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Chicken pot pie
Review Recipe
5 from 1 vote

Easy Chicken Pot Pie

Easy Chicken Pot Pie made with Rotisserie chicken and mixed vegetables in a creamy sauce.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 419kcal


  • 4 cups chicken chopped/diced
  • 2 9" pie crusts
  • 1 1/3 cup milk
  • 1 3/4 cup chicken broth
  • 2/3 cup all purpose flour
  • 1/2 cup onion
  • 1 tsp salt
  • 1 tsp black pepper
  • 2/3 cup butter
  • 15 oz grenn beans
  • 1 cup celery chopped
  • 1 small bag mixed peas and carrots frozen
  • 1/2 tbsp italian seasoning


  • Preheat oven to 350 degrees Fahrenheit.
  • Add butter to a medium saucepan. Sauté onion and celery until cooked, about 6-8 minutes
  • Stir in flour and seasonings and mix well.
  • Pour the milk and chicken broth slowly, allowing the mixture to thicken.
  • Add chicken and vegetables, mix well.
  • Pour mixture into pie crusts. Cover with pie crust, cutting slits to vent.
  • Bake for 30 minutes, covering after 20 minutes, or when pie crust top is golden brown.


Calories: 419kcal | Carbohydrates: 36g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 45mg | Sodium: 819mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 974IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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