Chicken Pot Pie Using Rotisserie Chicken Recipes

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QUICK ROTISSERIE CHICKEN POT PIES



Quick Rotisserie Chicken Pot Pies image

Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

AP flour, to roll dough, plus a couple round tablespoons for filling/sauce
1 pack puff pastry dough, DuFour preferred brand
1 large egg
1 onion
1 small to medium potato
2 small ribs celery with leafy tops
1 carrot
1 leek
1 apple, such as Gala or Honeycrisp
3 tablespoons butter
1 large fresh bay leaf
A small bundle of parsley and thyme, tied
Salt and white pepper or fine black pepper
A little freshly grated nutmeg, 1/8 teaspoon
About 3 cups chicken stock
1 rotisserie chicken, about 3 pounds
2 teaspoons Dijon mustard
About a tablespoon of heavy cream or creme fraiche
Juice of 1/2 a lemon

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



Rotisserie Chicken Pot Pie image

An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.

Provided by Lynnette

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 refrigerated unbaked 9-inch pie crusts
1 whole rotisserie chicken
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
salt and ground black pepper to taste
1 ¾ cups chicken broth
½ cup milk
1 (16 ounce) bag frozen mixed vegetables, thawed

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.

Nutrition Facts : Calories 472 calories, Carbohydrate 33.8 g, Cholesterol 71 mg, Fat 27.6 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 643.6 mg, Sugar 1.4 g

CHICKEN POT PIE (USING ROTISSERIE CHICKEN)



Chicken Pot Pie (Using Rotisserie Chicken) image

Make and share this Chicken Pot Pie (Using Rotisserie Chicken) recipe from Food.com.

Provided by Heather N.

Categories     One Dish Meal

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 (2 count) package Pillsbury ready made pie dough (1 package contains 2 roll-out crusts)
1/3 cup butter
1 medium yellow onion, diced
1/3 cup flour
2 cups organic chicken broth
1/2 cup heavy whipping cream (to reduce fat you can use reduced fat milk like 2%)
2 1/2 cups chicken breasts, shredded (I use 1 whole rotisserie chicken meat it is more flavorful)
1 1/2 cups frozen mixed vegetables, thawed (I used soup mix veggies)
1/3 cup frozen peas and carrot
15 ounces diced potatoes (canned)
8 ounces sliced mushrooms (canned)
1 teaspoon parsley
1 teaspoon thyme or 1 teaspoon tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 428.7, Fat 25.2, SaturatedFat 12, Cholesterol 40.7, Sodium 539.3, Carbohydrate 43.6, Fiber 4.8, Sugar 1.8, Protein 8.6

ROTISSERIE CHICKEN POT PIE



Rotisserie Chicken Pot Pie image

Rotisserie chicken and prepared pie crust make this pot pie supremely easy, yet warmly satisfying. Fresh onions, carrots, celery, and mushrooms cooked in butter provide a gratifying depth of flavor. A perfect meal for a chilly December day.

Time 1h10m

Yield Serves 6

Number Of Ingredients 13

3 tablespoons unsalted butter, divided
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, thinly sliced
1 pound button mushrooms, quartered
3 tablespoons all-purpose flour
1 1/2 cup low-sodium chicken broth
2 cups bite-size pieces rotisserie chicken
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon fine sea salt
2 (9-inch) whole wheat pie crusts
2 cloves garlic, finely chopped

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.

Nutrition Facts : Calories 380 calories, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 80 milligrams, Sodium 600 milligrams, Carbohydrate 26 grams, Protein 20 grams

TO-DIE-FOR CHICKEN POT PIE



To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

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.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

ROTISSERIE CHICKEN PIE



Rotisserie Chicken Pie image

I make this chicken pot pie using rotisserie chickens. My kids love it and friends ask me to bring it to potlucks.

Provided by Beth F.

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 oven-roasted deli chicken
1 (14 3/4 ounce) can cream of chicken soup
1 cup chopped carrot
1/2 cup frozen peas
3 -4 thinly sliced potatoes
1 teaspoon parsley
1/2 teaspoon ground pepper
salt
1 prepared pie crust (I follow Betty Crocker recipe for two crust 8in)

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.

Nutrition Facts : Calories 669.8, Fat 35.6, SaturatedFat 9.6, Cholesterol 127.2, Sodium 761.9, Carbohydrate 40.8, Fiber 4.5, Sugar 2.7, Protein 44.8

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Top Asked Questions

How do you cook rotisserie chicken in a pie crust?
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.
What is rotisserie chicken pot pie?
Rotisserie chicken and prepared pie crust make this pot pie supremely easy, yet warmly satisfying. Fresh onions, carrots, celery, and mushrooms cooked in butter provide a gratifying depth of flavor. A perfect meal for a chilly December day. Exclusively for Prime members in select ZIP codes.
How to cook a rotisserie chicken in the oven?
1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. ... 2 Remove skin from rotisserie chicken and shred meat. 3 Melt butter in a large saucepan over medium heat. ... 4 Add chicken and vegetables, stirring until combined. ... 5 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
What is the best way to cook chicken pot pie?
Chicken pot pie is classic comfort food that everyone loves and it's the perfect meal to enjoy with family and friends Place chicken in a 6-quart slow cooker and pour chicken broth over the top. Season chicken with salt, pepper, thyme, rosemary, and onion powder. Pour cream of chicken soup over the top of the chicken.

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