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Leftover Rotisserie Chicken Pot Pie
American

Leftover Rotisserie Chicken Pot Pie

A cozy pot pie that turns leftover rotisserie chicken into a golden-crusted dinner. Chicken, vegetables, and gravy tucked under flaky store-bought pastry. On the table in about 50 minutes with almost no prep.

50 minsEasy6 servings517 kcal

A rotisserie chicken rarely gets finished in one sitting, and the picked-over leftovers deserve better than another round of sandwiches. This pot pie turns that last plate of chicken into a real dinner: a creamy vegetable filling under a store-bought puff pastry lid, from skillet to table in about 50 minutes.

The skillet is the whole trick. Because the filling cooks in the same oven-safe pan it bakes in, the gravy stays hot when the pastry goes on, so the base starts crisping immediately instead of steaming under a cold lid. Cold puff pastry does the rest, rising into tall flaky layers as the butter between them turns to steam.

Expect a deep golden, flaky crust over a thick gravy studded with chicken, peas, carrots, and corn. One pie feeds six, and the leftovers reheat well enough that you will want to plan for them.

shopping_basketIngredients

  • 1 tbsp olive oil
  • 1 medium yellow oniondiced
  • 2 cups frozen mixed vegetablespeas, carrots, and corn, thawed
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 tsp dried thyme
  • 3 cups shredded leftover rotisserie chickenabout 12 oz, picked from the bones
  • 1 tsp salt and 1/2 tsp black peppertaste first; rotisserie chicken is already seasoned
  • 1 sheet frozen puff pastrythawed according to package directions
  • 1 large eggbeaten, for brushing the crust

Nutrition Per Serving

Calories

517

Protein

27g

Fat

25g

Carbs

29g

restaurantInstructions

1

Sauté the vegetables

Heat the olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers, about 2 minutes. Add the onion and cook 4 to 5 minutes, stirring, until soft and translucent. Stir in the thawed vegetables and cook 2 to 3 minutes more, until steaming.

2

Make the gravy

Add the butter and let it melt. Stir in the flour and cook 1 minute, stirring constantly, until the raw flour smell is gone and the mixture is lightly golden. Pour in the broth a little at a time, stirring constantly so no lumps form. Add the milk and thyme, then simmer over medium heat 3 to 4 minutes, until the gravy is thick enough to coat a spoon.

3

Add the chicken

Fold in the shredded chicken, salt, and pepper. Cook 2 to 3 minutes, stirring, until everything is hot and the filling is bubbling gently at 165°F (74°C). Taste and adjust the seasoning. The chicken is already cooked, so this step is just about heating it through safely.

4

Top with pastry

Heat the oven to 400°F (200°C). Drape the thawed puff pastry over the skillet, pressing it gently onto the rim. Trim the overhang with a knife and cut 3 or 4 short slits in the top so steam can escape. Brush the whole surface with the beaten egg.

5

Bake until golden

Bake 25 to 30 minutes, until the pastry is deep golden brown and puffed and the filling bubbles at the edges. Rest the pie 5 minutes before serving; the filling thickens as it stands and is easier to scoop.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Use an oven-safe skillet so the pie never leaves the pan. Transferring the filling to a cold dish means the gravy cools and the pastry base steams instead of crisping.
  • Don't rush the flour. Stirring it into the melted butter for a full minute cooks out the raw, pasty taste and gives the gravy a clean flavor.
  • Add the broth gradually, stirring constantly. A little liquid at a time lets each addition absorb smoothly; dumping it all in at once makes lumps that stirring can't fix.
  • Keep the puff pastry cold until it goes on the pie. Cold pastry puffs higher because the butter layers release steam; warm pastry melts into the filling and bakes flat.

swap_horizSubstitutions

  • No rotisserie chicken? Use 3 cups of any leftover cooked chicken or turkey. Or poach 1 1/4 lb boneless chicken breasts in broth for 12 to 15 minutes, then shred.
  • No puff pastry? Use a refrigerated pie crust draped over the top, or press refrigerated biscuit dough over the filling and bake at 375°F (190°C) for 20 to 25 minutes.
  • No whole milk? Use half-and-half, evaporated milk, or just more chicken broth. The gravy will be a little thinner but still good.
  • No frozen mixed vegetables? Use 2 cups of any chopped vegetables you have — green beans, mushrooms, or diced potato (give raw potato 5 extra minutes in the skillet).

restaurantWhat to serve with it

A green salad with a sharp vinaigrette cuts the richness. The pie is a full meal on its own, but a spoonful of cranberry sauce on the side is good if you have it.

kitchenStorage & reheating

Refrigerate leftovers within 2 hours in an airtight container; keeps 3 to 4 days. The pastry softens in the fridge. For freezing, wrap cooled portions tightly; best within 3 months, and thaw in the fridge overnight before reheating.

To reheat: Reheat in a 350°F (175°C) oven for 12 to 15 minutes, until the center is steaming and reaches 165°F (74°C). The oven crisps the pastry back up; the microwave is faster but softens it.

Recipe FAQ

Can I make pot pie ahead of time?expand_more

Yes. Cook the filling up to a day ahead and refrigerate it in the skillet or a covered dish. Add the cold pastry on top and bake straight from the fridge, adding 5 to 10 minutes to the bake time.

Can I use a different pan?expand_more

Any 10-inch oven-safe skillet works. Without one, spoon the filling into a 9-inch pie dish or baking dish, top with the pastry, and bake at 400°F (200°C) for 25 to 30 minutes.

Why is my pot pie filling runny?expand_more

The gravy needed more time before the pastry went on. It should be thick enough to coat a spoon before you top it. The 5-minute rest after baking also firms it up, so don't skip it.

What kind of chicken works best?expand_more

Rotisserie chicken is ideal because it's already seasoned and stays moist. Plain poached breast meat works too, but add a little extra salt since it starts out unseasoned.

menu_bookHelpful guides

What can I make?

What to Make With Leftover Chicken

Got leftover chicken? Turn it into fried rice, quesadillas, chicken salad, or soup — plus how to store and safely reheat it so it stays juicy.

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Food storage

How Long Do Hard-Boiled Eggs Last?

Hard-boiled eggs last up to 7 days in the fridge when kept in their shells. Here's how to store them safely, peel them easier, and spot a bad egg.

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Food storage

How Long Does Cooked Chicken Last in the Fridge?

Cooked chicken keeps 3 to 4 days in the fridge when stored properly. Here's how to store it, how to tell if it's gone bad, and when to freeze instead.

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