Easy Weekday chicken pie

Easy Weekday Chicken Pot Pie

An incredibly easy chicken pot pie, perfect for rushed weeknights made with rotisserie chicken and shop-bought cheese sauce.
Course Chicken, Chicken Pie, Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author Alida Ryder


  • 250 g mushrooms sliced
  • 2 garlic cloves crushed
  • 1 tablespoon fresh thyme leaves
  • salt & pepper to taste
  • 1 cooked rotisserie chicken
  • 200 g ready-made cheese sauce
  • 2 tablespoons crème fraîche
  • juice of 1/2 lemon
  • 1 roll ready-made puff pastry thawed
  • 1 egg beaten


  • Pre-heat the oven to 180°c.
  • 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.