Description
This Rotisserie Chicken Pot Pie with Frozen Vegetables is a comforting and easy-to-make dish that uses tender diced rotisserie chicken, a creamy savory gravy, and hearty frozen veggies all baked inside a flaky pie crust. Perfect for a satisfying family meal, this recipe combines convenience with classic homestyle flavors.
Ingredients
Scale
Pie Filling
- 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
Pie Crust
- 1 pkg pie crusts (top and bottom)
Instructions
- Sauté Aromatics: Over medium-high heat, add the butter and minced yellow onion to a large pot. Cook, stirring occasionally, until the onions are translucent and softened, about 3-5 minutes.
- Make Roux: Add the flour to the pot and whisk continuously until the mixture comes to a boil. Once boiling, continue whisking for 30 seconds to cook out the raw flour taste.
- Add Liquids: Slowly pour in the chicken broth, milk, and water while whisking to create a smooth sauce without lumps.
- Season and Thicken: Stir in the chicken gravy mix, salt, and pepper. Bring the mixture back to a boil and let it cook until it thickens into a creamy gravy consistency.
- Add Fillings: Once thickened, fold in the diced cooked chicken, frozen peas and carrots, and frozen diced hashbrowns. Stir gently to combine evenly throughout the sauce.
- Prepare Pie Plate: Grease the bottom of a 9-inch pie plate. Place one of the pie crusts into the bottom, pressing it gently to fit properly.
- Fill Pie: Pour the chicken and vegetable filling into the crust-lined pie plate, spreading it out evenly.
- Top Crust and Seal: Place the second pie crust over the filling and pinch together the edges to seal the pie. To prevent the crust edges from burning, cover them with foil.
- Bake: Bake the pie in a preheated 350°F oven for 1 hour. Keep the foil on the edges for the first 3 minutes, then remove it and continue baking uncovered for an additional 30 minutes until the crust is golden brown.
- Cool and Serve: Remove the pot pie from the oven and allow it to cool for 5-10 minutes before slicing and serving. Enjoy your comforting homemade chicken pot pie!
Notes
- This recipe makes comfort food simple by using rotisserie chicken and frozen vegetables for convenience.
- Covering the edges of the pie crust with foil prevents burning during the initial baking phase.
- Allow the pie to cool before serving to let the filling set and avoid burns.
- For a crispier crust, brush the top with an egg wash before baking.
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
