pepper (sauté with the onion).
- Cheesy twist: Stir in 1/2 cup shredded cheddar or gruyere off heat for a cozy, melty filling.
- Herby: Swap thyme for rosemary, or add fresh parsley at the end for a brighter finish.
- Mini pot pies: Divide filling into ramekins and top with cut crust circles. Reduce bake time to about 12–15 minutes.
Storage & Reheating
Store leftover chicken pot pie covered in the fridge for up to 3 days. Reheat in a 350°F oven for 15–20 minutes (best for keeping the crust crisp), or microwave individual slices in 30-second bursts until hot—just know the crust will soften a bit.
FAQ
Can I really make chicken pot pie in 30 minutes?
Yes—if your oven is preheated and you use rotisserie chicken, frozen veggies, and a store-bought crust. The filling takes about 12–15 minutes on the stove, and the bake is typically 15–20 minutes. For the fastest timing, use a shallow pie dish so the filling heats through quickly.
How do I keep the bottom from getting soggy?
This shortcut version is a top-crust pot pie, so there’s no bottom crust to go soggy. If you want to add a bottom crust anyway, blind bake it at 400°F for about 10 minutes, then add filling and continue baking until golden.
What’s the best crust for this: pie crust or puff pastry?
Pie crust is classic and sturdy, and it bakes up golden with a little egg wash. Puff pastry is flakier and more dramatic, but it can brown faster—keep an eye on it during the last few minutes. Both work great for this 30-minute shortcut.
My filling seems runny—what went wrong?
Usually it just needs a bit more simmer time on the stove to thicken before baking. Let the sauce bubble gently while stirring until it coats a spoon. Also, let the pie rest 5–10 minutes after baking so it can set up before slicing.
Can I make this ahead of time?
You can make the filling up to 2 days ahead and store it in the fridge. When you’re ready to bake, warm the filling slightly so it’s not ice-cold, then top with crust and bake until golden and bubbling. This keeps the crust from over-browning while the center warms through.