Rotisserie Chicken Pot Pie

Name: Rotisserie Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 cups shredded rotisserie chicken; 1 cup frozen mixed vegetables (carrots, peas, corn, green beans); 1/3 cup butter; 1/3 cup all-purpose flour; 1 cup chicken broth; 1 cup milk; Salt and pepper to taste; 1 teaspoon dried thyme; 1 package refrigerated pie crusts (2 crusts); 1 egg (for egg wash)

Highlighted under: Home Comfort Food Collection

I absolutely love making Rotisserie Chicken Pot Pie, especially when I have leftovers that need to be used up. This dish brings comfort and warmth to my kitchen, combining tender chicken with hearty vegetables and a flaky crust. The beauty of using a rotisserie chicken is that it significantly reduces the cooking time, allowing me to enjoy a homemade pot pie in under an hour. It's an easy, delicious way to create a satisfying meal that my whole family will devour!

Created by

Emily Carter

Last updated on 2026-02-24T07:21:36.582Z

When I first tried making a pot pie with rotisserie chicken, I was amazed at how quickly I could whip it up. I remember coming home after a long day and thinking how nice it would be to have a comforting meal without spending hours in the kitchen. Using store-bought rotisserie chicken not only saves time but adds great flavor!

What I love most about this recipe is the customizable nature of the filling. I often throw in any leftover veggies I have lying around, making it a perfect clean-out-the-fridge meal. The addition of herbs like thyme or rosemary elevates the dish even further, making it a family favorite!

Why You'll Love This Recipe
Saves time with pre-cooked rotisserie chicken.
Flaky crust that perfectly complements the creamy filling.
A cozy, nostalgic dish that's perfect for any weeknight.

Perfecting the Filling

The filling is the heart of this pot pie, and using a rotisserie chicken simplifies the process while maintaining robust flavor. When combining the chicken with vegetables, I recommend using a mix with vibrant colors like peas, carrots, and corn; they not only add nutritional value but also enhance the dish's visual appeal. Ensure the filling is well-seasoned with salt, pepper, and thyme as these herbs elevate the overall taste, providing a comforting, aromatic profile.

To achieve a creamy consistency, it's crucial to allow the sauce to thicken enough before adding the chicken and vegetables. This usually takes about 5-7 minutes on medium heat. Look for a glossy finish that coats the back of a spoon; this indicates it is ready for the next step. If it appears too runny, simply cook for a minute longer while stirring, allowing the flour to integrate properly with the liquids.

Getting the Crust Just Right

The crust of your pot pie is just as important as the filling. Using refrigerated pie crusts saves time, but it’s essential to let them sit at room temperature for about 15 minutes before rolling them out. This minimizes cracking and makes the dough easier to handle. For a golden finish, brushing the top crust with an egg wash not only enhances color but also provides a beautiful sheen. You can even mix in a sprinkle of coarse sea salt for added texture.

If you prefer a homemade crust, I recommend a ratio of 2:1 for flour to fat (such as butter or shortening) for a flaky texture. You’ll want to keep the butter cold and work quickly to avoid warming the dough, which can lead to a less flaky result. Incorporating some cold water a tablespoon at a time while mixing until the dough just holds together is key to avoiding tough crusts.

Ingredients

For the Filling

2 cups shredded rotisserie chicken
1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
1/3 cup butter
1/3 cup all-purpose flour
1 cup chicken broth
1 cup milk
Salt and pepper to taste
1 teaspoon dried thyme

For the Crust

1 package refrigerated pie crusts (2 crusts)
1 egg (for egg wash)

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Make the Filling

In a large skillet over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Gradually whisk in the chicken broth and milk, and cook until the mixture thickens. Add in the shredded chicken, mixed vegetables, thyme, salt, and pepper. Stir well to combine.

Assemble the Pie

Roll out one pie crust and fit it into a 9-inch pie plate. Pour the chicken filling into the crust. Top with the second pie crust, sealing the edges by crimping with your fingers. Cut slits in the top crust to allow steam to escape.

Bake the Pie

Brush the top crust with a beaten egg for a golden finish. Bake in the preheated oven for 30 minutes or until the crust is golden brown.

Serve and Enjoy

Remove from the oven and let it cool for about 10 minutes before slicing. Serve warm and enjoy your comforting Rotisserie Chicken Pot Pie!

Pro Tips

Whisk the filling thoroughly to prevent lumps. You can customize the vegetables based on your preference or what you have on hand.

Storage and Make-Ahead Tips

This Rotisserie Chicken Pot Pie can be made ahead of time and stored in the refrigerator for up to 3 days before baking. To do this, assemble the pie as instructed, cover it tightly with plastic wrap or aluminum foil, and refrigerate until you’re ready to bake. Just remember to set it out for about 20 minutes before placing it in the oven, allowing it to come slightly closer to room temperature for even cooking.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, but for the best texture, I recommend reheating in the oven at 350°F (175°C) for about 15-20 minutes. Cover the pie with foil to prevent the crust from burning while ensuring the filling is heated through.

Variations to Try

Feel free to experiment with the filling! Swap out the frozen mixed vegetables for fresh ones like broccoli or bell peppers, or add in some cooked mushrooms for an earthier flavor. For added richness, a splash of white wine in the filling can enhance depth. If you're looking for a lighter version, substitute the butter with olive oil and use low-fat milk or a plant-based milk alternative for a healthier take.

You can also switch up the herbs; rosemary or parsley can provide a different aromatic base. Adding a dash of hot sauce or pepper flakes can elevate the flavor profile for those who enjoy a kick. Additionally, incorporating a layer of cheese, such as cheddar, under the top crust can create a delightful cheesy crust that adds another layer of comfort to this dish.

Questions About Recipes

→ Can I use homemade chicken instead of rotisserie chicken?

Absolutely! Just make sure to sous vide or roast the chicken beforehand for tender results.

→ Can this recipe be made ahead of time?

Yes, you can prepare the filling and assemble the pie, then refrigerate it before baking. Just add a few more minutes to the baking time.

→ What can I substitute for the pie crust?

You can use puff pastry or phyllo dough for a different texture and flavor.

→ Can I freeze the pot pie?

Yes, you can freeze it unbaked for up to 2 months. Just bake it straight from the freezer, adding a little extra time.