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Classic Rotisserie Chicken Pot Pie

Chicken Pot Pie with Rotisserie Chicken Recipe
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This chicken pot pie is a quick, hearty, and comforting meal perfect for busy weeknights. By utilizing pre-cooked rotisserie chicken, this recipe cuts down on preparation time while maintaining a deep, savory flavor. Featuring a rich, creamy sauce packed with garden vegetables and encased in a flaky, golden crust, it is the ultimate satisfying meal for the entire family.

Ingredients

Scale

3 cups shredded rotisserie chicken (skin and bones removed)
4 tablespoons unsalted butter
1 medium onion, finely diced
1 cup carrots, diced
1 cup frozen peas, thawed
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
2 sheets refrigerated pie crust
1 large egg (beaten, for egg wash)

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Shred the rotisserie chicken into bite-sized pieces using two forks.
Melt the butter in a large skillet over medium heat.
Add onions and carrots to the skillet and sauté until softened.
Stir in the flour and cook for 1 minute to create a roux.
Gradually whisk in the chicken broth and heavy cream until the sauce thickens.
Fold in the shredded chicken and thawed peas, then remove from heat.
Place one pie crust into a deep-dish pie plate.
Pour the chicken and vegetable mixture into the crust.
Cover with the second pie crust and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Brush the top with the beaten egg wash.
Bake for 35 minutes or until the crust is golden brown and the filling is bubbling.

Notes

Ensure the chicken is fully cooled or at room temperature before filling the pie to prevent the bottom crust from getting soggy. You can add herbs like thyme or parsley to the filling for extra aromatics.

Nutrition

Find it online: https://itisrecipes.com/chicken-pot-pie-with-rotisserie-chicken/