Rotisserie Chicken Pot Pie
A rotisserie chicken pot pie is a shortcut pot pie that starts with a cooked supermarket rotisserie bird. The seasoned skin is chopped and crisped into the base of the sauce, and the whole carcass yield of meat, both brown and white, goes in, so nothing from the chicken is wasted.
By the chickenpie.net test kitchen · Published 17 July 2026
- Prep
- 20 min
- Cook
- 40 min
- Yield
- 6 servings
Ingredients
- 1 rotisserie chicken, about 450g picked meat
- 1 onion, chopped
- 2 carrots, diced
- 2 celery sticks, sliced
- 30g butter
- 30g plain flour
- 400ml chicken stock
- 100g frozen sweetcorn
- 1 tsp poultry seasoning or dried mixed herbs
- 320g ready rolled puff pastry
- 1 egg, beaten, for glazing
Method
Strip all the meat from the rotisserie chicken, tearing it into bite sized pieces, and finely chop a small handful of the seasoned skin.
Melt the butter in a wide pan, add the chopped skin, and cook for 2 minutes until it sizzles, then add the onion, carrots, and celery and cook for 7 minutes.
Stir in the flour and poultry seasoning, cook for 1 minute, then gradually add the stock, stirring to a smooth, thick sauce.
Fold in the picked chicken and sweetcorn, season to taste, then transfer to a 1.5 litre pie dish and cool for 10 minutes.
Top with the puff pastry, trim, press onto the rim, cut a steam vent, and brush with beaten egg.
Bake at 200C (400F) for 30 minutes until risen and golden, then rest for 5 minutes.
Worth knowing
- Pick the chicken while it is still warm, the meat comes off the bones far more easily.
- Taste before salting, rotisserie birds are already well seasoned and the skin adds salt too.
Common questions
How much meat does one rotisserie chicken give?
A standard supermarket bird yields 400 to 500g of picked meat, which is exactly what this pie needs. Weigh it if you can, and top up with a little extra sweetcorn if your bird runs small.
Can I make stock from the carcass?
Yes. Simmer the stripped carcass in 500ml of water for 30 minutes while you prep, then strain and use 400ml of it instead of shop stock. It adds real depth for zero extra cost.
The chicken is already cooked, so why bake for 30 minutes?
The bake is for the pastry, which needs about 30 minutes at 200C (400F) to cook through and brown, and it ensures the filling is piping hot. The chicken itself needs no further cooking.