Copycat Boston Market Rotisserie Chicken Pot Pie Recipe

Recipes.net Team
Recipes.net Team Published 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.

How To Make Copycat Boston Market Rotisserie Chicken Pot Pie

  • 1 cup Half-and-Half
  • 1 cup Chicken Broth
  • 3 tbsp All-Purpose Flour
  • 2 cup Rotisserie Chicken (shredded)
  • 2 cup Mixed Frozen Vegetables (thawed)
  • 2 tbsp Fresh Flat Leaf Parsley (chopped)
  • 2 tbsp Chives (chopped)
  • 1 tsp Fresh Thyme (chopped)
  • 1 tsp Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Lemon Zest
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 (half of a 14.1-oz pkg) Refrigerated Pie Crust
  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, thyme, lemon juice, zest, salt, and pepper. Stir to combine and cover the pot to keep warm.
  5. Lightly flour a clean work surface to roll out the pie crust on. Measure the crust 11 inches across and cut evenly into four sections. Tend to your pot pie filling.
  6. Stir the pot and then pour into four 10-ounce ramekins. Cover the tops of the ramekins with the four pie crust sections. Fold the edges down over the rims and puncture the tops in an “X” shape.
  7. 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.

How To Make Copycat Boston Market Rotisserie Chicken Pot Pie

0 from 0 votes
Preparation Time: 15 mins
Cooking Time: 40 mins
Total Time: 55 mins
Serves:

Ingredients

  • 1 cup Half-and-Half
  • 1 cup Chicken Broth
  • 3 tbsps All-Purpose Flour
  • 2 cups pre-roasted chicken, preferably Rotisserie Chicken, shredded
  • 2 cups Mixed Frozen Vegetables, thawed
  • 2 tbsps Fresh parsley, chopped
  • 2 tbsps Chives or spring onions, chopped
  • 2 tsps 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 and cover the pot to keep warm.
  5. Lightly flour a clean work surface to roll out the pie crust on. Measure the crust 11 inches across and cut evenly into four sections. Tend to your pot pie filling.
  6. Season the filling to taste with salt & pepper. Adjust accordingly
  7. Pour the filling into four 10-ounce ramekins. Cover the tops of the ramekins with the four pie crust sections. Fold the edges down over the rims and 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.

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
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