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Rotisserie Chicken Pot Pie

Rotisserie Chicken Pot Pie – Easy and Golden

Creamy rotisserie chicken pot pie filled with tender vegetables and savory herbs, topped with golden flaky pastry. An easy, comforting weeknight dinner that turns store-bought rotisserie chicken into a delicious homemade meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

Chicken & Filling

  • 3 cups rotisserie chicken shredded or chopped into bite-sized pieces
  • 2 tablespoons butter unsalted or salted
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour for thickening the sauce
  • 2 cups chicken broth preferably low-sodium
  • 1 cup heavy cream for a rich and creamy filling
  • 1 cup green peas fresh or frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper adjust to taste

Pastry

  • 1 sheet puff pastry thawed but kept chilled
  • 1 large egg beaten for the egg wash

Instructions
 

  • Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Discard the bones, skin, and cartilage.
  • Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5–7 minutes.
  • Add the minced garlic and cook for about 30 seconds, until fragrant.
  • Sprinkle the flour over the vegetables and stir continuously for about 1 minute.
  • Slowly pour in the chicken broth while stirring to prevent lumps. Add the heavy cream and continue cooking until the sauce becomes smooth and thickened.
  • Stir in the shredded rotisserie chicken, green peas, thyme, parsley, salt, and black pepper. Cook for another 2–3 minutes until everything is heated through.
  • Transfer the creamy chicken mixture to a 9-inch baking dish and spread it evenly.
  • Place the chilled puff pastry over the filling. Trim away excess pastry and press the edges gently around the dish. Cut several small vents into the top.
  • Brush the pastry lightly with beaten egg for a golden, glossy finish.
  • Bake in a preheated 400°F (200°C) oven for about 25–30 minutes, or until the pastry is puffed and deeply golden and the filling is bubbling around the edges.
  • Remove from the oven and let the pot pie rest for 5–10 minutes before serving. This allows the creamy filling to settle slightly.

Notes

 
  • For the best results, keep the puff pastry chilled until you're ready to use it. The cold pastry helps create a flakier, more golden crust.
  • If your filling seems very thick before adding the pastry, stir in a small splash of chicken broth. If it seems too thin, let it simmer for another minute or two.
  • Let the pot pie rest for 5–10 minutes after baking. The filling will be extremely hot and will thicken slightly as it cools.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze cooled portions in freezer-safe containers for longer storage. Reheat in a 350°F oven until heated through for the best crust texture.
  • Food safety: Reheat leftovers to 165°F (74°C) before serving.
 

Nutrition Facts

 
  • Calories: 545 kcal
  • Protein: 25 g
  • Carbohydrates: 39 g
  • Fat: 32 g
  • Saturated Fat: 15 g
  • Cholesterol: 135 mg
  • Sodium: 780 mg
  • Fiber: 4 g
  • Sugar: 7 g
Nutrition will vary depending on the rotisserie chicken, puff pastry, broth, and cream brands used.