This post may contain affiliate links. Read our disclosure policy here.
This rotisserie chicken pot pie is a cozy dinner recipe that’s easy enough to make on a weeknight.
Homemade Rotisserie Chicken Pot Pie
Using store-bought pie dough and rotisserie chicken makes this chicken pot pie doable any night of the week. And, unlike the ones you can buy already done and frozen, where the filling is runny and never enough, this recipe gives you plenty of that classic, hearty filling and that golden, flaky crust everyone wants.
Ingredients
The top and bottom of the pie are refrigerated pie crusts (or homemade), which are not baked before assembling. The hearty filling includes onion, celery, mixed vegetables, chopped rotisserie chicken, chicken broth or stock, milk, and cornstarch to thicken it. It’s seasoned with garlic powder, paprika, and poultry seasoning (or Italian seasoning).
How to Make Chicken Pot Pie with Rotisserie Chicken
The detailed steps are in the recipe card, but here is what you need to know in the main steps:
- Make the filling
In a large pan, you’ll cook and season all the veggies until they’re soft. Then you’ll add the cooked chicken and liquids. Simmer it down, then add the slurry. Let it simmer for 2 minutes to thicken, and turn off the heat. - Assemble the pie
Keep the pie dough in the fridge until it’s time to assemble. Roll it out and place it over the round pie plate. Transfer the filling from the pan into the pie dish (over the dough), then cover with the second pie crust. - Get it oven-ready
Use a knife to slice the pie crust to let the steam vent and avoid a soggy top, and brush the top of the dough with milk to make it shiny. Then wrap the pie’s edges in foil to prevent browning (and burning). - Bake
Bake it in a preheated oven, removing the foil edges in the last 5 minutes for even browning. - Rest & serve
Let this rotisserie chicken pot pie sit for 10 minutes before slicing it. This allows the filling to set and the steam to vent.
Preventing a Soggy Pot Pie Bottom
Soggy bottoms usually happen when the pie filling leaks through a crack or tear in the bottom crust. Keep the dough refrigerated until the last minute, right before assembly, so it stays moist and rolls out easily.
Storing and Reheating Leftovers
Let the chicken pot pie cool completely in the pie dish before wrapping it with foil or plastic wrap, or transfer a slice or two that’s left into an airtight container and keep it in the fridge for up to 4 days. Reheat a single slice in the microwave on a plate, or cover the pie dish in foil and bake in the oven at 350F for 15 to 20 minutes.
More Recipes Similar to This One
Try the classic version of this recipe first, then come back for chicken pot pie soup, chicken pot pie pasta, and this crustless chicken pot pie.
Rotisserie Chicken Pot Pie
Watch how it’s made:
Ingredients
- 2 9-inch refrigerated pie crusts
- 1 tablespoon oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon poultry seasoning
- 16 ounce bag of mixed vegetables, thawed if frozen
- ½ rotisserie chicken, about 2 cups chopped
- 1 cup chicken stock
- ½ cup milk, + 2 tablespoons for brushing the top
- 2 tablespoons cornstarch, + 3 tablespoons of water for a slurry
Instructions
Prep:
- Preheat the oven to 425F (220C) and position the top oven rack in the middle of the oven. Thaw the frozen mixed vegetables, either in the microwave or under lukewarm water. Thawing them first avoids a runny pie filling from excess moisture. In a small dish, make a thick slurry by mixing the corn starch and water, and set it aside.
Make the filling:
- Heat a large pan over medium-high heat. Once hot, add the oil and spread it around the pan. Add the chopped onions and celery, and sauté them for 3 to 5 minutes, until softened. Add all the seasonings and stir to toast them for about a minute.
- Add the mixed vegetables, cooked chicken pieces, and chicken stock to the pan. Stir and cook everything for about 5 minutes. The liquid should come to a simmer or close to it. Add the milk, reduce the heat to medium-low, and let the liquid come to a slow simmer.
- Add the slurry to the pan and mix it well with the liquid. Continue to let it simmer in the mixture for 3 minutes, then turn off the heat.
Assemble:
- Place a 9-inch pie plate on a baking sheet to make it easier to remove from the oven. Remove the refrigerated pie crusts from the fridge and roll one out directly over the pie plate.
- Use a ladle or large serving spoon to transfer the filling from the pot into the prepared pie dish. Roll the second pie dough out of the plastic and place it on top of the pie dish. Then, use your fingertips to seal the edges. With a sharp knife, make a cross-shaped opening at the center of the pie, then brush some milk over the top of the crust. The slits let the steam vent out, so the top isn't soggy, and the milk gives it a golden color.
- Protect the pie's edges by folding a couple of foil strips into a 3-inch-wide strip and wrapping them around the edges. This prevents them from burning/browning too quickly and can be removed in the last 5 minutes of baking.
Bake:
- Bake it in a preheated oven for 25 to 30 minutes, until the top of the pie crust is golden brown.
- Take it out of the oven and let the chicken pot pie rest for 10 minutes before serving. This is a crucial step in letting the filling set.
Cara says
We loved this quick chicken pot pie recipe!
Carla says
This was a hit!
Taylor says
This was great and so easy to make!
Pam says
Great recipe for pot pie w rotisserie
Sol says
I made this with store bought dough and rotisserie from dinner the night before. Was easy!