CHICKEN POT PIE (USING ROTISSERIE CHICKEN)
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
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
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
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!
One of our favorite Rotisserie Chicken recipes!
Provided by Michaela Boers
Categories Chicken
Time 45m
Number Of Ingredients 9
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
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
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
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
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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