Description
A comforting and flavorful rotisserie chicken pot pie made with tender vegetables, shredded rotisserie chicken, and a creamy, seasoned filling enveloped in a golden, flaky double pie crust.
Ingredients
Scale
Pie Crust
- 2 9-inch refrigerated pie crusts
Filling
- 1 tablespoon oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon poultry seasoning
- 16 ounce bag of mixed vegetables, thawed if frozen
- ½ rotisserie chicken, about 2 cups chopped
- 1 cup chicken stock
- ½ cup milk, plus 2 tablespoons for brushing the top
- 2 tablespoons cornstarch
- 3 tablespoons water (for slurry)
Instructions
- Preheat and Prepare Slurry: Preheat the oven to 425F and position an oven rack in the middle. Thaw mixed vegetables fully to prevent excess moisture. Mix cornstarch and water to create a thick slurry and set aside.
- Sauté Vegetables: Heat oil in a large pan over medium-high heat. Add chopped onions and celery and sauté for 3 to 5 minutes until softened. Add garlic powder, paprika, and poultry seasoning and stir for about a minute to toast the spices.
- Add Filling Ingredients: Stir in thawed mixed vegetables, chopped rotisserie chicken, and chicken stock. Let the mixture simmer for about 5 minutes until liquid is hot but not boiling. Add milk, reduce heat to medium-low, and gently simmer.
- Thicken Filling: Stir in the cornstarch slurry. Allow the filling to simmer for 3 more minutes until thickened, then remove from heat.
- Assemble Pie: Place a 9-inch pie plate on a baking sheet. Roll out one pie crust directly in the plate. Ladle the filling evenly into the crust. Roll out the second pie crust and place over the filling. Seal edges by pinching with fingertips. Cut a cross-shaped vent in the center and brush the top crust with 2 tablespoons milk.
- Protect Edges: Wrap foil strips around the pie edges to prevent over-browning. Remove foil in the last 5 minutes of baking.
- Bake: Bake in the preheated oven for 30 minutes, or until the crust is golden brown and cooked through.
- Rest: Remove the pie from the oven and let it rest for 10 minutes before slicing to allow the filling to set.
Notes
- Keep pie dough refrigerated until just before assembling to prevent cracking and soggy bottoms.
- Thaw vegetables fully before adding to avoid watery filling.
- Use foil strips to protect crust edges from burning during baking.
- Allowing the pie to rest before serving helps the filling thicken and slices nicely.
