Rotisserie Chicken Pot Pie
This rotisserie chicken pot pie is a quick and delicious take on a classic comfort food, perfect for family dinners.
Equipment
- 1 9-inch pie dish
- 1 large skillet
- 1 Rolling Pin
Ingredients
Pie Filling
- 2 cups shredded rotisserie chicken
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced celery
- 1 cup diced onion
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Pie Crust
- 2 pie crusts store-bought or homemade
- 1 egg beaten (for egg wash)
Instructions
Preparation
- In a large skillet, sauté onions and celery until translucent. Add carrots and cook until softened. Stir in shredded chicken and peas. Season with salt and pepper.
- Add chicken broth and heavy cream to the skillet. Bring to a simmer and let the mixture thicken. Adjust seasonings if necessary.
Assembling the Pie
- Roll out the pie crust and fit it into a 9-inch pie dish. Pour the chicken filling into the crust.
- Place the second pie crust over the filling. Seal the edges and cut slits on top to vent. Brush with egg wash.
Baking
- Preheat oven to 400°F. Bake the pie for 30 to 35 minutes, or until the crust is golden brown.
Serving
- Let the pie cool slightly before serving. Cut into slices and enjoy with your favorite sides.
Storage
- Cool the pie completely. Cover and refrigerate for up to 3 days or freeze for longer storage.
Notes
Pro Tips: For a flakier crust, keep your butter cold and handle the dough minimally. Ingredient Substitutions: Use puff pastry for a more delicate crust. How to Serve: Pair with a light salad or steamed veggies. Storage & Freshness: Refrigerate for up to 3 days. Make-Ahead Tips: Prepare the filling ahead of time and store in the fridge until ready to assemble the pie.