Copycat Boston Market Rotisserie Chicken Pot Pie
Serving Size / Yield
- 1 C Half-and-Half
- 1 C Chicken Broth
- 3 tbs All-Purpose Flour
- 2 C Rotisserie Chicken, shredded
- 2 C Mixed Frozen Vegetables, thawed
- 2 tbs Fresh Flat Leaf Parsley, chopped
- 2 tbs Chives, chopped
- 1 tsp Fresh Thyme, chopped
- 1 tsp Lemon Juice
- 1 tsp Salt
- ½ tsp Lemon Zest
- ½ tsp Freshly Ground Black Pepper
- 1 (half of a 14.1-oz pkg) Refrigerated Pie Crust
Begin this recipe for copycat Boston Market rotisserie chicken pot pie by preheating your oven to 425 degrees. While your oven is preheating, make the gravy for your pot pie. Whisk together the half-and-half, chicken broth, and flour in a medium saucepan over medium heat. Allow the mixture to come to a boil before reducing the heat to low. Stir the pot frequently and cook for about four minutes or until the mixture thickens.
Add the thawed frozen vegetables to the pot along with the shredded rotisserie chicken, parsley, chives, thyme, lemon juice, zest, salt, and pepper. Stir to combine and cover the pot to keep warm.
Lightly flour a clean work surface to roll out the pie crust on. Measure the crust 11 inches across and cut evenly into four sections. Tend to your pot pie filling.
Stir the pot and then pour into four 10-ounce ramekins. Cover the tops of the ramekins with the four pie crust sections. Fold the edges down over the rims and puncture the tops in an “X” shape.
Set in the oven on top of a baking sheet to cook for 25 minutes or until the crust is browned and the filling is bubbling hot. Let cool slightly before serving.