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Easy Rotisserie Chicken Pot Pie

A close-up of a slice of chicken pot pie, showing shredded chicken, vegetables, and a flaky golden crust.
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A comforting and classic chicken pot pie made simple with rotisserie chicken, frozen vegetables, and store-bought puff pastry. Perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons butter
  • 1 cup chopped yellow onion (1 medium)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 stalks)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon nutmeg
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 sheet (about 9 inches square) puff pastry, thawed

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Season with salt and pepper.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring, until the sauce thickens, about 3-5 minutes.
  5. Stir in thyme, rosemary, and nutmeg.
  6. Add shredded chicken, frozen peas, and frozen corn to the skillet. Stir to combine and heat through.
  7. Pour the chicken mixture into a 9-inch pie plate or a similar-sized oven-safe dish.
  8. Carefully place the thawed puff pastry over the filling. Trim any excess pastry and crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
  9. Place the pie plate on a baking sheet (to catch any drips) and bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly.
  10. Let the pot pie rest for 5-10 minutes before serving.

Notes

  • To prevent a soggy bottom, ensure your filling is not too watery. You can also pre-bake the bottom crust for 10 minutes before adding the filling.
  • For a richer flavor, use heavy cream instead of milk.
  • You can add other vegetables like green beans or potatoes.
  • This recipe can be assembled ahead of time and refrigerated. Bake as directed, adding a few extra minutes to the baking time if needed.

Nutrition

Find it online: https://recipestokeep.com/easy-chicken-pot-pie/