CookPal AI
Rotisserie Chicken Pot Pie

Rotisserie Chicken Pot Pie

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Crust

    • 2 refrigerated unbaked 9-inch pie crusts

  • Filling

    • 🍗 1 whole rotisserie chicken
    • 🧈 ⅓ cup butter
    • 🧅 ⅓ cup chopped onion
    • 🌾 ⅓ cup all-purpose flour
    • 🧂 Salt to taste
    • Ground black pepper to taste
    • 🍲 1 ¾ cups chicken broth
    • 🥛 ½ cup milk
    • 🥕 1 (16-ounce) bag frozen mixed vegetables, thawed

STEPS

1

Preheat the oven to 425°F (220°C). Place 1 pie crust in a 9-inch pie plate. Set aside the second crust.

2

Remove skin from the rotisserie chicken and shred the meat.

3

Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes.

4

Add broth and milk to the saucepan, stirring until thickened, about 5 minutes.

5

Add shredded chicken and thawed vegetables to the sauce, stirring until combined. Pour mixture into the prepared pie plate.

6

Place the second pie crust on top, sealing the edges. Make several slashes on top to release steam. Wrap the edges with foil to prevent over-browning.

7

Bake in the preheated oven until the top is golden brown, about 25 to 30 minutes.

NUTRIENTS

Per 1 serving

🔥

472

Calories

  • 22
    Protein
  • 34
    Carbs
  • 28
    Fats

💡 Use pre-shredded rotisserie chicken for convenience and time-saving.Thaw frozen mixed vegetables before adding to the filling to ensure even cooking.Wrapping the crust edges with foil prevents them from burning before the pie is fully cooked.