- How It’s Made
- Nutrition Facts (per serving)
- What Makes This Pot Pie So Easy?
- How To Store
- Can Uncooked Pot Pie Be Frozen?
- Quick Serving Suggestions
- Common Questions
- Dinner Magic in Under an Hour
Rotisserie Chicken Pot Pie is a total lifesaver, isn’t it? You know that moment when you’re hungry, but you genuinely cannot face making an entire meal from scratch? Same. This recipe is the weeknight hero nobody talks about enough. I used to dread homemade pot pie, but now I whip it up using rotisserie chicken and… magic. Your family will think you pulled off a five-star restaurant meal in your slippers.
How It’s Made
You barely need a plan for rotisserie chicken pot pie, which is the real beauty. Get yourself a store-bought rotisserie chicken. Just shred that thing up—no need to be pretty. Next, I toss in a bag of frozen mixed veggies. Any kind. Sometimes I use peas and carrots, other days, corn is thrown in with reckless abandon.
I take a big skillet, melt some butter (honestly, I never measure), and sprinkle in a spoon or two of flour. Stir it till smooth. Pour in some chicken broth, a little milk or cream, and you get a sauce thicker than country gravy on a cold day. Season it with salt, black pepper, and a bit of thyme if you’re fancy. Dump all that chicken and veg into the sauce. Then, pour everything in a dish and top with pre-made pie dough. Pinch the sides, poke some holes, and bake till golden brown and bubbling. That’s it!
You’ll find the complete how-to below, but it really is as easy as… well, as easy as skipping takeout.
Nutrition Facts (per serving)
Alright, let’s keep it real. Rotisserie chicken pot pie isn’t health food, but hey, it’s dinner that won’t let your taste buds take a nap. Each serving clocks in at about 410 calories, give or take. There’s a good punch of protein from that juicy chicken, and you can sneak in a chunk of veggies (your secret, not mine).
Let’s see, there’s also some fat from the crust and the bit of butter, but listen, everything in moderation. Maybe serve with a salad if you’re feeling virtuous. You get calcium from milk and a little fiber if you use more veg. Not a guilt trip, just a tiny nutritional pep talk.
“I always worry pot pies would weigh me down, but this one feels lighter. Still creamy and comforting!” – Leah from Ohio
What Makes This Pot Pie So Easy?
All props to rotisserie chicken pot pie for making my life simpler. First up, rotisserie chicken. No cooking, no hassle. Just buy, shred, done. Second trick? Frozen veggies. Those little mixed bags mean I skip chopping entirely. Love it.
Premade pie dough is my not-so-secret shortcut. I mean, who around here is rolling out dough after work? Not me. It all goes straight into one pan for the filling, then into a single baking dish. Simple cleanup, fewer dishes. Worth its weight in gold.
Honestly, the hardest part is waiting while it bubbles in the oven. Friends rave over it—even the fussy ones. Sometimes I make it after a long Monday, and suddenly, the evening feels like a win.
How To Store
Leftovers? Wrap that baking dish tightly with foil or plastic, and into the fridge it goes. It holds up for about three days, which is nice if you like a speedy lunch.
If you’re a planner, you can even portion it into containers for meal prep. Reheating’s a breeze too, really. Either microwave or gently warm in the oven so the pastry crisps again. I do recommend the oven if you have five extra minutes—just trust me, it’s worth the mini wait.
Can Uncooked Pot Pie Be Frozen?
You bet. Just assemble the rotisserie chicken pot pie, stop before baking, and wrap it up tight in plastic and foil. Label it. I forgot once, and… surprise dinner’s not always fun. When you’re ready, bake straight from frozen, adding about twenty extra minutes to your time.
Don’t thaw in advance, or the crust can get weird and soggy. That’s what my aunt Ida told me, and she’s never steered me wrong when it comes to homemade comfort food.
Quick Serving Suggestions
- Pair with a crisp green salad or coleslaw—it balances the richness a bit.
- Hand-cut potato wedges on the side (trust me, the combo is next level).
- A quick pickled veggie jar adds a zingy bite.
- Served on a chilly evening with a cozy blanket. Heavenly.
Common Questions
Can I use leftover turkey instead?
Definitely! Turkey fits right in, especially around the holidays.
Do I have to use pie dough on top?
Nope. Puff pastry or biscuit dough works if that’s what you’ve got on hand.
Is fresh chicken breast okay instead of rotisserie?
Yeah, totally fine. Just cook and shred ahead of time.
How do I avoid a soggy bottom crust?
I don’t use a bottom crust for this, but if you want to, par-bake it before adding the filling.
Can I make it dairy-free?
Yes! Try swapping in plant-based milk and using olive oil or a dairy-free margarine for the sauce.
Dinner Magic in Under an Hour
Honestly, if you’ve never tried rotisserie chicken pot pie, you’re missing out on one of the easiest wins for dinner. You don’t have to be a chef, just a little bit resourceful—and maybe a tad sneaky with shortcuts. Give it a shot tonight, toss in whatever you like, and make it your own. Got a question? Check out some food blogs and recipe videos for even more inspiration. You owe it to your weeknight self—promise.
Rotisserie Chicken Pot Pie
Equipment
- Skillet
- Baking Dish
Ingredients
Filling
- 2 cups rotisserie chicken shredded
- 2 cups frozen mixed vegetables
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1/2 cup milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme optional
Crust
- 1 sheet store-bought pie dough or puff pastry
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Stir in flour to form a roux, cook for 1 minute.
- Gradually add chicken broth and milk. Stir continuously until thick and creamy.
- Season with salt, pepper, and thyme if using. Stir in shredded chicken and frozen veggies.
- Transfer mixture to a baking dish. Top with pie dough, crimp edges, and cut slits in the top to vent.
- Bake for 25–30 minutes or until crust is golden and filling is bubbling. Let rest before serving.