There’s something truly magical about a golden, flaky crust giving way to a creamy, savory filling. This rotisserie chicken pot pie captures all that comfort. It’s a dish that feels like a warm hug on a chilly evening. We’re talking tender shredded chicken nestled with sweet peas and corn, all swimming in a rich, flavorful sauce baked under a perfect pastry.
I love this recipe because it’s wonderfully forgiving. It’s perfect for those nights when you crave something homemade but the clock is ticking. It’s a delicious way to use up leftover rotisserie chicken and always a crowd-pleaser for hungry families.
Why I Love This Recipe
This rotisserie chicken pot pie is a weeknight warrior!
- Speedy Prep: Thanks to the pre-cooked chicken and store-bought crust, dinner is on the table in under an hour.
- Serious Comfort: It’s pure comfort food with that classic pot pie taste everyone adores.
- Flexibility: Easily swap veggies based on what you have. It’s a dish that always satisfies.
Rotisserie Chicken Pot Pie Ingredients
The beauty of this easy rotisserie chicken pot pie lies in its simple yet effective combination of ingredients. We’re assembling familiar flavors that come together harmoniously for a truly satisfying meal. This recipe relies on pantry staples and that amazing store-bought shortcut.
Core Ingredients for Your Rotisserie Chicken Pot Pie
- Shredded Rotisserie Chicken: The star of our show, providing moisture and savory flavor without extra cooking time.
- Store-Bought Pie Crusts: These are lifesavers, giving you that classic, flaky pastry exterior so easily.
- Onion, Carrots, Peas, and Corn: A classic veggie blend offering sweetness, texture, and vibrant color.
- Butter and Flour: These create the essential roux for our creamy, flavorful sauce base.
- Chicken Broth and Milk: Together, they form the lusciously smooth, rich sauce that coats every bite.
- Thyme, Salt, and Pepper: Simple seasonings that perfectly enhance the savory goodness.
Substitutions and Tips
Need a quick swap? Feel free to use fresh herbs like rosemary or sage if you have them. If frozen peas and corn aren’t your favorite, mixed vegetables work wonderfully here too. For an extra flavor kick, a splash of white wine or a pinch of nutmeg can elevate the sauce. Remember, exact measurements are on the recipe card!
Kitchen Tools You’ll Need
- Large skillet or pot (for sautéing and sauce)
- Measuring cups and spoons
- Whisk (for a smooth sauce)
- 9-inch pie plate
- Knife and cutting board (for onion and carrots)
- Aluminum foil (optional, for crust edges)
How To Make Rotisserie Chicken Pot Pie
Let’s get this delicious rotisserie chicken pot pie into the oven! This part is super straightforward. Following these steps ensures a fantastic result every time. We’ll make a quick savory filling and then assemble our pie for baking.
Prepare the Vegetables
First things first, preheat your oven. Aim for 400°F (200°C). Grab a large skillet. Add a tablespoon of olive oil. Heat it over medium heat. Toss in your chopped yellow onion and sliced carrots. Cook them until they feel tender. This should take about 5 to 7 minutes. Now, add the frozen peas and corn. Stir them in and cook for just 2 to 3 more minutes. Remove all these cooked veggies from the skillet. Set them aside to cool a bit.
Make the Creamy Sauce
In the same skillet, melt 1/2 cup of butter over medium heat. Once melted, whisk in 1/2 cup of all-purpose flour. Cook this mixture, stirring constantly, for 1 to 2 minutes. This step builds your flavorful roux. Gradually pour in 2 cups of chicken broth. Whisk until it’s totally smooth. Next, add 1 cup of milk. Keep whisking. Bring this liquid to a gentle simmer. Stir constantly until the sauce thickens nicely, about 5 to 7 minutes. Stir in 1 teaspoon of dried thyme. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste the sauce. Adjust seasonings if needed. It should be just right!
Assemble the Pot Pie
Gently fold your 2 cups of shredded cooked rotisserie chicken into the thickened sauce. Add the reserved cooked vegetables back in too. Stir everything together until well combined. Remove the skillet from the heat. Take one of your thawed pie crusts. Carefully press it into a 9-inch pie plate. Trim any extra crust hanging over the edge. Pour the warm chicken and vegetable mixture evenly into this bottom crust. Now, place the second pie crust right on top of the filling. Press the edges of both crusts together. Crimp them to seal them up tight. Cut a few slits in the top crust. This lets steam escape while baking.
Bake to Golden Perfection
It’s time for the oven! Carefully place your assembled pot pie into the preheated oven. Bake for 30 to 35 minutes. You’re looking for a crust that’s beautifully golden brown. The filling should be delightfully bubbly. If you notice the crust edges browning too fast, don’t worry! Just cover them loosely with aluminum foil. Once baked, remove the pie from the oven. Let your wonderful rotisserie chicken pot pie rest for about 10 to 15 minutes. This resting time is crucial. It allows the filling to set slightly, making it perfect for slicing and serving.
How to Store Rotisserie Chicken Pot Pie
Leftover rotisserie chicken pot pie is a treasure! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. For longer storage, let the pie cool completely, then wrap it tightly in plastic wrap and then foil, or place in a freezer-safe container. It can be frozen for up to 2 months. Reheat gently in the oven at 350°F (175°C) until warmed through.
Tips for Success
- Use good quality rotisserie chicken. A flavorful bird makes a huge difference in the final taste.
- Thicken the sauce well. Ensure it’s thick before adding chicken and veggies to prevent a runny filling.
- Don’t skip resting time. Letting the pie sit allows the filling to set, making for cleaner slices.
- Adjust seasoning to taste. Taste the sauce before adding chicken and veggies; it’s easier to fix then.
Serving Suggestions
- A simple green salad with a light vinaigrette complements the richness of the pot pie.
- Crusty bread is perfect for soaking up any extra sauce.
- For drinks, a crisp white wine or a refreshing iced tea pairs beautifully.
- Serve hot with a sprinkle of fresh parsley for a pop of color.
Rotisserie Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and easy Rotisserie Chicken Pot Pie made with store-bought pie crusts and pre-cooked rotisserie chicken.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups shredded cooked rotisserie chicken
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 store-bought pie crusts, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and carrots, cook until softened, about 5-7 minutes.
- Stir in frozen peas and corn, and cook for another 2-3 minutes. Remove vegetables from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in chicken broth and milk until smooth. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Stir in dried thyme, salt, and black pepper. Taste and adjust seasoning as needed.
- Fold in the cooked rotisserie chicken and the reserved cooked vegetables into the sauce. Remove from heat.
- Unroll one pie crust and gently press it into a 9-inch pie plate. Trim edges if necessary.
- Pour the chicken and vegetable mixture into the pie crust.
- Place the second pie crust over the filling. Crimp the edges of both crusts together to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, you can cover the edges with aluminum foil.
- Let the pot pie rest for 10-15 minutes before slicing and serving.
Notes
- Using store-bought pie crusts significantly speeds up the preparation time.
- Ensure the sauce is thickened before adding the chicken and vegetables to prevent a watery filling.
- Covering the crust edges with foil can prevent burning if the pie bakes faster than expected.
