Shortcut Rotisserie Chicken Pot Pie Recipe With Buttery Puff Pastry by Chef Gigi

Chicken pot pies are perfect cold-weather comfort food! Using rotisserie chicken makes the prep so much faster than other chicken pot pie recipes where you have to boil a chicken, cool and remove the meat from the bones. Who has time for that? This rotisserie chicken pot pie recipe is for busy people like us who want a comforting meal fast.

To make this homemade chicken pot pie you will need butter, onion, carrot, celery, Yukon gold potatoes, all-purpose flour, low-sodium chicken broth, frozen green peas, a rotisserie chicken, salt, black pepper, ground sage, puff pastry and an egg. You can make individual pot pies or one large pot pie for family-style dining.

Serve this creamy, rich chicken pot pie made with rotisserie chicken for dinner with your favorite side dishes. We like a fresh salad. Caesar salad, Greek salad, quinoa salad or cucumber salad would all be right at home beside this pot pie.

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Cuisine: American
Prep Time: 10  minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

• 2 tablespoons unsalted butter
• 1/2 onion, diced
• 1 small carrot, peeled and thinly sliced into 1/4-inch pieces
• 1 large celery stalk, peeled and thinly sliced into 1/4-inch pieces
• 4 small Yukon gold potatoes, scrubbed and cut into a 1/2-inch dice
• 2 - 3 tablespoons flour
• 1 - 2 cups low-sodium chicken broth
• 1 cup fresh or frozen peas, thawed
• 1 whole rotisserie chicken, skin removed and shredded into 1/2- to 1- inch chunks
• 1/2 - 1 teaspoon ground sage
• 1 box frozen puff pastry, preferably all-butter, thawed
• 1 large egg, lightly beaten

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Baking Dishes
• Baking Sheet
• 13x9-inch Baking Pan

Recipe Notes

• This recipe makes approximately 4 to 6 individual servings (depending on the size of your bowls) or one 13x9-inch baking pan (which, in this case, fold out puff pastry to fit).

• You can add any vegetables you'd like to this pot pie. Cook mushrooms would be delicious or chopped red bell pepper.

• If you have leftover chicken, use it! 

Here’s how you make it:

1. Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, about 5 minutes. Add carrot, celery and potato. Cook, stirring, until soft, 6 to 8 minutes.
2. Stir in flour and add broth slowly to avoid clumping. Bring to a boil. Reduce heat and add peas and chicken. Season with sage, salt and pepper. Simmer until thickened, 2 minutes.
3. Divide between individuals baking dishes or one 13x9-inch baking pan.
4. Cut out tops from the puff pastry to match the size and shape of the individual baking bowls. Cover the filling with the pastry.
5. Press edges to seal and brush with egg. Cut a few vents with a sharp knife on the center of the dough.
6. Bake in a preheated 425-degree F oven on a baking sheet until golden, about 25 minutes.

Nutrition Facts Per Serving

Calories: 688

Total Fat: 32.1g

Saturated Fat: 10g

Cholesterol: 184mg

Sodium: 622mg

Total Carbohydrate: 49.9g

Dietary Fiber: 5.8g

Total Sugars: 4.7g

Protein: 50.5g

Vitamin D: 6mcg

Calcium: 181mg

Iron: 7mg

Potassium: 593mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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