If you’re craving a comfort food classic but don’t want to spend hours in the kitchen, this Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe is going to become your new best friend. I absolutely love how this turns out—creamy, comforting, and packed with tender rotisserie chicken plus veggies you likely already have on hand. It’s family-friendly, fuss-free, and perfect any night you want a homemade meal without the stress.

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Why You’ll Love This Recipe

Quick and Easy: Using rotisserie chicken and frozen veggies means you skip making broth and chopping fresh produce, perfect for busy days.
Comfort in Every Bite: Creamy filling with tender chunks of chicken and veggies wrapped in a golden crust—pure cozy vibes.
Flexible Ingredients: You can swap frozen vegetables or adjust seasoning easily to fit your pantry and taste buds.
Family Favorite: My family goes crazy for this; it’s become a go-to dinner that gets requests every time.

The image shows a close-up of a white pie dish holding a chicken pot pie with a golden, flaky crust on top. One slice has been removed, revealing the inside layers of creamy white sauce mixed with chunks of light beige chicken, bright green peas, orange carrots, and soft white potatoes. The pie dish rests on a textured dark woven mat with a white marbled surface in the background, and a soft striped cloth is blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe works together to build that creamy, hearty filling and flaky crust we all adore. Keep your eye out for a good-quality pie crust and fresh rotisserie chicken to make it shine.

Butter: For sautéing the onions and starting that luscious roux—use unsalted to control the final saltiness.
Minced Yellow Onion: Adds a subtle sweetness and depth of flavor once softened—feel free to sauté a little longer for maximum aroma.
Flour: This is your thickening agent; whisk it well with butter to avoid lumps in the sauce.
Chicken Broth: Adds savory chicken flavor; homemade or low-sodium store-bought both work.
Milk: For creaminess—whole milk gives a richer texture, but any milk will do.
Water: Helps adjust the consistency of the filling without overpowering the flavor.
Chicken Gravy Mix: This is my secret shortcut to a robust, gravy-like base without extra work.
Salt and Pepper: Essential seasonings to balance and enhance all the savory notes.
Diced Cooked Chicken: Rotisserie chicken is a game-changer here—pre-cooked, juicy, and full of flavor.
Frozen Peas & Carrots: Perfect veggie combo that cooks easily and adds sweetness and color.
Frozen Diced Hashbrowns: Adds unexpected heartiness and texture, making this pot pie extra satisfying.
Pie Crusts (top and bottom): You need a sturdy yet flaky crust; store-bought works great for quick assembly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe is a blank canvas for your tastes and what you have on hand. Don’t hesitate to swap veggies or add a little cheese for a twist!

Veggie Mix: I’ve replaced the peas and carrots with frozen corn and green beans before—your frozen veggie bag is your friend here.
Herbs and Spices: Adding fresh thyme or rosemary really elevates the flavor; I add a pinch of garlic powder now and then for an extra punch.
Cheesy Pot Pie: Before topping with the second crust, sprinkle shredded cheddar or parmesan for a melty surprise my family adores.
Crust Options: Feeling adventurous? Use puff pastry or biscuit dough to mix up the texture—it’s equally delicious.

How to Make Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe

Step 1: Sauté the Onions and Make the Roux

Start by melting butter in a large pot over medium-high heat. Toss in the minced yellow onion and sauté until it turns translucent—this usually takes around 3-4 minutes. Getting the onions soft releases their natural sweetness, which layers beautifully in the pot pie filling. Then sprinkle the flour in and whisk constantly; you want to cook it until the mixture starts to bubble, about 1-2 minutes. This step thickens your sauce and eliminates floury taste, so don’t rush it.

Step 2: Build the Creamy Sauce

Slowly pour in the chicken broth, milk, and water while whisking vigorously to keep the texture smooth and lump-free. Once the liquids are fully incorporated, add the chicken gravy mix, salt, and pepper. I like to keep whisking while the mixture comes to a boil—that’s when it really starts to thicken up, usually within a few minutes. The gravy mix simplifies seasoning and gives you that rich, comforting flavor with minimal effort.

Step 3: Add Chicken and Frozen Vegetables

When your sauce has thickened nicely, fold in the diced rotisserie chicken, frozen peas & carrots, and frozen diced hashbrowns. You don’t need to thaw the veggies first—they’ll cook perfectly within the pie. Stir gently to combine everything evenly. At this point, you’ll notice the filling has that classic creamy texture, packed with tender chicken and vibrant veggies.

Step 4: Assemble the Pot Pie

Lightly grease your 9-inch pie plate to prevent sticking and lay one pie crust into the bottom, pressing it gently to fit snugly. Pour your filling into the crust and spread it evenly. Place the second crust on top and pinch the edges to seal the pie shut. I always cover the edges with foil to keep them from burning during baking — it’s a small trick that preserves that beautiful golden color.

Step 5: Bake Until Golden and Delicious

Bake at 350°F for one hour total. Keep the foil on for the first 3 minutes so the edges don’t brown too soon, then remove it and let the crust get beautifully golden for the remaining 57 minutes. When the crust is perfect and the filling is bubbly, it’s done! Let the pot pie cool for 5-10 minutes before slicing to help it set up nicely and avoid any spills.

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Pro Tips for Making Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe

Use Day-Old Rotisserie Chicken: I discovered this trick when I realized leftover chicken works even better—it’s drier and absorbs flavors well.
Don’t Skip the Whisking: Whisking the flour and liquids carefully ensures a silky sauce—lumps can ruin the texture.
Cover Pie Edges Early: Putting foil on the crust edges right from the start prevents them from burning, keeping everything perfectly golden.
Let It Rest Before Serving: This stops the filling from being too runny and helps with neat slices that hold their shape.

How to Serve Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe

A round chicken pot pie with a golden, flaky crust sits in a clear glass pie dish on a round woven brown mat, with a slice missing from the front revealing creamy filling inside with chunks of chicken, orange carrots, and green peas. Next to it, a white plate holds a slice of the pie showing flaky crust layers on top and creamy filling with peas and carrots underneath, with a silver fork resting beside the slice. A silver pie server with some filling on it is placed near the pie dish. To the right, a black and white striped cloth is casually folded on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep the garnishes simple—fresh chopped parsley or thyme sprinkled on top adds a pop of color and a fresh herbal note that brightens the rich filling beautifully. Sometimes, I swipe a little hot sauce on the side for those who like a kick.

Side Dishes

To round out the meal, I like serving a crisp side salad with a light vinaigrette or some roasted Brussels sprouts. A crusty baguette or warm dinner rolls also go wonderfully with this pot pie, perfect for mopping up every last drop of that creamy sauce.

Creative Ways to Present

For a special occasion, I’ve baked individual pot pies in ramekins or muffin tins—a fun way to personalize portions and wow guests. You can also use decorative pie crust cutters on top or brush the crust with an egg wash for an extra glossy, bakery-fresh look.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I like to slice the pot pie into portions before storing to make reheating quicker and easier, and I always store it with a tight lid to keep the crust from getting soggy.

Freezing

This pot pie freezes beautifully before baking. Just assemble it, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as usual—perfect for busy nights.

Reheating

I reheat slices in a 350°F oven for about 15-20 minutes to bring back that flaky crust and warm filling. Microwaving is quicker but can make the crust soft—if you go that route, pop it in the oven a few minutes afterward to crisp it up.

FAQs

Can I use fresh vegetables instead of frozen in this recipe?

Absolutely! Fresh diced carrots, peas, and potatoes can be used instead. Just steam or cook the potatoes well before adding because they take longer to cook than frozen hashbrowns. Frozen vegetables are just more convenient and ensure a consistent texture.
Do I have to use rotisserie chicken, or can I cook my own chicken?

You can definitely use any cooked chicken you have on hand—leftovers or even poached chicken breasts work well. Rotisserie chicken just saves load of time and adds extra flavor since it’s already seasoned and juicy.
Can I make this pot pie gluten-free?

Sure! Use a gluten-free pie crust and substitute the flour with a gluten-free alternative like cornstarch or a gluten-free all-purpose blend to thicken the sauce. Just make sure your chicken gravy mix is gluten-free as well.
How do I prevent the crust from getting soggy?

A good tip I learned is to brush the bottom crust lightly with beaten egg white before adding the filling—it creates a moisture barrier. Also, letting the pie cool for several minutes before serving helps the filling set so it’s less watery.

Final Thoughts

This Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe has truly become a staple in my home—I love how it turns simple store-bought ingredients into a warm, satisfying meal that feels like a big hug. If you haven’t tried making a pot pie this way, I promise it’s worth every minute. Give it a go, and I bet it’ll become your family’s new comfort food favorite, just like it did for mine!