Recipe: Chicken Pot Pie with Rotisserie Chicken

Chicken Pot Pie with Rotisserie Chicken

Chicken Pot Pie with Rotisserie Chicken

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Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 4 servings


  • 4 oven-safe soup bowls should have at least 18 to 20-oz capacity


  • 2 rolls Pillsbury pie crusts
  • 1 4-6 cups of shredded cooked chicken from one large Rotisserie Chicken (skin removed)
  • 4 tbsp butter
  • 1 tbsp minced garlic
  • 3 stalks celery (diced)
  • 2 tbsp flour
  • 2 1/2 cups chicken broth
  • 3/4 cup heavy whipping cream
  • 1 1/2 cups frozen peas and carrots
  • 2 tsp onion powder
  • 2 tsp thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • tbsp parsley


Pie Crust Prep

  • Using a floured surface roll out both pie crusts and split into four sections each. This should leave you with 8 quarter pieces. You'll add one slice of the pie crust to the tops and bottoms of all four soup bowls.
  • Preheat the oven to 400℉ and set the oven rack to the center position.
  • Chicken Pot Pie Filling
  • Using one large rotisserie chicken, shred the chicken and add to a bowl. Do not use the skin.
  • In a large pot or dutch oven over medium heat, melt butter. Add minced garlic and celery. Sauté for 3 minutes.
  • Mix in flour and stir in chicken broth. Whisk in heavy whipping cream.
  • Pour in frozen peas and carrots. Stir in shredded chicken. Add seasonings – onion powder, black pepper, salt, thyme, and parsley.

Assemble Chicken Pot Pies

  • At the bottom of each soup bowl, add 1/4 of the pie crusts. Next add the chicken pot pie filling. The filling should come up to no more than 3/4 of the top of the bowls. Do not overflil.
  • Cover the filling with another 1/4 of the pie crust. Pinch the sides of the pie crusts to create a seam.
  • Create an egg wash by beating one egg and adding 1 tbsp of water.
  • Brush the tops of each pie crusts with the egg wash.
  • Using a sharp knife, add 2-slits to the tops of the pie crusts to allow the pie to "breath".
  • Line a cookie sheet with aluminum foil, and place the soup bowls on top.
  • Bake for 30-40 minutes or until the pie crusts are golden brown.
  • Top the pies with thyme or parsley.
  • Transfer the pie using oven mittens. Let cool for at least 10 minutes.
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