Rotisserie Chicken Pot Pie
This creamy Rotisserie Chicken Pot Pie is the perfect shortcut dinner, featuring tender shredded chicken, rich sauce, and a golden crust. A comforting classic made easy with store-bought ingredients and hearty vegetables.
Equipment
- Skillet
- Pie Dish
- Oven
Ingredients
Core Ingredients
- 1 store-bought rotisserie chicken shredded
- 2 tbsp butter
- 1 small onion diced
- 2 carrots diced
- 2 stalks celery diced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 tsp dried thyme
- salt and pepper to taste
- 1 sheet puff pastry (or pie dough)
Instructions
- Shred the rotisserie chicken into bite-sized pieces and set aside.
- Melt butter in a skillet, add diced onion, carrots, and celery. Sauté until softened.
- Sprinkle flour over the vegetables, stir, and cook for 1–2 minutes.
- Slowly whisk in chicken broth and milk until smooth and creamy.
- Add shredded chicken, peas, thyme, salt, and pepper. Simmer until the mixture thickens.
- Pour the filling into a pie dish. Top with puff pastry or dough, trim the edges, and cut slits for steam to escape.
- Bake at 400°F (200°C) for 25–30 minutes, or until the crust is golden and puffed.
- Let rest for 5 minutes before serving.
Notes
To freeze, assemble the unbaked pie and wrap tightly. Bake from frozen at 375°F for about an hour, covering crust halfway through. Reheat leftovers in the oven to keep the crust crispy.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 26gFat: 22gSaturated Fat: 10gCholesterol: 90mgSodium: 780mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 3800IUVitamin C: 10mgCalcium: 90mgIron: 3.2mg
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