Rotisserie Chicken Pie

Transform a store-bought rotisserie chicken into a comforting, golden-brown masterpiece with this Rotisserie Chicken Pie recipe. Packed with tender shredded chicken and a medley of colorful frozen vegetables, this pie combines convenience and home-cooked flavor. A velvety homemade sauce enriched with butter, flour, chicken stock, and a hint of thyme ties the filling together, while a flaky, buttery pie crust envelops it all. With a quick prep time of 20 minutes and the ease of pre-made crusts, this dish is a weeknight savior that's impressive enough for family gatherings. Serve it warm, and enjoy hearty comfort in every slice! Perfect for leftover chicken or meal-prep enthusiasts, this recipe brings "homemade chicken pot pie" to a whole new level.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 cups Rotisserie chicken (shredded)
• 2 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
• 4 tablespoons Unsalted butter
• 0.333 cup All-purpose flour
• 2 cups Chicken stock
• 0.5 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Dried thyme
• 1 package Refrigerated pie crusts (2 crusts for a 9-inch pie)
• 1 large Egg (beaten, for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Remove the meat from the rotisserie chicken, discarding the bones and skin. Shred the meat into bite-sized pieces and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour until a thick paste forms. This is your roux.

Step 4

Slowly whisk in the chicken stock and milk, ensuring there are no lumps. Cook the mixture until it thickens into a creamy sauce, about 3-4 minutes.

Step 5

Season the sauce with salt, black pepper, and dried thyme. Taste and adjust seasoning if needed.

Step 6

Stir in the shredded chicken and frozen mixed vegetables into the sauce. Mix well and remove from heat. Set the filling aside to cool slightly.

Step 7

Roll out one pie crust and fit it into a 9-inch pie dish, letting the edges hang slightly over the rim.

Step 8

Spoon the chicken and vegetable filling into the prepared crust, smoothing it into an even layer.

Step 9

Roll out the second pie crust and lay it over the filling. Pinch the edges of the two crusts together to seal. Trim any excess dough and crimp the edges decoratively with a fork or your fingers.

Step 10

Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.

Step 11

Brush the top crust with the beaten egg for a glossy finish.

Step 12

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2199.5 grams (2199.5g)

Amount per serving	% Daily Value*
Calories	2964

Total Fat 176.70g	227%
Saturated Fat 64.70g	324%
Polyunsaturated Fat 0.10g
Cholesterol 826mg	275%
Sodium 6365mg	277%
Total Carbohydrate 143.60g	52%
Dietary Fiber 17.60g	63%
Total Sugars 28.10g
Protein 194.70g	389%

Vitamin D 95IU	474%
Calcium 413mg	32%
Iron 19mg	104%
Potassium 2451mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 26.5%

Carbs: 19.5%