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.