Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
Quick chicken pot pie is my favorite chicken pot pie recipe to make, because it uses pre-cooked rotisserie chicken, so it’s super quick to make! I think you will love this easy chicken pot pie recipe, too.
There is a reason why people buy pre-cooked chicken. Whether it be KFC or fried chicken from your local grocery store, there is something to be said for skipping the cooking step. Now, I feel that I need to clarify one thing here: I am not a fan of fried chicken, of any kind. I have had it a few times and I know it may seem sacrilegious to say this, but it is just a personal preference of mine. Please do not take offense. I know to some perfectly fried chicken is akin to a religious experience. Generations of women have passed down their secret recipes. Whole livelihoods, for some, revolve around their prized fried poultry recipe. I just have never had any that I would want to have again, that’s all. I guess I have never eaten the perfect fried chicken.
Having said this, there is one no prep poultry item that I frequently buy. By frequently I mean maybe once a month. The rotisserie chicken. This, along with pre-washed lettuce or pre-cut fruits and vegetables, is probably one of my favorite convenience foods. I have found a few places locally that make a large bird at a great price that are not high in sodium, over seasoned (not at all, really) and not greasy.
The great thing about rotisserie chicken is that it is just about as quick to grab one on the way home, with the makings for a salad to throw together for dinner as it is to hit the drive through. The price is right and rotisserie chicken offers a wide variety of options. Pick the chicken off of the bone to make a quick and creamy chicken salad, toss with noodles and stir fried veggies for an Asian flair, or add to a quesadilla with beans and brown rice for a quick wrap.
In a perfect world, I would cook a chicken ahead of time and have the meat cut up and ready for dinner prep when I got home from work. But my world is far from perfect and I do not always think ahead that far in to the future where meals are concerned! You never know when you may have to stay late at work, your kids may have more homework than usual…something will inevitably come up.
One of these night came up last week. All day I had a craving for pot pie. Not the frozen kind, but the kind that I make on a frosty weekend day when I have time to make a nice flaky crust and bake juicy white meat chicken. Knowing that I wouldn’t be home until after 6 PM (that is late for me), I quickly sent a list to my husband of items to bring home for a quick yet comforting dinner.
How to Make Quick Chicken Pot Pie
This easy homemade chicken pot pie recipe is all about convenience. I use refrigerated pie crust dough, but puff pastry also works well here. Of course, if you would prefer to make homemade pie dough, roll it out, and use it for your pot pie, then go right ahead. Here’s a great 5-minute homemade pie crust recipe. With the goal to have fresh pot pie on the table in 1 hour from start to finish, homemade crust was not going to happen on this particular night. ???? I also took advantage of frozen veggies, only using peas and carrots, as opposed to my usual pot pie recipe, which uses 5 or 6 different varieties of fresh cut up veggies.
This quick chicken pot pie recipe is easy to make and will fool your family into thinking you slaved over a hot stove all evening! Be sure to make enough, though. Our 2 chicken pot pies didn’t last long in our house of four!
Total Servings 2 (9-inch) pies
This chicken pot pie comes together quickly, using cooked rotisserie chicken, frozen veggies, and refrigerated pie crust dough.
10 minPrep (inc. refrigeration & rest time)
55 minCook Time
1 hr, 5 Total Time
Ingredients
- 1 rotisserie chicken, white meat removed and diced
- 1 bag of frozen peas and carrots blend
- 3 C of low sodium chicken broth or stock
- 4 Tbl butter
- 1/2 C flour
- 1 C dry white wine
- salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 refrigerated pie dough crusts
Instructions
- Preheat oven to 350. Spray 2 pie dishes lightly with a non stick cooking spray.
- In a large skillet, melt the butter on medium heat and stir in the flour. Add the wine and reduce just a little, 3 minutes. Reduce heat to low/medium and add the broth. Stir to combine and break up any lumps (you really shouldn’t have any) and allow mixture to thicken.
- Taste to see if it needs salt and add a pinch if necessary; add thyme and black pepper.
- Add the diced chicken, peas and carrots. Stir to incorporate for 2 minutes and remove from heat.
- Divide mixture evenly between the two pie plates. Carefully roll out one pie dough sheet over each dish. Pinch (crimp) the edges to seal; use the tip of a knife to cut little slits in the top.
- Place both pot pies on a cookie sheet and bake in the oven for 45 minutes or until the top is golden.
- Remove from oven and let sit for 10 minutes before serving
***I can not say enough that I am NOT dissing fried chicken! I am just not a fan. I know it’s weird that I don’t like it. So…eat it up. ????
