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Homemade Chicken Pot Pie

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 1 box Refrigerated Pie Shell
  • 1 Rotisserie ChickenĀ 
  • 1 can Cream of Chicken with Herbs
  • 1 can Cream of Mushroom with Garlic
  • 1 can Mushrooms sliced
  • 1 bag Mirepoix vegetable mix frozen
  • 1 Tbsp Butter
  • 1/4 cup Half & Half
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1 tsp peper
  • 1 Tbsp White Wine


  • Remove pie crusts from box and roll out on top cutting board to get to room temp.
  • Melt the butter in a large pot over medium-high heat, then add the frozen mirepoix mix of onion, carrots, and celery. Stir until the onions start to turn translucent, about 8 minutes.
  • Remove meat from the Rotisserie chicken and shred. 
  • Add to vegetables then stir in both Cream of Chicken and Mushroom soups, let it cook and thicken. Once it starts to thicken add salt, pepper, and thyme.
  • Stir in 1/4 cup half in half and splash of white wine, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more wine, water or broth. Turn off heat.
  • Press one pie curst into a glass or tin pie pan. Be sure to press into edges on to the sides. 
  • Add filling. Place second place crust on top and slit for venting.
  •  Bake for 30 minutes at 375 degrees.