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
- Begin this recipe for copycat Boston Market rotisserie chicken pot pie by preheating your oven to 425 degrees.
- 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.
- 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.
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.
- Season the filling to taste with salt & pepper. Adjust accordingly
Lightly flour a clean work surface to roll out the pie crust on. Cut evenly into four sections. Tend to your pot pie filling.
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.
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.
- 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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