We pretty much all grew up eating Chicken Pot Pies – usually a frozen one pulled out of the freezer and microwaved for a quick late night meal. On occasion – a pan of four or five of them to feed the whole family a dinner when we were just too tired out to cook.
This is a slightly healthier version we think – and easy to make in the convection oven in most motorhomes or in the oven in the RV. This is my recipe for Rotisserie Chicken Pot Pie.
- 1 Rotisserie Chicken, skin and pulled from the bone – chopped into chunks
- 1 medium onion chopped
- 1 cup chopped baby carrots
- 1 cup chopped celery
- 1 cup frozen sweet peas
- 1 can Cream Mushroom & Chicken Soup
- 1 can Cream Mushroom with Roasted Garlic Soup
- Low salt or salt free Chicken Stock
- 1 tsp Herbed Poultry seasoning
- Parsley or rosemary
- Salt and pepper
- 2 unbaked deep dish pie crusts
When you have all the ingredients together, start preheating your oven to 425 degrees. This is also a good time to take one of the pie shells out to let thaw.
Saute onions, carrots and celery in a large pan in 2-3 tablespoons of olive oil until tender. Stir in the frozen peas. Add chicken and mix well. Add the soups and stir. Add Chicken Stock until the consistency you prefer is reached. Some people like it soupy, others prefer a thicker sauce. We prefer thicker. Add the seasonings to taste. Substitute any fresh herb you prefer. Let simmer for 10 – 15 minutes, stirring occasionally.
Fill the thawed pie crust with the pot pie mixture.
Gently remove the second frozen pie crust from the pan and place upside down on filled pie crust. Let sit for 10 -15 minutes to thaw and then crimp the edges to seal or use a fork to seal the two crusts together. Cut vents into the top crust.
Bake 30 – 40 minutes at 425 degrees or until crust is golden brown. During last 15 – 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Get ready for some delicious home made Rotisserie Chicken Pot Pie – One that everyone seems to love!
This recipe makes enough filling for 2 chicken pot pies. I generally freeze the leftover for later use. You could make another pot pie or make individual pot pies using large muffin tins or individual crocks lined with pie crust or puff pastry dough. Another option is to also serve the filling over some egg noodles – almost like Chicken A La King. Just a very versatile filling!
Because we have a freezer I generally purchase 3 – 4 Rotisserie chickens and remove the skin and bone and chop into chunks. I then vacuum seal each “chicken” and place in the freezer for future recipes. You can also substitute any combination of frozen mixed vegetables to suit your tastes.