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5 from 1 vote

Rotisserie Chicken Pot Pie

Make this Rotisserie Chicken Pot Pie recipe as individual pies, a perfect way to serve guests, or make one large family style pie.
Helpful Hint: You can significantly cut down your prep time if you use already diced frozen vegetables and a pre-made pie crust!
Prep Time55 mins
Cook Time1 hr
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Servings: 8 Servings
Author: Anna

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 1/4″ pieces
  • 3 celery sticks, halved lengthwise and cut in 1/4″ pieces
  • 3 medium new potatoes, washed and cut into 1/2 inch dice
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 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 1/2-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 1/4 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 1/8″ 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 1/2" 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!!!
 
Tried this recipe?Mention @Great8Friends or tag #gr8food!