For a tasty brunch, it’s simple to prepare ahead of time and bake in the morning! Add more vegetables like bell peppers, sliced tomato, fresh spinach, or asparagus if you’d like! Bake right away, or chill overnight and bake the next day.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 refrigerated unbaked 9-inch pie crusts
- 1 whole rotisserie chicken
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- salt and ground black pepper to taste
- 1 ¾ cups chicken broth
- ½ cup milk
- 1 (16 ounce) bag frozen mixed vegetables, thawed
Instructions
- 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.
- Garlic salt may be substituted for salt and pepper if desired.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 644 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t change a thing and it turned out great! I may play with some seasoning changes in the future, but it’s not needed.
Perfect. So hard to find a recipe that doesn’t use canned soup. It’s so easy to make your own home made gravy for this and so much better tasting. I followed it exactly and it came out great. Will definitely make it again. I save the bones and skin from the chicken to make broth. So good.
I really liked this pie. It was easy to make which is always a big bonus in my book (I did use already made Pillsbury pie crusts). I didn’t prebake the bottom crust, and I was afraid it might be soggy, but it wasn’t. This made a good-sized 9″ pie. In addition to the salt and pepper, I added some garlic powder and poultry seasoning. I will definitely make this one again. Thanks, Lynette!
My family really liked this one. My husband especially and he’s a picky eater. It was an experiment for me – due to food allergies I had to modify it to be gluten and dairy free. It worked well with GF pie crusts, GF flour, (I used Trader Joe’s), DF butter and unsweetened almond milk. I did add 1/2 tsp garlic powder, but that was the only flavor addition.
This was yummy. I added garlic powder to the recipe and brushed the crust with melted butter.
Quick, easy, and really good. Chicken didn’t dry out and all the filling fit in the pie. Only problem we had was the bottom crust sticking to the pie dish when serving it. Will make again and play around with making little individual pies.
Made this with a roast chicken I had left over – so easy and soo good. My toddler loves it
Very tasty but needed a tiny bit less flour
Very similar recipe that my sister gave me for Thanksgiving leftovers and it is always a huge hit. Thank you for posting it.
This is a really good starting off point. The amounts of butter, stock and milk are perfect, but it definitely needs more seasoning. I used a leftover smoked chicken, I also sauteed fresh carrots and celery and added some leftover grilled corn, frozen peas and frozen green beans. I also added additional poultry rub and salt and pepper to taste. It was perfect served with Frank’s hot sauce on the side.
Followed pretty closely & is delicious.