Description
This Rotisserie Chicken Pot Pie is a shortcuts comfort food dinner. You can make it quickly using pre-cooked rotisserie chicken. It’s a warm and satisfying meal perfect for any night.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 package (10 ounces) frozen mixed vegetables, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, thawed mixed vegetables, condensed cream of chicken soup, milk, and black pepper. Stir everything together until well combined.
- Unroll one refrigerated pie crust and place it in the bottom of a 9-inch pie plate. Press it gently into the plate.
- Pour the chicken and vegetable mixture into the pie crust.
- Unroll the second refrigerated pie crust and place it over the filling. Trim any excess dough from the edges and crimp them together to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving.
Notes
- You can add a pinch of dried thyme or rosemary to the filling for extra flavor.
- If you don’t have cream of chicken soup, cream of mushroom soup works too.
- Feel free to add other cooked vegetables like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg