The secret to flavorful chicken pot pie: using rotisserie chicken

Indulge in the warmth and comfort of a classic chicken pot pie, effortlessly made with the convenience of rotisserie chicken. This recipe combines tender chicken, savory vegetables, and a creamy sauce, all enveloped in a flaky, golden crust.

Ingredients

For the Filling:

• 1 rotisserie chicken, meat removed and shredded
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup chicken broth
• 1/4 cup all-purpose flour
• 1/4 cup milk
• 1 tablespoon dried thyme
• Salt and black pepper to taste

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup ice water

Instructions

Making the Filling:

1. In a large skillet, heat a drizzle of olive oil over medium heat.
2. Add the chopped carrots, celery, and onion and cook until softened, about 5 minutes.
3. Stir in the shredded chicken, peas, corn, chicken broth, flour, milk, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer until the sauce thickens, about 10 minutes.

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out one half of the dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the chicken filling into the pie plate.
5. Roll out the remaining dough into an 11-inch circle.
6. Place the dough over the filling and trim the edges.
7. Crimp the edges to seal.
8. Brush the crust with milk and sprinkle with a little salt.

Baking:

1. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for 10-15 minutes before serving.

Tips for a Perfect Pot Pie

• Use a high-quality rotisserie chicken for the best flavor.
• Don’t overfill the crust, as it will prevent the crust from cooking evenly.
• If you don’t have frozen peas and corn, use fresh or canned instead.
• For a richer flavor, use heavy cream instead of milk in the sauce.
• If you don’t have a pie plate, you can use a 9-inch baking dish.

Variations

• Add 1/2 cup of shredded cheddar cheese to the filling.
• Replace the chicken with turkey or beef.
• Add 1/2 cup of chopped mushrooms to the filling.
• Sprinkle 1/4 cup of chopped almonds or walnuts over the filling before baking.

Benefits of Using Rotisserie Chicken

• Rotisserie chicken is a convenient and time-saving ingredient.
• It is already cooked and seasoned, so it adds flavor to the pie.
• It is a lean protein source, making the pot pie a healthier option.

A Conclusion You’ll Savor

This rotisserie chicken pot pie recipe is a culinary masterpiece that will warm your heart and delight your taste buds. Its tender filling, flaky crust, and savory flavors make it the perfect comfort food for any occasion. Whether it’s a cozy family dinner or a special gathering, this pot pie will be a cherished favorite.

Frequently Asked Questions

Q: Can I make the pot pie ahead of time?
A: Yes, you can assemble the pie up to 2 days in advance. Cover it tightly and refrigerate. When ready to bake, bring to room temperature for 1 hour before baking.

Q: Can I freeze the pot pie?
A: Yes, you can freeze the unbaked pot pie for up to 2 months. Thaw overnight in the refrigerator before baking.

Q: How can I make the crust extra flaky?
A: Use very cold butter and ice water when making the crust. Do not overmix the dough, as this will toughen it.