Easy Chicken Pot Pie with Frozen Pie Crust

This fast and easy chicken pot pie is made with time-saving ingredients including frozen pie crust, store bought rotisserie chicken, cream of chicken soup and frozen vegetables. It is a creamy, filling and comforting meal that your whole family will love.  Learn how to make this easy recipe for a busy weeknight dinner or potluck!

Why this recipe works

• Kid friendly - kids will love this comforting and tasty pot pie. 

• Easy and convenient - no complicated roux to make and easy pantry staple ingredients.

• Short cut recipe - this recipe uses easy premade ingredients like a frozen pie crust, canned cream of chicken, frozen veggies and store bought rotisserie chicken for faster prep. 

• Freezer friendly - Great for meal preps that can easily be frozen for busy weeknight meals. 

Ingredients

Frozen Pie Crust – Use a deep-dish frozen pie crust. It usually comes with 2 frozen pies,  you can get this in the frozen section at any major supermarket.

Rotisserie Chicken – I use store-bought, seasoned rotisserie chicken for convenience. 

Cream of Chicken Soup – full of flavor and adds that thick creamy texture of a classic pot pie.

Frozen Mixed Vegetables – Peas, carrots, and green beans mixture work great.

Milk – Helps loosen the soup and blend everything together smoothly.

Egg – Optional, for brushing over the crust to achieve a golden, glossy finish.

Seasoning – A simple mix of garlic powder, onion powder, salt, and pepper enhances flavor without overpowering the already-seasoned chicken.

How to Make Chicken Pot Pie with a Frozen Crust

Preheat your oven to 400°F (200°C).

Thaw the frozen pie crusts by setting them out at room temperature for at least 15 minutes.

Prepare the chicken by removing the meat from the rotisserie and dicing it into 1-inch cubes.

In a large mixing bowl, combine the diced chicken, cream of chicken soup, frozen vegetables, milk, and seasonings. Mix until well combined.

Brush the bottom pie crust with egg wash to help prevent sogginess.

Fill the pie crust with the chicken mixture, then top with the second crust. Crimp the edges to seal. Poke some venting holes on the top of the pie crust.

Brush the top crust with egg wash for a golden, glossy finish.

Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool and set  for about 15 minutes before slicing and serving.

Make Ahead Options

8 - 24 hours ahead  - Make the filling and keep in the fridge. When ready to bake, thaw the frozen pie crust for at least 15 minutes, add the filling then cover with the top crust, seal it and bake. 

Freeze and bake - Make the filling and add it to the frozen pie crust that is thawed for at least 15 minutes or until the dough is slightly soft enough to handle.  Cover the pie with a top crust and seal the edges. Cover and wrap the pie to freeze.

When ready to bake, preheat oven to 400, then bake the frozen pie, with edges covered with foil for 30 minutes. Lower the oven temperature to 350 and continue to cook for 40-50 minutes, until the filling is bubbly and the crust is golden.

Variation and substitution ideas

Pie Crust –replace the frozen pie crust with frozen puff pastry or layers of phyllo dough for a flakier texture. You can also top with biscuits for a buttery, golden finish that’s perfect for dipping into the creamy filling.

Meat Substitutes – Leftover turkey or ham works just as well—perfect for those leftover holiday meals.

Vegetarian Option – Skip the meat and use canned cream of mushroom, potato, or celery soup instead.

Seasoning Additions – For extra flavor, add dried herbs like oregano, parsley, thyme, or Italian seasoning.

Vegetables – Canned vegetables can be used in place of frozen ones, be sure to drain them first to avoid excess liquid in the filling.  You can also add diced potatoes for extra heartiness and a thicker filling.

What to serve with chicken pot pie

Since chicken pot pie is rich and hearty, lighter side dishes are a great way to balance the meal. Here are some delicious and refreshing salad and vegetable options:

• Beet salad
• Roasted Japanese purple yams
• Cold orzo broccoli salad
• Roasted vegetables 
• Oven Roasted Corn on the cob 
• Air Fryer broccoli 

Storing and reheating 

• Refrigerator: Store leftover chicken pot pie in an airtight container in the fridge for up to 3 days.
  
• Freezer: To freeze, wrap the pie tightly in plastic wrap or foil, then place it in a large freezer-safe zip-top bag. Remove as much air as possible and freeze flat for up to 2 months.
  
• Reheating:
  From the fridge: Reheat in the oven at 350°F for 15–20 minutes or until heated through.
  From frozen: Reheat directly from frozen by baking at 350°F for 30–40 minutes, or until hot in the center. You can also microwave individual portions, but the crust may lose some crispness.

Frequently Asked Questions

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