Easy Chicken Pot Pie

November 4, 2017

This post may contain affiliate links. Read our disclosure policy.

Chicken Pot Pie is a dinner staple! This easy version has all the rich and creamy flavors of a chicken pot pie from scratch without all the hassle! It has plenty of shortcuts to make this a dinner that’s doable any day of the week. And no one would guess how easy it was for you to make it!

Chicken Pot Pie

Chicken Pot Pie

My family absolutely loved this chicken pot pie and I loved how simple it was to throw together. Normally I am all about making things from scratch but we all know a chicken pot pie from scratch takes hours.

You have to make the crust, chill the crust, cook the chicken, chop lots of veggies then finally bake it. But not here, this recipe is all about the shortcuts!

Ingredients Needed for This Recipe

  • Refrigerated pie crusts
  • Butter
  • Yellow onion
  • Flour
  • Half and half
  • Chicken or turkey gravy
  • Frozen mixed vegetables
  • Rotisserie chicken
  • Dried rosemary and thyme
  • Salt and pepper

Chicken Pot Pie filling in pie crust before topping and baking.

How to Make this Easy Chicken Pot Pie

  • Here you start with a store-bought pie crust. This will save tons of time but a homemade would be great here as well.
  • Then you’ll cook onions in a skillet and make a roux with butter and flour.
  • Next you’ll add in milk and gravy to make it a thick and creamy sauce.
  • Add in some frozen pre-cut veggies and shredded rotisserie chicken.
  • Pour the filling into the crust, cover with filling with a second crust and bake to golden brown, flaky perfection!

Easy Chicken Pot Pie

What Gives it that Homemade From Scratch Flavor?

The McCormick Simply Better Turkey or Chicken Gravy used in this recipe adds such a delicious depth of flavor making this pie taste like it took hours of preparation yet it only took a fraction of that!

The gravy comes in 3 varieties: turkey, chicken, and beef. I love that these ready-to-serve gravies are made with REAL ingredients, including stock, vegetables and McCormick herbs and spices.

They come with an easy-to-pour, re-sealable spout, AND are gluten-free, and have no artificial flavors and no added MSG. Now that’s a product I can feel good about.

Slice of chicken pot pie on a plate

I hope you guys make this delicious Chicken Pot Pie soon. I really love it and it’s hands down the easiest Chicken Pot Pie I’ve made, it only takes about 15 minutes prep yet the finished product is 100% satisfying.

To find McCormick Simply Better gravy in your city click here.

More Recipes You Might Like

Shortcut Chicken Pot Pie
5 from 13 votes

Chicken Pot Pie {Easy Shortcut Recipe}

This Chicken Pot Pie is super easy to make yet oh so delicious! This could easily become a fall staple in your home! It's so comforting and hearty and the whole family loves it!
Servings: 7
Prep15 minutes
Cook35 minutes
Ready in: 55 minutes


  • 1 (14.1 oz) pkg. refrigerated pie crusts (2 crusts)
  • 3 Tbsp butter, diced into 1-Tbsp pieces
  • 3/4 cup finely chopped yellow onion
  • 2 1/2 Tbsp all-purpose flour
  • 1 cup half and half
  • 1 (12 oz) container McCormick® Simply Better Turkey Gravy (or Chicken Gravy)
  • 3 cups frozen mixed vegetables
  • 2 cups (heaping) shredded rotisserie chicken or leftover turkey
  • 1/2 tsp dried rosemary crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper


  • Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
  • Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes. 
  • Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy. 
  • Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through. 
  • Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape. 
  • Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed. 
  • Let stand 5 minutes before slicing and serving.
  • Recipe source: Cooking Classy
Nutrition Facts
Chicken Pot Pie {Easy Shortcut Recipe}
Amount Per Serving
Calories 498 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 57mg19%
Sodium 634mg28%
Potassium 378mg11%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 1g1%
Protein 16g32%
Vitamin A 4270IU85%
Vitamin C 9.7mg12%
Calcium 66mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This post was sponsored by McCormick, all thoughts and opinions are 100% my own.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Halie

    I love your recipes! This was so yummy!! I love how you gave us short cuts around to making this. I will make it again. It was simple and delicious! My husband said it was one of the top things I made lol Thank you so much for sharing your recipes! You are truly a great cook! I love love love all the food recipes I made from you.

    • Jaclyn

      Jaclyn Bell

      I love to hear you’ve had success with my recipes Halie! Thanks so much for letting me know you’ve enjoyed them, and thanks for the compliment :)!

  • Jean

    I made this for dinner tonight and everyone loved it! If I wanted to use fresh carrots/celery in it would I just add that to the onions in the beginning? Thanks!

    • Jaclyn

      Jaclyn Bell

      Yes but you’d want to cut celery thin and sauté longer so it’s not crunchy. I’m so glad everyone loved it!

  • Christina Clauss

    What about using chicken cooked in a crockpot rather than store bought cooked chicken? Thank you!

  • Carol

    I chose this recipe based on reviews and I also had a jar of gravy I wanted to use up. For the vegetables, I had leftover roasted carrots and potatoes, then I tossed in a half a can of peas. The edges needed to be covered after 20 minutes in the oven and I cooked it for 35 minutes total. The filing had a nice consistency and the flavor was good. I will definitely make this again. Can’t wait to eat the leftovers for lunch.

  • Tricia Badeau

    I would love to make this chicken pot pie but it calls for half-and-half can I make it without it or is there a substitute as my husband is allergic to dairy

  • Marcy

    Can you make this several hours ahead of cooking? If you can should you put in fridge until ready to cook!

    • Jaclyn

      Jaclyn Bell

      I would recommend making the filling and refrigerating then reheat and add to the crust when ready to bake so it doesn’t get soggy.

  • Lisa F

    Recipe is easy to follow, the taste is incredible! My husband and I both love chicken pot pie but we always turned to the Marie Calendar’s frozen pot pie. First time I made this, I had one slice and my husband finished the rest that evening! Every night I made this pot pie, same thing – he finishes it before I could have left overs! It really is the best recipe we’ve ever had