Quick & Easy Rotisserie Chicken Pot Pie

A simple, fast, comforting chicken pot pie made with rotisserie chicken and one top crust only. Perfect for busy nights.

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Special Equipment: 9 inch pie dish

Ingredients

• 1 rotisserie chicken, shredded (about 3 cups)

• 1 can (10.5 oz) cream of chicken soup

• 1–1½ cups chicken broth or milk

• 1 bag (12–16 oz) frozen mixed vegetables

• 1–2 small potatoes, diced and pre-cooked (optional)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 refrigerated premade pie crust (top only)

• 1 egg, beaten (optional)

Directions

1. Preheat oven to 400°F (205°C).

2. In a mixing bowl, combine shredded chicken, frozen vegetables, cream soup, 1 cup broth or milk, garlic powder, onion powder, salt, and pepper. Mix well. If mixture appears too thick, slowly add additional broth or milk until thick but spoonable.

3. Lightly grease a 9-inch pie dish and spread the filling evenly.

4. Place the pie crust over the top, press edges to seal, and cut steam vents. Brush with beaten egg if desired.

5. Bake 30–35 minutes, or until crust is golden and filling is bubbling.

6. Rest 10 minutes before slicing.