Rotisserie Chicken Pot Pie Recipe

Name: Rotisserie Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 refrigerated unbaked 9-inch pie crusts; 1 whole rotisserie chicken; 0.33333334326744 cup butter; 0.33333334326744 cup chopped onion; 0.33333334326744 cup all-purpose flour; salt and ground black pepper to taste; 1.75 cups chicken broth; 0.5 cup milk; 1 (16 ounce) bag frozen mixed vegetables, thawed

Cook Time: 40 minutes

Chicken Pot Pie

Ingredients:

2 refrigerated unbaked 9-inch pie crusts
1 whole rotisserie chicken
cup butter
cup chopped onion
cup all-purpose flour
Salt and ground black pepper to taste
1 cups chicken broth
cup milk
1 (16-ounce) bag frozen mixed vegetables, thawed

Directions:

Step 1: Preheat the oven to 425F (220C). Place one pie crust in a 9-inch pie plate and set aside the second crust for later use.

Step 2: Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces.

Step 3: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until soft and tender, about 5 minutes.

Step 4: Stir in the flour, salt, and pepper, cooking the mixture until it forms a paste, about 2 to 3 minutes.

Step 5: Gradually add the chicken broth and milk, stirring continuously until the mixture thickens, about 5 minutes.

Step 6: Add the shredded chicken and thawed mixed vegetables to the saucepan. Stir well to combine all ingredients.

Step 7: Pour the filling mixture into the prepared pie plate with the first pie crust.

Step 8: Place the second pie crust over the filling, pressing the edges to seal. Use a knife to make several slashes on top of the crust to allow steam to escape. Wrap the edges of the pie with foil to prevent them from browning too quickly.

Step 9: Bake in the preheated oven for 25 to 30 minutes or until the top crust is golden brown and the filling is bubbly.

Recipe Tip:

If desired, you can substitute garlic salt for the regular salt and pepper for added flavor.

Nutrition Facts (per serving):

Calories	472
Total Fat	28g (35%)
Saturated Fat	10g (50%)
Cholesterol	71mg (24%)
Sodium	644mg (28%)
Total Carbohydrate	34g (12%)
Dietary Fiber	4g (15%)
Total Sugars	1g
Protein	22g (44%)
Vitamin C	6mg (7%)
Calcium	49mg (4%)
Iron	3mg (16%)
Potassium	337mg (7%)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of the Pot Pie

The pot pie, a beloved dish in many households, has a long history rooted in European culinary traditions. Its origins can be traced back to ancient Greece, where they first combined meat, vegetables, and sauce, all encased in a pastry shell. The French were particularly fond of this type of dish, known as "pt chaud." By the 18th century, pot pie became a popular dish in Britain, often made with lamb, and later adapted to the American kitchen with local ingredients. The American version of the pot pie became widely known for using chicken as a key filling, along with vegetables like peas, carrots, and potatoes.

Regional Variations

While the basic concept of a pot pie remains the same, different regions put their unique spin on it. In the American South, for example, you might find pot pies made with a biscuit topping rather than a traditional pastry crust. Some regions in the U.S. have embraced rotisserie chicken in their pot pie recipes, allowing for a quicker, more convenient preparation. In the Midwest, pot pies often feature a thicker gravy, while in the Northeast, they may include a variety of root vegetables like parsnips and turnips for added flavor.

How It Differs from Similar Dishes

The rotisserie chicken pot pie is often compared to other savory pies like shepherd's pie or chicken and dumplings. However, the main difference lies in the crust. A traditional shepherds pie, for instance, uses mashed potatoes as a topping, while the pot pie maintains a flaky pastry crust. Additionally, chicken and dumplings rely on doughy, pillowy dumplings instead of a pastry. The rotisserie chicken pot pie stands out with its rich, creamy filling and golden-brown top, making it a comfort food staple in many households.

Where It's Typically Served

Rotisserie chicken pot pie is a dish that can be found in various settings, from cozy family dinners to casual restaurants. Its a staple in American homes, especially during the colder months when people crave hearty comfort food. Many chain restaurants and diners offer versions of chicken pot pie on their menu, and it's also a popular choice for potlucks and gatherings due to its crowd-pleasing nature. This dish can also be served in individual portions, making it a perfect option for personal meals or meal prep for the week.

Interesting Facts

One interesting fact about pot pies is that they are believed to be the precursor to the modern-day "hot pocket" or "hand pie," as they often feature a filling enclosed in pastry, making them portable. In the UK, pot pies are commonly referred to as "flans" or "meat pies" and are considered a quintessential British meal. Additionally, in the U.S., the pot pie has been reinvented in various waysusing everything from leftover Thanksgiving turkey to vegetarian versions with tofu and mushrooms, proving its versatility and widespread appeal.

FAQ about Rotisserie Chicken Pot Pie Recipe

You can store leftover chicken pot pie in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. If you want to store it for longer, you can freeze the pie for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until heated through, about 20-30 minutes.

Yes, this recipe is designed to be quick and easy using store-bought ingredients. You can use a rotisserie chicken, pre-made pie crusts, and frozen mixed vegetables. These shortcuts will save you time while still providing a delicious meal.

Yes, you can make this as a pot pie without the crust. Simply pour the filling into a greased baking dish and top with mashed potatoes or a biscuit topping instead of pie crust for a different twist.

To avoid a soggy bottom crust, make sure to pre-bake the bottom crust for 5-10 minutes before adding the filling. You can also brush the bottom crust lightly with melted butter or egg wash to create a barrier.

Yes, you can make the filling and assemble the pot pie ahead of time. Store the pie unbaked in the refrigerator for up to 24 hours. When ready to bake, simply follow the baking instructions. If you're freezing it, wrap the pie tightly and store it for up to 3 months. Thaw in the refrigerator overnight before baking.

Yes, feel free to customize the vegetables to your preference. You can use fresh vegetables like carrots, peas, corn, or potatoes. If you're using fresh vegetables, make sure to cook them before adding them to the filling to ensure they’re tender.

You can use any cooked chicken in this recipe. Rotisserie chicken is a popular choice because it’s already cooked and adds flavor, but you can also use leftover cooked chicken, grilled chicken, or even turkey.

Yes, you can freeze the unbaked pot pie. Wrap it tightly with plastic wrap and foil to prevent freezer burn. When ready to bake, remove the wrapping and bake it directly from frozen, adding about 10-15 minutes to the cooking time.

If the crust begins to brown too quickly, cover the edges with aluminum foil to protect them while the rest of the pie bakes. This will prevent over-browning and ensure even cooking.

To make this recipe dairy-free, you can substitute butter with dairy-free margarine or oil, and use a plant-based milk such as almond or oat milk. For a gluten-free version, use gluten-free pie crusts and substitute the flour with a gluten-free all-purpose flour blend.

Comments

Elizabeth

10/06/2025 01:52:54 PM

This is a really good starting off point. The amounts of butter, stock and milk are perfect, but it definitely needs more seasoning. I used a leftover smoked chicken, I also sauteed fresh carrots and celery and added some leftover grilled corn, frozen peas and frozen green beans. I also added additional poultry rub and salt and pepper to taste. It was perfect served with Frank's hot sauce on the side.

Julie

08/06/2025 06:43:24 PM

Definitely a great starting point; we sautéed up all our fresh veggies before using them instead of frozen. We used better than bouillon instead of chicken broth (better flavor) and we added paprika to our salt/pepper to taste. We also did an egg wash over the top pie pastry to encourage extra browning. Veggies used: 3/4 bag of pre-shredded fresh carrots, 3 celery sticks, 3 ears of shucked fresh corn, sliced baby bella mushrooms, and garlic.

justynajd

11/23/2021 01:13:09 PM

My family really liked this one. My husband especially and he's a picky eater. It was an experiment for me - due to food allergies I had to modify it to be gluten and dairy free. It worked well with GF pie crusts, GF flour, (I used Trader Joe's), DF butter and unsweetened almond milk. I did add 1/2 tsp garlic powder, but that was the only flavor addition.

Shauna

12/12/2024 07:06:01 AM

I used a bit less butter( vegan), for the veggies, I did a 5min boil of diced potatoes& carrots and then added frozen peas (let them defrost with the cooked veggies). It was delish and family Loved it!! Will make it again.

IcyBroth9610

10/30/2024 09:25:13 PM

Added crushed garlic to the onions and butter. Excellent

Anndi8

11/19/2022 09:43:03 PM

I really liked this pie. It was easy to make which is always a big bonus in my book (I did use already made Pillsbury pie crusts). I didn't prebake the bottom crust, and I was afraid it might be soggy, but it wasn't. This made a good-sized 9" pie. In addition to the salt and pepper, I added some garlic powder and poultry seasoning. I will definitely make this one again. Thanks, Lynette!

Kami

11/09/2023 04:34:57 AM

It was great! I added fresh garlic and doubled the wet ingredients. I used a frozen raw pie crust and crescent roll dough (Pillsbury) for the top.

Denise

01/06/2025 12:56:56 AM

I doubled it & made 2 pot pies, added a little more chicken broth & flour. I also added celery . It took around 45 - 50 minutes to bake. It was really good! My husband loved it & my 90 year old mother asked for seconds.

antoniaclayton47

11/08/2021 12:22:51 AM

This was yummy. I added garlic powder to the recipe and brushed the crust with melted butter.

Sarah Dugger

08/18/2021 12:27:23 AM

Quick, easy, and really good. Chicken didn't dry out and all the filling fit in the pie. Only problem we had was the bottom crust sticking to the pie dish when serving it. Will make again and play around with making little individual pies.

AliceFollowTheWhiteRabbit

12/13/2020 06:16:43 AM

Very tasty but needed a tiny bit less flour

WobblyEgg9663

03/15/2025 11:22:54 AM

This recipe worked great with homemade gluten free pie crust.

DEE

02/10/2025 02:16:39 AM

It was so good, that I made it twice within this past week.

Bill Peteren

01/24/2025 01:50:11 AM

I've made this several times with no changes. Delicious and pretty easy. Making it in a couple of days by request.

George Rodriguez

01/19/2025 03:15:34 AM

Totally nailed it.

darcy

11/01/2024 05:45:39 PM

like always awesome easy and good add spice to ones taste

Melissa Hale

10/28/2023 04:04:09 AM

I doubled the recipe and cooked it in a 1/2 steam table pan for a church function. Delicious!

FunkyTaco6345

10/12/2023 08:20:46 PM

This is a great basic recipe. I used a whole stick of butter instead and add it half a bag of chopped baby carrots, three celery sticks along with the onion to the butter. I cooked this for a bit longer and then out at the flour. I then also added some frozen peas and frozen green beans. I used better than bouillon. I made 2 cups of that broth and added a half a cup of half-and-half instead of milk I also added about a teaspoon or so of poultry seasoning and pepper. Turned out perfect

Cindy

04/04/2023 02:45:22 PM

I didn't change a thing and it turned out great! I may play with some seasoning changes in the future, but it's not needed.

Jealith Thacker

03/24/2023 11:23:39 PM

Perfect. So hard to find a recipe that doesn't use canned soup. It's so easy to make your own home made gravy for this and so much better tasting. I followed it exactly and it came out great. Will definitely make it again. I save the bones and skin from the chicken to make broth. So good.

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