Homestyle Pot Pie with Rotisserie Chicken
Homestyle Pot Pie with Rotisserie Chicken wraps tender shredded chicken and hearty mixed vegetables in a creamy, peppery gravy under a flaky, golden crust. It tastes rich and cozy, with buttery pastry giving way to a velvety filling. Perfect for a weeknight family dinner or a comforting weekend bake when you want something warm and satisfying.
- Prep20 mins
- Cook40 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Fit 1 pie crust into a 9-inch pie plate. Set the second crust aside.
- 2
Remove the skin from the rotisserie chicken and shred the meat.
- 3
Melt butter in a large saucepan over medium heat. Add the onion and cook until tender, about 5 minutes. Stir in the flour, salt, and pepper to form a paste, 2 to 3 minutes. Add the broth and milk, stirring until thickened, about 5 minutes.
- 4
Add the chicken and vegetables, stirring to combine. Pour the mixture into the prepared pie plate. Lay the second crust on top, seal the edges, and cut several slashes in the top. Wrap the edges with foil to keep them from browning too quickly.
- 5
Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
- Calories 577.09 kcal High
- Protein 30.69 g Good Source
- Carbs 35.91 g Moderate
- Total Fat 35.11 g High
- Saturated Fat 13.98 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 113.77 mg High
- Sodium 1014.02 mg High
- Fiber 2.73 g Low Source
- Sugar 3.05 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 37.84 mg Low Source
- Iron 3.62 mg Good Source
- Potassium 383.48 mg Low Source
- Vitamin A 131.09 mcg_rae Moderate
- Vitamin C 1.83 mg Low Source
- Vitamin D 0.16 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅