When you want pot pie comfort but not the full “spend all Sunday in the kitchen” situation, this shortcut is the move. Rotisserie chicken gives you that slow-cooked, homemade vibe without the extra steps, and the rest comes together fast with pantry-friendly staples.
This is the kind of cozy dinner that feels classic, tastes like you made it from scratch, and still leaves you enough time to do literally anything else.
Why You’ll Love This
It’s rich, creamy, and packed with tender chicken and veggies, but it’s also weeknight-realistic: rotisserie chicken + a simple homemade gravy + a flaky crust on top means maximum comfort with minimum effort.
Ingredients
- 1 rotisserie chicken (about 3–4 cups shredded meat, skin removed)
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 1 cup whole milk (or half-and-half for extra richness)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional, but good)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced potatoes (optional; small dice so they cook through)
- 1 tablespoon chopped fresh parsley (optional)
- 1 refrigerated pie crust (or puff pastry sheet), thawed if needed
- 1 egg, beaten (for egg wash)
How to Make It
- Preheat the oven to 400°F. Lightly butter a 9-inch pie dish or similar baking dish (a deep dish works best).
- Remove the rotisserie chicken meat from the bones and shred or chop it into bite-size pieces. Set aside. (Save the carcass for broth if you’re feeling ambitious later.)
- In a large skillet or Dutch oven over medium heat, melt the butter. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute. You’re building a quick roux here—this is what makes the filling thick and velvety.
- Slowly whisk in the chicken broth, then whisk in the milk. Keep whisking until smooth. Add salt, pepper, thyme, and smoked paprika. Simmer 3–5 minutes until the sauce thickens to a gravy-like consistency.
- Stir in frozen mixed vegetables and the shredded rotisserie chicken. If using diced potatoes, add them now (keep the dice small). Simmer 5 minutes, stirring often, until everything is coated and the filling looks thick and glossy. Taste and adjust seasoning.
- Pour the filling into your prepared baking dish. Lay the pie crust (or puff pastry) over the top. Trim excess, then crimp or fold the edges. Cut 4–6 small slits in the center for steam to escape.
- Brush the top with egg wash for that golden bakery finish. Bake 25–35 minutes, until the crust is deeply golden and the filling is bubbling at the edges.
- Cool for 10–15 minutes before serving. This helps the filling set so you don’t end up with “lava pie” on your plate.
Tips for the Best Results
- Go deep dish if you can. Pot pie filling is the best part, and a deeper dish keeps it from overflowing while still giving you a solid crust moment.
- Thick filling = clean slices. If the sauce seems thin, simmer it a couple extra minutes before baking. It should coat a spoon.
- Don’t skip the vent slits. They prevent a soggy top and help the crust bake evenly.
- Use low-sodium broth. Rotisserie chicken can be salty, so you’ll have more control.
- Puff pastry tip: If using puff pastry, bake until it’s fully puffed and browned—pale pastry tastes underdone even if it’s technically cooked.
- Prevent a burnt edge. If the crust edges brown too fast, loosely cover them with foil for the last 10 minutes.
Variations
- Extra-herby: Add 1 teaspoon dried rosemary or a handful of fresh chopped herbs (parsley + thyme is a classic).
- Chicken & mushroom: Sauté 8 ounces sliced mushrooms with the onion for a deeper, cozy flavor.
- Biscuits on top: Skip pie crust and top with canned biscuits (bake according to package directions; keep the filling hot when they go on).
- Cheddar upgrade: Stir in 3/4 cup shredded cheddar at the end for a creamy, slightly sharp twist.
- Gluten-free: Use a 1:1 gluten-free flour blend for the roux and a gluten-free pie crust.
Storage & Reheating
Store leftovers covered in the fridge for up to 4 days. Reheat in a 350°F oven until hot (about 15–20 minutes) for the best crust texture, or microwave individual portions in 45-second bursts. If you want to freeze it, freeze the baked and cooled pot pie tightly wrapped for up to 2 months; thaw overnight in the fridge and reheat in the oven.
FAQ
Can I make this pot pie recipe shortcut ahead of time?
Yes. Make the filling up to 2 days ahead and refrigerate it. When you’re ready to bake, warm the filling slightly (so it’s not ice-cold), add the crust, egg wash, and bake. Cold filling can slow down baking and leave the crust overbrowned before the center is hot.
What’s the best crust for rotisserie chicken pot pie: pie crust or puff pastry?
Pie crust gives a classic, slightly crisp and sturdy top. Puff pastry is flakier and lighter, with more dramatic layers. Both work—choose pie crust for traditional vibes, puff pastry for extra flaky “bakery style.”
How do I keep the bottom from getting soggy if there’s only a top crust?
This recipe uses a top crust only, so you’re already avoiding most soggy-bottom issues. The key is keeping the filling thick before it goes into the dish and baking until the filling is bubbling—those bubbles mean the sauce has fully heated and thickened.
Can I use the rotisserie chicken skin or dark meat?
Dark meat is great here—super tender and flavorful. Skip the skin, though; it can make the filling greasy and soft. A mix of white and dark meat is honestly ideal.
My filling seems too thick or too thin—how do I fix it?
If it’s too thick, stir in a splash of broth or milk until it loosens up. If it’s too thin, simmer the filling on the stove for a few extra minutes to reduce, or whisk 1 tablespoon flour with 2 tablespoons cold milk and stir it in, then simmer until thickened.