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Chicken Pot Pie Recipe

Easy homey meal that will seem like you have been cooking for hours.
Prep Time15 mins
Total Time1 hr
Author: Simply Happenstance


  • 1 rotisserie chicken-pulled apart I prefer the white meat only
  • 1 can of cream of chicken soup or cream of mushroom
  • 1/2 bag of frozen vegetables I like to use Trader Joe's Organic Foursome
  • 1 potato
  • 1 package of Pillsbury Pie Crusts
  • Canola Oil Spray
  • Salt and Pepper to taste


  • Preheat over to 375 F
  • Boil water in a pot for the potato
  • Once the water is boiling place the potato in the pot and cook until tender
  • While potato is cooking pull apart the meat from the rotisserie chicken-about 1 1/2 cups.
  • Set aside
  • Spray a pie pan with cooking spray and gently unroll the Pillsbury Pie Crusts.
  • Place the bottom crust on the pie pan and reserve the top for later.
  • In a skillet place butter and frozen vegetables and cook for 5 minutes until unfrozen.
  • Add in the potato when it is done to mix with the butter and vegetables.
  • In a large bowl place vegetables, chicken, cream of chicken soup, salt, and pepper and mix together.
  • Pour the mixture into the pie pan and unfold the top pie crust on top.
  • Vent the top of the pie.
  • Place foil around the crust of the pie for the first 30 minutes of baking so that it does not burn.
  • Remove foil for the last 15 minutes of baking for the crust to brown around the edges.
  • Remove the pie from the oven and let cool for 10 minutes until serving.


This is my Mom's easy chicken pot pie. With a household of 5 daughters, we lived on easy meals. It is easy and provides many a few shortcuts to make it an easy meal.