Rotisserie chicken leftover chicken pot pie

I promise I didn’t plan to turn last night’s rotisserie chicken into a comfort-food extravaganza, but here we are — elbow-deep in flaky crust and creamy filling, and I’m not mad about it. If you like your weeknight dinners quick and your leftovers dazzling, this pot pie does the heavy lifting: shredded rotisserie chicken, buttery gravy, and a golden top that crackles when you cut into it. It smells like Sunday dinner and cooks like a Tuesday hero — flaky, warm, and impossible to resist. Bonus: this recipe forgives a shaky weeknight and rewards you with leftovers that would make your lunch coworkers jealous.

Quick Facts

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

Why This Recipe is Awesome

This pot pie turns plain leftover rotisserie chicken into something cozy and celebratory. The filling gets velvety from a simple roux, veggies stay tender-crisp, and the crust browns to a satisfying crunch. It’s so easy even your oven can’t mess it up — and the aroma of butter and thyme will make the whole house forgive you for using a store-bought crust. Who doesn’t love a crisp top giving way to a steaming, savory center?

Ingredients

For the Main Dish:

• 3 cups shredded rotisserie chicken (about 12 oz)
• 1 cup diced yellow onion
• 2 carrots, peeled and diced (about 1 cup)
• 1 cup frozen peas
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken stock
• 1 cup whole milk
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 9-inch pie crust or sheet of puff pastry (store-bought works great)
• 1 egg beaten with 1 tbsp water for egg wash

For the Sauce / Garnish (if applicable):

• Optional: 1 tbsp fresh parsley, chopped for garnish

How I Make It

Step 1:

Preheat your oven to 400°F. Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Toss in the diced onion and carrots, and sauté until the onion turns translucent and the carrots soften — about 6 minutes. The kitchen will smell sweet and savory; that’s your cue that flavor is happening.

Step 2:

Lower the heat to medium, then add 2 tbsp butter. Once it melts and foams, sprinkle in the 3 tbsp flour and stir to make a roux. Cook for about 1 minute, stirring constantly so the flour loses its raw edge but doesn’t brown. If your roux smells nutty and faintly toasted, you nailed it.

Step 3:

Slowly whisk in 2 cups chicken stock and 1 cup milk until the sauce thickens and becomes silky — about 3–4 minutes. Add the shredded chicken, 1 cup peas, thyme, salt, and pepper. Stir, taste, and adjust seasoning. The sauce should coat a spoon and cling to the back; that’s the texture you want.

Step 4:

Pour the filling into a 9-inch pie dish. Drape the pie crust or puff pastry over the top, tuck the edges, and cut a few vents for steam. Brush the top with the egg wash — this is the part that guarantees a glossy, golden-brown finish. Slide the pie into the oven and bake 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 before slicing so the filling sets a touch. Sprinkle with chopped parsley if you like a fresh pop of green. Serve hot and listen for that satisfying crackle as you cut — textural joy right there.

Pro Tips

• Use warm (not boiling) stock when whisking into the roux — it helps the sauce come together smoothly.
• If your filling looks thin before baking, don’t panic; it will thicken as it cools. Still thin? Mix 1 tsp cornstarch with 1 tbsp water and stir into the filling, then heat briefly to thicken.
• For extra flavor, brown the shredded chicken briefly in the pan before adding the roux. It adds a roasty note that sings with thyme.
• Freeze an extra pie crust sheet for future emergency dinners — it stores well and saves time.

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

• Swap chicken for cooked shredded turkey or firm tofu (for a vegetarian option). Tofu gives a milder flavor and firmer texture.
• Use Greek yogurt instead of heavy cream to lighten the sauce — it adds tang and thickness. Heat gently to avoid curdling.
• For a dairy-free version, replace butter with coconut oil and milk with unsweetened almond milk; expect a slightly different flavor profile.
• Make it gluten-free by using a GF flour blend for the roux and a gluten-free pie crust — the texture stays surprisingly close.

Variations & Tips

• Spicy: Add ½ tsp cayenne or swap peas for chopped jalapeños for a warming kick.
• Kid-friendly: Keep the veggies finely diced and skip strong herbs — kids love the creamy filling under a flaky crust.
• Herby: Stir in 1 tbsp chopped fresh tarragon or rosemary for a fragrant twist.
• Cheesy: Fold in ½ cup shredded cheddar for gooey richness.
• One-pan skillet pot pie: Use biscuit dough on top instead of a full crust and bake the whole thing in an ovenproof skillet for rustic charm.
• Creative twist: Add roasted corn and a splash of lime for a Southwestern pot pie vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the pie, cover, and refrigerate for up to 24 hours before baking. If freezing, flash-freeze the unbaked pie then wrap tightly; bake from frozen, adding extra 15–20 minutes.

Can I double the recipe?

Sure thing. Use a 9×13-inch pan and increase bake time to about 45–55 minutes, watching for a bubbling center and golden top.

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 crust and bubbling filling at the vents. The filling should thicken slightly during resting. If the center still jiggles like pudding, give it a few more minutes.

What if I don’t have ingredient X?

No worries. Swap carrots with frozen mixed vegetables or celery; use dried herbs if fresh aren’t available. Pantry swaps save dinner regularly.

How I Like to Serve It

I plate this pot pie with a simple green salad dressed in lemon and olive oil, and I usually pour a crisp white wine or an ice-cold beer. It shines on a chilly night or at a casual potluck — everyone loves a portion heated to steamy perfection. Leftovers steam beautifully in the microwave or crisp back up under the broiler for a few minutes.

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat until piping hot. For food safety, keep chicken reheated to at least 165°F.
• To freeze: wrap tightly and freeze for up to 2 months. Thaw overnight before reheating for best texture.

Final Thoughts

Closing: Go forth, rescue those leftovers, and bake something that makes your kitchen smell like weekend comfort — now go impress someone — or just yourself — with your homemade masterpiece!