Rotisserie Chicken Pot Pie
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.
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*
Serving: 1 slice | Calories: 684kcal | Carbohydrates: 60g | Protein: 28g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 768mg | Potassium: 519mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4885IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 5mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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