Looking for a way to use up that leftover rotisserie chicken sitting in your fridge? We’ve all been there – trying to figure out what to make for dinner after a long day at work, while also wanting something comforting and filling. That’s where this rotisserie chicken pot pie comes in handy. It takes the classic comfort food we grew up with and makes it doable for busy weeknights by using pre-cooked chicken and some simple shortcuts.
This recipe brings together tender chunks of rotisserie chicken, fresh vegetables, and a creamy sauce, all tucked under a golden pie crust. The best part? It comes together in about half the time of traditional pot pie, making it perfect for those evenings when you want something homemade but don’t have hours to spend in the kitchen.
Ingredient Substitutions
For a dairy-free option, replace unsalted butter with olive oil or plant-based margarine. Use a 1:1 ratio, adjusting as needed for consistency. Heavy cream can be substituted with full-fat coconut milk or cashew cream, maintaining richness while accommodating lactose intolerance or vegan diets. All-purpose flour can be swapped with a gluten-free flour blend for those with celiac disease or gluten sensitivity. Use a 1:1 ratio, but be prepared to adjust liquid levels slightly as gluten-free flours may absorb moisture differently. These substitutions preserve the dish’s creamy texture and savory flavor profile while catering to common dietary restrictions.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1950-2150
- Protein: 130-145 g
- Fat: 110-125 g
- Carbohydrates: 120-135 g
Ingredients
For the puff pastry:
- 1 egg (for egg wash)
- 2 packs frozen puff pastry
- 1 tbsp all-purpose flour
For the filling:
- 1/2 tsp ground white pepper
- 1/3 cup cognac (gives a deeper flavor)
- 1/2 cup heavy cream (makes it extra creamy and rich)
- 3 garlic cloves (minced)
- 4 tbsp unsalted butter (I like Kerrygold for this)
- 3-4 cups shredded cooked chicken (from a rotisserie chicken)
- 1/3 cup all-purpose flour
- 1 cup frozen pearl onions
- 1 cup frozen peas
- 1 tbsp chopped fresh thyme
- 1 medium yellow onion (diced)
- 2 1/2 cups low-sodium chicken broth
- 3 celery stalks (diced)
- 3 carrots (peeled and diced)
- 3/4 tsp salt
For the garnish:
- fresh thyme sprigs
Step 1: Prepare the Puff Pastry
Place a baking sheet lined with aluminum foil for easy clean-up.
Dust a clean, dry work surface with flour, then lay the puff pastry over it.
Sprinkle some flour on top and roll it out to about ⅛-inch thick, smoothing any creases with a rolling pin as you go.
Depending on your brand of puff pastry, you might not need to roll it out too much.
Use a sharp knife, kitchen shears, or a pizza cutter to cut out 4 circles about 2 inches larger than the diameter of your soup bowls.
If you’re making 6 smaller portions, cut out 6 circles instead.
Place the pastry circles on the foil-lined baking sheet and refrigerate until ready to use.
Step 2: Prepare the Oven
Preheat your oven to 425°F and position an oven rack in the center.
Step 3: Cook the Filling
In a large sauté pan over medium heat, melt the butter.
Add the yellow onion, garlic, celery, pearl onions, and carrots.
Sauté and stir occasionally until the carrots are just cooked, which should take about 8 to 10 minutes.
Stir in the flour and cook for another 2 minutes, stirring constantly.
Add the broth, cognac, salt, and white pepper.
Stir continuously with a wooden spoon and bring to a boil, making sure to scrape the bottom and corners of the pan to incorporate the flour.
Let it simmer until it thickens, which should take a few more minutes.
Turn off the heat and mix in the heavy cream, thyme, cooked chicken, and peas.
Taste and adjust the seasoning if necessary.
Be aware that the mixture might taste slightly boozy at this stage due to the cognac, but this will cook off in the oven.
Step 4: Assemble the Pies
Ladle the prepared filling into 4 large or 6 smaller oven-safe soup bowls.
Ensure the filling comes up no more than three-quarters of the way to the top to prevent overflow.
Beat an egg with 1 tablespoon of water to create an egg wash.
Remove the pastry rounds from the fridge and brush the outside edges of each soup bowl with the egg wash.
Place the cold dough rounds over the bowls, pressing firmly around the edges so the dough adheres.
Brush the dough with the egg wash and use a sharp knife to make a ½-inch slit in the top of each pie.
Step 5: Bake and Serve
Place the bowls onto the lined baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the pastry turns a rich golden brown.
Allow the pies to cool for about 10 minutes.
Carefully use a wide spatula to transfer the hot bowls to serving plates.
Garnish with a few fresh thyme sprigs and serve warm.
For make-ahead preparation, assemble the pies and refrigerate them for up to a day.
Apply the egg wash to the top of the dough before baking for the best results.
