Chicken Pot Pie

Traditional comfort food made simple with rotisserie chicken from the deli. Refrigerated pie crusts make this pot pie recipe quick and easy.


2 cups

Rotisserie chicken, from the deli, diced

1 box

Refrigerated pie crust, softened according to package

2 cups

Frozen mixed vegetables, thawed

1, 10.75 oz. can

Condensed cream of chicken soup

1/4 tsp.

Dried sage

1/2 tsp.

Dried oregano


Salt and pepper


Egg (optional)


  1. Preheat oven to 425° Fahrenheit. Place one crust in bottom of a pie pan. In a large bowl mix together chicken, vegetables, soup, spices, and salt and pepper to taste. Pour chicken/vegetable mixture into crust-lined plate. Cover with the top crust, seal and flute edges. Make a few slits in the top crust.

  2. If desired, make an egg wash with the egg and 1 tsp. of water, whisked and brushed over top of crust. This will make the crust golden brown.

  3. Bake for 30 minutes. If crust starts to get too brown, cover edges with strips of foil after 15 minutes. Remove from oven and let rest for 5 minutes before serving.