Rotisserie Chicken Pie
Transform a store-bought rotisserie chicken into a comforting, golden-brown masterpiece with this Rotisserie Chicken Pie recipe. Packed with tender shredded chicken and a medley of colorful frozen vegetables, this pie combines convenience and home-cooked flavor. A velvety homemade sauce enriched with butter, flour, chicken stock, and a hint of thyme ties the filling together, while a flaky, buttery pie crust envelops it all. With a quick prep time of 20 minutes and the ease of pre-made crusts, this dish is a weeknight savior that's impressive enough for family gatherings. Serve it warm, and enjoy hearty comfort in every slice! Perfect for leftover chicken or meal-prep enthusiasts, this recipe brings "homemade chicken pot pie" to a whole new level.
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Recipe Information
Ingredients
- 3 cups Rotisserie chicken (shredded)
- 2 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 4 tablespoons Unsalted butter
- 0.333 cup All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 1 package Refrigerated pie crusts (2 crusts for a 9-inch pie)
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Remove the meat from the rotisserie chicken, discarding the bones and skin. Shred the meat into bite-sized pieces and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour until a thick paste forms. This is your roux.
Slowly whisk in the chicken stock and milk, ensuring there are no lumps. Cook the mixture until it thickens into a creamy sauce, about 3-4 minutes.
Season the sauce with salt, black pepper, and dried thyme. Taste and adjust seasoning if needed.
Stir in the shredded chicken and frozen mixed vegetables into the sauce. Mix well and remove from heat. Set the filling aside to cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish, letting the edges hang slightly over the rim.
Spoon the chicken and vegetable filling into the prepared crust, smoothing it into an even layer.
Roll out the second pie crust and lay it over the filling. Pinch the edges of the two crusts together to seal. Trim any excess dough and crimp the edges decoratively with a fork or your fingers.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg for a glossy finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
