Rotisserie Chicken Pot Pie Recipe

Rotisserie chicken: Pre-cooked and shredded, this saves time and adds flavor.

Frozen peas: Adds a pop of color and sweetness to the filling.

Carrots: Diced for texture and natural sweetness.

Celery: Adds a subtle crunch and flavor.

Onion: Provides a savory base for the filling.

All-purpose flour: Thickens the sauce to the perfect consistency.

Chicken broth: Enhances the chicken flavor in the sauce.

Milk: Adds creaminess to the sauce.

Butter: Used for sautéing and adding richness to the sauce.

Salt: Enhances the overall flavor.

Black pepper: Adds a touch of heat and depth.

Pie crust: Forms the delicious, flaky shell of the pot pie.

When making a roux with butter and flour, ensure you cook it long enough to eliminate the raw flour taste, but not so long that it browns. This will give your chicken pot pie a smooth and creamy consistency.

• whole shredded rotisserie chicken - Substitute with shredded cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative.

• frozen peas - Substitute with frozen green beans: Green beans provide a similar pop of color and a slightly different but complementary texture.

• diced carrots - Substitute with diced sweet potatoes: Sweet potatoes offer a similar sweetness and texture, adding a unique twist to the dish.

• diced celery - Substitute with diced fennel: Fennel has a similar crunch and adds a subtle anise flavor that can enhance the dish.

• diced onion - Substitute with diced shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the filling just as effectively, though you may need to use slightly less.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian-friendly.

• milk - Substitute with unsweetened almond milk: Almond milk can provide a similar creaminess without the dairy.

• butter - Substitute with olive oil: Olive oil can be used to sauté the vegetables and create a roux, offering a different but pleasant flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• store-bought or homemade pie crust - Substitute with phyllo dough: Phyllo dough can create a flaky and crispy top, offering a different texture to the pot pie.

• Allow the rotisserie chicken pot pie to cool completely before storing or freezing. This helps to prevent condensation, which can make the pie crust soggy.

• For short-term storage, cover the pot pie with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• For long-term storage, wrap the pot pie tightly with plastic wrap, then cover it with aluminum foil. This double-layer protection helps to prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container.

• Label the container with the date to keep track of how long it has been stored. The pot pie can be frozen for up to 2-3 months.

• To reheat a refrigerated pot pie, preheat your oven to 350°F (175°C). Cover the pie with aluminum foil to prevent the crust from over-browning. Bake for 20-25 minutes or until heated through.

• To reheat a frozen pot pie, it’s best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for a refrigerated pie. If you need to bake it directly from frozen, preheat the oven to 375°F (190°C), cover with foil, and bake for 60-70 minutes, removing the foil for the last 10-15 minutes to allow the crust to crisp up.

• For individual portions, you can cut the pot pie into slices before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This allows you to reheat single servings as needed.

• When reheating individual slices, microwave on medium power for 3-4 minutes, or until heated through, or bake in a preheated 350°F (175°C) oven for 15-20 minutes.

• Always check that the internal temperature of the reheated pot pie reaches 165°F (74°C) to ensure it is safe to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover rotisserie chicken pot pie on a baking sheet to catch any drips.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Bake for 20-25 minutes, or until the filling is heated through and the crust is crisp.
  5. Remove the foil for the last 5 minutes of baking to allow the crust to regain its golden color.

• Microwave Method:

  1. Cut a slice of the pot pie and place it on a microwave-safe plate.
  2. Cover the slice with a microwave-safe lid or another plate to keep the moisture in.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the filling is not hot enough, continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Preheat a skillet over medium-low heat.
  2. Place a slice of the pot pie in the skillet, cover with a lid to trap the heat.
  3. Heat for 5-7 minutes, flipping halfway through to ensure even warming.
  4. Check the filling to make sure it’s heated through before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a slice of the pot pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure the crust doesn’t overcook.
  4. Continue heating until the filling is hot and the crust is crispy.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the pot pie slice on the toaster oven tray.
  3. Cover loosely with aluminum foil to prevent the crust from burning.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the crust.

• Oven: Used to bake the pot pie at the specified temperature until the crust is golden brown.

• Saucepan: Essential for melting butter and cooking the vegetables until tender.

• Pie dish: Holds the pie crust and the chicken mixture, forming the base and top of the pot pie.

• Mixing spoon: Useful for stirring the vegetables, flour, and liquids to ensure a smooth, thickened mixture.

• Measuring cups: Necessary for accurately measuring ingredients like peas, carrots, celery, chicken broth, and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients such as salt and pepper.

• Knife: Needed for dicing the carrots, celery, and onion.

• Cutting board: Provides a safe surface for chopping vegetables.

• Whisk: Helps in blending the flour into the butter and vegetables, ensuring a lump-free mixture.

• Rolling pin: If using homemade pie crust, this tool helps in rolling out the dough to the desired thickness.

• Pastry brush: Optional, but useful for brushing the top crust with milk or egg wash for a golden finish.

• Cooling rack: Allows the pot pie to cool evenly after baking.

• Fork: Handy for sealing the edges of the pie crust and making decorative slits on the top crust.

Use pre-diced vegetables: Save time by purchasing pre-diced carrots, celery, and onions from the store.

Frozen peas: Opt for frozen peas which are already prepped and ready to use.

Rotisserie chicken: Utilize a store-bought rotisserie chicken to skip the cooking and shredding process.

Pre-made pie crust: Use store-bought pie crusts to avoid the time-consuming task of making your own.

One-pot cooking: Cook the filling in a single saucepan to minimize cleanup time.