The 4-Ingredient Chicken Pot Pie You Need To Make

It’s a complete meal and couldn’t be easier.

By
Megan Scott
Meg Scott
Megan Scott

Megan is a senior editor and recipe developer with 15 years of wide-ranging experience. Her obsession with food and cooking began in childhood and adolescence, with early cooking experiments that involved setting the oven on fire while trying to make croissants for the first time (they still tasted great!).

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Updated October 02, 2025
Meg Scott
A plate containing chicken pot pie with a serving utensil nearby

Simply Recipes / Ciara Kehoe

Chicken pie is one of my favorite cold-weather comfort foods. Just the smell of a chicken pie baking gives me the same feeling as slipping a favorite sweater over my head or sitting in front of a fire with my cozy socks on. Getting from the desire for chicken pie to a golden, burbling chicken pot pie in real life, however, requires enough steps that I almost never make it for myself. That is, until recently.

In my desire for a fast and easy recipe that still scratched that chicken pie itch, I channeled my mom, the queen of quick and easy family-pleasing dinners. She'd get off work at 5 p.m., pick me and my sisters up from my grandmother's house, and have dinner on the table by 6:30 at the latest. And she did that every single night for years.

Chicken pot pie with a golden crust in a skillet and a serving spoon revealing the filling

Simply Recipes / Ciara Kehoe

Making Chicken Pot Pie Way Easier

I asked myself, what would Teresa (my mom) do to get a chicken pot pie on the table in around half an hour? Teresa wouldn't make a crust from scratch, nor would she cut carrots and celery into neat little cubes. Instead, she'd probably grab a crust and a bag of frozen veggies from the grocery store. Since rotisserie chickens are so available and affordable now, she'd probably just nab one of those, too.

I do not remember a jar of Alfredo sauce ever gracing the shelves of our home pantry. However, it seemed perfect for creating the rich gravy that chicken pot pie is known for. I prefer its flavor to many of the "cream of" soups that find their way into countless casseroles.

The result is a full-flavored, saucy, cozy main dish with a shatteringly crisp and flaky crust that delivers the goodness of chicken pot pie in around 45 minutes, most of that being baking time.

Tips for Making My 4-Ingredient Pot Pie

  • More crust: If you like a lot of crust with your chicken pot pie, thaw two sheets of puff pastry and bake the second sheet on a sheet pan alongside the pot pie (there's no need to roll out the puff pastry at all). Serve it with the pot pie—you can break off pieces as desired.
  • Rotisserie chicken: If you use a rotisserie chicken for this recipe, shredding both breasts will yield the perfect amount of meat. If there are any tasty juices in the bottom of the rotisserie chicken packaging, add them to the pot pie as well.
  • Glaze it: For a beautiful shine on the top of your pot pie, brush it before baking with an egg beaten with 1 tablespoon water.
Chicken pot pie with a flaky crust revealing a creamy filling with vegetables and chicken

Simply Recipes / Ciara Kehoe

4-Ingredient Chicken Pot Pie

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 to 6
Cook Mode (Keep screen awake)

Ingredients

  • 2 1/2 cups or diced rotisserie chicken or other cooked chicken

  • 1 (16-ounce) jar alfredo sauce

  • 2 cups frozen mixed vegetables

  • 1 sheet frozen puff pastry, thawed

Method

  1. Preheat the oven to 400°F.
  2. Make the filling:

    In a 10-inch ovenproof skillet, combine the chicken, Alfredo sauce, and vegetables. Add 1/4 cup water to the Alfredo sauce jar, screw the lid on, and shake, then add to the chicken mixture. Bring to a simmer over medium heat and cook until heated through, about 3 minutes.

  3. Cover with pastry:

    On a lightly floured countertop, gently roll out the puff pastry so it is just large enough to cover the top of the skillet with a little overhang. Drape the puff pastry over the skillet and cut 4 slits in it to allow the steam to vent.

  4. Bake:

    Bake until the puff pastry is golden brown and the filling is bubbling, 25 to 30 minutes. Let cool for a few minutes before serving.

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Nutrition Facts (per serving)
642 Calories
45g Fat
32g Carbs
26g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 642
% Daily Value*
Total Fat 45g 58%
Saturated Fat 18g 90%
Cholesterol 120mg 40%
Sodium 577mg 25%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 26g
Vitamin C 3mg 16%
Calcium 262mg 20%
Iron 3mg 15%
Potassium 352mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.