There’s something incredibly satisfying about a warm, flaky pot pie, especially when it’s filled with tender rotisserie chicken and savory vegetables. This recipe is the perfect way to transform store-bought chicken into a comforting dish that feels homemade. It’s the ultimate cozy meal for any day of the week.
Imagine sitting down to a bowl of creamy chicken pot pie, with the aroma of herbs and spices wafting through the air. The golden crust breaks apart, revealing a hearty filling that’s both delicious and satisfying. This dish is a true crowd-pleaser that will have everyone asking for seconds.
Creating the Perfect Filling
At the heart of a great pot pie is its filling, which brings together a harmonious blend of flavors and textures.
Start by sautéing diced onions and celery in melted butter until they become tender.
This step not only enhances the aroma but also adds depth to the overall flavor profile.
Next, stir in some flour and seasonings like garlic powder and dried thyme to create a base that thickens when combined with chicken broth and milk.
Finally, fold in shredded rotisserie chicken and a colorful mix of frozen vegetables.
These ingredients combine to create a creamy, savory filling that will tantalize the taste buds.
Don’t forget to season with salt and pepper for that extra kick!
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Choosing the Right Crust
The crust is just as important as the filling when it comes to pot pies.
A flaky, golden-brown crust provides the perfect contrast to the rich, creamy filling inside.
Using refrigerated pie crusts makes the process quick and convenient, but feel free to make your own if you’re up for it.
The key is to handle the dough gently to keep it flaky.
Once prepared, roll out the bottom crust and place it in your pie pan, ensuring it fits snugly to hold all that delicious filling.
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Assembling Your Pot Pie
Once the filling and crust are ready, it’s time to bring everything together.
Pour the warm chicken and vegetable mixture into the pie crust, filling it generously without overflowing.
Cover with the top crust, crimp the edges to seal, and remember to cut slits for steam to escape.
This not only helps with cooking but also adds a decorative touch to your pot pie.
For a beautiful finish, brush the top with a beaten egg for a glossy, golden appearance once baked.
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Baking to Perfection
Baking the pot pie is where the real magic happens.
Set your oven to a high temperature of 425°F (220°C) to achieve that desired golden crust.
Place the pie in the oven and let it bake for about 30-35 minutes.
Keep an eye on it; the crust should turn a beautiful shade of brown, while the filling bubbles up enticingly through the slits.
Let it cool for a few minutes after baking, allowing the flavors to set before slicing into it.
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Serving Suggestions
Presenting your pot pie is part of the joy of cooking.
Serve it on a rustic wooden table, garnished with fresh herbs for an inviting look.
A slice served on a plate, steam gently rising from its filling, is sure to make mouths water.
This dish not only satisfies hunger but also warms the soul, making it a perfect centerpiece for family dinners.
Pair with a crisp salad or some crusty bread to round out the meal.
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Storage and Reheating Tips
If you have leftovers, storing them properly is essential for maintaining flavor.
Cover the pot pie tightly with plastic wrap or aluminum foil and refrigerate.
It can last for about 3-4 days in the fridge.
When it’s time to reheat, simply pop it back in the oven until warmed through.
This way, you can enjoy the comforting taste of homemade pot pie even days later!
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Delicious Rotisserie Chicken Pot Pie
This rotisserie chicken pot pie is a warm and comforting dish, packed with juicy chicken, fresh vegetables, and a creamy filling, all enveloped in a flaky crust. It balances richness and heartiness, making it a perfect choice for family dinners or special occasions.
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until tender (about 5 minutes).
- Make the Filling: Stir in the flour, garlic powder, thyme, salt, and pepper. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens (about 5 minutes). Stir in the shredded rotisserie chicken and frozen vegetables, mixing well.
- Prepare the Pie: Roll out the bottom pie crust and place it into a 9-inch pie pan. Pour the chicken filling into the crust. Cover with the top pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Brush the top crust with beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pot pie to cool for a few minutes before slicing. Serve hot and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 slices
- Calories: 350kcal
- Fat: 20g
- Protein: 18g
- Carbohydrates: 30g
