Making a comforting chicken pot pie doesn't have to be a time-consuming endeavor. With the help of rotisserie chicken, you can whip up this classic dish in a fraction of the time, retaining all the creamy, savory goodness. This recipe provides a shortcut to a restaurant-quality meal, perfect for busy weeknights or a relaxed weekend supper.
Why Use Rotisserie Chicken?
The magic of using rotisserie chicken lies in its convenience. It eliminates the need for cooking and shredding raw chicken, saving you precious time and effort. This allows you to focus on creating the flavorful sauce and assembling the perfect pie. Plus, rotisserie chicken often has a deliciously seasoned flavor profile that complements the pot pie perfectly.
What You'll Need:
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups shredded rotisserie chicken
- 1 cup frozen peas
- 1/2 cup frozen corn
For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe!)
Instructions:
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Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
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Make the Roux: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the sauce.
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Add the Liquids: Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring occasionally.
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Season and Simmer: Stir in thyme, rosemary, salt, and pepper. Reduce heat to low and simmer for 5-10 minutes, or until the sauce has thickened slightly.
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Add Chicken and Vegetables: Stir in shredded rotisserie chicken, peas, and corn. Heat through.
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Assemble the Pie: Pour the chicken and vegetable mixture into a 9-inch pie dish. Top with one pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
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Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Frequently Asked Questions (FAQ)
Can I use leftover cooked chicken instead of rotisserie chicken?
Absolutely! Leftover cooked chicken works perfectly in this recipe. Just make sure it's shredded or chopped into bite-sized pieces.
What kind of crust can I use?
You can use store-bought refrigerated pie crusts, puff pastry, or even make your own homemade crust. The choice is yours!
Can I freeze this chicken pot pie?
Yes, you can freeze this chicken pot pie before or after baking. If freezing before baking, assemble the pie completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, adding about 15-20 minutes to the baking time. If freezing after baking, let it cool completely, wrap tightly, and freeze for up to 2 months.
How can I make this recipe healthier?
To make this recipe healthier, you can use reduced-fat cream, substitute some of the heavy cream with milk, and add more vegetables like mushrooms, zucchini, or bell peppers. You could also use a whole wheat pie crust.
What are some variations I can try?
Get creative! Add different herbs and spices to customize the flavor. You can also add different vegetables, such as mushrooms, potatoes, or green beans. For a spicier kick, add a pinch of red pepper flakes.
This easy chicken pot pie recipe using rotisserie chicken is a guaranteed crowd-pleaser. Enjoy!
