Rotisserre Chicken Leftover Recipe
This chicken pot pie recipe is easy to make because it starts with a store bought rotisserie chicken. You can make two very large pies from one chicken, but this recipe uses half a chicken and makes one pie.
Chicken Pot Pie Ingredients
3 medium potatoes
2 medium carrots
1 medium onion
3/4 cup peas
1 1/2 cup water
1/2 small rotisserie chicken
1/2 tsp poultry seasoning
1 pkg turkey gravy mix
1 can cream of chicken soup (or mushroom)
Salt and pepper to taste
How to Make a Chicken Pot Pie Recipe
Step One – Prepare the Vegetables
Wash, peel and cut up the potatoes and carrots into little cubes.
Place in a large pot, with the peas, diced onion and 1 1/2 cups of water.
Place on medium heat until the water boils, then turn to low and cook until the potatoes are soft about ten minutes.
Step Two – Prepare the Rotisserie chicken.
While the vegetables for the chicken pot pie recipe are cooking, cut up the rotisserie chicken into 1/2 inch pieces. Of course is you happen to have leftover chicken from another recipe you can use that instead.
Step Three – Make the Pie Crust
Line a large pie plate with either homemade pie crust or purchased pie crust.
Do not strain the cooked vegetables, add the cream of chicken soup (or cream of mushroom), and the turkey gravy mix.
Stir until the gravy mix is blended in, add the chicken and poultry seasoning. Stir together well.
Pour the chicken, vegetable and cream of chicken soup mixture into the pie crust.
Nows a good time to preheat your oven to 400F
Layer with the second crust and seal the edges. For a chicken pot pie I like to make little slices in the top of the pie that look similar to bird foot prints. You can make any type of slits in the pie you like.
Bake at 400 F until golden brown about half an hour.
Note: Chicken pot pie can boil over in the oven making an icky mess. I like to line a cookie sheet with parchment paper first and then place the pie on top. That way if it does boil over, no mess.
Serving Chicken Pot Pie
You need to let the fresh out of the oven chicken pot pie cool for ten minutes or so before serving. This gives the chicken soup sauce inside the pie time to cool and thicken. When feeding a hungry family they often do not want to wait for the pie to cool. If thats the case I just serve it up, and don’t worry about how “pretty” the slice of pie is.
This pie is good served with a plain salad or coleslaw.
How to Store a Chicken Pot Pie
A chicken pot pie can be kept in the refridgerator for up 4 days. Make sure to keep your pie very well wrapped in either plastic wrap or tin foil. Pieces of chicken pot pie can be kept in a well sealed plastic dish.
To Freeze Chicken Pot Pie
I prefer to freeze my chicken pot pie whole and unbaked. I wrap my pie in tin foil first, making sure its sealed well. Then I wrap it in plastic wrap, label it with the data and place in the freezer, making sure the pie is level so the filling stays even. A frozen chicken pot pie will keep for about 3 to 4 months.
To bake a frozen chicken pot pie I turn the temperature down to 375F and let it bake for about an hour before testing to see if its cooked. If not bake longer but protect the outer edge of your pie with some tin foil to prevent burning..
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Rotisserie Chicken Pot Pie
- 3 medium potatoes
- 2 medium carrots
- 1 medium onion
- ¾ cup peas
- 1 ½ cups water
- ½ rotisserie chicken
- 1 pkg turkey gravy mix
- 1 can cream of chicken soup or cream of mushroom
- 1 tsp poultry seasoning
- to taste salt and pepper
- 2 pie crusts home made or purchased
- Wash, peel and cut up the potatoes and carrots into little cubes.
- Place in a large pot, with the peas, diced onion and 1 1/2 cups of water.
- Place on medium heat until the water boils, then turn to low and cook until the potatoes are soft.
- While the potatoes are cooking, cut up the rotisserie chicken.
- Preheat the oven to 400F
- Line a large pie plate with either homemade pie crust or purchased pie crust.
- Do not strain the vegetables, add the cream of chicken soup, and the gravy mix.
- Stir until the gravy mix is blended in, add the chicken and poultry seasoning. Stir together well.
- Pour the mixture into the pie crust. Layer with the second crust and seal the edges.
- Bake at 400 until golden brown.
Other Pie Recipes You May Enjoy
A Tableful of Different Pie Recipes
I enjoy gathering posts for roundups to share. I find them very inspiration and motivating to try something new. I hope you find a new recipe to try in this post about assorted pie recipes.