For an extra layer of flavor, consider adding a splash of dry sherry or white wine to the sauce while it simmers. Fresh herbs like thyme or rosemary can also elevate the dish, adding an aromatic touch to the filling. If you don't have a rotisserie chicken on hand, you can use leftover cooked chicken or poach a few chicken breasts and shred them. To prevent a soggy bottom crust, pre-bake the bottom crust for 10 minutes before adding the filling. An egg wash (1 egg beaten with 1 tablespoon of water) brushed over the top crust before baking will give it an extra golden and glossy finish.
Rotisserie Chicken Pot Pie
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS72
Transform a humble rotisserie chicken into a comforting and elegant pot pie. This recipe elevates a weeknight classic with rich flavors and a perfectly flaky crust, making it a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol71 mg
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Fiber4 g
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Protein22 g
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Saturated Fat10 g
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Sodium644 mg
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Sugar1 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). Gently place 1 pie crust in a 9-inch pie plate. Set the second crust aside. (5 minutes)
02
StepRemove the skin from the rotisserie chicken and shred the meat into bite-sized pieces. (10 minutes)
03
StepIn a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the flour, salt, and pepper until a smooth paste forms, about 2-3 minutes. (10 minutes)
04
StepGradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens and is smooth, about 5 minutes. (5 minutes)
05
StepGently fold in the shredded chicken and thawed mixed vegetables, ensuring everything is well combined. Pour the mixture into the prepared pie crust. (5 minutes)
06
StepCarefully place the second pie crust on top of the filling, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape. For extra protection, wrap the edges of the crust with foil to prevent over-browning. (10 minutes)
07
StepBake in the preheated oven until the top crust is golden brown and the filling is bubbly, approximately 25-30 minutes. Remove foil during the last 10 minutes of baking if needed for even browning. (30 minutes)
08
StepLet the pot pie cool for at least 10 minutes before slicing and serving. This allows the filling to set slightly.
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Roel Reilly
Jun 4, 2025Freezes well for meal prep!
Hubert Mann
Jun 1, 2025I like to add a pinch of nutmeg to the sauce for warmth.
Jessie Mann
Apr 2, 2025So much better than canned soup!
Dion Keeling
Mar 27, 2025I added a splash of sherry to the sauce for extra depth of flavor.
Joanne Muller
Mar 25, 2025My kids actually ate their vegetables!
Hilbert Emmerich
Mar 4, 2025This recipe is a lifesaver on busy weeknights!
Wilford Balistreri
Feb 20, 2025The rotisserie chicken makes it so easy and flavorful.
Brandt Jones
Nov 24, 2024The crust came out perfectly golden brown.
Breanna Deckowpaucek
Oct 21, 2024I used leftover Thanksgiving turkey instead of chicken, and it was amazing!
Sheldon Murazik
Oct 18, 2024Using a store-bought crust is a game-changer.