Recipes Nugget Markets Signature Recipes
Rotisserie Chicken Pot Pie
- Prep time
- 20 minutes, plus 20 minutes chilling PT20M
- Cook time
- 30–40 minutes PT40M
- Yield
- 4–6 servings
- Difficulty
Homemade chicken pot pie doesn't have to take hours—simply use our chef-prepared rotisserie chicken, leftover veggies, a pre-made pie shell, and puff pastry!
Ingredients
- 2 tablespoons unsalted butter
- 1 stalk celery, medium-diced
- 1 carrot, medium-diced
- 2 tablespoons all-purpose flour
- ½ cup chicken stock
- 2 cups milk, divided
- ½ cup medium-diced grilled onion
- ½ cup medium-diced grilled squash
- ½ cup medium-diced grilled eggplant
- 1 cup picked Fresh to Market Rotisserie Chicken
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 tablespoons chopped parsley
- 1 pre-made pie shell (9-inch diameter)
- 1 egg, beaten, for egg wash
- 1 puff pastry sheet (9-inch diameter)
Preparation
Melt butter in a medium sauté pan. Add the celery and carrot and sauté until tender. Add the flour and stir to coat evenly. Add the chicken stock and stir to combine until thick.
Add 1 cup milk, stir to incorporate, and bring to a boil. Add remaining milk, then bring to a simmer. Add grilled vegetables and picked chicken, return to a simmer, and season to taste with salt and pepper. If filling is too thick, add more milk or stock. Remove from heat and add the parsley.
Heat oven to 375°F. Place filling in refrigerator to chill for 20 minutes.
Spread cooled filling evenly into pie shell. Brush the edges of the pie shell with egg wash. Place puff pastry over the top and crimp the edges. Brush the top of the pie with egg wash and bake for 30–40 minutes, until crust is golden brown and filling is hot and bubbly.