Chicken Pot Pie (Using Rotisserie Chicken) Recipe

Name: Chicken Pot Pie (Using Rotisserie Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 count) package Pillsbury ready made pie dough (1 package contains 2 roll-out crusts); 1/3 cup butter; 1 medium yellow onion, diced; 1/3 cup flour; 2 cups organic chicken broth; 1/2 cup heavy whipping cream (to reduce fat you can use reduced fat milk like 2%); 2 1/2 cups chicken breasts, shredded (I use 1 whole rotisserie chicken meat it is more flavorful); 1 1/2 cups frozen mixed vegetables, thawed (I used soup mix veggies); 1/3 cup frozen peas and carrot; 15 ounces diced potatoes (canned); 8 ounces sliced mushrooms (canned); 1 teaspoon parsley; 1 teaspoon thyme or 1 teaspoon tarragon; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 (2 count) package Pillsbury ready made pie dough (1 package contains 2 roll-out crusts)
1/3 cup butter
1 medium yellow onion, diced
1/3 cup flour
2 cups organic chicken broth
1/2 cup heavy whipping cream (to reduce fat you can use reduced fat milk like 2%)
2 1/2 cups chicken breasts, shredded (I use 1 whole rotisserie chicken meat it is more flavorful)
1 1/2 cups frozen mixed vegetables, thawed (I used soup mix veggies)
1/3 cup frozen peas and carrot
15 ounces diced potatoes (canned)
8 ounces sliced mushrooms (canned)
1 teaspoon parsley
1 teaspoon thyme or 1 teaspoon tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

1
Preheat oven to 425. Thaw veggies, bring crusts to room temperature.
2
Melt butter in large saucepan on medium heat. Add onion and saute until translucent, about 2 minutes. Add flour and stir to incorporate, this is your roux. Gradually stir in broth and milk. Bring to a simmer. Cook until thick and bubbly.
3
Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste.
4
Place one pie crust in bottom of pie plate.
5
Pour in contents from saucepan.
6
Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent.
7
Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown.
8
Let stand 5 minutes before serving.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (2 count) package Pillsbury ready made pie dough (1 package contains 2 roll-out crusts), 1/3 cup butter, 1 medium yellow onion, diced, 1/3 cup flour, and more.

Yes, Chicken Pot Pie (Using Rotisserie Chicken) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie (Using Rotisserie Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions