Copycat Boston Market Rotisserie Chicken Pot Pie Recipe

Jump To Recipe
Avatar Author's default profile picture
Recipes.net Team March 17, 2020

This copycat Boston Market rotisserie chicken pot pie is filled with tender vegetables and rotisserie chicken. The vegetables and meat are swimming in a thick, creamy gravy that is topped with a flaky, golden brown crust.

Copycat Boston Market Rotisserie Chicken Pot Pie Recipe Video

How To Make Copycat Boston Market Rotisserie Chicken Pot Pie

3.25 from 4 votes
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves:
Advertisement
CONTINUE READING BELOW

Ingredients

  • 1 cup half-and-half
  • cup chicken broth
  • 4 tbsp all-purpose flour
  • 3 cups pre-roasted chicken, preferably Rotisserie Chicken, shredded
  • 2 cups mixed frozen vegetables, thawed
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp chives or spring onions, chopped
  • 2 tsp dried thyme
  • 1 tsp lemon or lime juice
  • ½ tsp lemon or lime zest
  • salt & ground black pepper, to taste
  • oz prepared pie crust, chilled

Instructions

  1. Begin this recipe for copycat Boston Market rotisserie chicken pot pie by preheating your oven to 425 degrees.
  2. While your oven is preheating, make the gravy for your pot pie. Whisk together the half-and-half, chicken broth, and flour in a medium saucepan over medium heat.
  3. Allow the mixture to come to a boil before reducing the heat to low. Stir the pot frequently and cook for about four minutes or until the mixture thickens.
  4. Add the thawed frozen vegetables to the pot along with the shredded rotisserie chicken, parsley, chives or spring onions, thyme, lemon or lime juice, & lime or lemon zest. Stir to combine.

  5. Season the filling to taste with salt & pepper. Adjust accordingly
  6. Lightly flour a clean work surface to roll out the pie crust on. Cut evenly into four sections. Tend to your pot pie filling.

  7. Pour the filling into four 12-cm ramekins. Cover the tops of the ramekins with the four pie crust sections. Fold & press the edges down over the rims and trim any excess dough. Puncture the tops in an “X” shape.

  8. Set in the oven on top of a baking sheet to cook for 25 minutes or until the crust is browned and the filling is bubbling hot. Let cool slightly before serving.

Advertisement
CONTINUE READING BELOW

Nutrition

  • Calcium: 120mg
  • Calories: 515kcal
  • Carbohydrates: 45g
  • Cholesterol: 75mg
  • Fat: 26g
  • Fiber: 5g
  • Iron: 4mg
  • Potassium: 540mg
  • Protein: 26g
  • Saturated Fat: 10g
  • Sodium: 547mg
  • Sugar: 1g
  • Vitamin A: 5117IU
  • Vitamin C: 19mg
Nutrition Disclaimer
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Pies & Pastries Recipes

Easter Bunny Cupcakes Recipe
Cupcakes

Easter Bunny Cupcakes

Surprise your kids with these adorable Easter bunny cupcakes. It…
Total 1 hr 20 mins
Mini Egg Pies Recipe
Pies & Pastries

Mini Egg Pies

Not your typical custard-filled dessert, these mini egg pies are…
Pies & Pastries

Mojito Pie

Turn a cocktail favorite into something you can eat with…
Total 35 mins
Pies & Pastries

Celebration Pie

This recipe for celebration pie is versatile since you can…
Total 8 hrs 5 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to