Weeknight Chicken Pot Pie
A rotisserie chicken is a beautiful thing, especially when it’s an Oliver’s Rocky Free-Range Rotisserie Chicken! Available in a variety of flavors to satisfy every palate, these rotisserie chickens are the ticket to an no-stress dinner that’s delicious every time. Enjoy our chickens on their own, or make them into any number of delicious dishes – like this weeknight-friendly pot pie! Loaded with flavorful Rocky chicken and baked to flakey perfection, this pie is the easy way to do dinner right.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
Ingredients
- 1 Oliver’s Rotisserie Chicken, cooled to room temperature
- 1 (14oz) can Cream of Chicken Soup
- 3 c. Frozen Mixed Vegetables, thawed
- 1 Large Red Potato, par-boiled & cubed
- 1 tsp. Dried Thyme
- 1 Yellow Onion, finely diced
- 3 Garlic Cloves, minced
- 1/2 c. Sharp White Cheddar Cheese, shredded
- 1 sheet Prepared Pie Dough
- 2 tbsp. Olive Oil
- Salt & Black Pepper, to taste
Instructions
Preheat the oven to 375 degrees. Shred cooled Oliver’s Rotisserie Chicken into bite-size pieces, and set aside until needed. Heat butter on medium in a large, oven-safe skillet; add onions and garlic, sautéing until fragrant. Stir in thawed veggies and continuing cooking until hot, then stir in chicken soup plus an equal amount of cold water. Bring mixture to a simmer and stir in thyme, shredded chicken, and potato.
Season filling to taste with salt and black pepper, then stir in cheddar cheese. Allow mixture to cool slightly then top with pie crust, sealing crust to edges of pan. Cut a vent for steam in the dough, then bake in a preheated oven for 20 to 25 minutes or until dough is crisp and golden and filling is hot. Allow pie to rest for at least 10 minutes before serving.
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