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December 17, 2019

Rotisserie Chicken Pot Pie – Quick and Easy

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There’s nothing more satisfying on a cold night than a hot bowl of chicken pot pie. This recipe comes together really quickly, making it perfect for a weeknight meal. Pour everything into a pot, let simmer and you’re done! The biggest time saver is using a rotisserie chicken. Tons of flavor without the added cooking time!

Quick+an+Easy+rotisserie++chicken+Pot+Pie

A traditional chicken pot pie has pasty dough on all three sides of the baking dish and top. The filling is essentially baked inside just like a pie. But my version is a quick pot pie, I didn’t really have time to bake the whole thing in the oven. So while the veggies and chicken were simmering in a pot I knocked out these cute little puffs in the oven.


 
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Quick+an+Easy+rotisserie++chicken+Pot+Pie

Rotisserie Chicken Pot Pie – Quick and Easy

  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 2-4 servings 1x
  • Category: easy
  • Method: stove top + oven
  • Cuisine: comfort
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Ingredients

Scale
  • 1 rotisserie chicken (grab one from your favorite grocery store) – meat pick and shredded
  • 1 heaping cup frozen carrots
  • 1 heaping cup frozen green beans
  • 1 heaping cup frozen sweet corn
  • 1 small onion – chopped
  • 1 garlic clove – chopped
  • 1 cup fresh broccoli florets (or frozen, I had some fresh in the fridge so I use that)
  • 1 box (or 4 cups) chicken stock (beef stock works well too)
  • 1 tablespoon chicken bouillon- this is my favorite brand
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 + 1/2 cups whole milk or heavy cream
  • 2 tablespoons cornstarch
  • 1 sheet puff pastry – rolled out to double its size
  • egg wash – 1 egg whisked with a teaspoon of water
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 425F

  2. Over medium heat add 2 tablespoons of olive oil to a large pot. Once hot add the onion and cook until translucent, about 5 min. then add garlic and cook one more min. (If using fresh broccoli add now and cook for about 2 min)

  3. Then add the shredded rotisserie chicken and all the remaining vegetables. Season with salt and pepper. Stir until warmed through.

  4. Add the stock to the pot with chicken and vegetables along with the bay leaf and stir to combine, season with a little more salt and pepper.

  5. Add in the bouillon and fresh thyme, stir and bring to a boil.

  6. While you are waiting for the stock to boil, in a small bowl or cup, whisk the milk and corn starch together. With the stock boiling pour in the milk mixture. Stir to combine and allow to boil for a minute then reduce heat to a simmer. Season with a little more salt a pepper. Note: After simmering for a while the mixture should start to thicken.

  7. While the chicken mixture is simmering, roll out the puff pastry. Using a round cutter (or the top of a drinking glass) cut out as many round circles as you can from the sheet of pastry. Place the rounds on a baking sheet lined with parchment paper and coat with egg wash.

  8. Bake 10-15 minutes at 425F or until golden brown.

  9. Serving: spoon chicken filling into individual bowls and top with baked pastry rounds. Serve immediately!


Keywords: Rotisserie Chicken Pot Pie - Quick and Easy

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Quick an Easy rotisserie chicken Pot Pie

Filed Under: Chicken, Dinner, Fall Recipes, Kid Approved, Main Course, Soup, Southern Tagged With: carrot, Chicken, chicken pot pie, peas, puff pastry, savory, Soup

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Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

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