Chicken Pot Pie Using Rotisserie Chicken Recipes

QUICK ROTISSERIE CHICKEN POT PIES

Steps:

• Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
• Gather your ingredients.
• Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
• Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
• Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
• Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
• Serve the chicken and vegetables in bowls and top with pastry.

ROTISSERIE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
• Remove skin from rotisserie chicken and shred meat.
• Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
• Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

CHICKEN POT PIE (USING ROTISSERIE CHICKEN)

Steps:

• Preheat oven to 425. Thaw veggies, bring crusts to room temperature.
• Melt butter in large saucepan on medium heat. Add onion and saute until translucent, about 2 minutes. Add flour and stir to incorporate, this is your roux. Gradually stir in broth and milk. Bring to a simmer. Cook until thick and bubbly.
• Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste.
• Place one pie crust in bottom of pie plate.
• Pour in contents from saucepan.
• Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent.
• Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown.
• Let stand 5 minutes before serving.

ROTISSERIE CHICKEN POT PIE

Steps:

• Preheat the oven to 400°F.
• Melt the butter in a medium pot over medium heat.
• Add the onion, carrot and celery and cook until the onion is translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the mushrooms and cook until they have softened and released their liquid, about 5 minutes.
• Add the flour and stir to coat the vegetables.
• Cook until it is no longer white and coats the bottom of the pan, stirring constantly, about 1 minute.
• Add the broth and stir to combine.
• Bring to a boil, stirring occasionally, and simmer until the mixture thickens slightly, about 3 minutes.
• Remove from the heat and stir in the chicken, cream, thyme, and salt. Set aside to cool slightly.
• Meanwhile, line a 9-inch pie plate (not deep dish) with one pie crust.
• Pour the filling into crust and top with the second pie crust.
• Seal the edges with a fork or decorative crimp, and cut 3 or 4 small vents in the top of the crust.
• Bake on the lowest rack of your own, placed on a rimmed baking sheet, until the crust is golden brown all over, 35 to 40 minutes. Cool slightly before slicing.

TO-DIE-FOR CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
• Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
• Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
• Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
• Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
• Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

ROTISSERIE CHICKEN PIE

Steps:

• Remove chicken from bones and break meat apart with your hands. Discard bones and skin but keep drippings.
• In a large bowl combine chicken, drippings, soup, carrots ,peas, potatos, parsley, salt and pepper. May need to add water or chicken broth for more liquid. Stir to mix.
• Pour chicken mixture into a 13 by 9 inch pan.
• Cover with pie crust, make 6-8 vents in crust with a knife and bake at 350 for 40-50 minutes.