An incredibly easy chicken pot pie, perfect for rushed weeknights made with rotisserie chicken and store-bought Mornay sauce.
In fact, that’s the secret to this easy chicken pot pie recipe. Everything in it is store-bought. The pastry, the chicken and the cheese sauce are all conveniently purchased from your local supermarket.
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One of my favorite weeknight dinner ingredients is a rotisserie chicken. It’s the most versatile, no-effort protein you can use to whip up speedy meals and this chicken pot pie recipe celebrates it big time. I used cheese sauce bought from my local supermarket but if yours doesn’t carry Mornay, Béchamel or cheese sauce, my recipe for homemade Mornay sauce is quick to make and absolutely delicious. All-butter puff pastry is the perfect quick pie crust but feel free to use any pie crust of your choice. I usually just lay it over the filling but a lattice crust is a cute extra step if you want to fancy it up a little.
- Rotisserie chicken.
- Fresh garlic cloves.
- Fresh thyme.
- Cheese sauce / Mornay sauce.
- Creme fraiche. Sour cream can be substituted.
- Lemon juice.
- Salt and pepper.
- Puff pastry.
How to make easy chicken pot pie
- Make the filling: In a large skillet or frying pan, heat a tablespoon or two of olive oil. Add the mushrooms and cook for a few minutes until golden brown then add the garlic, thyme and lemon juice and cook for another minute or two. Season the mushrooms with salt and black pepper then remove from the heat. Shred the rotisserie chicken, discarding the skin and bones. Place the shredded chicken into a large bowl then add the sautéed mushrooms. Pour in the cheese sauce and creme fraiche. Taste and adjust seasoning if necessary.
- Assemble the pot pie: Transfer the chicken and mushroom filling to a suitable baking dish then top with the thawed puff pastry. If using the puff pastry as a single sheet on top of the pie, cut a few slits into the pastry to allow air to escape. Brush the pastry with beaten egg.
- Bake: Place the pot pie in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and puffed and the filling is hot throughout. Remove from the oven, allow to rest for a few minutes then serve.
Can I freeze chicken pot pie?
Absolutely! Assemble the pot pie in a freezer-proof container then cover well with plastic wrap and foil. Freeze for up to 3 months. Remove the wrapping and bake the pie from frozen until hot throughout. Any leftovers can be kept in an airtight container in the fridge for up to 2 days.
Pot pie recipes
Easy Weekday Chicken Pot Pie
- 250 g (½lb) mushrooms sliced
- 2 garlic cloves crushed
- 1 tablespoon fresh thyme leaves
- salt & pepper to taste
- 1 cooked rotisserie chicken
- 200 g (7oz) ready-made cheese sauce
- 2 tablespoons crème fraîche
- juice of 1/2 lemon
- 400 g (14oz) roll ready-made puff pastry thawed
- 1 egg beaten
- Pre-heat the oven to 180°C/350°F.
- In a large non-stick frying pan, heat a little olive oil then sauté the mushrooms until browned and cooked through. Add the garlic and thyme and fry for another 30 seconds before removing from the heat.
- Shred the chicken, discarding any bones and skin, and place in a bowl. Add the mushrooms, cheese sauce, crème fraîche and lemon juice and mix well. Season to taste with salt and pepper.
- Place the filling in a pie dish/ovenproof dish of your choice then top with the pastry.
- Trim the edges and crimp the pastry before brushing with the beaten egg.
- Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and puffed and the filling has heated through.
- Remove from the oven and serve with vegetables of your choice.