A creamy, homestyle filling under a flaky golden crust, made easy with rotisserie chicken, frozen vegetables, and a store-bought pie crust. It's a top-crust-only pie, so there's no soggy bottom and less work.
Ingredients
Each cost is for the amount this recipe uses, not the whole package. Pantry staples like flour, sugar, vanilla and spices cost more on your first trip, then last for many batches. Rows marked “Not priced”, like water and toppings, aren't in the total.
| Ingredient | Price used | Cost |
|---|---|---|
| 1 refrigerated pie crust (from a 2-pack), or 1 sheet frozen puff pastry, thawed | $1.50/crustEstimate · priced as half of a store-brand 2-pack | $1.50 |
| 6 Tbsp butter | $3.96/lbBLS, Sep 2026 | $0.74 |
| 1 onion, diced | $1.06/lbUSDA, 2023 | $0.53 |
| 2 cloves garlic, minced | $0.06/cloveEstimate | $0.12 |
| ½ cup all-purpose flour | $0.55/lbBLS, Sep 2026 | $0.07 |
| 2 cups chicken broth | $0.07/fl ozEstimate | $1.12 |
| 1 cup milk | $4.11/galBLS, Sep 2026 | $0.26 |
| ½ tsp dried thyme | $0.08/tspEstimate | $0.04 |
| ½ tsp salt, plus more to taste | $0.01/tspEstimate | $0.01 |
| ¼ tsp black pepper | $0.04/tspEstimate | $0.01 |
| 3 cups shredded rotisserie chicken | $6.99/chickenEstimate · one chicken gives about 3½ cups | $5.94 |
| 1 (12-oz) bag frozen mixed vegetables (no need to thaw) | $1.92/lbUSDA, 2023 | $1.44 |
| 1 egg, beaten (optional, for a shiny golden crust) | $2.27/dozenBLS, Sep 2026 | $0.19 |
| Total | $11.97 | |
| Per serving (6 servings) | $2.00 |
- 1 refrigerated pie crust (from a 2-pack), or 1 sheet frozen puff pastry, thawed
- 6 Tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 3 cups shredded rotisserie chicken
- 1 (12-oz) bag frozen mixed vegetables (no need to thaw)
- 1 egg, beaten (optional, for a shiny golden crust)
Directions
- Get ready. Heat the oven to 400°F. Set the pie crust on the counter for about 15 minutes so it unrolls without cracking.
- Cook the onion. Melt the butter in a 10-inch oven-safe skillet or a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook 30 seconds.
- Make the sauce. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk. Simmer, stirring, until thick and creamy, 3 to 5 minutes.
- Add the filling. Stir in the thyme, salt, pepper, chicken, and frozen vegetables. Taste and add more salt if needed. If you used a pot, pour the filling into a deep 2½-quart round baking dish.
- Top it. Unroll the crust over the filling. Tuck the edges down inside the pan or crimp them against the rim. Cut 4 small slits in the top so steam can escape, then brush with the beaten egg.
- Bake. Set the pie on a baking sheet to catch drips. Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes.
- Rest. Let it stand 10 minutes so the filling can thicken before serving.
Tips
- Using puff pastry? Bake 25 to 30 minutes, until puffed and golden.
- One rotisserie chicken gives you about 3 to 4 cups of shredded meat, just right for this recipe.
- Leftover turkey works great in place of the chicken.
Storage
Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for about 15 minutes to keep the crust crisp.
How we priced this recipe
- BLS, Sep 2026: U.S. Bureau of Labor Statistics, Average Price Data, U.S. city average, September 2026.
- USDA, 2023: USDA Economic Research Service, Fruit and Vegetable Prices, 2023 (the latest year published).
- Estimate: Food Butler estimate of a typical U.S. store-brand shelf price, October 2026. Neither BLS nor USDA publishes an average price for these items.
Your store's prices will differ. See all recipes.