Best 3 Rotisserie Chicken Pie Recipes

ROTISSERIE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
• Remove skin from rotisserie chicken and shred meat.
• Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
• Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

CHEAP AND EASY ROTISSERIE CHICKEN POT PIE!

Steps:

• 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• 2. In a small skillet, add chopped onions with a pat of butter, cook about 4-5 minutes on medium heat. Add to steps 2 and 3.
• 3. In a large mixing bowl, combine 2 cans of condensed cream of chicken soup, 1/2 cup milk, 2 tablespoons of flour, salt and pepper. Stir until well blended. Drain can of mixed vegetables, then add vegetables to condensed soup mixture.
• 4. I buy a rotisserie chicken, and pull the breast meat off in chunks and place in mixing bowl of vegetables and soup mix. Stir well.
• 5. Place one pie crust shell on bottom of pie plate as directed on packaging. Pour chicken/vegetable/soup mixture on top of pie shell. Spread evenly. Please 2nd pie crust shell on top, sealing the edges around the pie plate. Place about 3-4 slits on top pie crust to allow steam to exit during baking.
• 6. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.

ROTISSERIE CHICKEN PIE

Steps:

• Remove chicken from bones and break meat apart with your hands. Discard bones and skin but keep drippings.
• In a large bowl combine chicken, drippings, soup, carrots ,peas, potatos, parsley, salt and pepper. May need to add water or chicken broth for more liquid. Stir to mix.
• Pour chicken mixture into a 13 by 9 inch pan.
• Cover with pie crust, make 6-8 vents in crust with a knife and bake at 350 for 40-50 minutes.