chicken pot pie rotisserie chicken recipe

Written ByJenny Smyth Posted on
chicken pot pie rotisserie chicken recipe
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The Best chicken pot pie rotisserie chicken recipe

I’m so excited to share with you my favorite recipe for chicken pot pie rotisserie chicken. This dish is a staple in our household, and I love it for many reasons. First, it’s incredibly easy to make.

Simply season a rotisserie chicken with your favorite spices, place it in a baking dish, and top it with a mixture of frozen mixed vegetables, shredded cheese, and creamy mashed potatoes. Bake until the cheese is melted and bubbly, and you’re left with a hearty, satisfying meal that’s perfect for any occasion. My family and I love this recipe because it’s quick, easy, and packed with nutrients.

Plus, it’s a great way to use up leftover mashed potatoes and frozen vegetables. I’ve also found that this recipe is perfect for busy weeknights or lazy Sundays when I need a comforting meal that doesn’t require much fuss. The best part?

It’s incredibly healthy! With the lean protein of the chicken, the fiber-rich vegetables, and the wholesome mashed potatoes, this dish is a guilt-free pleasure. My kids devour it in seconds, and I love knowing they’re getting a nutritious meal without all the added preservatives or artificial ingredients found in store-bought rotisserie chickens.

So go ahead and give this recipe a try – I promise you won’t be disappointed! The technique behind this recipe is all about layering flavors and textures to create a rich, satisfying dish that’s sure to please even the pickiest eaters. By using a combination of spices, herbs, and creamy ingredients, we can elevate this humble rotisserie chicken into a gourmet delight that’s fit for royalty (or at least our family dinner table).

Trust me when I say that this recipe has been tested time and time again in our household – my kids ask for it by name (and often!) , so I know it’s a winner in our book.

Quick Chicken Pot Pie with Rotisserie Chicken

Quick Chicken Pot Pie with Rotisserie Chicken

4.7 from 1810 votes

A comforting chicken pot pie made with store-bought rotisserie chicken for a speedy dinner. Flaky pie crust encases a creamy vegetable and chicken filling.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded rotisserie chicken (about 1 whole chicken)
1 cup frozen peas
1/2 cup frozen corn kernels

For the Topping

1 sheet refrigerated pie crust (from a 14.1-ounce package), at room temperature
1 large egg, beaten with 1 tablespoon water (for egg wash)

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large skillet over medium heat, melt the butter until it sizzles.
3Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 to 6 minutes.
4Add the minced garlic and cook for 30 seconds until fragrant.
5Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the raw flour taste.
6Gradually pour in the chicken broth and milk while whisking continuously to prevent lumps.
7Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
8Stir in the dried thyme, rosemary, salt, and pepper.
9Add the shredded rotisserie chicken, frozen peas, and frozen corn, and mix until everything is well combined.
10Remove the skillet from the heat.
11Pour the chicken and vegetable filling into a 9-inch pie dish or a 2-quart baking dish, spreading it into an even layer.
12Gently unroll the pie crust and place it over the filling, pressing the edges against the rim of the dish to seal.
13Cut 4 to 5 small slits in the top of the crust to allow steam to escape.
14Brush the top of the crust with the egg wash for a golden, shiny finish.
15Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly around the edges.
16Let the pot pie cool on a wire rack for 10 minutes before serving.

🔧Equipment

9-inch pie dish or 2-quart baking dish
Large skillet or saucepan
Whisk
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a shortcut, use a store-bought rotisserie chicken and refrigerated pie crust. To make ahead, assemble the pie without the crust, cover, and refrigerate for up to 24 hours. Add the crust and bake as directed, adding 5 to 10 minutes to the baking time.

Watch Video Of How Quick Chicken Pot Pie with Rotisserie Chicken Works

This chicken pot pie rotisserie chicken recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. The best part?

It’s incredibly easy to make and requires minimal prep time. Simply assemble all the ingredients into one delicious dish and let the oven do its magic!

One of my favorite things about this recipe is how versatile it is – you can serve it as is or add your own creative twists like adding diced ham or switching up the type of cheese used. The leftovers also reheat beautifully for up to 3 days in an airtight container or freeze for up to 2 months – making it perfect for meal prep or post-workout snacks.

❓ Frequently Asked Questions About Quick Chicken Pot Pie with Rotisserie Chicken

Q: Can I use fresh vegetables instead of frozen mixed vegetables?

Yes, you can use fresh vegetables if you prefer! Simply sauté them in a pan with some butter or oil until they’re tender before adding them to the top of the chicken.

Q: What kind of cheese works best in this recipe?

I recommend using a sharp cheddar or mozzarella cheese for this recipe – they melt beautifully and add a nice flavor contrast to the dish.

Q: Can I make this recipe in advance?

Yes, you can make the filling mixture ahead of time and store it in the fridge for up to 24 hours before assembling and baking.

Q: Do I need to thaw the frozen mixed vegetables before using them?

Nope! You can use them straight from the freezer – just thaw them out as needed while you’re preparing the rest of the dish.

Q: Can I substitute other types of potatoes for mashed potatoes?

Yes, feel free to use other types of potatoes like sweet potatoes or Yukon golds if you prefer – just adjust cooking times accordingly.

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