Rotisserie chicken is the dinner shortcut we all deserve, but sometimes you’re staring at the leftover container like… now what? This chicken pie recipe for leftovers is the glow-up: cozy, creamy filling + a golden crust that makes it feel like you really did something.
It’s weeknight-friendly, uses simple pantry staples, and is basically the definition of “turn random leftovers into a real dinner.”
Why You’ll Love This
This pie is comforting without being fussy: one skillet filling, a simple crust situation (store-bought totally welcome), and it’s super flexible with whatever veggies you’ve got hanging out in the fridge.
Ingredients
- 2 1/2 to 3 cups shredded rotisserie chicken (about 1 small chicken’s worth of leftovers)
- 1/3 cup unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced small
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup whole milk or half-and-half
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional but cute)
- 1 box refrigerated pie crusts (2 crusts) or 1 double-crust homemade pie dough
- 1 egg, beaten (for egg wash)
How to Make It
- Preheat your oven to 400°F. Place a rack in the middle. If your pie crusts are in the fridge, let them sit at room temp for about 10 minutes so they’re easier to unroll.
- In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Cook 6–8 minutes, stirring often, until softened (you’re building flavor here).
- Add garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
- Slowly pour in the chicken broth while stirring, then add the milk. Keep stirring until smooth. Simmer 3–5 minutes until thickened to a creamy gravy consistency.
- Stir in salt, pepper, thyme, shredded rotisserie chicken, peas, and parsley. Taste and adjust seasoning. Remove from heat and let the filling cool for 5–10 minutes (this helps keep the crust from getting soggy).
- Unroll one pie crust into a 9-inch pie dish. Spoon the filling into the crust and spread evenly.
- Top with the second crust. Trim excess dough, then crimp the edges. Cut 4–5 small slits in the top for steam vents.
- Brush the top crust with beaten egg. Bake 30–38 minutes, until deeply golden and bubbly. If the edges brown too fast, cover them with foil for the last 10 minutes.
- Let the pie rest 10–15 minutes before slicing so the filling sets up and doesn’t run everywhere.
Tips for the Best Results
- Chop veggies small so they cook evenly and slice cleanly in the finished pie.
- Let the filling thicken properly in the skillet; it should coat a spoon, not look soupy.
- Cool the filling briefly before assembling to avoid melting the crust and creating a soggy bottom.
- Use dark meat + white meat for the best flavor and moisture (rotisserie leftovers are perfect for this).
- Put the pie dish on a baking sheet to catch any bubbly overflow and save your oven floor.
- Want extra crisp? Bake on the lower-middle rack for the first 15 minutes, then move to the middle rack.
Variations
- Biscuit-top chicken pie: Skip the top crust and cover with biscuit dough rounds. Bake until biscuits are golden and cooked through.
- Veggie drawer clean-out: Swap in mushrooms, corn, green beans, or chopped spinach (stir spinach in at the end).
- Potato upgrade: Add 1 cup diced cooked potatoes (or leftover roasted potatoes) for extra hearty vibes.
- Herb switch: Try rosemary + sage for a more “holiday leftovers” feel.
- Cheesy moment: Stir 1/2 cup shredded cheddar or gruyère into the filling right before assembling.
Storage & Reheating
Store leftover chicken pie covered in the fridge for up to 4 days. Reheat slices in a 350°F oven for 15–20 minutes (best for keeping the crust crisp) or microwave in short bursts if you’re in a hurry. You can also freeze baked slices wrapped well for up to 2 months; thaw overnight in the fridge and warm in the oven.
FAQ
How much rotisserie chicken do I need for this pie?
You’ll want about 2 1/2 to 3 cups shredded chicken. That’s usually what you get from picking a typical store-bought rotisserie chicken after you’ve eaten a few pieces, so it’s ideal for leftovers.
Can I make this chicken pie with only a top crust?
Yes. Grease a pie dish or use a baking dish, pour in the filling, then lay one crust over the top. Tuck the edges in, cut vents, egg wash, and bake. The filling will be a little more “stew-like” without the bottom crust, but still totally dinner-worthy.
How do I keep the bottom crust from getting soggy?
Make sure the filling is thick (not runny) and let it cool a bit before adding it to the crust. Also bake until the pie is truly golden and bubbling—those last few minutes help the crust set. If you have a glass pie dish, it can help you see when the bottom is browned.
Can I prep this ahead of time for an easy weeknight dinner?
Absolutely. Make the filling up to 2 days ahead and refrigerate it. When you’re ready, assemble with the crust and bake. If the filling is cold, you may need an extra 5–10 minutes in the oven.
What’s the best way to reheat chicken pie so the crust stays crispy?
Use the oven or toaster oven at 350°F. Put a slice on a baking sheet and heat for 15–20 minutes, until warmed through. The microwave works, but the crust will soften (still tasty, just less crisp).