Rotisserie Chicken Pot Pie Recipes
QUICK ROTISSERIE CHICKEN POT PIES
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
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.
CHICKEN POT PIE (USING ROTISSERIE CHICKEN)
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
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 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
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
ROTISSERIE CHICKEN POT PIE
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
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
TO-DIE-FOR CHICKEN POT PIE
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
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
SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF (200ºC).
- Debone, remove skin, and shred rotisserie chicken.
- Melt butter in a cast-iron skillet over medium-high heat.
- Add in the flour and stir until bubbling.
- Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
- Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
- Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams
ROTISSERIE CHICKEN POT PIE
Ever wonder what to do with that left over Rotisserie chicken? Well, here you go. This recipe makes 2 pies, but if you jar it, it freezes well and I think tastes better than day one. Less work for another day and just as delicious. I use whatever part of the chicken we don't eat which is usually the breasts, but have also bought a whole chicken just for this. Either use store bought crust or make your own. Ina Garten has a great crust recipe from her pot pie that I'd recommend. Save all of the scraps and bones for a delicious homemade chicken stock you can use next time. This recipe is mostly low sodium where I can control, but your tastebuds will ultimately determine the amount. IMPORTANT: If a recipe calls for KOSHER salt, use the said amount. If it's TABLE salt, use 1/3 of the Kosher salt amount. The smaller grains of table salt will over-salt your dishes if you follow the kosher salt amount. Example: If calls for 1 TBS Kosher, use about 1 tsp table salt.
Provided by jacket_jane
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- On low-medium heat, saute onions, carrots, and potatoes with butter until onions are translucent (~10 minutes.) Make sure you don't brown them.
- Heat stock with bullion on low heat until dissolved. Add flour to onion mix until blended, then add in broth (Will become a thick gravy.).
- Add the rest of the ingredients to the pot and mix well. Let simmer for about 10 minutes. Adjust salt to taste.
- Add to unbaked pie crust. If covering with crust, make 3 slices in top, then brush top with egg wash.
- Bake according to crust recipe. Let cool and enjoy.
Nutrition Facts : Calories 747.3, Fat 44.4, SaturatedFat 26.4, Cholesterol 120.9, Sodium 1065.3, Carbohydrate 72.3, Fiber 9.8, Sugar 16.9, Protein 18.2
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