This chicken pot pie with rotisserie chicken is a simple and comforting dish with a rich, creamy filling and a flaky crust. Using pre-cooked chicken saves time while still delivering deep, classic flavor.
This dish is perfect for an easy weeknight meal or a cozy dinner. With tender chicken, vegetables, and a balanced sauce, it brings together everything you want in a comforting dish.
How to Make Chicken Pot Pie with Rotisserie Chicken
A great chicken pot pie starts with building flavor in layers. Begin by cooking aromatics like onion, carrot, and celery to create a strong base. This step enhances the overall depth of the dish and balances the richness of the filling.
In addition, using rotisserie chicken makes this recipe faster without sacrificing flavor. The cooked chicken blends easily into the sauce and absorbs the surrounding flavors as it bakes. For example, combining it with a well-made roux helps create a creamy texture that holds everything together.
The crust plays an important role in the final result. Whether using homemade or prepared dough, it should bake until golden and crisp. As a result, the contrast between the flaky crust and the creamy filling defines a great chicken pot pie.
Chicken Pot Pie
Equipment
- 4 Mini Cast Iron Skillets or 1 9 inch iron Skillet
Ingredients
- 1 pound reserved Costco Rotisserie Chicken Breast cubed or boneless skinless chicken breast
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 Pie Dough -Recipe GPB Recipe
Instructions
- Preheat oven to 425°F (220°C). Gather all ingredients and set aside.
- Cook the vegetables and add cubed chicken in 1 tbsp butter
- Make the roux:
- While the chicken is cooking, melt butter in a separate saucepan over medium heat. Add chopped onion and garlic and cook until soft and translucent, about 5–7 minutes.
- Stir in flour, salt, black pepper until well combined and lightly bubbling.
- Slowly whisk in chicken broth and milk. Reduce heat to medium-low and simmer, stirring frequently, until thickened, about 5–10 minutes. Remove from heat. add all filling ingredients to the same pot
- Assemble the pie:
- I use smaller individual cast iron dishes, but you can use any baking dish… Cast iron proves the best for this recipe
- Top and seal:
- Cover with the top crust. Seal and crimp the edges, trimming any excess dough. Cut several small slits in the top crust to allow steam to escape.
- Bake:
- Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve:
- Let cool for 10 minutes before slicing and serving.
Notes
- For extra depth of flavor, sauté sliced mushrooms with the onions before adding the flour.
- A foil ring around the crust edges can prevent over-browning during baking.
- This recipe can be made ahead and refrigerated unbaked for up to 24 hours.
Ultimately, chicken pot pie with rotisserie chicken is a practical and satisfying dish that fits into any meal plan. It’s easy to prepare, adaptable to different ingredients, and delivers consistent results every time.
Pair this with our homemade crust for best results.
Explore more comforting main course recipes.
Learn more about traditional pot pie techniques and variations.
This dish also works well as a make-ahead option. The filling can be prepared in advance and assembled when ready to bake. As it rests, the flavors continue to develop, making leftovers just as enjoyable. Reheat gently to maintain the texture of the crust and the richness of the filling.
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