When comfort food calls, there’s nothing quite like a warm, Rotisserie Chicken Pot Pie. And this version? It’s weeknight-friendly, made with the ultimate time-saver—rotisserie chicken. It delivers everything you love about the classic: a flaky crust, creamy filling, and tender veggies, without spending your whole evening in the kitchen.
Why You’ll Love This Pot Pie
- Quick and easy: Thanks to cooked chicken and pre-made crusts, this dish comes together fast.
- Family-friendly: It’s creamy, savory, and packed with comforting flavors kids and adults both enjoy.
- Perfect make-ahead: Prep it earlier in the day and pop it in the oven when you’re ready.
- Freezer-friendly: You can freeze the whole pie (baked or unbaked) for a future no-stress meal.
Ingredients You’ll Need
- Pie crusts: Store-bought for ease, or use your favorite homemade version. You’ll need two—one for the bottom and one for the top.
- Oil: A little neutral oil to sauté the vegetables.
- Onion and celery: The classic aromatic base that adds depth to the filling.
- Seasonings: Garlic powder, paprika, and poultry seasoning give it that signature savory warmth. Italian seasoning works in a pinch.
- Mixed vegetables: Frozen is perfect—just thaw them first. Canned works too.
- Rotisserie chicken: Shredded or chopped. Any cooked chicken will do, but rotisserie adds great flavor.
- Chicken stock and milk: For a rich, creamy filling.
- Cornstarch + water: To make a slurry that thickens everything up.
- Milk (extra): For brushing the crust to get that golden finish.
How to Make It
Prep your ingredients
Preheat the oven to 425°F (220°C). Chop your onions, celery, and chicken if they aren’t already prepped.
Make the filling
In a large skillet, heat the oil and cook the onions and celery until softened. Add the garlic powder, paprika, and poultry seasoning. Stir in the thawed vegetables and chicken. Pour in the chicken stock and milk and simmer briefly.
Thicken it up
Whisk the cornstarch with a little water to make a slurry, then stir it into the filling. Cook a few more minutes until thickened. Remove from heat.
Assemble the pie
Press one pie crust into a 9-inch pie dish. Pour the warm filling into the crust. Place the second crust on top. Use a sharp knife to cut a few small slits for steam to escape. Brush the top with milk and wrap the outer edge with a strip of foil to keep it from browning too fast.
Bake
Bake for 25–30 minutes, or until the crust is golden brown and crisp. Let the pie rest for 10 minutes before slicing—this helps the filling set up and makes serving easier.
Helpful Tips for Success
- No cracks in the bottom crust? Great! That keeps it from getting soggy.
- Steam vents are key: Slits on top let the pie breathe and prevent a soggy crust.
- Foil the edges: A strip of foil around the outer rim keeps them from over-browning before the center is done.
- Rest before serving: Letting it sit 10 minutes after baking gives the filling time to thicken naturally.
Storing and Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap the whole baked pie (or leftovers) tightly in plastic and foil. Freeze for up to 3 months.
- To reheat: Warm refrigerated pie in the oven or microwave until heated through. For frozen pie, bake at 350°F for about 30 minutes, or until the internal temp hits 165°F.
Great Sides to Serve With It
Since the pot pie is rich and filling on its own, I usually pair it with something fresh and light:
- Simple side salad with vinaigrette
- Arugula salad with lemon and shaved Parmesan
- Creole tomato salad for a Southern twist
- Bruschetta salad if you want something with bright flavor
Rotisserie Chicken Pot Pie
When comfort food calls, there’s nothing quite like a warm, Rotisserie Chicken Pot Pie.
Ingredients
- 1 stalk celery, chopped
- 1 teaspoon garlic powder
- 1 small onion, chopped
- 2 refrigerated 9-inch pie crusts
- ½ teaspoon paprika
- 1 tablespoon oil
- ½ cup milk, any kind
- ½ rotisserie chicken, about 2 cups chopped
- 1 cup chicken stock
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 tablespoons of milk, for brushing the top
- 1 teaspoon poultry seasoning
- 16 ounce bag of mixed vegetables, thawed if frozen
Instructions
- Make the filling- Heat a large pan over medium-high heat. Once hot, add the oil and spread it around.
- Add the onions and celery, and cook while stirring frequently for 3 to 5 minutes until the onions are soft and translucent.
- Stir in the garlic powder, paprika, and poultry seasoning.Add the mixed vegetables and chopped rotisserie chicken to the pan and stir to combine.
- Pour in the chicken stock and cook everything together for about 5 minutes until heated through.
- Stir in the milk and lower the heat to medium-low, letting the mixture come to a gentle simmer.In a small bowl, mix the cornstarch and water to make a slurry.
- Add it to the simmering mixture and stir to combine. Cover the pan and simmer for 3 more minutes before turning off the heat.
- Assemble- Place one pie crust in a 9-inch pie plate. Spoon the hot filling into the crust evenly.
- Lay the second crust over the top and seal the edges by pinching them together with your fingers.
- Use a sharp knife to cut a small cross in the center of the top crust to allow steam to escape. Brush the top lightly with milk for a golden finish.
- To protect the edges from over-browning, wrap a 3-inch strip of foil around the rim of the pie. This can be removed during the last 5 minutes of baking.
- BakeBake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown on top. Remove from the oven and let the pie rest for 10 minutes before slicing and serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 512Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 96mgSodium 634mgCarbohydrates 41gFiber 4gSugar 7gProtein 26g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.