We all have those days when cooking from scratch feels like too much work. You want something warm and comforting on the table, but you also want to relax. This is exactly where Rotisserie Chicken Recipes come to the rescue.
Picking up a cooked bird from the grocery store is a smart move. It saves you hours of roasting time. Plus, the meat is already seasoned and tender. It is the best shortcut for getting a wholesome dinner ready fast.
This pot pie recipe is one of my favorite Meals With Rotisserie Chicken Easy enough for a busy Tuesday but special enough for Sunday supper. It takes that savory, pre cooked meat and wraps it in a flaky, golden crust.
You do not need to be a pastry chef to make this work. We are using refrigerated pie crusts to keep things simple. The focus here is on that rich, creamy filling loaded with veggies and chicken.
If you have been hunting for Easy Weeknight Dinners that the whole family will eat, this is it. It is hearty, filling, and deeply satisfying. Let’s get baking.
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Why You’ll Love This Recipe
There is something nostalgic about a chicken pot pie. It warms you up from the inside out. However, making one completely from scratch can take all afternoon. That is why this version is so great.
By using a rotisserie chicken, you skip the raw meat handling and the long roasting times. You get right to the good part. It allows you to assemble a complex tasting meal in a fraction of the time.
This recipe is also incredibly budget friendly. You can stretch one chicken and a bag of frozen vegetables into a substantial meal. It is a smart way to feed a group without spending a fortune.
Another reason this is one of the top Rotisserie Chicken Recipes is the texture. The sauce is homemade, not from a can. It is buttery, smooth, and coats the ingredients perfectly.
You can also customize it easily. If your family hates peas or loves corn, you can swap the frozen veggie mix. It is very forgiving.
Finally, the smell is amazing. As it bakes, your kitchen will smell like butter, onions, and savory herbs. It brings everyone to the table quickly.
Ingredients
You only need a handful of standard ingredients to pull this off. Most of these are likely in your pantry or fridge right now.
- 2 refrigerated unbaked 9-inch pie crusts
- 1 whole rotisserie chicken
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- Salt and ground black pepper to taste
- 1 ¾ cups chicken broth
- ½ cup milk
- 1 (16 ounce) bag frozen mixed vegetables, thawed
Let’s talk about the chicken first. You will be removing the skin and shredding the meat. A standard size bird usually yields about 3 to 4 cups of meat, which is plenty.
For the pie crusts, the refrigerated rolled type works wonders. They bake up flaky and save you the hassle of cutting cold butter into flour. If you prefer homemade, feel free to use your own recipe.
The butter and flour combination creates a roux. This is the thickener for your sauce. It ensures your pie filling is creamy rather than watery.
Using chicken broth adds depth, while the milk adds creaminess. You can use 2% or whole milk for a richer taste. It balances the saltiness of the broth.
Frozen mixed vegetables are a huge time saver. Just make sure they are thawed before you add them so they do not release too much extra water into the filling.
Step-By-Step Instructions
Making this dish is straightforward. We will break it down so you know exactly what to look for at each stage.
Step 1: Prepare The Oven And Crust
Start by preheating your oven to 425 degrees F (220 degrees C). Getting the oven hot enough is crucial for a flaky crust. If the oven is too cool, the bottom crust might get soggy.
Take one of your pie crusts and gently unroll it. Place it into a 9 inch pie plate. Press it lightly against the bottom and sides. Set the second crust aside for later.
Step 2: Shred The Chicken
Remove the skin from your rotisserie chicken. While the skin is tasty, it can become rubbery inside a pot pie. We want just the tender meat.
Pull the meat off the bones and shred it into bite sized pieces. You can use two forks or just use your hands. Ensure you remove all small bones.
You can use both white and dark meat. The dark meat adds moisture, while the white meat keeps it classic. Mix them together for the best flavor profile.
Step 3: Create The Sauce Base
Now we build the flavor. Melt the butter in a large saucepan over medium heat. Once it is bubbling, toss in the chopped onion.
Cook the onion until it is tender and translucent. This usually takes about 5 minutes. You want it soft, not browned or crispy.
Sprinkle the flour, salt, and pepper over the onions. Stir this constantly for 2 to 3 minutes. This cooks the raw flour taste out and creates a paste.
Slowly pour in the chicken broth and milk. Keep stirring the entire time to prevent lumps. The mixture will look thin at first.
Continue cooking and stirring for about 5 more minutes. You will see it transform into a thick, velvety sauce. It should coat the back of a spoon.
Step 4: Combine Filling And Assemble
Remove the saucepan from the heat. Stir in your shredded chicken and the thawed mixed vegetables. Mix until everything is evenly coated in that beautiful sauce.
Pour this hot mixture into the prepared pie crust. Spread it out so it is level. It might look like a lot of filling, but that is a good thing.
Place the second pie crust on top of the filling. Pinch the edges of the top and bottom crusts together to seal them. You can crimp them with a fork or your fingers.
Use a sharp knife to cut several small slits in the top crust. This allows steam to escape so the pie does not explode. Cover the outer edges of the crust with a ring of foil to stop them from burning.
Step 5: Bake To Golden Perfection
Place the pie in your preheated oven. Bake it for 25 to 30 minutes. You are looking for a deep golden brown color on top.
The filling should be bubbling slightly through the slits. Once it is done, take it out and let it sit for at least 10 minutes before slicing. This helps the filling set.
How To Store Leftovers
If you have any pie remaining, you are in luck. Leftover Rotisserie Chicken pot pie tastes even better the next day as the flavors meld.
Allow the pie to cool completely before storing. Wrap it tightly in aluminum foil or place slices in an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
To reheat, it is best to use the oven or a toaster oven. Microwaving can make the crust soft and chewy. Heat at 350 degrees F until it is warmed through.
You can also freeze this pie. If you baked it already, wrap it well and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
If you want to prep a meal for later, you can assemble the unbaked pie and freeze it. When ready to eat, bake it from frozen, adding extra time to the baking step.
Tips
For an extra glossy crust, brush the top with a beaten egg or a little milk before baking. This gives it that bakery style shine.
Make sure your frozen vegetables are fully thawed and drained. Excess water is the enemy of a thick, creamy sauce. Pat them dry with a paper towel if needed.
Garlic salt makes a great substitution for regular salt and pepper. It adds a subtle kick that pairs well with the creamy chicken filling.
If you like herbs, feel free to add dried thyme or rosemary to the onion mixture. These earthy flavors complement most Rotisserie Chicken Recipes beautifully.
Be careful not to overfill the pie plate. If your bird was extra large, you might have some meat left over. Save that extra meat for a salad or sandwich.
Letting the pie rest after baking is mandatory. If you cut into it immediately, the filling will run out like soup. Ten to fifteen minutes makes a huge difference in texture.
Conclusion
This pot pie is truly one of the most satisfying Rotisserie Chicken Recipes you can make at home. It checks every box for a comforting family meal.
It requires very little effort but delivers big flavor. The combination of tender chicken, sweet vegetables, and flaky crust is timeless. It is the kind of dinner that makes everyone leave the table happy.
Next time you are at the store, grab a bird and try this out. It transforms Easy Weeknight Dinners into something memorable. Enjoy the warmth and goodness of a homemade classic.
FAQ
Can I Use Fresh Vegetables Instead Of Frozen?
Yes, absolutely. You can use diced carrots, peas, corn, and green beans. However, since fresh veggies take longer to cook, you should sauté them with the onions or blanch them before adding to the filling.
How Do I Prevent The Bottom Crust From Getting Soggy?
Ensure your oven is fully preheated before baking. You can also place the pie plate on a preheated baking sheet inside the oven. This delivers heat directly to the bottom of the pie plate.
Can I Make This Gluten-Free?
You can adapt this recipe. Use a gluten-free all-purpose flour blend for the roux. Ensure your broth is gluten-free. Finally, use a store-bought gluten-free pie crust or make your own crust.
Can I Use Leftover Turkey Instead?
Yes, this recipe works perfectly with turkey. It is an excellent way to use up leftovers after a big holiday meal. The texture and flavor profile are very similar.
Rotisserie Chicken Pot Pie
A comforting and easy Rotisserie Chicken Pot Pie, perfect for busy weeknights or a cozy Sunday supper. This recipe uses tender, pre-cooked rotisserie chicken and a flaky store-bought crust to create a savory, creamy, and wholesome meal in a fraction of the usual time.
Requirements
Ingredients
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a 9-inch pie plate.
- Remove skin from rotisserie chicken and shred meat into bite-sized pieces, ensuring no small bones remain.
- Melt butter in a large saucepan over medium heat. Add chopped onion and cook until tender and translucent (about 5 minutes).
- Sprinkle flour, salt, and pepper over the onions. Stir constantly for 2-3 minutes to cook out the raw flour taste.
- Slowly pour in chicken broth and milk, stirring constantly to prevent lumps. Cook and stir for about 5 more minutes until the mixture thickens into a velvety sauce.
- Remove saucepan from heat. Stir in shredded chicken and thawed mixed vegetables until evenly coated.
- Pour filling into the prepared pie crust.
- Place the second pie crust on top, pinching edges to seal. Cut several small slits in the top crust. Cover outer edges with foil.
- Bake for 25-30 minutes, until golden brown and bubbling. Let rest for at least 10 minutes before slicing and serving.
Notes
For an extra glossy crust, brush the top with a beaten egg or a little milk before baking. This gives it that bakery style shine.
Make sure your frozen vegetables are fully thawed and drained. Excess water is the enemy of a thick, creamy sauce. Pat them dry with a paper towel if needed.
Garlic salt makes a great substitution for regular salt and pepper. It adds a subtle kick that pairs well with the creamy chicken filling.
If you like herbs, feel free to add dried thyme or rosemary to the onion mixture. These earthy flavors complement most Rotisserie Chicken Recipes beautifully.
Be careful not to overfill the pie plate. If your bird was extra large, you might have some meat left over. Save that extra meat for a salad or sandwich.
Letting the pie rest after baking is mandatory. If you cut into it immediately, the filling will run out like soup. Ten to fifteen minutes makes a huge difference in texture.
Nutrition
Calories
Sugar
Fat
Carbs
