Rotisserie Chicken Pot Pie

Rotisserie chicken, ready-made pie crusts, and frozen vegetables save prep time in this easy and kid-friendly chicken pot pie recipe.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 472 Calories

Ingredients

• salt and ground black pepper to taste
• 2 refrigerated unbaked 9-inch pie crusts
• 1 whole rotisserie chicken
• 1 (16 ounce) bag frozen mixed vegetables, thawed
• 0.5 cup milk
• 0.33333334326744 cup butter
• 0.33333334326744 cup chopped onion
• 0.33333334326744 cup all-purpose flour
• 1.75 cups chicken broth

Recipe Instructions

Step 1

Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.

Step 3

Remove skin from rotisserie chicken and shred meat.

Step 4

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.

Step 5

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.