Ingredients for Chicken Pot Pie Using Rotisserie Chicken
- 2 (14.1 ounce) packages refrigerated pie crusts
- ½ cup butter
- ½ cup chopped onion
- ½ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups milk
- 2 cups cooked chicken, shredded
- 1 (10 ounce) package frozen mixed vegetables, thawed and drained
- 1 (10 ounce) package frozen peas, thawed and drained
- Potatoes
- Sliced Mushrooms
- Parsley
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary
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How to Make Chicken Pot Pie Using Rotisserie Chicken
- Preheat oven to 425°F (220°C). Thaw frozen vegetables completely.
- Bring refrigerated pie crusts to room temperature.
- Melt butter in a large saucepan over medium heat. Add chopped onion and sauté until translucent, about 2 minutes.
- Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Bring to a simmer, stirring frequently, until thickened and bubbly (about 5-7 minutes).
- Stir in thawed vegetables, dried thyme, rosemary, shredded chicken, salt, and pepper.
- Gently stir to combine.
- Place one pie crust in the bottom of a 9-inch pie plate.
- Pour the chicken mixture into the pie crust.
- Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 20 minutes.
- Cover the edges of the crust with aluminum foil to prevent burning.
- Continue baking for another 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
60g
Carbs
14g
