Leftover Rotisserie Chicken Pot Pie Recipes

March 21, 2023 Post a Comment

Chicken pot pie Recipe Biscuit mix, Pot pies and Leftover rotisserie chicken from www.pinterest.com

Description

Pot pies are a classic dish that has been around for centuries. The dish is traditionally made with a creamy sauce, vegetables, and a crumbly crust. The great thing about pot pies is that they can be made with almost anything. This recipe for leftover rotisserie chicken pot pie is a great way to use up those leftovers and turn them into a delicious and comforting meal. The creamy sauce, chunks of rotisserie chicken, and a buttery crust come together to create a dish that is sure to be a hit with the whole family.

Prep Time

This recipe for leftover rotisserie chicken pot pie is easy to make and doesn't take very much time. The prep time for this dish is about 10 minutes, so you'll be able to get it on the table in no time. All you need to do is chop up the vegetables and mix together the sauce. The rotisserie chicken is already cooked, so all you have to do is shred it and add it to the pot.

Cook Time

Once the prep work is done, the pot pie only needs to be cooked for about 30 minutes. This is the perfect amount of time to get the vegetables cooked through and the sauce thickened. The buttery crust will also get golden and crispy during this time. After 30 minutes, your pot pie is ready to be served.

Ingredients

For this recipe, you will need:

1 cup diced onion
2 cups diced carrots
1 cup diced celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup half-and-half
1 teaspoon dried thyme
Salt and pepper, to taste
2 cups shredded rotisserie chicken
1/2 cup frozen peas
1/2 cup frozen corn
1 package store-bought pie crust

Instructions

The first step is to preheat the oven to 375 degrees Fahrenheit. Then, in a large skillet over medium heat, melt the butter. Once the butter has melted, add the onion, carrots, and celery. Cook the vegetables until they are softened, about 5 minutes. Add the flour and cook for 1 minute, stirring constantly.

Next, slowly add the chicken broth and half-and-half while stirring. Bring the mixture to a simmer and cook until it is thickened, about 5 minutes. Add the thyme, salt, and pepper, and stir to combine. Add the shredded chicken and frozen vegetables, and stir to combine.

Transfer the mixture to a 9-inch pie plate. Unroll the pie crust and place it over the top of the pie plate. Trim any excess crust and crimp the edges. Cut a few slits in the top of the crust to allow steam to escape.

Place the pie plate on a baking sheet and bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pot pie to cool for 10 minutes before serving.

Equipment

For this recipe, you will need a large skillet, a 9-inch pie plate, a baking sheet, and a rolling pin.

Notes

This recipe can also be made with cooked turkey in place of the rotisserie chicken. You can also use any other vegetables you have on hand, such as bell peppers, mushrooms, or potatoes. Feel free to get creative and make this dish your own!

Nutrition: Per Serving

Calories: 400, Fat: 15g, Saturated fat: 5g, Carbohydrates: 40g, Protein: 22g, Sodium: 550mg, Fiber: 4g, Sugar: 4g

Recipe Tips

For a lighter version of this dish, try using a store-bought puff pastry instead of pie crust. You can also add in a few tablespoons of chopped fresh herbs to the filling, such as rosemary, thyme, or parsley. Finally, if you want to add a bit of crunch, scatter a few tablespoons of toasted panko breadcrumbs over the top of the crust before baking.