Cheap And Easy Rotisserie Chicken Pot Pie Food

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CHICKEN POT PIE (USING ROTISSERIE CHICKEN)



Chicken Pot Pie (Using Rotisserie Chicken) image

Make and share this Chicken Pot Pie (Using Rotisserie Chicken) recipe from Food.com.

Provided by Heather N.

Categories     One Dish Meal

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 425. Thaw veggies, bring crusts to room temperature.
  • 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.
  • Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste.
  • Place one pie crust in bottom of pie plate.
  • Pour in contents from saucepan.
  • Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent.
  • Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 428.7, Fat 25.2, SaturatedFat 12, Cholesterol 40.7, Sodium 539.3, Carbohydrate 43.6, Fiber 4.8, Sugar 1.8, Protein 8.6

ROTISSERIE CHICKEN POT PIE



Rotisserie Chicken Pot Pie image

An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.

Provided by Lynnette

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 refrigerated unbaked 9-inch pie crusts
1 whole rotisserie chicken
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
salt and ground black pepper to taste
1 ¾ cups chicken broth
½ cup milk
1 (16 ounce) bag frozen mixed vegetables, thawed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
  • Remove skin from rotisserie chicken and shred meat.
  • Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
  • Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 472 calories, Carbohydrate 33.8 g, Cholesterol 71 mg, Fat 27.6 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 643.6 mg, Sugar 1.4 g

CHEAP AND EASY ROTISSERIE CHICKEN POT PIE!



Cheap and Easy Rotisserie Chicken Pot Pie! image

One of our favorite Rotisserie Chicken recipes!

Provided by Michaela Boers

Categories     Chicken

Time 45m

Number Of Ingredients 9

1 pkg pillsbury ready made pie crust dough
2 can(s) cream of chicken soup
2 large chicken breasts pulled off a rotisserie chicken
1 can(s) mixed vegetables
1/2 c milk
1 small onion chopped
1/2 tsp black pepper
1/2 tsp salt
2 Tbsp flour

Steps:

  • 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2. In a small skillet, add chopped onions with a pat of butter, cook about 4-5 minutes on medium heat. Add to steps 2 and 3.
  • 3. In a large mixing bowl, combine 2 cans of condensed cream of chicken soup, 1/2 cup milk, 2 tablespoons of flour, salt and pepper. Stir until well blended. Drain can of mixed vegetables, then add vegetables to condensed soup mixture.
  • 4. I buy a rotisserie chicken, and pull the breast meat off in chunks and place in mixing bowl of vegetables and soup mix. Stir well.
  • 5. Place one pie crust shell on bottom of pie plate as directed on packaging. Pour chicken/vegetable/soup mixture on top of pie shell. Spread evenly. Please 2nd pie crust shell on top, sealing the edges around the pie plate. Place about 3-4 slits on top pie crust to allow steam to exit during baking.
  • 6. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.

QUICK ROTISSERIE CHICKEN POT PIES



Quick Rotisserie Chicken Pot Pies image

Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

AP flour, to roll dough, plus a couple round tablespoons for filling/sauce
1 pack puff pastry dough, DuFour preferred brand
1 large egg
1 onion
1 small to medium potato
2 small ribs celery with leafy tops
1 carrot
1 leek
1 apple, such as Gala or Honeycrisp
3 tablespoons butter
1 large fresh bay leaf
A small bundle of parsley and thyme, tied
Salt and white pepper or fine black pepper
A little freshly grated nutmeg, 1/8 teaspoon
About 3 cups chicken stock
1 rotisserie chicken, about 3 pounds
2 teaspoons Dijon mustard
About a tablespoon of heavy cream or creme fraiche
Juice of 1/2 a lemon

Steps:

  • Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
  • Gather your ingredients.
  • Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
  • Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
  • Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
  • Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
  • Serve the chicken and vegetables in bowls and top with pastry.

SUPER-EASY CHICKEN POT PIE



Super-Easy Chicken Pot Pie image

Easy-to-make, tastes like "scratch", chicken pot pie. Use a leftover baked potato and some store-bought rotisserie chicken to make it even faster.

Provided by kellee_lostaunau

Categories     Savory Pies

Time 50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

2 ready-made pie crusts
1 (10 ounce) can Healthy Request cream of chicken soup
8 ounces russet potatoes, pre-cooked, cooled, peeled and cubed
1 cup frozen peas and carrot, thawed
1/2 cup frozen cut green beans, thawed
1 cup chicken breast, cooked and cubed

Steps:

  • Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
  • Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

Nutrition Facts : Calories 262.2, Fat 14, SaturatedFat 2.1, Cholesterol 0.1, Sodium 299.6, Carbohydrate 31, Fiber 2.4, Sugar 0.3, Protein 3.6

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