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Rotisserie Chicken Pot Pie

4

0 min

Rotisserie Chicken Pot Pie

Rotisserie Chicken Pot Pie Photo 1

Time

0 min

Serving

8 persons

Calories

472

Rating

4.00★ (16)

Cuisine

Author: Victoria Buriak
An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.

Ingredients

  • refrigerated unbaked 9-inch pie crusts: 2 piece
  • whole rotisserie chicken: 1 piece
  • butter: 0.33333 cup
  • onion: 0.33333 cup (chopped)
  • all-purpose flour: 0.33333 cup
  • salt and ground black pepper: (to taste)
  • ¾ cups chicken broth: 1 piece
  • milk: 0.5 cup
  • bag frozen mixed vegetables: 1 piece (16 ounce, thawed)

Metric Conversion

Stages of cooking

Rotisserie Chicken Pot Pie Photo 21
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  1. Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
    Rotisserie Chicken Pot Pie Photo 2
  2. Remove skin from rotisserie chicken and shred meat.
    Rotisserie Chicken Pot Pie Photo 3
  3. Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
    Rotisserie Chicken Pot Pie Photo 4
  4. Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
    Rotisserie Chicken Pot Pie Photo 5
  5. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
    Rotisserie Chicken Pot Pie Photo 6

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