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Rotisserie Chicken Pot Pie
Rotisserie Chicken Pot Pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Speed up chicken pot pie prep with rotisserie chicken, pre-made pie crusts, and frozen veggies for a quick and family-friendly meal.
Ingredients:
  • 2 refrigerated unbaked 9-inch pie crusts
  • 1 whole rotisserie chicken
  • 0.33333334326744 cup butter
  • 0.33333334326744 cup chopped onion
  • 0.33333334326744 cup all-purpose flour
  • 1.75 cups chicken broth
  • 0.5 cup milk
  • 1 (16 ounce) bag frozen mixed vegetables, thawed
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C), then line a 9-inch pie plate with one pie crust and keep the second crust aside.
  • Peel off the skin from the rotisserie chicken and tear the meat into small pieces.
  • In a large saucepan over medium heat, melt butter. Sauté onion until tender, around 5 minutes. Stir in flour, salt, and pepper until a paste forms, 2 to 3 minutes. Pour in broth and milk, stirring until thickened, about 5 minutes.
  • Combine the chicken and vegetables until evenly mixed. Transfer the mixture into the pie plate. Place the second crust on top, press the edges to seal, and make several slits on the surface. Cover the edges with foil to avoid excessive browning.
  • Bake until the top turns golden brown, for 25 to 30 minutes in the preheated oven.

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