Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe

If you’re craving a comforting and hearty meal but don’t want to spend hours in the kitchen, this Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe is about to become your new best friend. I absolutely love how this pot pie turns out—creamy, flavorful, and perfectly flaky on top. Plus, it uses frozen veggies and rotisserie chicken, so you can get this on the table faster than you might think. Stick with me here, because I’ll share some insider tips to make sure your pie comes out just right every time!

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Ingredients You’ll Need

The best part about this Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe is the ingredient list—straightforward and full of kitchen staples that come together beautifully. A few tips as you shop: grab your favorite brand of frozen peas and carrots, and don’t skimp on the butter for that luscious sauce.

• Butter: Use unsalted so you can control the salt in the recipe better.
• Yellow onion: Minced finely for great flavor without overwhelming lumps.
• Flour: This helps thicken the sauce—make sure to whisk well to avoid lumps.
• Chicken broth: Adds depth; homemade or store-bought works fine here.
• Milk: Whole milk is ideal for creaminess, but 2% can work too.
• Water: Balances the sauce consistency.
• Chicken gravy mix: This adds a savory punch that makes the filling irresistible.
• Salt and pepper: Essential to bring all the flavors together.
• Diced cooked chicken: Rotisserie chicken is the star here for convenience and flavor.
• Frozen peas & carrots: Use frozen for easy prep and reliable texture.
• Frozen diced hashbrowns: Adds a hearty texture and soak up flavors nicely.
• Pie crusts: Pre-made top and bottom crusts save time and create that perfect flaky finish.

Variations

One of the things I love most about this Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe is how easy it is to customize. Whether you want to swap veggies or try a gluten-free crust, there’s room to make it your own.

• Veggie swaps: I’ve replaced the peas and carrots with frozen green beans or a corn mix when that’s what I had on hand—and it still turned out delicious.
• Gravy mix alternatives: If you want to skip the packet, homemade gravy or a sauce thickened with cream and broth works well, just season generously.
• Pie crust choices: For a lower-carb version, I’ve tried using biscuit dough on top, which adds a lovely texture twist.
• Spice it up: Adding a dash of thyme or rosemary elevates the flavor if you want to get fancy.

How to Make Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe

Step 1: Sauté Onion and Start the Sauce

Start by melting the butter in a large pot over medium-high heat. Once it’s bubbly, add the minced yellow onion and cook until translucent—about 3-4 minutes. This step is crucial because it builds the flavorful base of your filling. Don’t rush it; that gentle sauté brings out sweetness that makes the whole pie sing.

Step 2: Thicken the Base with Flour

Sprinkle in the flour and whisk constantly. It’ll feel like a paste at first, but keep whisking until it starts to bubble—this is called a roux, and it’s what thickens your sauce beautifully. Whisk for about 30 seconds here to cook off the raw flour taste.

Step 3: Add Liquids and Seasonings

Slowly add the chicken broth, milk, and water, whisking constantly to keep everything smooth. Once combined, sprinkle in the chicken gravy mix, salt, and pepper. Bring the mixture to a gentle boil and simmer until it thickens—this usually takes a few minutes. You’ll know it’s ready when it coats the back of a spoon and is nice and creamy.

Step 4: Stir in Chicken and Frozen Veggies

Now, fold in your diced rotisserie chicken, frozen peas & carrots, and frozen diced hashbrowns. These add texture, color, and heartiness without adding fuss. The frozen veggies don’t need to be thawed first—they’ll cook right in the filling as it bakes, saving you time.

Step 5: Assemble and Bake Your Pot Pie

Grease the bottom of a 9-inch pie plate, then place one pie crust inside, gently pressing it to fit. Pour your filling evenly over the crust, then cover with the second pie crust. Pinch the edges to seal well. To prevent the edges from burning, I highly recommend covering them with foil for the first few minutes of baking.

Bake at 350°F for about one hour. Leave the foil on for the first 3 minutes, then remove it and bake for another 30 minutes until the crust is golden brown and beautifully flaky. Let the pie cool for 5-10 minutes before slicing—it helps the filling set so you get nice slices instead of a messy spoonful.

How to Serve Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe

Garnishes

I usually top slices with a sprinkle of fresh chopped parsley or a little freshly ground black pepper—it brightens the rich filling perfectly. Sometimes, I add a dash of smoked paprika for color and a subtle smoky kick that my family loves.

Side Dishes

This pot pie stands strong on its own, but I like to serve it with a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts on the side for a bit of crunch and freshness. A warm crusty roll never hurts either!

Creative Ways to Present

For special occasions, I’ve baked individual pot pies in ramekins using this same recipe—just adjust baking time—and they make adorable personal servings that look so charming on the table. It’s a fun twist when you want to impress guests but keep things cozy.

Make Ahead and Storage

Storing Leftovers

I like to let the pot pie cool completely, then tightly wrap it in plastic wrap and pop it in the fridge. It keeps well for up to 3 days. When you’re ready to enjoy leftovers, just reheat slices gently in the oven so the crust stays flaky.

Freezing

This Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe freezes wonderfully. Assemble the pie as directed but freeze before baking. Wrap it tightly with foil and plastic wrap, then bake from frozen adding extra time—about 20-30 minutes—to ensure it’s heated through.

Reheating

To reheat, I pop leftovers into a preheated 350°F oven for 20-25 minutes or until warmed through. This keeps the crust crisp instead of soggy like microwaving tends to do. If you’re in a hurry, you can microwave, but be prepared for a softer crust.

FAQs

Final Thoughts

This Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe has become a staple in my kitchen because it combines convenience with comfort in a way that never disappoints. Whether you’re cooking for a busy weeknight or just want a hearty dish that makes everyone smile, this recipe delivers every time. I encourage you to give it a try—you’ll love how the simple ingredients come together into something truly special. Plus, it’s perfect for leftovers, freezer meals, and those moments when you want a little homemade coziness without all the fuss.

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