
A comforting, golden-crusted chicken pot pie filled with tender rotisserie chicken, a creamy vegetable sauce, and a flaky double crust—perfect for weeknights or special family dinners.

I’ve served this on blustery evenings and holiday leftovers tables; my family always asks for seconds. Once I started brushing the crust with an egg wash, the pies came out with a bakery-style shine that everyone notices—simple steps, big payoff.
My favorite part is lifting the warm lid of the pie and seeing the glossy, golden top. The smell of thyme and butter mingling with roasted chicken is what makes this a repeat kitchen favorite—every holiday table and weeknight that I’ve brought this to has ended with story swapping and a nearly empty pie plate.
Store leftovers in an airtight container or wrap pie slices tightly with plastic wrap and aluminum foil. Refrigerate for up to 3 days. For longer storage, freeze individual slices in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight (if frozen), then warm in a 350°F oven for 15–20 minutes until heated through and the crust is crisp. Microwaving will heat quickly but soften the crust; crisp it under the broiler for 1–2 minutes on low if needed.
If you prefer a lighter version, substitute half-and-half for heavy cream or use a reduced-fat condensed soup. For a gluten-free option, use a prepared gluten-free pie crust and a gluten-free all-purpose flour blend for the thickener. If you don’t have rotisserie chicken, use 3 cooked boneless skinless chicken breasts (poached or roasted) shredded into bite-sized pieces. Swap vegetables to suit seasons—use diced potatoes and green beans in cooler months.
Serve warm slices with a simple green salad dressed with a bright vinaigrette to cut through the richness. For a cozy meal, pair with roasted root vegetables or steamed green beans with lemon and butter. Garnish with a sprinkle of chopped fresh parsley or thyme leaves for a fresh herb accent and color contrast on the plate.
The pot pie is an American classic with roots in simple, rustic pies that European settlers adapted in the New World. Combining leftover meats with a savory gravy and enclosing it in pastry goes back centuries; modern pantry ingredients like canned soup and refrigerated crusts have made it accessible to busy cooks, while still honoring the comforting tradition of a one-dish meal.
Spring: lighten the filling with fresh peas, ramps, and asparagus tips. Summer: use fresh corn kernels and add diced zucchini. Fall/Winter: incorporate root vegetables like parsnips and diced sweet potatoes for greater density and sweetness. Adjust cooking times slightly for denser vegetables—parboil them before adding to the filling.
Make the filling 1 day ahead and refrigerate; assemble and bake when ready. To save even more time, prepare two fillings and freeze one uncooked in a pie dish wrapped tightly—bake from frozen with an extra 20–30 minutes. Use airtight, oven-safe containers for meal-prep portions and reheat in the oven to retain crust texture.
Sharing this pie has become a ritual in my household—simple ingredients transformed into a dish that brings people together. Make it your own by adjusting herbs and vegetables to match what your family loves, and enjoy the comfort that a warm, flaky pie can bring to any table.
Cool the filling for 5–10 minutes before adding to the crust to avoid a soggy bottom.
Use low-sodium stock and taste before adding extra salt because condensed soup and bouillon add concentrated salt.
Brush the entire top crust with egg wash for an even, glossy golden finish.
To re-crisp leftover crust, reheat slices in a 350°F oven for 10–15 minutes rather than microwaving.
This nourishing classic chicken pot pie recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Classic Chicken Pot Pie recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350°F and place a 9-inch pie dish on a large rimmed baking sheet to catch any spills. This makes transferring the pie safer and keeps the oven clean.
In a deep-sided skillet over medium heat, melt butter and add diced onion, chicken bouillon seasoning, thyme, seasoned salt, and black pepper. Cook until onions are translucent, about 2–3 minutes.
Sprinkle the flour over the softened onions and stir constantly for about 1 minute to cook out the raw flour flavor and form a roux that will thicken the sauce.
Gradually whisk in chicken stock, then add cream of chicken soup and heavy cream. Bring to a simmer over medium-high heat and let thicken for 3–4 minutes until it coats the back of a spoon.
Stir in frozen peas & carrots, frozen corn, and chopped rotisserie chicken. Allow the mixture to cool for 5–10 minutes so the bottom crust remains crisp after assembly.
Fit the first pie crust into the dish, brush the rim with a thin layer of egg wash, add the filling, and place the second crust on top. Tuck, crimp, brush with egg wash, and cut vents.
Bake at 350°F for 40–45 minutes until the crust is deep golden brown. Let the pie rest for 15–20 minutes before slicing to allow the filling to set.
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This recipe looks amazing! Can't wait to try it.
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