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Chicken Pot Pie

Coconut Ginger Rotisserie Chicken Pot Pie Recipe

Rufus Dewanou
This Coconut Ginger Rotisserie Chicken Pot Pie is creamy, comforting, and classic. Tender rotisserie chicken, fresh veggies, and a hint of coconut and ginger are tucked inside a flaky golden crust for the ultimate cozy dinner. Perfect for busy weeknights or Sunday family meals.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Recipe Type Dinner, Lunch
Cuisine American
Servings 6 people
Calories 480 kcal

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

Calories: 480kcal
Keyword chicken pot pie, coconut oil, comfort food, easy dinner, rotisserie chicken
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