Chicken Pot Pie


Chicken Pot Pie

Store-bought rotisserie chicken and refrigerated pie crust make these chicken pot pies easy to prepare. Thanks to Galenda M. in Mount Vernon, OH for this recipe to help kick off National Pie Day today!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 2 pies


  • 2 Cups Diced pealed potatoes
  • 1 3/4 Cups Sliced carrots
  • 1 Cup Butter cubed
  • 2/3 Cup Onion chopped
  • 1 Cup All-purpose flour
  • 1 3/4 Tsp Salt
  • 1 Tsp Thyme dried
  • 3/4 Tsp Pepper
  • 3 Cup Chicken broth
  • 1 1/2 Cup Whole milk
  • 4 Cups Rotisserie chicken
  • 1 Cup Peas Frozen
  • 1 Cup Corn Frozen
  • 4 Sheets Pie crust Refrigerated


  • Preheat oven to 425. Place potatoes & carrots in large saucepan – add water to cover – bring to a boil, reduce heat – cook – covered 8-10 minutes or until crisp tender – drain.
  • In large skillet-heat butter over medium-high heat; add onion; cook & stir until tender. Stir in flour add seasonings until blended. Gradually stir in broth & milk. Bring to a boil, stirring constantly; cook & stir 2 minutes or until thickened. Stir in chicken, peas, corn & potato mixture; remove from heat.
  • Unroll a pie crust into each of two 9 inch pie plates, trim even with rims. Add chicken mixture; unroll remaining pie crusts – place over filling. Trim, seal & flute edges, cut slits in tops.
  • Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

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