recipe with rotisserie chicken
The Best recipe with rotisserie chicken
This recipe is one of my go-tos because it’s versatile, healthy, and never fails to please. Rotisserie chicken is leaner than fried or heavily processed options, and it’s a great way to add protein without a ton of extra fat. Plus, it’s perfect for everything from a casual family dinner to a last-minute lunch when friends drop by. The best part? Leftovers taste just as good the next day, so I can stretch one chicken into multiple meals without anyone complaining. It’s a lifesaver for anyone who wants to eat well without spending hours in the kitchen.
Rotisserie Chicken Pot Pie
A comforting and hearty pot pie made with tender rotisserie chicken, mixed vegetables, and a creamy sauce, all topped with a flaky homemade crust. Perfect for a quick yet satisfying weeknight dinner.
🥘Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 sheet refrigerated pie crust (or homemade)
- 1 egg (for egg wash)
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C). -
2
In a large skillet, heat olive oil over medium heat. Add onion, celery, and garlic, sautéing until softened (about 5 minutes). -
3
Stir in flour and cook for 1 minute to remove the raw taste. Gradually whisk in chicken broth, milk, and heavy cream until smooth. -
4
Add shredded rotisserie chicken, frozen vegetables, thyme, salt, and pepper. Stir well and cook for 3-4 minutes until the mixture thickens. Remove from heat. -
5
Transfer the filling to a 9-inch pie dish or baking dish. -
6
Unroll the pie crust and place it over the filling, trimming any excess. Crimp the edges with a fork to seal. Cut a few slits in the center to allow steam to escape. -
7
Whisk the egg and brush it over the crust for a golden finish. -
8
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. -
9
Let cool for 5 minutes before serving.
🔧Equipment
- Large skillet
- Mixing bowl
- 9-inch pie dish or baking dish
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Rotisserie Chicken Pot Pie Works
❓ Frequently Asked Questions About Rotisserie Chicken Pot Pie
1. Can I use leftover rotisserie chicken in this recipe?
Yes! Leftover rotisserie chicken works perfectly in most recipes, including soups, salads, casseroles, and wraps. Just shred or chop the meat and add it toward the end of cooking to prevent it from drying out.
2. How do I store rotisserie chicken for later use?
Remove the meat from the bones and store it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the shredded or chopped chicken in a freezer-safe bag for up to 3 months.
3. What are some quick meal ideas using rotisserie chicken?
Rotisserie chicken is incredibly versatile. Try it in tacos, pasta dishes, stir-fries, sandwiches, or even as a pizza topping. It’s also great for quick meals like chicken salad, enchiladas, or fried rice.
4. Can I reheat rotisserie chicken without drying it out?
Yes! To keep it moist, reheat the chicken in the microwave with a splash of broth or water, covered with a damp paper towel. Alternatively, warm it in a skillet with a little oil or sauce over low heat.
5. Is it safe to eat the skin from rotisserie chicken?
Yes, the skin is safe to eat if it’s been properly cooked and stored. However, it’s high in fat, so you may want to remove it if you’re watching your calorie intake. The skin can also be crisped up in the oven for added texture.
