Right after college I moved into a house with a handful of friends I’d graduated with, and the kitchen quickly became the center of everything: late-night conversations, cheap wine, and practice runs of the sort of meals that felt like grown-up food. One of the first things I really mastered was chicken pot pie. The recipe came from a little cookbook I picked up at Barnes & Noble about ten years ago, and I have probably cooked chicken pot pie more than any other dinner since.
Over the last decade I’ve nudged and prodded that original recipe until it fit our life: quicker on weeknights, heartier on rainy Sundays, and just the right kind of comforting when everyone needed something warm on the table.
My Take On A Classic
This Coconut Ginger Rotisserie Chicken Pot Pie is the version that stuck. It’s creamy, familiar, and then — in the best way — it surprises you with a whisper of coconut and a bright ginger lift.
A few things I always do the same: use a rotisserie chicken to skip the extra work, and don’t skimp on the ginger or the coconut oil. Those two ingredients are the magic here. I like to add half the ginger early so it mellows into the sauce, and then stir the rest in at the end so the fresh, punchy ginger aroma really comes forward. Likewise, adding a little coconut oil at the very end of the white sauce lets the coconut sing without overpowering the savory backbone of the dish.
We probably make some kind of chicken pot pie in our house once a month — it’s just a true classic. It’s forgiving, kid-friendly, and easy to scale up when friends drop by. If you’re crunched for time, get the store-bought pie crust and skip the homemade broth, use rotisserie chicken, and you’re basically half-way there.
Why This Version Works
- Rotisserie chicken gives you great texture and rich flavor with almost no effort.
- Coconut oil + coconut flavor add a subtle roundness and sweetness that keeps the sauce from feeling heavy.
- Fresh ginger added twice (during cooking and at the end) builds a layered ginger flavor: warm and mellow beneath, bright and aromatic on top.
Tips From My Kitchen
- Don’t overcook the vegetables in the filling — you want them tender but still with a little bite. They’ll finish softening in the oven.
- When you whisk in broth and milk, go slow to avoid lumps. A smooth roux makes all the difference.
- If you prefer more coconut flavor, swap the milk for full-fat coconut milk (this also makes it dairy-free).
- For a golden top, brush the crust with an egg wash and place a small baking sheet under the pie in the oven to catch any drips.
Step-by-Step Guide
Step 1: Make the Broth
After pulling the meat off your rotisserie chicken, place the bones in a stockpot with carrots, celery, and onion. Cover with water and simmer for 20–25 minutes. This simple broth adds depth and stretches your rotisserie chicken purchase.
👉 I use a large enameled stockpot like this one because it distributes heat evenly and works for soups, stews, and broths year-round.
Step 2: Build the Filling
Melt butter and coconut oil in a skillet. Add diced onion and sauté until translucent. Stir in garlic and freshly grated ginger (your kitchen will smell incredible at this point). Sprinkle in flour to make a roux, then slowly whisk in broth and milk (or coconut milk for a dairy-free option).
👉 A sturdy whisk is your best friend here—it keeps the sauce lump-free.
Simmer until creamy and thickened, then stir in shredded chicken and veggies.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). Roll out your pie dough or puff pastry to fit your baking dish. (I use a classic 9-inch pie dish that’s deep enough to hold all the filling without bubbling over.)
Line the dish with one crust, spoon in the creamy filling, then cover with the second crust. Seal the edges, brush with egg wash, and cut slits in the top to let steam escape.
👉 A simple pastry brush makes applying egg wash a breeze for that glossy, golden finish.
Step 4: Bake & Serve
Bake for 30–35 minutes until the crust is golden brown and the filling is bubbling. Let it cool for 5–10 minutes before slicing.
👉 Cooling racks like these heavy-duty cooling racks are great for airflow and keeping your crust crisp.
Ingredient Tips & Variations
- Chicken: Shredded rotisserie chicken is perfect, but leftover turkey works beautifully (especially post-holidays).
- Milk Options: Half-and-half makes the sauce ultra-creamy, while full-fat coconut milk adds a richer, dairy-free vibe.
- Veggie Boost: Frozen mixed vegetables keep it quick, but you can use peas, corn, or even roasted sweet potatoes.
- Spice It Up: Add curry powder or a pinch of chili flakes for extra depth and heat.
- Crust Options: Puff pastry gives you that buttery, flaky vibe; pie dough is more classic. Both are delicious.
Serving Suggestions
Pair this Coconut Ginger Rotisserie Chicken Pot Pie with:
- A fresh green salad with a light vinaigrette (balances the richness).
- Roasted Brussels sprouts or green beans with garlic.
- A crisp white wine like Sauvignon Blanc.
- For kids, serve with apple slices or roasted carrots to keep it simple.
👉 For sides, I keep leftovers in glass airtight containers—they’re freezer-friendly and make reheating so much easier.
Storage & Make-Ahead
- Fridge: Store leftovers in airtight containers for 3 days.
- Freezer: Freeze filling (without crust) for up to 2 months. Assemble with fresh pastry when ready.
- Make-Ahead: The filling can be made 2 days ahead. Just assemble and bake when you’re ready to serve.
FAQs
Q1: Can I make this dairy-free?
Yes—swap the milk for full-fat coconut milk. It makes the flavor even richer.
Q2: Can I use turkey instead of chicken?
Absolutely! This is a perfect post-Thanksgiving dish.
Q3: Can I skip making broth?
Yes—store-bought broth works fine. Homemade just gives it a flavor boost.
Q4: How do I reheat leftovers?
Pop it in the oven at 350°F until warmed through. This keeps the crust crisp.
Q5: Can I make mini versions?
Yes—use these cute individual ramekins and top with puff pastry for personal pot pies.
Conclusion
This Coconut Ginger Rotisserie Chicken Pot Pie takes a beloved classic and transforms it into something vibrant and new. With creamy coconut, fragrant ginger, and tender chicken all wrapped in a golden crust, it’s the kind of dish that feels like a warm hug—only a little more exciting.
The best part? You don’t need hours in the kitchen. With a rotisserie chicken shortcut, a few pantry staples, and the right tools, you’ve got dinner on the table in just over an hour.
Try it once, and I’m confident it’ll become part of your comfort-food rotation.
Coconut Ginger Rotisserie Chicken Pot Pie Recipe
Equipment
- Large skillet
- Wooden spoon
- Pie dish (9-inch)
- Rolling Pin
- Pastry brush
- Knife and cutting board
Ingredients
- For the Filling:
- 1 rotisserie chicken meat removed and shredded
- 1 tablespoon butter
- 1 tablespoon coconut oil
- 1 medium onion diced
- 4 cloves garlic minced
- 4 teaspoon ginger grated
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup milk or half-and-half for creamier texture
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon all-purpose flour for thickening
- For the Crust:
- 2 pie crusts or puff pastry sheets
- 1 egg beaten (for egg wash)
Instructions
Make the Broth:
- After removing meat from the rotisserie chicken, place the carcass into a large stockpot.
- Add chicken stock, roughly chopped carrots, celery, and quartered onion.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Remove carcass and add frozen vegetables to thaw for a few minutes
- Strain the broth through a fine mesh sieve. Reserve 1 cup for the pot pie filling (remaining can be saved for other recipes).
Prepare the Filling:
- In a large skillet, melt butter and coconut oil over medium heat.
- Add diced onion and sauté until translucent. Add minced garlic and sauté until fragrant, and add 2 teaspoon of the fresh ginger and sauté for 2–3 minutes
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in 1 cup of the reserved broth to avoid lumps, then add milk.
- Stir in salt and pepper. Simmer for 5–7 minutes until thickened.
- Stir in remaining 2 teaspoon ginger just before removing from heat for a bright, fresh ginger flavor.
- Cool slightly before assembling.
Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Roll out pie dough or puff pastry to fit baking dish (or ramekins for individual servings).
- Line dish with one crust layer, leaving enough dough for top. Fill with vegetables, shredded chicken, and white sauce.
Assemble the Pot Pie:
- Place second crust over filling. Trim excess and seal edges.
- Brush top with beaten egg.
- Cut small slits for steam to escape.
Bake & Serve:
- Bake 30–35 minutes, until golden and flaky.
- Cool 5–10 minutes before serving.
- Garnish with parsley if desired.
Notes
- Substitute half-and-half for milk for a richer texture.
- Swap in leftover turkey for chicken.
- For a dairy-free version, use full-fat coconut milk instead of regular milk.
- Can be made ahead: prepare filling and refrigerate for up to 2 days before baking.
- Serve with a fresh green salad or roasted vegetables for a complete meal.
Nutrition
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