Rotisserie chicken leftover pot pie with vegetables

Okay, chef-to-chef whisper: if you ever stare into the fridge at 9 p.m. and find a sad half-rotisserie chicken and a forlorn bag of frozen peas, this is the little kitchen secret that turns remorse into applause. I call it my rotisserie chicken leftover pot pie hack — because you don’t need to roast another thing, and the results taste like you worked all afternoon. I’ll show you how to stretch that beautiful roasted chicken into a bubbling, golden-topped pie with a silky, herb-scented sauce and veggies that still have a little bite. Follow a few quick swaps and you’ll have dinner that smells like Sunday and comes together like weekday magic.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: 60–65 minutes

Why This Recipe is Awesome

It takes leftover rotisserie chicken and turns it into a cozy, savory pot pie with a flaky crust and a creamy, herb-forward filling. The sauce clings to tender shreds of chicken and crunchy-veggie bites; the top crisps and goes golden while the kitchen fills with an irresistible buttery-herb aroma. It’s comfort food that feels elevated, and honestly, it’s so simple even a busy weeknight turns luxurious. Who doesn’t love a sizzling, bubbling pot pie with golden edges?

Ingredients

For the Main Dish:

• 3 cups shredded rotisserie chicken (white and dark meat mixed)
• 2 tbsp olive oil or 4 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 1 cup frozen peas (no need to thaw)
• 8 oz mushrooms, sliced (optional, but delicious)
• 1/3 cup all-purpose flour
• 2 cups chicken broth (low-sodium preferred)
• 1 cup milk or half-and-half
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt and 1/2 tsp black pepper (adjust to taste)
• 1 package refrigerated pie crusts (2 crusts) or one sheet frozen puff pastry, thawed
• 1 large egg + 1 tbsp water (egg wash)

For the Sauce / Garnish (if applicable):

• Extra parsley for serving
• Grated Parmesan, optional

How I Make It

Step 1:

Preheat the oven to 400°F. Heat a large oven-safe skillet over medium heat and add the olive oil or 4 tbsp butter. When the butter melts and starts to smell nutty, toss in the diced onion, carrots, and celery. Sizzle them for about 6–8 minutes until the onion turns translucent and everything smells sweet and savory. Stir often so nothing browns too fast.

Step 2:

Add the mushrooms (if using) and cook until they give off their liquid and it mostly evaporates, another 3–4 minutes. Sprinkle the 1/3 cup flour over the veggies and stir to coat — you’ll hear a faint paste-like sizzle. Cook the flour for about 1 minute to get rid of the raw taste.

Step 3:

Slowly pour in the 2 cups chicken broth while stirring, then add the 1 cup milk. The mixture will thicken and start to bubble; scrape any golden bits off the bottom. Add the shredded rotisserie chicken, 1 cup frozen peas, thyme, salt, and pepper. Simmer gently for 3–5 minutes until the sauce coats the back of a spoon and the peas turn a vibrant green. Taste and adjust seasoning.

Step 4:

Pour the filling into a 9-inch pie dish (or keep it in the oven-safe skillet). Roll out one pie crust for the bottom if you prefer a double-crust, or just cover the top with the other crust or puff pastry. Trim and crimp the edges, then brush the crust with the beaten egg wash. Cut a few vents in the top so steam escapes. Slide the pot pie into the oven and bake at 400°F for 30–35 minutes until the crust turns deep golden and the filling bubbles at the vents.

Step 5:

Let the pie rest for 10 minutes so the filling sets a little (I know, waiting feels hard, but it makes serving cleaner). Sprinkle with chopped parsley and a shower of grated Parmesan if you like. Cut into wedges and listen to the satisfying steam sigh as you lift the first slice — that aroma is the payoff.

Pro Tips

• Use a mix of white and dark chicken for extra flavor and moisture — the skin-roasted bits add roastiness.
• If your filling looks too thin, simmer another few minutes uncovered; if too thick, stir in up to 1/4 cup extra broth.
• Blindly baking crust? If the edges brown too fast, tent with foil after 20 minutes.
• For an extra-flaky top, chill your crust sheet for 10 minutes before placing it on the filling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Don’t have rotisserie chicken? Use 3 cups cooked shredded turkey or roasted tofu for a vegetarian swap. Tofu will absorb more sauce, so add a splash more broth.
• Swap milk/half-and-half for unsweetened almond or oat milk for a dairy-light version (sauce will taste a touch less rich).
• For gluten-free: use a gluten-free all-purpose flour blend and a store-bought gluten-free pie crust; the texture will be slightly different but still comforting.
• Butter replacement: use olive oil or a neutral oil, but you’ll miss that buttery magic. Use about ¾ the amount of oil as butter.

Variations & Tips

• Spicy: add 1 tsp smoked paprika and a pinch of cayenne to the filling for warmth.
• Kid-friendly: swap mushrooms for sweet corn and skip strong herbs; add a sprinkle of cheddar on top.
• Mediterranean twist: swap thyme for oregano, add chopped roasted red peppers, and finish with feta instead of Parmesan.
• Mini pot pies: use a muffin tin and cut crust into circles for individual servings — bake 20–25 minutes.
• Make it lower-carb: use mashed cauliflower as a topping instead of pastry for a shepherd’s-pie-style finish.
• Creative twist: fold in a spoonful of Dijon mustard into the sauce for a bright, tangy lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling up to 2 days ahead, store it in an airtight container, and refrigerate. Assemble and bake when ready. For longer storage, freeze the assembled pie (unbaked) for up to 3 months — thaw overnight before baking.

Can I double the recipe?

Sure thing. Use two 9-inch pans or a 9×13 dish and increase baking time by about 10–15 minutes — watch for bubbling and a deeply golden crust.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a deeply golden, crisp crust and bubbling filling at the vents. The sauce should thicken and coat the spoon; the interior should feel hot and steamy. If you have a thermometer, the internal temperature should reach about 165°F.

What if I don’t have ingredient X?

Swap diced bell pepper for celery, frozen corn for peas, or use rotisserie chicken broth instead of store-bought. Keep the liquid balance similar and adjust seasoning to taste.

How I Like to Serve It

I serve this pot pie with a simple green salad dressed in lemon vinaigrette to cut through the richness, and a crisp glass of dry white wine (or sparkling water with lemon for late nights). It makes a dreamy weeknight dinner and a showoff dish for potlucks. Leftovers reheat beautifully and still taste homey the next day.

Notes

• Store leftovers in the fridge for up to 3–4 days; reheat in a 350°F oven for about 15–20 minutes to crisp the crust.
• Ensure chicken reaches a safe internal temperature of 165°F when reheating or finishing from cold.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Your kitchen will smell incredible, and that first forkful? Pure, buttery comfort.