Rotisserie Chicken Pot Pie
Rotisserie Chicken Pot Pie
Ingredients
For the Filling Base
- 1 whole rotisserie chicken, shredded, skin and bones discarded
- 2 1/2 pounds Russet potatoes, peeled and chopped into bite-sized pieces
- 1 pound carrots, peeled and chopped
- 1 celery, bunch, chopped
- 1 large onion, chopped
For the Roux and Sauce
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth, or 2 1/2 teaspoons chicken bouillon granules dissolved in 4 cups water
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste, use sparingly if using bouillon
- 1/2 teaspoon dried rosemary, optional
- 1/2 teaspoon dried dill, optional
For the Topping
- 2 refrigerated pie crusts
Instructions
- 1
Preheat your oven to 425°F. In a large pot, boil the peeled and chopped Russet potatoes in water until tender, about 15-20 minutes. Drain well and set aside.
⏱️ 20 min•🌡️ 425
- 2
While potatoes are boiling, shred the rotisserie chicken, discarding skin and bones. Peel and chop the carrots, celery, and onion.
⏱️ 10 min
- 3
In a large Dutch oven or pot, melt the stick of unsalted butter over medium heat. Add the chopped carrots, celery, and onion. Sauté until the vegetables soften and begin to develop a slight color, about 8-10 minutes.
⏱️ 10 min
- 4
Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux. This will thicken your sauce.
⏱️ 2 min
- 5
Gradually pour in the chicken broth (or water with dissolved bouillon) while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then add the cooked and drained potatoes.
⏱️ 5 min
- 6
Season the mixture with black pepper, garlic powder, and salt. If using chicken bouillon, taste before adding salt. Stir in optional dried rosemary and dried dill if desired.
⏱️ 2 min
- 7
Remove the pot from the heat. Stir in the shredded rotisserie chicken until well combined with the vegetable and sauce mixture.
⏱️ 3 min
- 8
Pour the chicken and vegetable filling into a 9x13 inch casserole dish.
⏱️ 1 min
- 9
Carefully unroll the two refrigerated pie crusts and place them over the top of the filling, overlapping slightly if necessary to cover the entire surface. You can crimp the edges or press them against the dish. Cut a few small slits in the top crust to allow steam to escape.
⏱️ 3 min
- 10
Bake in the preheated oven for 35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 5-10 minutes before serving to allow the filling to set.
⏱️ 35 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Rotisserie Chicken Pot Pie
Ingredients
For the Filling Base
- 1 whole rotisserie chicken, shredded, skin and bones discarded
- 2 1/2 pounds Russet potatoes, peeled and chopped into bite-sized pieces
- 1 pound carrots, peeled and chopped
- 1 celery, bunch, chopped
- 1 large onion, chopped
For the Roux and Sauce
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth, or 2 1/2 teaspoons chicken bouillon granules dissolved in 4 cups water
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste, use sparingly if using bouillon
- 1/2 teaspoon dried rosemary, optional
- 1/2 teaspoon dried dill, optional
For the Topping
- 2 refrigerated pie crusts
Instructions
- 1
Preheat your oven to 425°F. In a large pot, boil the peeled and chopped Russet potatoes in water until tender, about 15-20 minutes. Drain well and set aside.
⏱️ 20 min•🌡️ 425 - 2
While potatoes are boiling, shred the rotisserie chicken, discarding skin and bones. Peel and chop the carrots, celery, and onion.
⏱️ 10 min - 3
In a large Dutch oven or pot, melt the stick of unsalted butter over medium heat. Add the chopped carrots, celery, and onion. Sauté until the vegetables soften and begin to develop a slight color, about 8-10 minutes.
⏱️ 10 min - 4
Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux. This will thicken your sauce.
⏱️ 2 min - 5
Gradually pour in the chicken broth (or water with dissolved bouillon) while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then add the cooked and drained potatoes.
⏱️ 5 min - 6
Season the mixture with black pepper, garlic powder, and salt. If using chicken bouillon, taste before adding salt. Stir in optional dried rosemary and dried dill if desired.
⏱️ 2 min - 7
Remove the pot from the heat. Stir in the shredded rotisserie chicken until well combined with the vegetable and sauce mixture.
⏱️ 3 min - 8
Pour the chicken and vegetable filling into a 9x13 inch casserole dish.
⏱️ 1 min - 9
Carefully unroll the two refrigerated pie crusts and place them over the top of the filling, overlapping slightly if necessary to cover the entire surface. You can crimp the edges or press them against the dish. Cut a few small slits in the top crust to allow steam to escape.
⏱️ 3 min - 10
Bake in the preheated oven for 35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 5-10 minutes before serving to allow the filling to set.
⏱️ 35 min•🌡️ 425