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.
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
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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.
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.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 2 of 10
When preheating is complete, place oil, onion, celery, and mushrooms in the pot and cook uncovered for 10 minutes, stirring occasionally.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 3 of 10
Place all remaining ingredients except for pie crust in the pot. Stir to combine, then cover with the lid.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 4 of 10
Turn dial to BAKE, set temperature to 350°F, set time to 15 minutes, and select START/STOP to continue cooking.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 5 of 10
While the filling is cooking, preheat conventional oven to 375°F.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 6 of 10
When cooking is complete, stir filling to ensure ingredients are not stuck to the bottom of the pot, then remove the pot from heat.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 7 of 10
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.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 8 of 10
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.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 9 of 10
Place the entire pot (without the lid) into the conventional oven and bake for 40 minutes, until pie crust has completely cooked.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
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 10 of 10
When cooking is complete, serve the pot pie immediately.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
1 package (8 ounces)
cremini mushrooms, stemmed and sliced
