Cheater Chicken Pot Pie

Chicken Pot Pie remains one of my all-time favorite comfort foods. It’s rich, creamy, and oh-so-satisfying. And while I love a classic homemade Chicken Pot Pie

Chicken Pot Pie remains one of my all-time favorite comfort foods. It’s rich, creamy, and oh-so-satisfying. And while I love a classic homemade Chicken Pot Pie, this ‘cheater’ version is absolutely delicious but uses simple supermarket shortcuts to make it quick and easy to prepare in a single dish. What’s not to love?

First, let’s talk about the filling. Of course, it has to be thick,  creamy, and flavorful but it doesn’t have to be complicated. For this recipe, I used several supermarket shortcuts including rotisserie chicken and frozen vegetables to make prep a whole lot easier.

Next, let’s talk about the topping. As the name suggests, a traditional Chicken Pot Pie is usually made with pie crust. But in this cheater version, that bubbly chicken filling is actually topped with store-bought biscuit dough and then baked until it’s crisp and golden on top. Once it’s out of the oven, it’s brushed with melted butter. In a word – perfection!

Why I LOVE rotisserie chicken!

I’m not sure there is a single food in the entire world that is more convenient, affordable, or time-saving than a supermarket rotisserie chicken. And as a new mom, I have a newfound appreciation for this modern grocery marvel.

How to shred a rotisserie chicken

Most often, the most difficult part about rotisserie chicken is the process of shredding it. Here is my fave foolproof technique:

1. Remove the dome lid of your chicken and use it to collect your good chicken pieces. Use the bottom tray to collect any skin or bones that you want to discard.
2. Always work with the chicken while it’s still warm. Trying to break down a chicken once it’s been refrigerated can be much more challenging.
3. Begin by separating it into parts. I always use a sharp knife to remove the chicken breasts first. Make sure to remove any additional white meat that you might miss with your knife. Then remove the thighs, drums and wings by hand. When a chicken is very well cooked, these pieces usually pull apart without any effort. Finally, flip the chicken over and remove any remaining mean from around the spine.
4. Next, remove the skin and bones. Instead of discarding them, considering saving them to make soup stock.
5. There are two methods for shredding your chicken once the skin and bones have been removed. You can either do it by hand using two forks to gently pull the meat apart. Or, if you want an easy kitchen hack, put the meat in the bowl of your stand mixer and turn it on medium for 1 to 2 minutes. The chicken will be completely shredded.

How long will rotisserie chicken last in the refrigerator?

According to Still Tasty, rotisserie chicken will last in the refrigerator for about 3 days or in the freezer for up to 4 months.

Why is rotisserie chicken so cheap?

In addition to be incredibly delicious, rotisserie chicken is also really affordable. Sometimes, it’s even less expensive than a raw whole chicken at the supermarket. There are a couple of reasons for this. First, a lot of supermarkets sell their rotisserie as a ‘loss leader’ which is a product that is actually sold at a loss to the company to help lure customers into the store. This approach is particularly helpful around dinner time. Shoppers come in to pick up a chicken and are likely to buy 3 or 4 other items they might not have intended to purchase. Second, supermarkets will often take raw whole chickens from the meat department that are about to expire and cook them instead of having to throw them away.

More Rotisserie Chicken Recipes

If you’re looking for more great ways to use rotisserie chicken in your cooking, check out these delicious ideas:

Chicken & Gnocchi Soup

Cheddar Chicken Ranch Quesadillas

Chicken Caesar Pizza

BBQ Chicken Tostadas

Vietnamese Chicken Salad

What is Chicken Pot Pie made of?

Most chicken pot pie is made with a combination of shredded chicken, cooked vegetables, a creamy sauce, and some pie crust. My ‘cheater’ version replaces the pie crust with store-bought biscuit-dough instead.

• Butter
• Onion
• Frozen vegetable (peas, carrots, corn, green beans)
• Flour
• Chicken broth
• Milk
• Shredded rotisserie chicken
• Store-bought biscuit dough
• More butter

How to make Chicken Pot Pie

1. Preheat the oven to 350ºF.
2. In a large oven-safe skillet, melt half of the butter over medium-high heat.
3. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes.
4. Add the frozen mixed vegetables and cook until they are hot, about 1 minute.
5. Add the flour and cook, stirring, for 1 minute.
6. Stir in the chicken broth and milk until everything is well combined.
7. Stir in the chicken and season with salt and pepper to taste.
8. Continue to cook until the mixture begins to simmer and thickens slightly, about 3 minutes. Turn the heat off.
9. Arrange the biscuit dough on top of the chicken filling.
10. Transfer the skillet into the oven and bake until the biscuits are golden, about 10 to 12 minutes.
11. While the pot pie is baking, melt the remaining butter in a small skillet. Stir in the parsley.
12. Once the pot pie is baked, brush the top of the biscuits with the melted butter.
13. Serve immediately or store in the refrigerator for up to 3 days.

Tools: Cast-iron skillet

Anyone who has ever watched my YouTube videos knows that I am obsessed with my cast-iron skillet. I love how versatile it is, especially because it can be transferred from the stovetop straight into the oven.

It’s important to use an oven-safe skillet for this recipe because it goes from the stovetop (where you’ll prepare your filling) to the oven (where you’ll bake your topping).

You can find my fave cast-iron skillet here. *This is an affiliate link. As an Amazon Associate, I earn from qualifying purchases.*