World's Easiest Mashed Potato Chicken Pot Pie

There are those days where you wish you have about three of you and an extra eight hours in the day to get everything done. This is especially true now that many are homeschooling their children full time. This recipe for Chicken Pot Pie is so easy and everyone in my family, including my vegetable hating daughter, loves it. She will gladly eat all the vegetables in this recipe because they are surrounded by cheese, potatoes, and cream sauce. 

You can prep the meat and thaw the vegetables ahead of time to make the prep work of this recipe really easy. I normally make a double batch as we finish off the first one and then have a second one to warm up the next day. I hope you enjoy this recipe as much as we do!

For this recipe, you will need the following ingredients:


1 rotisserie chicken, shredded with bones and skin removed
1 cup frozen mixed vegetables, thawed
12-18 oz cream of chicken soup (add less or more depending on how creamy you like it)
1/4 tsp finely ground pepper
2 cups mashed potatoes (homemade or premade)
1/2 cup cheddar cheese, shredded
2-9 inch refrigerated pie crusts


1. Preheat oven to 400 degrees F.

2. Remove all skin and bones from a rotisserie chicken and shred or chop.

3. In a large bowl, add chicken, thawed vegetables, cream of chicken soup and pepper. Set aside.

4. In a metal or glass pie pan, add one of the two pie crusts. Press dough into pan.

5. Pour chicken mixture over prepared dough in pie pan.

6. Spread cheese over chicken mixture.

7. Spread mashed potatoes over cheese.

8. Unroll the second pie crust and lay it over the top. Pinch edges to seal.

9. Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375 degrees F and cook another 15 minutes, or until the crust is a deep golden brown.

10. Let rest 20 minutes before cutting into the pie. Enjoy!