Real Recipes From Real Home Cooks ®

rotisserie chicken pot pie

Recipe by
Gerald Stegman

Quick to make and wonderful to eat.

yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For rotisserie chicken pot pie

  • 1
    rotisserie chicken from your favorite store
  • 1 Tbsp
    butter or margarine
  • 1 Tbsp
    all purpose flour
  • 1 bag
    steamable frozen mixed vegtables
  • 1 tsp
    chicken bullion (low sodium)
  • 1 dash
  • 1 dash
  • 2/3 c
    milk or half and half

How To Make rotisserie chicken pot pie

  • 1
    Pre-heat oven to 375 or pre-heat mini pie maker till light turns green. Cook potatoes till hot through but firm (3.5 minutes on high in microwave should be about right. Cut into small chunks.  
  • 2
    Cook steam vegtables in microwave per bag instructions.
  • 3
    Remove one breast, and one leg and thigh from a rotisserie chicken and cut into bite size pieces.
  • 4
    Melt butter, and add flour to make a rue. Once rue has bubbled for a minute, add milk and stir until well blended and all clumps mixed. Cook till thickened stirring constantly.
  • 5
    Add chicken bullion, vegtables, potatoe and chicken to thickened mixture. Let simmer for 3 or 4 minutes till heated through.
  • 6
    Prepare crusts for 4 pies (mixture will make about 6) and place bottom crust in small pie tins or wells of mini pie baker. Add filling, and top with puff pastry crust. Cook till crust is golden brown on top (about 20 minutes in oven or 10 minutes in mini pie maker). Serve

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