Quick and Easy Chicken Pot Pie

This Quick and Easy Chicken Pot Pie is pure comfort food without the work of making a traditional pie crust. A creamy filling loaded with shredded rotisserie chicken and vegetables is topped with flaky puff pastry and baked until golden brown.

Blazing Star BBQ All In One Seasoning brings the chicken, vegetables and creamy sauce together in one family-friendly meal that is perfect for busy weeknights.

Recipe Details

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes
Servings	8
Cooking Method	Stovetop and oven

Ingredients

• ½ stick butter, or 4 tablespoons
• 1 cup chopped onion
• ½ cup chopped celery
• 4–6 cloves garlic, minced
• 1 tablespoon Blazing Star BBQ All In One Seasoning
• ½ cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 whole rotisserie chicken, shredded
• 1 package frozen mixed vegetables, 12 ounces
• 1 sheet puff pastry, thawed

Instructions

1. Preheat the oven. Preheat your oven to 400°F.
2. Sauté the vegetables. Melt the butter in a large pan over medium heat. Add the chopped onion and celery, then sauté for approximately 5 minutes.
3. Add the garlic. Stir in the minced garlic and continue cooking for a few minutes.
4. Season the mixture. Add the Blazing Star BBQ All In One Seasoning and stir until evenly incorporated.
5. Make the roux. Add the all-purpose flour and mix until it has completely combined with the butter and vegetables.
6. Make the creamy sauce. Gradually add the chicken broth and heavy whipping cream while stirring. Cook for approximately 10 minutes, stirring as needed, until the sauce begins to thicken.
7. Add the chicken and vegetables. Stir in the shredded rotisserie chicken and frozen mixed vegetables. Mix well and continue heating for another 10 minutes.
8. Fill the baking dish. Transfer the chicken mixture to a 9-by-13-inch baking dish and spread it into an even layer.
9. Add the puff pastry. Place the thawed puff pastry sheet over the filling and crimp the edges around the baking dish.
10. Bake the pot pie. Bake at 400°F for 25–30 minutes, or until the puff pastry is puffed and golden brown.
11. Rest and serve. Allow the chicken pot pie to rest briefly before serving so the creamy filling can set slightly.

Mike’s Notes

• A rotisserie chicken makes this recipe quick and easy while still providing plenty of tender chicken.
• Thaw the puff pastry before placing it over the filling so it is easier to shape and crimp around the pan.
• For additional color and shine, brush the puff pastry lightly with an optional egg wash before baking.
• Place the baking dish on a sheet pan if it is filled close to the top. This will catch any filling that bubbles over.
• Let the finished pot pie rest for about 5–10 minutes before serving. The filling will be extremely hot straight from the oven.

Frequently Asked Questions

Can I use leftover chicken instead of rotisserie chicken?

Yes. Cooked and shredded chicken breast or chicken thighs will work. You will need enough chicken to replace one whole shredded rotisserie chicken.

Do I need to thaw the frozen vegetables?

No. Add the frozen mixed vegetables directly to the creamy chicken filling and heat everything together before transferring it to the baking dish.

Can I prepare chicken pot pie ahead of time?

You can prepare the creamy chicken filling ahead of time and refrigerate it. Reheat the filling before transferring it to the baking dish, then add the puff pastry immediately before baking.

How do I know when the chicken pot pie is finished?

The filling should be hot and bubbling around the edges, and the puff pastry should be fully puffed and golden brown.

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