Craving Comfort? This Chicken Pot Pie Recipe With Rotisserie Chicken Is Your Go-to Fix

Indulge in the warmth and comfort of a classic chicken pot pie, elevated with the convenience of rotisserie chicken. This simple yet satisfying recipe combines tender chicken, flavorful vegetables, and a creamy sauce, all encased in a flaky, golden crust. With a few easy steps and minimal prep time, you’ll have a hearty and delicious meal that’s perfect for a cozy family dinner or a comforting weeknight meal.

Ingredients

• 1 rotisserie chicken, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/4 cup butter, melted
• 3 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen puff pastry, thawed
• 1 egg, beaten

Instructions

1. Prepare the Vegetables:

• Heat the olive oil in a large saucepan or Dutch oven over medium heat.
• Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Stir in the garlic and cook for an additional minute.

2. Make the Roux:

• Sprinkle the flour over the vegetables and stir to coat.
• Gradually whisk in the melted butter until a smooth paste forms.
• Cook the roux for 2-3 minutes, stirring constantly.

3. Add the Liquid:

• Slowly whisk in the chicken broth, stirring until smooth.
• Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.

4. Incorporate the Remaining Ingredients:

• Stir in the shredded rotisserie chicken, peas, corn, parsley, thyme, salt, and pepper.
• Bring to a simmer and cook for 5 minutes, or until the vegetables are heated through.

5. Assemble the Pot Pie:

• Preheat the oven to 375°F (190°C).
• Pour the chicken pot pie filling into a 9-inch pie plate.
• Unfold the puff pastry sheet and roll it out slightly to fit the pie plate.
• Place the pastry over the filling and trim the edges.
• Fold the edges under and crimp to seal.
• Brush the top of the pastry with the beaten egg.

6. Bake the Pot Pie:

• Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
• Let the pot pie cool for 10-15 minutes before serving.

Serving Suggestions

• Pair the chicken pot pie with a fresh green salad or roasted vegetables for a balanced meal.
• Serve the pot pie with a dollop of sour cream or a sprinkle of grated Parmesan cheese for added richness.
• Accompany the pot pie with a warm and crusty bread or flaky biscuits for a comforting and satisfying meal.

Tips for Success

• For a more flavorful filling, use homemade chicken broth instead of store-bought.
• If you don’t have rotisserie chicken, you can use cooked chicken breasts or thighs instead.
• To save time, you can use pre-cut vegetables or a frozen vegetable mix.
• If you don’t have puff pastry, you can use a pie crust mix or a refrigerated pie crust.
• To ensure a golden brown crust, brush the top of the pot pie with an egg wash before baking.

Variations

• Add a cup of cooked rice or quinoa to the filling for a heartier pot pie.
• Incorporate a variety of vegetables, such as broccoli, mushrooms, or zucchini, to create a colorful and flavorful filling.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Top the pot pie with a layer of mashed potatoes or a cheesy breadcrumb topping for a delightful twist.

Final Thoughts: A Culinary Symphony of Comfort

This chicken pot pie recipe with rotisserie chicken is a culinary masterpiece that combines convenience and flavor. With its tender chicken, flavorful vegetables, creamy sauce, and flaky crust, this dish is sure to become a family favorite. Whether you’re looking for a comforting meal on a chilly day or a hearty dish for a special occasion, this pot pie is the perfect choice. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with delight.

Basics You Wanted To Know

Q: Can I use a different type of pastry for the crust?

A: Yes, you can use a pie crust mix, a refrigerated pie crust, or even a puff pastry sheet.

Q: How can I make the filling ahead of time?

A: You can make the filling up to 2 days in advance and store it in the refrigerator. When you’re ready to assemble the pot pie, simply reheat the filling and follow the remaining steps in the recipe.

Q: Can I freeze the chicken pot pie?

A: Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pot pie and freeze it for up to 2 months. When you’re ready to bake, thaw the pot pie overnight in the refrigerator and then bake it according to the recipe instructions. To freeze after baking, let the pot pie cool completely and then freeze it for up to 2 months. When you’re ready to serve, thaw the pot pie overnight in the refrigerator and then reheat it in a preheated oven until warmed through.