Rotisserie Chicken Pot Pie (40-45 Minutes)

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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?

Ingredients

Units Scale
  • 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

  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. Stir in the shredded or diced rotisserie chicken and cook for an additional 1-2 minutes, just until the chicken is heated through.
  4. Sprinkle the flour, dried thyme, garlic powder, salt, and black pepper over the chicken and vegetables, and stir to coat everything evenly.
  5. 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.
  6. 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.
  7. 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.
  8. Cut a few slits on the top crust to allow steam to escape during baking.
  9. 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.
  10. 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

Find it online: https://www.heresyourdinner.com/rotisserie-chicken-pot-pie-40-45-minutes/