This copycat Boston Market chicken pot pie is made to be filled with tender mixed vegetables and rotisserie chicken. The vegetables and meat are swimming in a thick, creamy gravy topped with a flaky, golden-brown crust. You’ll never crave for a Boston Market rotisserie chicken pot pie again when you can have it served steamingly hot right at your dining table.
Nothing beats a savory homemade chicken pot pie other than one that’s tweaked a little more to your liking. Mixing cheesy mashed potato into the filling makes it thicker and yummier. If you feel like that’s too much potato, you can just add in the cheese. Parmesan will add great flavor and thickness to your pot pie. So gather your ingredients and preheat your oven, and join us in making the best chicken pot pie ever!
How To Make Copycat Boston Market Rotisserie Chicken Pot Pie
Our version of the Boston Market Chicken Pot Pie lets you indulge in a thick, well-seasoned savory rotisserie chicken and mixed veggies filling, topped and covered with pie crust.
Ingredients
- 1 cup half-and-half
- ½ 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 parsley, fresh, chopped
- 2 tbsp spring onions, or chives, chopped
- 2 tsp dried thyme
- 1 tsp lime juice, or lemon juice
- ½ tsp lime zest, or lemon zest
- salt and ground black pepper, to taste
- 7¼ oz pie crust, prepared, chilled
Instructions
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Preheat your oven to 425 degrees F.
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Whisk together the half-and-half, chicken broth, and flour in a medium saucepan over medium heat.
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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.
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Add the thawed frozen vegetables to the pot along with the shredded rotisserie chicken, parsley, chives or spring onions, thyme, lemon or lime juice, and lime or lemon zest. Stir to combine.
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Season the filling with salt and pepper to taste. Adjust accordingly
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Lightly flour a clean work surface to roll out the pie crust on. Cut evenly into four sections. Tend to your pot pie filling.
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Pour the filling into four 12-cm ramekins. Cover the tops of the ramekins with the four pie crust sections. Fold and press the edges down over the rims and trim any excess dough.
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Puncture the tops in an “X” shape.
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Set in the oven on top of a baking pan to cook for 25 minutes or until the crust is browned and the filling is bubbling hot.
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Let cool slightly before serving.
Nutrition
- Sugar: 1g
- :
- Calcium: 120mg
- Calories: 515kcal
- Carbohydrates: 45g
- Cholesterol: 75mg
- Fat: 26g
- Fiber: 5g
- Iron: 4mg
- Potassium: 540mg
- Protein: 26g
- Saturated Fat: 10g
- Sodium: 547mg
- Vitamin A: 5117IU
- Vitamin C: 19mg
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Commonly Asked Questions
How do you fix a runny chicken pot pie?
Easily fix a runny chicken pot pie by mixing in food with thick consistency. Of course, the flavors should also be savory or with a hint of creaminess so it would go well with the entire flavor, too. Like mixing in a roux, or adding in mashed potatoes. Parmesan cheese will deliciously fix your rotisserie chicken pot pie as well. You can also do the all-time working trick by adding in a bit of cornstarch.
How do you keep the crust of chicken pot pie from getting soggy?
Keep the moisture out as much as possible. Do this by baking a double crust. A slit that works as a little air vent so the moisture from cooking the filling would not settle inside. Another solution is blind baking the crust. This process involves pre-baking the crust first before adding the filling. This allows you to serve chicken pot pie with a crispy crust.
Conclusion
The search for the best chicken pot pie recipe is finally over! This take on Boston Market chicken pot pie will impress both you and your guests. It’s so easy to make at home. Serve a fuss-free easy chicken pot pie for your next dinner event.Have your own special recipe to share? Submit Your Recipe Today!
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