Description
This delicious rotisserie chicken pot pie recipe offers a comforting, savory dish with tender vegetables and flaky pastry crust, perfect for using leftover rotisserie chicken. It features a rich, creamy filling loaded with chicken, potatoes, carrots, peas, and aromatic herbs, all baked until golden and bubbly.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium potatoes (peeled and cut into 1 inch pieces)
- 3 medium carrots (cut into 1 inch pieces)
- 1 medium onion (chopped)
- 1 rib of celery (chopped)
- 2-3 garlic cloves (minced)
Fats and Liquids
- 4 tablespoons butter
- 3 cups chicken broth (or vegetable broth for vegetarian version)
- 1/2 cup plus 1 tablespoon heavy cream (divided)
- 1 egg (for egg wash)
Thickening and Seasoning
- 6 tablespoons all-purpose flour
- 1 tablespoon minced parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
Main Ingredients
- 4 cups cooked chicken meat (shredded or cubed)
- 2/3 cup frozen peas
Pastry
- 1 package (15 oz) refrigerated pie pastries (contains 2 pastries)
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add the peeled and cut potatoes, carrots, chopped onion, celery, and minced garlic. Sauté the mixture until the vegetables become tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Make Filling Base: Stir in the all-purpose flour until it is fully blended with the sautéed vegetables and butter. Gradually add the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat and cook while stirring for 2 minutes or until the mixture thickens into a creamy sauce.
- Add Flavor and Chicken: Stir in the frozen peas, ½ cup of heavy cream, minced parsley, salt, and pepper into the thickened mixture. Then fold in the shredded or cubed cooked chicken meat, mixing well to combine all ingredients evenly.
- Prepare Pie Plates and Egg Wash: Spoon the chicken and vegetable filling evenly into two ungreased 9-inch pie plates. In a small bowl, whisk together the egg and 1 tablespoon of heavy cream to create an egg wash. Set this aside for later use.
- Assemble the Pies: Roll out the refrigerated pie pastry sheets to fit the tops of each pie plate. Place the pastry over the filling, trim any excess, then seal and flute the edges to secure the crust. Cut small slits into the pastry to allow steam to escape. Brush the tops of the pies generously with the prepared egg wash.
- Bake the Pies: Preheat the oven to 375°F (190°C). Bake the pies for 40-45 minutes or until the crust is golden brown. Once baked, remove from oven and let them stand for 10 minutes before cutting and serving.
- Freezing Option: You can bake both pies immediately or cover one pie tightly and freeze it for up to 3 months. When ready to bake a frozen pot pie, remove it from the freezer and let it sit at room temperature for about 30 minutes before baking.
- Baking from Frozen: If baking the frozen pie, cover it loosely with foil and place it on a baking sheet. Bake at 425°F (220°C) for 30 minutes, then reduce heat to 350°F (175°C), remove the foil, and bake for an additional 55-60 minutes or until the crust is golden brown and the filling is bubbly.
Notes
- You can substitute the chicken broth with vegetable broth for a vegetarian-friendly version, and omit the chicken for a vegetable pot pie.
- Make sure to cut ventilation slits on the pastry top to prevent sogginess and allow steam to escape.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best crispiness.
- To freeze, properly wrap the pie with plastic wrap and aluminum foil to prevent freezer burn.
- The pie crust can get very hot; allow it to rest before cutting to avoid filling spill.
