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Creamy Rotisserie Chicken Pot Pie

creamy rotisserie chicken pot pie - featured image
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A comforting and easy homemade pot pie featuring tender rotisserie chicken, fresh veggies, and a flaky golden crust with a creamy, velvety filling.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken
  • 4 tablespoons unsalted butter, divided
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup whole milk (or dairy-free alternative)
  • 1/2 cup small-curd cottage cheese
  • 1 cup diced carrots (fresh or frozen)
  • 1 cup frozen peas
  • 2 celery stalks, diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and pepper to taste
  • 1 double pie crust (store-bought or homemade)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Melt 3 tablespoons butter in a large skillet over medium heat (3-4 minutes). Add chopped onion and celery; sauté until translucent and fragrant (about 5 minutes). Stir in minced garlic and cook for 30 seconds more.
  3. Add diced carrots and frozen peas; cook until just tender, about 4-5 minutes.
  4. Sprinkle in flour and stir constantly for 2 minutes to cook out raw taste and thicken mixture.
  5. Slowly whisk in chicken broth and milk, pouring gradually while stirring to avoid lumps. Cook and stir until thickened and creamy, about 5-7 minutes. Add more broth if too thick.
  6. Blend cottage cheese until smooth using a food processor or immersion blender, then stir into skillet mixture.
  7. Add shredded rotisserie chicken and thyme; stir to combine and warm through (about 3 minutes). Season with salt and pepper to taste.
  8. Roll out one half of pie crust and fit into a 9-inch pie dish.
  9. Pour creamy chicken filling evenly into crust.
  10. Roll out second crust and place over filling. Trim excess dough and crimp edges to seal. Cut small slits on top to vent steam.
  11. Brush top crust with egg wash for golden sheen.
  12. Place pie on baking sheet and bake for 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil halfway through if they brown too fast.
  13. Let pot pie cool slightly for 10-15 minutes before serving.

Notes

For a gluten-free option, use almond flour crust. To prevent soggy crust, consider blind baking the bottom crust for 7-8 minutes before adding filling. Use foil to cover edges if browning too quickly. Blend cottage cheese for smooth filling. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months. Reheat in oven at 350°F for 20-25 minutes for best crust texture.

Nutrition

Keywords: rotisserie chicken pot pie, creamy chicken pot pie, easy pot pie, homemade pot pie, flaky crust pot pie, comfort food

Find it online: https://zorbmeal.com/creamy-rotisserie-chicken-pot-pie-recipe-easy-homemade-flaky-golden-crust/