Print

Creamy Rotisserie Chicken Pot Pie Recipe Easy Homemade Flaky Crust

creamy rotisserie chicken pot pie - featured image
Print Recipe

A comforting and easy-to-make pot pie featuring creamy filling with shredded rotisserie chicken and a flaky homemade crust. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken (skin removed)
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (for thickening sauce)
  • 2 cups all-purpose flour (for crust)
  • 1 1/2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk or half-and-half
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 small yellow onion, finely chopped
  • 1 cup frozen peas, thawed
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and black pepper to taste
  • Pie crust ingredients:
  • 1 cup cold unsalted butter, cubed
  • About 1/4 cup ice water
  • Pinch of salt

Instructions

  1. Make the pie crust: In a large bowl, combine 2 cups (250g) of all-purpose flour with a pinch of salt. Add 1 cup (227g) cold unsalted butter cubes. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing! Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the filling: While the dough chills, melt 6 tablespoons (85g) butter in a large skillet over medium heat. Add 1 small chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook for about 5-7 minutes until softened and fragrant.
  3. Make the sauce: Sprinkle 1/3 cup (40g) of flour over the veggies and stir constantly for 2 minutes to cook out the raw taste. Gradually whisk in 1 1/2 cups (360ml) chicken broth and 1 cup (240ml) whole milk or half-and-half. Keep whisking until the sauce thickens and bubbles, about 3-5 minutes.
  4. Add chicken and peas: Stir in 3 cups shredded rotisserie chicken and 1 cup thawed peas. Toss in 1 teaspoon fresh thyme, salt, and pepper to taste. Cook for another 2 minutes until everything is heated through and fully combined.
  5. Preheat the oven to 400°F (200°C). Roll out half the chilled dough on a floured surface into a circle slightly larger than your pie dish (about 12 inches / 30 cm). Gently fit it into the dish, letting the edges hang over.
  6. Assemble the pie: Pour the creamy chicken filling into the crust-lined dish. Roll out the remaining dough to cover the top. Trim excess dough and press edges together to seal, crimping decoratively if you like. Cut a few small slits in the top crust to vent steam.
  7. Bake the pot pie: Place the pie on a baking sheet (to catch drips) and bake for 30-35 minutes until the crust is golden brown and crisp. If the edges brown too fast, cover them with foil halfway through baking.
  8. Rest and serve: Let the pot pie cool for at least 10 minutes before slicing. This helps the filling set and makes serving neater.

Notes

Keep butter and water cold when making the crust for flakiness. Avoid overmixing dough. If sauce is too thick before adding chicken, whisk in more broth or milk. Cover pie edges with foil if browning too fast. Shred chicken by hand for best texture. Dough can be made up to 2 days ahead and chilled. Leftovers keep 3 days refrigerated and reheat best in oven.

Nutrition

Keywords: pot pie, rotisserie chicken, creamy chicken pot pie, flaky crust, comfort food, easy dinner, homemade pie crust

Find it online: https://bitematrix.com/creamy-rotisserie-chicken-pot-pie-recipe-easy-homemade-flaky-crust/