Chicken Pot Pie

  • Prep 10 mins
  • Total 1h 15 mins
  • Advanced
  • Serves 8

Chicken Pot Pie is a classic comfort food. Flaky pie crust filled with tender chicken and vegetables, with a creamy and luscious sauce. This dish is made with store bought pie crust, rotisserie chicken and cream of chicken soup to have this pot pie on the table quick and easy.

TIP: It’s easiest to assemble the crust after the filling has cooled for a few minutes.


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 tablespoon canola oil
  • 1 large white onion, chopped
  • 3 celery stalks, chopped
  • 1 package (8 ounces) cremini mushrooms, stemmed and sliced
  • 1 (3 pounds) rotisserie chicken, meat picked
  • 1 1/2 cups whole milk
  • 2 cans (10 1/2 ounces) cream of chicken soup
  • 1 bag (16 ounces) frozen mixed vegetables
  • 1 teaspoon poultry seasoning
  • kosher salt, as desired
  • ground black pepper, as desired
  • 1 box (14 ounces) prepared pie crust
  • Step 1

    Remove the lid from the pot. Turn dial to SEAR/ SAUTÉ, set temperature to HI, and select START/ STOP to begin preheating. Allow the unit to preheat for 5 minutes.

  • Step 2

    When preheating is complete, place oil, onion, celery, and mushrooms in the pot and cook uncovered for 10 minutes, stirring occasionally.

  • Step 3

    Place all remaining ingredients except for pie crust in the pot. Stir to combine, then cover with the lid.

  • Step 4

    Turn dial to BAKE, set temperature to 350°F, set time to 15 minutes, and select START/STOP to continue cooking.

  • Step 5

    While the filling is cooking, preheat conventional oven to 375°F.

  • Step 6

    When cooking is complete, stir filling to ensure ingredients are not stuck to the bottom of the pot, then remove the pot from heat.

  • Step 7

    Cut pie crusts into the shape of the pot. Reserve any extra pie crust trim. Place the pie crusts over the top of chicken pot pie filling. Crimp the edges of the crust along the sides of the pot.

  • Step 8

    Use the excess pie crust to patch any holes in the crust as necessary, then use a knife to cut 4 slits in the top of the pie crust.

  • Step 9

    Place the entire pot (without the lid) into the conventional oven and bake for 40 minutes, until pie crust has completely cooked.

  • Step 10

    When cooking is complete, serve the pot pie immediately.