Best 3 Rotisserie Chicken Pot Pie Casserole Recipes

Indulge in the ultimate comfort food experience with our delightful Rotisserie Chicken Pot Pie Casserole recipe. This hearty and flavorful dish combines succulent rotisserie chicken, a medley of crisp vegetables, and a creamy, velvety sauce, all nestled in a golden, flaky crust. It's the perfect meal for a cozy family dinner or a special occasion gathering.

Delight your taste buds with our selection of delectable recipes featuring the versatile rotisserie chicken. From the classic Rotisserie Chicken Pot Pie Casserole to the tantalizing Rotisserie Chicken Tacos and the flavorful Rotisserie Chicken Soup, we have something to satisfy every palate. Prepare to embark on a culinary journey that celebrates the convenience and versatility of rotisserie chicken.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN POT PIE (USING ROTISSERIE CHICKEN)

Chicken Pot Pie (Using Rotisserie Chicken) image

Make and share this Chicken Pot Pie (Using Rotisserie Chicken) recipe from Food.com.

Provided by Heather N.

Categories One Dish Meal

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (2 count) package Pillsbury ready made pie dough (1 package contains 2 roll-out crusts)
1/3 cup butter
1 medium yellow onion, diced
1/3 cup flour
2 cups organic chicken broth
1/2 cup heavy whipping cream (to reduce fat you can use reduced fat milk like 2%)
2 1/2 cups chicken breasts, shredded (I use 1 whole rotisserie chicken meat it is more flavorful)
1 1/2 cups frozen mixed vegetables, thawed (I used soup mix veggies)
1/3 cup frozen peas and carrot
15 ounces diced potatoes (canned)
8 ounces sliced mushrooms (canned)
1 teaspoon parsley
1 teaspoon thyme or 1 teaspoon tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425. Thaw veggies, bring crusts to room temperature.
Melt butter in large saucepan on medium heat. Add onion and saute until translucent, about 2 minutes. Add flour and stir to incorporate, this is your roux. Gradually stir in broth and milk. Bring to a simmer. Cook until thick and bubbly.
Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste.
Place one pie crust in bottom of pie plate.
Pour in contents from saucepan.
Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent.
Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 428.7, Fat 25.2, SaturatedFat 12, Cholesterol 40.7, Sodium 539.3, Carbohydrate 43.6, Fiber 4.8, Sugar 1.8, Protein 8.6

CHICKEN POT PIE CASSEROLE WITH NOODLES

Chicken Pot Pie Casserole with Noodles image

This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.

Provided by JRS_cook

Categories Main Dish Recipes Casserole Recipes Noodles

Time 1h10m

Yield 14

Number Of Ingredients 14

Ingredients

1 (8 ounce) package no-cook lasagna noodles
3 (10.5 ounce) cans condensed cream of chicken soup
3 cups milk
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 tablespoon onion powder
1 tablespoon chicken soup base
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
2 (2 pound) whole rotisserie chickens, meat shredded and bones discarded
1 (8 ounce) package shredded Cheddar cheese
½ (8 ounce) package shredded Italian cheese blend
1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

Tips:

- Use a store-bought rotisserie chicken to save time and effort. - If you don't have a rotisserie chicken, you can bake or poach your own chicken breasts or thighs. - Use a variety of vegetables in your pot pie, such as carrots, celery, onions, and peas. - You can also add other ingredients to your pot pie, such as cooked rice, pasta, or potatoes. - If you want a thicker pot pie, you can add a cornstarch or flour slurry to the sauce. - Serve your pot pie with a side of mashed potatoes, rice, or crusty bread.

Conclusion:

Rotisserie chicken pot pie casserole is a delicious and easy-to-make comfort food dish. It's perfect for a weeknight meal or a special occasion. You can customize it to your own liking by adding different vegetables, herbs, and spices. So next time you're looking for a quick and easy meal, give this rotisserie chicken pot pie casserole a try. You won't be disappointed!