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Home » Chicken and Turkey » Rotisserie Chicken Pot Pie

Rotisserie Chicken Pot Pie

Last Updated on January 16, 2022. Originally Posted on January 25, 2022 By Laura Franco / 4 Comments

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There's nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven. via @krazykitchenmomThere's nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven. via @krazykitchenmomThere's nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven. via @krazykitchenmomThere's nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven. via @krazykitchenmom

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

Ingredients to make chicken pot pie

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.
collage for 4 photos showing first 4 steps for making chicken pot pie
  1. Add chicken broth, herbs, salt, and pepper and continue stirring.
  2. Add chicken and stir. The broth should be thickening.
  3. Add the peas and stir.
  4. Taste and add additional salt and pepper if needed.
  5. Preheat oven to 425°.
  6. Spray ramekins or a large pie pan with non-stick spray and fill with the chicken vegetable mix.
collage for 4 photos showing second 4steps for making chicken pot pie
  1. 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).
  2. Place pie crust over ramekins or pie pan and press the sides to seal.
  3. Brush the tops with egg whites.
  4. Cut a few slices in the top of the pie crust to allow steam to escape while baking.
  5. Bake for 25-30 minutes.
  6. Let sit for 5 minutes before serving.
collage for 4 photos showing final  steps for making chicken pot pie

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.
Ramekin or chicken pot pie with a fork full on the side

More KKM Family-Favorite Recipes

  • Crescent Roll Veggie Pizza
  • Ham and Pork Loaf
  • Cheeseburger Stuffed Peppers
  • Slow Cooker Cashew Chicken
Ramekin or chicken pot pie with a fork full on top

Rotisserie Chicken Pot Pie

There's nothing more comforting than a steaming hot serving of homemade chicken pot pie right from the oven.
5 from 1 vote
Print Pin Rate
Course: dinner, Main Course, Main Dish
Cuisine: Amercian
Keyword: chicken dinner, comfort food, pot pie
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 8 oz. ramekins
Author: Laura Franco

Ingredients 

  • 3 cups rotisserie chicken
  • 1-3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 1/2 cup diced onion
  • 1 cup frozen peas – thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tbsp fresh thyme – diced
  • 1 tbsp fresh parsley – diced
  • 1 teaspoon fresh oregano
  • 1 refrigerator pie crust
  • 1 egg white

Instructions

  • Melt butter in a large skillet or stockpot.
  • Add sliced carrots, celery, and onion, and cook on medium heat for 3-4 minutes.
  • Whisk flour into the vegetable butter mix. It will turn a bit lumpy.
  • Slowly add the heavy cream while stirring constantly. The cream will start to thicken.
  • Add chicken broth, herbs, salt, and pepper and continue stirring.
  • Add chicken and stir. The broth should be thickening.
  • Add the peas and stir.
  • Taste and add additional salt and pepper if needed.
  • Preheat oven to 425°.
  • Spray ramekins or a large pie pan with non-stick spray and fill with the chicken vegetable mix.
  • Roll out 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).
  • Place pie crust over ramekins or pie pan and press the sides to seal.
  • Brush the tops with egg whites.
  • Cut a few slices in the top of the pie crust to allow steam to escape while baking.
  • Bake for 25-30 minutes.
  • Let sit for 5 minutes before serving.

Notes

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.

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4 Comments
Last Updated: January 16, 2022

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Reader Interactions

Comments

  1. Debra Ann Myers says

    February 26, 2022 at 6:13 pm

    How many ramekins will this recipe make? Thanks 🙂

    Reply
    • Laura Franco says

      February 26, 2022 at 8:19 pm

      It makes four 8-oz. ramekins.

      Reply
  2. Lou says

    October 25, 2022 at 12:21 am

    5 stars
    Just made this but substituted a few veggies – so good and relatively easy for a pot pie!

    Reply
    • Laura Franco says

      October 25, 2022 at 12:10 pm

      Thanks Lauren, very happy you liked it and found it easy to prepare! Love to hear what vegetable substitutions you made.

      Reply

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