Rotisserie Chicken Pot Pie

There’s nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven.

And now it just got a whole lot easier to make! This recipe is a breeze when you use rotisserie chicken and refrigerated pie crust – no one will ever know.

Why We Love This Recipe

This pot pie recipe has all the down-home comfort food flavors that will make you come back for more. It’s thick, creamy, and oh-so-satisfying. It’s like a hug on your plate.

No rolling pie crust because this recipe uses refrigerator pie crust. No baking or roasting chicken is needed – just use a store-bought rotisserie chicken.

Ingredients

Let’s Make Rotisserie Chicken Pot Pie

1. Melt the butter in a large skillet or stockpot.
2. Add sliced carrots, celery, and onion, and cook on medium heat for 3-4 minutes.
3. Whisk flour into the vegetable butter mix. It will turn a bit lumpy.
4. Slowly add the heavy cream while stirring constantly. The cream will start to thicken.

5. Add chicken broth, herbs, salt, and pepper and continue stirring.
6. Add chicken and stir. The broth should be thickening.
7. Add the peas and stir.
8. Taste and add additional salt and pepper if needed.
9. Preheat oven to 425°.
10. Spray ramekins or a large pie pan with non-stick spray and fill with the chicken vegetable mix.

11. Roll out the refrigerated pie crust dough and cut circles just a bit larger than the ramekins or pie pan (if you are making 1 large pot pie).
12. Place pie crust over ramekins or pie pan and press the sides to seal.
13. Brush the tops with egg whites.
14. Cut a few slices in the top of the pie crust to allow steam to escape while baking.
15. Bake for 25-30 minutes.
16. Let sit for 5 minutes before serving.

Krazy Kitchen Mom Tips

• Place the ramekins or pie pan on a parchment paper or non-stick baking mat-lined cookie sheet to catch any pie filling that may drip out. It also prevents the baking dishes from sliding on the cookie sheet when transferring them to the oven
• Be sure to let the pot pie(s) rest for at least 5 minutes before servings.
• The chicken vegetable filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Remove it 1 hour before assembling the pot pie.
• To freeze the pot pie, follow the directions through step 12. Wrap them in plastic wrap, then in foil, and freeze them for 2 months. Preheat the oven to 425°, remove the foil and plastic wrap, make a few slits in the dough to allow steam to escape, and bake for 30-35 minutes.

More KKM Family-Favorite Recipes

• Crescent Roll Veggie Pizza
• Ham and Pork Loaf
• Cheeseburger Stuffed Peppers
• Slow Cooker Cashew Chicken