Who doesn’t love an easy, cozy, and creamy chicken pot pie that you can assemble in 20 minutes or less! It's thick and hearty and everyone loves it!
Why You’ll Love This Rotisserie Chicken Pot Pie
Store-bought freezer versions are loaded with inflammatory oils, preservatives, and unnecessary ingredients and that’s why I created this Easy Rotisserie Chicken Pot Pie—a wholesome, homemade version with just six clean ingredients. This recipe is perfect for a chilly winter night but delicious enough to enjoy all year long!
- Delicious and filling
- Customizable with different variations and ingredient swaps
- Made with simple and clean ingredients
- Quick and easy to prepare with rotisserie chicken
Jump to:
Ingredients
- Butter - Adds richness and helps sauté the vegetables, bringing out their natural sweetness. You can also use avocado oil for a dairy-free option.
- Frozen Mixed Vegetables - A convenient and colorful mix of peas, carrots, corn, and green beans makes this pot pie hearty and nutritious.
- Minced Garlic - Garlic enhances the flavor and adds a delicious savory depth to the dish.
- Chopped Rotisserie Chicken - Using a rotisserie chicken saves time and adds incredible flavor. You can also use leftover turkey or cook your own chicken breasts.
- Gluten-Free Cream of Chicken Soup - I love using Pacific’s Gluten-Free Cream of Chicken Soup because it has simple, clean ingredients. Even if you’re not gluten-free, this is a much better option than traditional canned soups.
- Gluten-Free Pie Crusts - You can use store-bought gluten-free pie crusts or make your own from scratch.
- Heavy Cream or Chicken Broth (Optional) - If your filling is too thick, a splash of heavy cream or chicken broth thins out the mixture perfectly.
See recipe card for quantities and full directions.
Instructions
- First, melt the butter in a large pot over medium-high heat and add the frozen mixed vegetables and minced garlic to the pot and stir. Sauté the veggies for 5-8 minutes until fragrant and tender.
- Meanwhile, while the vegetables cook, chop the rotisserie chicken and set it aside.
- After that, season the vegetables with salt and pepper to enhance the flavor. Now, stir in the cream of chicken soup, followed by the chopped chicken, and mix everything well. If the mixture is too thick, gradually add the heavy cream or chicken broth, stirring until well combined.
- Pie Crust Options: Option 1: Line the bottom and edges of a 1.8L baking dish or a 9x12 oval dish with a pie crust. Prick it with a fork and bake at 375°F for 10-15 minutes until slightly baked. Option 2: Simply skip the bottom crust—this is my family’s favorite way to enjoy it!
- Once ready, fill the baking dish with the chicken and vegetable mixture, spreading it out evenly.
- Next, break the frozen pie crust into approximately 2”x2” pieces and place them on top to cover the surface.
- Finally, bake uncovered at 350°F for 30 minutes or until lightly browned.
- Step 1: First, melt the butter in a large sauté pan or a large pot and then add the frozen mixed vegetables and the minced garlic. Next, sauté the veggies and then season the vegetables with salt and pepper.
- Step 2: Next, stir in the cream of chicken soup and the chicken to the veggie mixture. Add the heavy cream or chicken broth if needed.
- Step 3: Pie Crust Options: Option 1: Next, line the bottom and edges of a baking dish with a pie crust. Slightly bake the pie crust. Option 2: Skip the bottom crust (my family’s favorite way to make it!). Now, fill the baking dish with the chicken and vegetable mixture. After that, put the pie crust on top of the mixture.
- Step 4: Lastly, bake the casserole uncovered.
Helpful Hint: Gluten-free crusts can be tricky to work with, so I like to break the frozen pie crust into pieces for easier handling for this Easy Rotisserie Chicken Pot Pie recipe.
Substitutions
- Chicken: Use leftover Thanksgiving turkey or bake your own chicken breasts seasoned with salt and pepper.
- Pie Crust: Make a homemade version instead of using store-bought.
- Dairy Free Cream of Chicken Soup: Try this homemade recipe from Clean Eating Kitchen Homemade Cream of Chicken Soup
Equipment
- 9X12 oval shaped baking dish or similar in size (or larger if doubling the recipe)
- Large sauté pan or 3-quart pot - to saute the veggies in and stir in the cream of chicken soup and the chopped chicken
- Large wooden spoon for stirring
- Knife & cutting board to chop the chicken
Storing the Casserole
Refrigerate: Keep covered and store in the fridge for 3-5 days.
Freeze: If freezing, store in an airtight container. Thaw for an hour at room temperature before reheating.
Reheat: Bake at 350°F, lightly covered with foil, for 20-30 minutes until heated through. For smaller portions, cover and reheat for 15 minutes.
Double This Easy Rotisserie Chicken Pot Pie
Double or triple this recipe to feed a crowd or to have leftovers throughout the week! It's simple to make and leftovers are delish!
FAQs
Question 1
Can I Make This Easy Rotisserie Chicken Pot Pie recipe Dairy-Free?
Yes! Use this dairy-free cream of chicken soup recipe: Dairy-Free Cream of Chicken Soup and swap out butter and use avocado oil.
Question 2
Can I Use Fresh Vegetables?
Absolutely! Just chop and sauté them a little longer until tender.
Question 3
Can I Make This Ahead of Time?
Yes! Assemble the pot pie, cover, and refrigerate for up to 24 hours before baking.
Make This Easy Rotisserie Chicken Pot Pie This Week
This Easy Rotisserie Chicken Pot Pie is cozy, creamy, and packed with simple, wholesome ingredients. Skip the store-bought versions and make this delicious homemade pot pie instead! Let me know if you try it—I’d love to hear how your family enjoys it! 🥧❤️
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Easy Rotisserie Chicken Pot Pie
Ingredients
- 2 T butter
- 12 oz bag frozen mixed vegetables corn, carrots, and green beans
- 1 t minced garlic
- 3 C cooked chicken
- Âľ t salt
- â…› t pepper
- 10.5 oz gluten free cream of chicken soup
- 1-2 gluten free pie crusts - frozen or from scratch
- Optional: ÂĽ C heavy cream or chicken broth
Instructions
- Melt 2 tablespoons of butter in a large pot over medium-high heat.
- Add 2 cups of frozen mixed vegetables to the pot.
- Stir in minced garlic and sauté the veggies for 5-8 minutes.
- While the vegetables cook, chop 3 cups of rotisserie chicken and set aside.
- Season the vegetables with salt and pepper.
- Stir in the cream of chicken soup and the chopped chicken to the veggies and mix well.
- Optional: If the mixture is too thick, add ÂĽ cup of heavy cream or chicken broth.
- Pie Crust Options: Option 1: Line the bottom and edges of a 9X12 baking dish with a pie crust. Prick with a fork and bake at 375°F for 10-15 minutes until slightly baked. Option 2: Skip the bottom crust (my family’s favorite way to make it!)
- Fill the baking dish with the chicken and vegetable mixture and spread out evenly.
- Break the frozen pie crust into 2”x2” pieces and place them on top of the mixture to cover the surface.
- Bake uncovered at 350°F for 30 minutes or until lightly browned.
