Rotisserie Chicken Pot Pie

Rotisserie Chicken Pot Pie


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This savory, flavorful pot pie is sure to hit the spot when it gets chilly this fall! This chicken pot pie uses premade crusts to keep it easy, but you can use your own recipe, if you'd like.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

8 servings


  • 2 refrigerated pie crusts
  • 1/3 C. butter
  • 1/3 C. onion, diced
  • 1/3 C. flour
  • 2 C. chicken broth
  • 1/2 C. 2% milk
  • 2 1/2 C. rotisserie chicken, shredded
  • 2 C. frozen mixed vegetables, thawed
  • 1 tsp. parsley
  • 1 tsp. thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

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Heat the oven to 425 degrees. Thaw the vegetables and bring the crusts to room temperature. In a large saucepan, melt the butter and add the onion. Saute for 2 minutes or until translucent. Add the flour and stir to incorporate. Gradually stir in the broth and milk. Bring to a simmer and cook until thick and bubbly. Add in the vegetables, herbs, and chickens. Stir to incorporate.Add the salt and pepper to taste.

Put one crust in the bottom of a pie plate. Pour in the contents of the saucepan. Top with the second pie crust. Seal the edges and flute. Cut several slits in the top crust to vent.

Bake for 20 minutes. After 20 minutes cover the edges of the pie with foil to prevent burning. Bake for another 20 minutes, or until the crust is golden brown. Let it stand for 5 minutes before serving.

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