Rotisserie Chicken Pot Pie

Name: Rotisserie Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups rotisserie chicken, shredded; 1 cup frozen mixed vegetables; 1/2 cup onion, diced; 1/4 cup celery, diced; 1/4 cup carrots, diced; 2 cups chicken broth; 1 cup heavy cream; 2 tablespoons all-purpose flour; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 1 package refrigerated pie crusts (2 crusts); 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food Traditions

I absolutely love making Rotisserie Chicken Pot Pie, especially on chilly evenings. The warmth and comfort of this dish, combined with the simplicity of using pre-cooked chicken, makes it a go-to for my family. I enjoy how the creamy filling and flaky crust come together, creating the perfect harmony of textures and flavors. Plus, it’s a wonderful way to transform leftovers into something extraordinary, and it never fails to impress my guests!

Created by

Freya Cooper

Last updated on 2026-02-24T01:04:48.976Z

When I first made Rotisserie Chicken Pot Pie, I wasn't sure how it would turn out. I decided to use a store-bought rotisserie chicken to simplify the process, and it turned out to be a game changer! The moist chicken shreds beautifully and combines with the vegetables in a creamy sauce that's simply irresistible.

One specific detail I've found to elevate this dish is the addition of fresh herbs, especially thyme. It adds a wonderful, aromatic quality to the filling that takes the comfort food experience to the next level. Trust me, it’s an essential step you won’t want to skip!

Why You'll Love This Recipe
Rich, savory flavors that warm your soul
Flaky, buttery crust that melts in your mouth
A perfect use for leftover rotisserie chicken

Mastering the Filling

The filling is the heart of this Rotisserie Chicken Pot Pie, and its creaminess is key to the dish's overall appeal. When sautéing the onions, celery, and carrots, ensure they become translucent, which usually takes around 5 minutes on medium heat. This step enhances the flavor profile by releasing the natural sugars in the vegetables. Adding the flour next helps to thicken the filling as it simmers, so make sure to stir it in well to avoid any lumps.

If you're looking to amp up the flavor, consider adding a splash of white wine to the skillet after the vegetables have softened. Let it reduce for about 2 minutes before adding the chicken broth and cream. This extra step introduces depth and complexity to the filling, making it even more comforting. Remember to taste and adjust the seasoning, as rotisserie chicken can vary in saltiness based on preparation.

Crust Techniques

Using refrigerated pie crusts makes this recipe quick and easy, but for an even flakier texture, allow the crust to rest at room temperature for about 15 minutes before rolling it out. This helps avoid cracking and makes it easier to fit into the pie plate. If you’d like a homemade feel, you can easily substitute with your favorite pie crust recipe, keeping in mind the importance of chilling the dough before rolling it out to maintain a flaky result.

When crimping the edges of the pie, don’t rush. A well-crimped edge not only enhances the visual appeal but also helps seal in the filling, preventing any overflow during baking. Make sure to use a sharp knife to cut slits in the top if using a solid crust; this allows steam to escape and ensures the filling cooks evenly. A little fun twist can be cutting shapes like leaves or hearts to add character to your pie!

Storage and Serving Suggestions

This Rotisserie Chicken Pot Pie keeps well in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. For a crispier crust, remove the foil during the last 10 minutes of heating. If you plan to store it longer, consider freezing it before baking; wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months for maximum flavor.

When it comes to serving, pair your pot pie with a fresh salad or roasted vegetables for a balanced meal. You can also experiment with different herbs in the filling, like rosemary or sage, to alter the flavor profile. For a twist, consider adding a layer of creamy mashed potatoes on top of the filling instead of a crust for a comfort food variation!

Ingredients

For the Filling

2 cups rotisserie chicken, shredded
1 cup frozen mixed vegetables
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
2 cups chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Crust

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

Instructions

Prepare the Filling

In a large skillet over medium heat, add the diced onion, celery, and carrots. Sauté until they are tender, about 5 minutes. Stir in the flour and cook for another minute. Gradually add the chicken broth and heavy cream while whisking until the mixture is smooth. Add the shredded chicken, frozen vegetables, thyme, salt, and pepper. Cook for an additional 5 minutes until thickened.

Assemble the Pie

Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie plate. Pour the chicken filling into the prepared crust. Cover with the second pie crust, trimming and crimping the edges. Cut slits in the top to allow steam to escape. Brush the top with beaten egg for a golden finish.

Bake

Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.

Pro Tips

For a more flavorful filling, you can substitute half of the chicken broth with white wine. Additionally, feel free to customize the vegetables according to your preferences or what you have on hand!

Ingredient Substitutions

If you don't have rotisserie chicken on hand, you can easily poach boneless chicken breasts in chicken broth for about 15-20 minutes until fully cooked, then shred. This gives you a similar texture while allowing you to control the seasoning. For a lighter option, substituting half of the heavy cream with Greek yogurt can cut calories without sacrificing creaminess.

For the mixed vegetables, feel free to customize with your favorites such as corn, peas, or green beans. If opting for fresh vegetables, ensure they are cooked before adding to the filling to achieve a uniform consistency throughout. This flexibility allows you to tailor the recipe to seasonal produce or personal taste.

Tips for Perfecting Your Pot Pie

Keep an eye on the baking time; ovens can vary in heat distribution. If you notice the edges of the crust browning too quickly, shield them with strips of aluminum foil to prevent burning. Conversely, if the crust isn’t golden after 30 minutes, extend the baking time by checking every 5 minutes. A perfectly baked crust should be deep golden and flaky.

For those who love a spicy kick, consider adding a pinch of cayenne pepper or hot sauce to the filling for an unexpected twist. Balancing the heat with the richness of the creamy filling creates a delightful contrast that elevates the dish to new heights. Just be sure to mix it in gradually and taste as you go!

Questions About Recipes

→ Can I use leftover chicken instead of rotisserie chicken?

Absolutely! Any cooked chicken will work well in this recipe.

→ How can I make this recipe gluten-free?

Use gluten-free pie crust and a gluten-free flour blend for thickening.

→ Can I prepare this pot pie ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Just store it in the fridge until you're ready to bake.

→ What should I serve with pot pie?

A simple green salad or steamed vegetables pair well with this hearty dish.