Craving something cozy, comforting, and a little nostalgic? This Rotisserie Chicken Pot Pie checks all those boxes. It's packed with all the classic flavors you love, made easier with store-bought rotisserie chicken. And the best part? A buttery, homemade pie crust that ties it all together.
There are plenty of shortcuts out there for chicken pot pie, but I truly believe that nothing beats a homemade pie crust. Store-bought pie crust gets the job done in a pinch, but a homemade crust brings that buttery, melt-in-your-mouth flakiness that your pie deserves.
That's not to say I don't appreciate a good shortcut- because I do! When it comes to pot pie, I'd rather save time with the chicken, which is why rotisserie chicken is my go-to. It's juicy, flavorful, and makes weeknight cooking so much easier. My grocery store can barely keep them stocked, so I know I'm not the only one who relies on this little lifesaver.
So there you have it. The best of both worlds- a creamy, perfectly seasoned chicken filling made with plenty of fresh ingredients, and a homemade, golden, flaky crust that melts in your mouth. It's comfort food for the soul.
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Key ingredients and substitutions
My chicken pot pie features all the classics, like fresh veggies, onions, garlic, and cream. But what sets my filling apart (I think anyway) is the balance of fresh herbs and dried seasonings. There might even be some surprise flavors in there. Read on to find out!
- Rotisserie chicken. Store-bought chicken makes this pot pie a breeze. I use all the white meat from the chicken, and reserve the legs and wings for another day. It usually equals about 3 cups of shredded chicken. Shred your chicken when it's still warm (trust me, it makes it so much easier).
- Veggies. Carrots, celery, and peas, oh my! You can add mushrooms and corn if you'd like, but I'm a purist.
- Onions and garlic. For sweetness and a slight pungent kick.
- Fresh herbs. I use a trio of fresh herbs because I want my filling to pop! Thyme, sage, and tarragon are my go-tos. You could substitute with parsley and/or rosemary.
- Flour, chicken stock, and heavy cream. Together with the butter, this helps to make the filling thick and creamy.
- Dried spices. Ready for the secret touch? A dash of Old Bay seasoning pulls all the flavors together beautifully. To round out the dish, I like to add dried coriander- it adds a sweet-savory depth with just a hint of citrus.
- Cream, flour, and butter. Together, these make that creamy filling you know and love.
- Butter crust. For the double crust, you'll need flour, sugar, salt, and very cold butter.
- Egg. Just before the pie hits the oven, a beaten egg and some cream will make an egg wash. This helps the crust get that lovely, shiny, golden brown color.
Step-by-step instructions
To get a head start, you can make your pie crust in advance. I make my pie crusts in batches, then freeze them. Pie, anytime!
Step 1. Make the dough. Pulse the flour, salt, and sugar until mixed. Step 2. Add the cold butter. Step 3. Add ice water, and pulse until a crumbly dough forms. Step 4. Turn out the dough and knead it into a smooth round, then wrap and refrigerate. Step 5. In a large skillet, add the butter until melted. Toss in the carrots, celery, and onion, and cook until soft. Step 6. Add the garlic, herbs, and spices, then add the flour and cook 1-2 minutes. Whisk in the stock and heavy cream.
Step 7. Continue cooking until the mixture has thickened. Step 8. Add the chicken and peas, and toss to combine. Set aside to cool. Step 9. Remove the doughs from the fridge to a floured surface. Roll them out roughly to a 12-inch circle. Step 10. Transfer one dough to the pie plate, adjusting so the ends hang over. Step 11. Add the filling. Step 12. Add the top crust over the filling, and fold over the bottom dough, crimping as you go. Brush with the egg wash, sprinkle with salt and pepper.
Bake the pie at 400°F for 45-55 minutes until golden brown.
*The addition of Parmesan cheese in Step 10 is optional, as it helps absorb some of the moisture from the filling, allowing the bottom crust to crisp up.
*These are abbreviated instructions. Please see the recipe card for the full list of directions.
👩🍳Expert tips
- Use a metal or stoneware pie dish. Glass is a poor conductor of heat, so steer clear of it (if you can).
- Bake the pie on the bottom rack of the oven so the heat circulates.
- Sprinkle a layer of Parmesan cheese over the bottom crust before adding the filling. This creates a barrier that helps prevent the crust from getting soggy as it bakes.
Variations
Chicken pot pie is so versatile. Change up the meat, make it vegetarian, spice it up, or swap the crust for something more manageable.
- Turkey pot pie. What better way to use up that leftover Thanksgiving turkey? Just swap out the chicken for turkey, and a new meal is born!
- Vegetable pot pie. Swap out the meat for more veggies. As long as you keep the ratios similar, you can replace the chicken with vegetables such as mushrooms, corn, potatoes, bell peppers, or roasted squash, just to name a few.
- Tex-Mex chicken pot pie. Want a Tex-Mex-style pie? Add black beans, cheddar, jalapenos, and chili powder to the filling for a kick.
- Change the crust. While I love a homemade pie crust, you can certainly buy a pre-made version. Puff pastry is another great choice. Just roll it out and top the filling with it. Got biscuits? Get yourself some frozen biscuits and place them on top (like a cobbler-style pie).
Serving suggestions
After the pot pie is finished cooking, allow it to rest before slicing- that way, the filling has time to set. Serve slices in shallow bowls so none of the creamy good stuff goes astray.
Chicken pot pie can be filling, so I like to serve it with a simple salad or a side of steamed veggies.
Jenn's Signature Serve
Chicken (or turkey) Pot Pie + Flaky Sea Salt + Gravy on top
Storage
To store the pie, allow it to cool completely, wrap it tightly in foil or plastic wrap, then transfer it to the fridge. It will keep for 3-4 days. To reheat, place it in a 350°F oven until warmed through (this is the best way to maintain a crispy crust).
In a pinch, individual slices can be reheated in the microwave, but the crust will soften. Don't worry, it will still be delicious!
Frequently asked questions
Chicken pot pie typically takes about 45-55 minutes to cook. The top will be golden brown. Start to check it at the 40-minute mark. If the edges are browning too quickly, you can cover them with aluminum foil to prevent any burning.
Absolutely. To save time and to avoid a soggy bottom altogether, just halve the crust recipe and make one crust to place over the filling.
More cozy recipes
Classic recipes reinvented, but still warm and cozy.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Rotisserie Chicken Pot Pie
Equipment
- food processor for the dough
- large skillet or Dutch oven
- rolling pin
- pastry brush
- 1 10-inch pie dish, about 2 inches deep ceramic stoneware or metal preferred
Ingredients
Homemade Pie Crust
- 2½ cups all-purpose flour
- 2 tablespoon white granulated sugar
- ½ teaspoon Kosher or fine sea salt
- ½ cup unsalted butter, very cold, cut into cubes
- 6-10 tablespoon ice water
For the Filling
- ¼ cup unsalted butter if using salted butter, decrease the salt in the filling
- ½ cup yellow onion, chopped
- ½ cup celery, diced small (about 1-2 stalks)
- 1 cup carrots, diced small (about 2 medium carrots)
- 2 cloves garlic, minced
- 3 teaspoon fresh thyme leaves, chopped
- 2 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh tarragon leaves, chopped
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon ground coriander optional
- 1 teaspoon Kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ⅓ cup all-purpose flour
- 1¾ cup chicken stock or broth
- ½ cup heavy cream
- 3 cups shredded rotisserie chicken (the white meat from 1 rotisserie chicken)
- 1 cup frozen peas
- 1-2 tablespoon grated Parmesan cheese (to sprinkle on the bottom crust before adding the filling) optional
For the Egg Wash
- 1 egg, beaten with one tablespoon water or heavy cream
Instructions
Homemade Pie Crust
- In a food processor, pulse together the flour, sugar, and salt until combined.2½ cups all-purpose flour, 2 tablespoon white granulated sugar, ½ teaspoon Kosher or fine sea salt
- Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs, with pea-sized bits of butter.½ cup unsalted butter, very cold, cut into cubes
- Starting with 6 tablespoons of ice water, add a couple of tablespoons at a time to the mixture, and pulse after each addition. Continue adding water, 1 tablespoon at a time, until the dough comes together and has a crumbly, sand-like texture (I usually need 10 tablespoons). The dough should hold together when pressed between your fingers.6-10 tablespoon ice water
- Turn the dough out onto a lightly floured surface. Gather it into a ball, and divide the dough into two equal portions. Shape each one into a round disc. Wrap tightly in plastic wrap and refrigerate for at least 15 minutes while you make the filling.
For the Filling
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook the vegetables, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for another minute.¼ cup unsalted butter, ½ cup yellow onion, chopped, ½ cup celery, diced small (about 1-2 stalks), 1 cup carrots, diced small (about 2 medium carrots), 2 cloves garlic, minced
- Stir in the herbs, Old Bay, coriander, salt, and pepper. Sprinkle the flour over the vegetables, and stir until evenly coated. Continue to cook for 1-2 minutes.3 teaspoon fresh thyme leaves, chopped, 2 teaspoon fresh sage, finely chopped, 1 teaspoon fresh tarragon leaves, chopped, ½ teaspoon Old Bay seasoning, ¼ teaspoon ground coriander, 1 teaspoon Kosher salt, plus more to taste, ½ teaspoon freshly ground black pepper, plus more to taste, ⅓ cup all-purpose flour
- Slowly whisk in the chicken stock, followed by the heavy cream. Bring to a simmer, and cook until the mixture thickens and becomes a creamy sauce, about 7-10 minutes. Taste and adjust for seasoning.1¾ cup chicken stock or broth, ½ cup heavy cream
- Stir in the shredded chicken and peas. Remove from the heat and set aside while you prepare the crust.3 cups shredded rotisserie chicken (the white meat from 1 rotisserie chicken), 1 cup frozen peas
Assemble and Bake
- Preheat the oven to 400℉, while you roll out the dough and assemble the pie.
- Remove the dough from the fridge. Roll each disc into a 12-13-inch circle. Place one round in a 10-inch pie dish, pressing it gently into the corners. Sprinkle the Parmesan cheese over the crust, if using.1-2 tablespoon grated Parmesan cheese (to sprinkle on the bottom crust before adding the filling)
- Pour the prepared filling into the crust. Place the second dough round over the top. Trim any excess, then tuck the edges of the top crust under the bottom crust. Crimp to seal using your fingers or the tines of a fork.
- Cut a few slits in the top to vent steam. Brush with the egg wash and sprinkle lightly with salt and pepper.1 egg, beaten with one tablespoon water or heavy cream
- Bake at 400℉ for 45-55 minutes until the crust is golden brown, and the filling is bubbling. Allow the pie to cool for at least 15 minutes before serving.
Notes
- Use a metal or stoneware pie dish. Glass is a poor conductor of heat, so steer clear of it (if you can).
- Bake the pie on the bottom rack of the oven so the heat circulates.
- Sprinkle a layer of Parmesan cheese over the bottom crust before adding the filling. This creates a barrier that helps prevent the crust from getting soggy as it bakes.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Phil says
Delish. I've been making a similar one for years, but it was a bit bland. I like the addition of the herbs. I added even more sage, because I wanted to use it up, and it came out great.