This heartwarming dish is the epitome of comfort food and features tender rotisserie chicken, sweet peas, corn, carrots, and onions, all nestled in a flaky crust. Using a store-bought rotisserie chicken, this dish is flavor-packed and a breeze to put together. The filling is creamy, the crust is golden brown, and the entire thing feels like a hug on a plate. What’s not to love?
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 pre-made pie crusts (store-bought or homemade), one for the bottom and one for the top
- 2 cups cooked rotisserie chicken, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup frozen corn
- 1/2 cup diced onion
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, corn, and peas to the skillet, and sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the shredded or diced rotisserie chicken and cook for an additional 1-2 minutes, just until the chicken is heated through.
- Sprinkle the flour, dried thyme, garlic powder, salt, and black pepper over the chicken and vegetables, and stir to coat everything evenly.
- Slowly pour in the chicken broth and milk or heavy cream, stirring continuously. Allow the mixture to simmer for about 5 minutes until the sauce thickens and becomes creamy. Remove the skillet from the heat.
- Roll out one of the pie crusts and place it into a 9-inch pie dish. Pour the creamy chicken and vegetable filling into the pie crust.
- Roll out the second pie crust and carefully place it on top of the filling. Seal the edges by crimping them together with your fingers or a fork.
- Cut a few slits on the top crust to allow steam to escape during baking.
- Place the pie dish on a baking sheet (to catch any spills) and bake the Chicken Pot Pie in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for a few minutes before slicing and serving.
Notes
Using pre-made pie crusts saves time and makes this recipe even quicker to prepare. However, if you prefer homemade crust, feel free to use your favorite recipe. If you’re not a fan of peas, corn, or carrots, you can switch them out with your preferred vegetables, such as green beans or mushrooms. Serve the Chicken Pot Pie with a side salad or steamed vegetables for a well-rounded meal. Enjoy!
Chef’s tip: For a flaky and golden crust, brush the top of the pie with an egg wash before baking.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 4g
- Sodium: 840mg
- Fat: 32g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
