Description
What if you could wrap yourself in a warm, buttery blanket of cozy vibes… and call it dinner? This Rotisserie Chicken Pot Pie does just that—without the fuss. Tender shredded chicken, creamy veggie filling, and golden puff pastry “hats” all come together in a skillet-to-table miracle. It’s nostalgic, easy, and faster than takeout. Grab a spoon—comfort’s calling!
Ingredients
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2 cups shredded rotisserie chicken
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1 tbsp butter + 1 tbsp olive oil
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1 small onion, finely diced
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2 garlic cloves, minced
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2 cups frozen mixed veggies
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¼ cup all-purpose flour
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2 cups chicken broth
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½ cup heavy cream
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Salt & pepper to taste
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1 sheet puff pastry, thawed
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1 egg, beaten (for brushing)
Instructions
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2 cups shredded rotisserie chicken
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1 tbsp butter + 1 tbsp olive oil
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1 small onion, finely diced
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2 garlic cloves, minced
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2 cups frozen mixed veggies
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¼ cup all-purpose flour
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2 cups chicken broth
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½ cup heavy cream
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Salt & pepper to taste
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1 sheet puff pastry, thawed
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1 egg, beaten (for brushing)
Notes
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No puff pastry? Use crescent dough or biscuits.
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Make ahead: Prep filling, store separately. Reheat + top with pastry when ready.
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Stir in shredded cheese or herbs for extra flavor!
- Prep Time: 10 mins
- Cook Time: 15–20 mins
Nutrition
- Calories: 500 cal Per Serving
- Sodium: 780mg
- Fat: 32g
- Carbohydrates: 30g
- Protein: 28g