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Rotisserie Chicken Pot Pie with Frozen Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 80 reviews
  • Author: Lauren
  • Prep Time: 25 min
  • Cook Time: 60 min
  • Total Time: 85 min
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Rotisserie Chicken Pot Pie with Frozen Vegetables is a comforting, hearty dish combining tender diced rotisserie chicken, savory gravy, and a medley of frozen peas, carrots, and hashbrowns encased in a flaky homemade pie crust. Perfect for an easy weeknight dinner, this recipe utilizes simple pantry staples and frozen veggies to create a warm, satisfying meal with minimal effort.

Ingredients

Scale

Filling Ingredients

  • 3 tbsp butter
  • 1/4 cup minced yellow onion
  • 3 tbsp flour
  • 1/2 cup chicken broth
  • 1 cup milk
  • 1 cup water
  • 1 pkg chicken gravy mix
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 cups diced cooked rotisserie chicken
  • 1 1/2 cups frozen peas & carrots
  • 1 1/2 cups frozen diced hashbrowns

Crust

  • 1 pkg pie crusts (top and bottom)

Instructions

  1. Sauté Onion: Over medium-high heat, melt the butter in a large pot and add the minced yellow onion. Sauté until the onion becomes translucent and fragrant.
  2. Add Flour and Cook: Stir in the flour and whisk continuously until the mixture comes to a boil. Continue whisking and boil for 30 seconds to cook out the raw flour taste.
  3. Incorporate Liquids: Gradually whisk in chicken broth, milk, and water until the mixture is smooth and combined.
  4. Add Gravy Mix and Seasonings: Stir in the chicken gravy mix, salt, and pepper. Continue boiling the mixture, whisking occasionally, until it thickens to a creamy consistency.
  5. Combine Filling Ingredients: Once thickened, stir in the diced cooked chicken, frozen peas & carrots, and frozen hashbrowns until evenly mixed.
  6. Prepare Pie Crust: Grease the bottom of a 9-inch pie plate and place one pie crust on the bottom, pressing it into the plate.
  7. Fill Pie: Pour the prepared pot pie filling into the crust-lined pie plate, spreading it evenly.
  8. Top and Seal: Place the second pie crust over the filling. Pinch the edges to seal and cover the crust edges with foil to prevent burning.
  9. Bake: Bake in a preheated oven at 350°F. Keep the foil on the crust edges for the first 3 minutes, then remove it and bake for an additional 30 minutes until the crust is golden brown.
  10. Cool and Serve: Remove the pot pie from the oven and allow it to cool for 5-10 minutes before slicing and serving.

Notes

  • This recipe makes comfort food quick and easy by using rotisserie chicken and frozen vegetables for convenience without compromising flavor.
  • Covering the crust edges with foil prevents them from burning while allowing the rest of the crust to brown nicely.
  • You can substitute the peas & carrots with other frozen mixed vegetables if preferred.
  • Allowing the pot pie to cool slightly before serving helps the filling set for easier slices.

Nutrition

  • Serving Size: 1 serving
  • Calories: 115 kcal
  • Sugar: 2 g
  • Sodium: 276 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 1.4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 15 mg

Find it online: https://tastyrates.com/rotisserie-chicken-pot-pie-with-frozen-vegetables-recipe/