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Classic Pot Pie

If you’re craving a delicious, homemade meal without spending hours in the kitchen, this Classic Pot Pie is your shortcut to tasty comfort. With just a few clever choices, you’ll turn simple ingredients into a triumph of flavor.

Imagine a golden-brown pie crust, flaky and perfect, wrapping around a savory filling of shredded rotisserie chicken or leftover turkey. You don’t need to cook the chicken from scratch; let the store do the work for you. In a big skillet, you’ll create a magical sauce – butter, flour, and a mix of cozy spices like thyme, rosemary, and sage. It’s like a potion, turning into a creamy blend with the addition of chicken broth and milk.

Now, the unsung heroes: frozen mixed vegetables. Peas, carrots, corn, and green beans join the party, adding color and nutrition. It’s a symphony of flavors, all in one skillet.

Here’s where the shortcut becomes genius – pre-made pie crusts. No need to stress about making dough; just roll out the store-bought magic. One crust lines the pie dish, the other crowns the masterpiece. Brush it with a beaten egg for that inviting, golden glow.

Pop it into the oven, and in about 30 minutes, you’ve got a kitchen filled with the aroma of a homemade feast. The pot pie emerges, its crust a golden shield protecting the flavorful secrets inside.

But wait, patience is a virtue. Let it rest for 10 minutes. This isn’t just about keeping your tongue safe; it’s about letting the flavors mingle, making each bite more incredible than the last.

erve a slice, and revel in the joy of a smart, speedy dinner. Classic pot pie perfection, achieved with a sixth-grade-friendly recipe that’s as easy as it is delicious.

Classic Pot Pie

Classic Pot Pie

Enjoy a pot pie with rotisserie chicken, a pie crust, and flavorful herbs. Costing $15-$20, with just 20 minutes of prep and 40 minutes in the oven, this recipe serves 6 at around 450 calories each. Elevate your comfort food game with this tasty classic!
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal


  • 9-inch pie dish
  • Large skillet
  • Mixing bowl
  • Rolling Pin
  • Pastry brush
  • Oven


  • 2 pre-made pie crusts for top and bottom
  • 3 cups cooked and shredded rotisserie chicken or leftover turkey
  • cup unsalted butter
  • cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried sage
  • 1 ¾ cups chicken broth
  • cup milk
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans
  • 1 egg for egg wash


  • Preheat the oven to 425°F (220°C).
  • In a large skillet, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux.
  • Stir in salt, black pepper, thyme, rosemary, and sage into the roux.
  • Gradually pour in chicken broth and milk, continuing to whisk to avoid lumps. Cook until the mixture thickens, usually 5-7 minutes.
  • Add shredded chicken or turkey and frozen mixed vegetables to the skillet. Stir until well combined and heated through. Remove from heat.
  • Roll out one of the pie crusts and place it into the bottom of the pie dish.
  • Pour the chicken mixture over the crust in the pie dish.
  • Roll out the second pie crust and place it on top of the chicken mixture. Trim any excess crust and crimp the edges to seal.
  • Beat the egg and brush it over the top crust for a golden finish.
  • Cut a few slits on the top crust to allow steam to escape during baking.
  • Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
  • Allow the pot pie to rest for 10 minutes before serving.


  • Experiment with different vegetables or add potatoes for variety.
  • Make it ahead and refrigerate before baking for a quick dinner option.
  • Serve with a side of salad or mashed potatoes for a complete meal.
Q: Can I use a homemade pie crust instead?
A: Absolutely! If you have the time, a homemade crust can add a personal touch to the pot pie.
Q: Can I freeze the pot pie for later use?
A: Yes, you can assemble the pot pie and freeze it before baking. When ready to cook, simply bake from frozen, adding a little extra time.
Keyword Comfort Food, Pot Pie, Quick and Easy, Rotisserie Chicken
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Erika Herbert
Erika Herbert