Comforting Leftover Rotisserie Chicken Pot Pie Recipe

Sometimes the best meals come from leftovers. This leftover rotisserie chicken pot pie is the perfect way to transform yesterday’s dinner into a warm and satisfying dish that the whole family will love. It’s quick, easy, and packed with flavors that will make you forget it was ever leftover chicken!

Imagine a flaky, buttery crust enveloping a rich and creamy filling loaded with tender chicken, vegetables, and herbs. This pot pie is not only a great way to use up leftover rotisserie chicken but also a heartwarming dish that will make your kitchen smell amazing.

Delicious Rotisserie Chicken Pot Pie

Golden brown chicken pot pie filled with vegetables and chicken, with a slice cut out, on a rustic table.

This rotisserie chicken pot pie features a golden, flaky crust filled with juicy pieces of chicken, carrots, peas, and a savory gravy. It’s the ultimate comfort food that delivers a satisfying blend of textures and flavors in every bite.

Ingredients

2 cups leftover rotisserie chicken, shredded
1 cup frozen mixed vegetables (carrots, peas, corn)
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
Salt and pepper to taste
1 package of refrigerated pie crusts (or homemade crust)
1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).
Cook the Vegetables: In a large skillet over medium heat, sauté onions and garlic until fragrant and translucent. Add the frozen mixed vegetables and cook for another 2-3 minutes.
Make the Filling: Stir in the flour to coat the vegetables, then gradually whisk in the chicken broth and milk. Cook until the mixture thickens, stirring frequently. Add the shredded chicken, thyme, salt, and pepper. Stir to combine and remove from heat.
Assemble the Pot Pie: Roll out one pie crust and fit it into a pie dish. Pour the chicken filling into the crust and cover with the second pie crust. Seal the edges and cut slits for steam to escape. Brush the top with beaten egg.
Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before slicing and serving.