Chicken Pot Pie is the perfect comfort food for entertaining or for a weeknight family supper. And this recipe starts with a rotisserie chicken!
Are you looking for the perfect dish to serve for game night with friends? Chicken Pot Pie is an all-in-one dish that is as perfect for your dinner guests as it is for an simple weeknight supper. Prepare this recipe ahead of time and serve a steaming bowl of comfort food any time!
There are hundreds of ways to make Chicken Pot Pie, it seems that every website and cookbook has a slightly different version. This recipe is the one I like best, I think because of the addition of chopped mushrooms to the gravy. The mushrooms give this dish a deep meaty flavor. And starting with a rotisserie chicken from the grocery store makes this an easy dish to throw together. You can even use frozen veggies, if you like!
With the chicken and veggies and the crust, this Chicken Pot Pie is an entire meal. If you want to serve a salad with it, try Kyle's Pear and Hazelnut Green Salad.
If you make this, be sure to let us know what you think in the comments below. And let us know if you change anything...we always love helpful hints!
This post contains affiliate links, which means we may make a commission at no extra cost to you should you click on the link and make a purchase. As an Amazon Associate we earn from qualifying purchases.
Edited from original publication May 13, 2015.
Rotisserie Chicken Pot Pie
Ingredients
- 1 roasted chicken from the grocery store
- 7 Tablespoons butter, divided
- 1 Tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 carrots peeled, halved lengthwise and cut in ¼″ pieces
- 3 celery sticks, halved lengthwise and cut in ¼″ pieces
- 3 medium new potatoes, washed and cut into ½ inch dice
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ pound mushrooms, I used crimini, use your favorite
- 5 Tablespoons flour
- 3 to 4 cups chicken broth
- Pastry for single crust pie
- 1 Egg
Instructions
- Remove meat from the chicken carcass, cut into ½-inch dice, discard the skin and bones and set aside the diced chicken.
- Melt 2 Tablespoons butter and 1 Tablespoon olive oil in a large frying pan, add onions, carrots, celery, and potatoes. Sauté the vegetables, stirring occasionally for about 20 minutes until softened and slightly caramelized.
Make the Gravy
- While vegetables are cooking make the gravy: Finely chop the mushrooms.
- Melt 5 Tablespoons butter in a medium saucepan over medium heat.
- Add chopped mushrooms to the butter and cook for 5 minutes, until the mushrooms have released their liquid.
- Add the flour and stir constantly, the mixture will become pasty, the flour may stick to the bottom of the pan, this is okay. Cook for about a minute.
- Add the broth ¼ cup at a time, stirring to release the bits from the bottom of the pan. Continue adding the broth while stirring constantly until all the broth is added. Bring the mixture to a boil then turn down to a low boil. Stir and boil for 5 minutes, until slightly thickened.
- Once the vegetables are cooked add the thyme, salt and pepper and stir to combine.
- Combine the cooked vegetables, cut up chicken, and gravy in one pan. Stir well and taste. Add more salt and pepper to your taste. Set aside to cool slightly.
- Heat oven to 400°F.
For Individual Pot Pies:
- Divide the slightly cooled mixture among eight 10 to 12 ounce oven-proof bowls or ramekins.
- Roll the pastry out to ⅛″ thickness.
- Cut 5 rounds that measure about 1″ larger than the top of the individual bowls of chicken and vegetable mixture. Re-roll scraps and cut the remaining 3 rounds.
- Make an egg wash by beating the egg with 1 Tablespoon water. Brush the egg wash onto the rims of the oven proof dishes, this will act as the “glue" so the pastry adheres.
- Lay the pastry rounds on top of the bowls and pinch the edges to seal the dish.
- Brush pastry with egg wash.
- With a small, sharp knife make slits in the top of the pastry to act as air vents.
- Put the ramekins onto a baking sheet and bake at 400º F for 25-35 minutes, until filling is bubbly and crust is golden brown.
For One Family Style Pot Pie:
- Pour the mixture into a 2-quart oven-safe casserole dish.
- Roll the pastry out until it is 1 ½" larger than that diameter of the dish.
- Lift the pastry onto the dish and tuck the dough in around the edges of the meat and veggie mixture.
- Make an egg wash by beating the egg with 1 Tablespoon water. Brush pastry with egg wash.
- With a small, sharp knife make slits in the top of the pastry to act as air vents.
- Put the casserole onto a baking sheet and bake for 45 to 55 minutes, until the top is golden brown and the meat mixture is bubbling.
Notes
Gr8 Do-Ahead Tips:
Pies can be made a day ahead of time, stop before brushing with egg wash. Seal in a container and refrigerate. When ready to bake, remove from fridge, brush with egg wash and make the vents. To Freeze: Pies can be assembled up to just before brushing with egg wash. Then seal well in foil and and freeze for a convenient meal later! If they are frozen, set oven temp at 350ºF, brush with egg wash, and cook for an hour to an hour and a half until filling is bubbly. Your can also defrost them overnight in the fridge before cooking.Gr8 Tip:
Try this with leftover turkey and turkey gravy, delicious!!!These are similar to the bowls I used for my pies:
Be a Gr8 Friend and tell us what you think!