Classy Rotisserie Chicken Pot Pie

Classy Rotisserie Chicken Pot Pie


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When planning a fancy dinner, this chicken pie filled with rotisserie chicken and worcestershire sauce will impress your guests. We love how simple this recipe is.

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Time needed

30-40 min cooking

Serving Size / Yield

8 servings


  • 4 Tbs. butter, divided
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, thinly sliced
  • 1 lb. mushrooms, quartered
  • 3 Tbs. all-purpose flour
  • 1 1/2 C. beef broth
  • 1/2 C. Worcestershire sauce
  • 2 C. rotisserie chicken, cut into bite-size pieces
  • 1 tsp. dried thyme
  • 2 prepared pie crusts
  • Salt and pepper to taste

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Preheat oven to 350 degrees F. Melt 2 Tbs. butter in a large skillet. Add onions, carrots and celery. Cook over medium heat for about 9 to 10 minutes. Add remaining butter to skillet. Add mushrooms and cook over medium high heat for about 9 to 10 minutes. Return onion mixture to skillet and stir in flour. Cook for 2 minutes. Add broth slowly, while stirring and bring to simmer. Stir until thickened and then add chicken, cream, thyme, salt and pepper. Fill pie crust with chicken and vegetables. Pour in remaining liquid until crust is almost filled to top. Arrange top pie crust. Bake for 30 to 40 minutes or until crust is golden brown.

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