Name: Rotisserie Chicken Pot Pie Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 sheet puff pastry (thawed); 1 chicken bouillon cube; 1 cup boiling water; 2 Tbsp butter; 1 red or brown onion, (roughly chopped); 3 cloves ,garlic (minced); 2 carrots, (roughly chopped); 3 stalks celery, (roughly sliced); 1/3 cup all-purpose flour; 1 1/2 cups whole milk; 3 cups rotisserie chicken, (shredded); 1 cup frozen peas, (not thawed); 1 tsp dried thyme, (or 1 Tbsp fresh thyme); 1/2 tsp salt, (season to taste); 1/2 tsp cracked black pepper, (season to taste); 1 small egg; 1 tsp milk

Jump to Recipe

This easy Rotisserie Chicken Pot Pie Casserole is made with shredded rotisserie chicken, mixed vegetables, a creamy homemade white sauce, and a flaky puff pastry topping. It’s a simple dinner that comes together quickly using store-bought rotisserie chicken for convenience, making it perfect for busy weeknights!

Comfort Food Made Simple.

This Rotisserie Chicken Pot Pie Casserole is rich, creamy, and full of flavour, made easier by using rotisserie chicken and simple pantry ingredients. Sam x

Family-Friendly – a classic creamy chicken filling with a flaky pastry topping
Shortcut-Friendly – uses rotisserie chicken to save time
Veggie-Packed – carrots, celery, peas, onion, and garlic
Perfect for Busy Nights – simple prep with a golden baked finish

Chicken pot pie casserole video

Why this recipe works

This casserole works because everything comes together in a simple, reliable way, giving you a rich pot pie flavour without extra effort or complicated steps:

Rotisserie Chicken
Removes the need to cook chicken from scratch and brings instant flavour and convenience.

Classic Vegetable Base
Onion, carrot, celery, and garlic soften into the base of the filling, building flavour as everything cooks together.

Homemade Creamy Sauce
The white sauce thickens as it cooks, creating a smooth, rich filling that feels comforting and homemade.

Frozen Peas
Stir in at the end for sweetness, colour, and texture without any extra prep or cooking time.

Puff Pastry Topping
Bakes directly on top of the filling, turning golden and flaky while everything underneath stays creamy and hot.

Ingredients you’ll need

Puff Pastry
Creates a flaky, golden topping that replaces traditional pie crust.

Rotisserie Chicken
Pre-cooked chicken that adds flavour and saves time.

Butter
Forms the base of the sauce and adds richness.

Onion
Builds savoury depth in the filling.

Garlic
Adds flavour and aroma.

Carrots
Add natural sweetness and texture.

Celery
Adds savoury balance and classic pot pie flavour.

All-Purpose Flour
Thickens the sauce into a creamy filling.

Whole Milk
Creates a smooth, rich base for the sauce.

Chicken Bouillon Cube + Water
Adds extra savoury depth and flavour.

Frozen Peas
Bring sweetness and colour to the filling.

Dried Thyme
Adds warmth and classic pot pie seasoning.

Salt & Black Pepper
Season and balance the flavours.

Egg Wash (Egg + Milk)
Helps the puff pastry bake to a glossy golden finish.

How to make rotisserie chicken pot pie casserole

Step 1: In a heat-proof measuring jug, pour in the 1 cup of boiling water and add the bouillon cube. Stir until completely dissolved. Set aside.

Step 2: In a large skillet, melt the butter over medium-high heat. Add the chopped onion and sauté for 3 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 3: Add the chopped carrots and celery. Cook on medium-high heat for about 4-5 minutes, or until slightly softened.

Step 4: Sprinkle the flour over the vegetables and stir until they are well coated.

Step 5: Pour in the prepared chicken broth and the milk. Add dried or fresh thyme, salt and pepper.

Step 6: Stir and bring to a gentle boil, then boil it gently, not rapidily, for 2–3 minutes until thickened, stirring often to prevent sticking.

Step 7: Once thickened, reduce the heat to low and stir in the shredded chicken and frozen peas. Remove from the heat.

Step 8: Transfer the filling into the greased pie dish.

Step 9: In a small bowl, whisk together the egg and milk until fully combined. Lay thawed puff pastry over the filling and fold over the corners of the pastry or trip them off.

Step 10: Cut a small slit in the centre to allow steam to escape. Brush the entire surface of the pastry evenly with the egg wash. Bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly. Let it rest for 2-3 minutes before serving. Enjoy!

How to store

Store: Let the casserole cool to room temperature. Cover it with foil or transfer it to an airtight container and refrigerate. It will last for 3-4 days.

Freeze: Wrap the casserole dish well with plastic wrap and then aluminum foil, or cut it into portions and use airtight containers. Freeze for up to 2 months.

Thaw: Thaw overnight in the refrigerator if it’s the whole casserole, or for a few hours if they are individual portions.

Reheat: Reheat in the oven at 350°F (175°C) until heated through (about 20 minutes for portions or 30-40 minutes for a whole casserole). Cover with foil if the pastry starts to get too dark.