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Costco Rotisserie Chicken Pot Pie

Homemade chicken pot pie with Costco rotisserie chicken and store-bought puff pastry — a golden, flaky, filling dinner that uses a whole bird and comes together in under an hour.

Prep Time
20 min
Cook Time
40 min
Servings
6
Cost / Serving
$0.83

Quick Answer

Make a quick filling from shredded Costco rotisserie chicken, frozen peas and carrots, and a flour-thickened broth, then top with store-bought puff pastry and bake until golden. The whole bird becomes one big satisfying pot pie. Ready in 60 minutes; serves 6.

Chicken pot pie made with Costco rotisserie chicken skips the hardest part of the recipe — cooking the chicken. You still get a rich, creamy filling loaded with vegetables under a golden puff pastry crust, but the prep time drops to 20 minutes. Use one Costco rotisserie chicken, a package of Pepperidge Farm puff pastry sheets, and a bag of frozen mixed vegetables for a genuinely comforting dinner.

Instructions

  1. 1

    Preheat oven to 400°F. Shred all meat from the rotisserie chicken. Set aside.

  2. 2

    Melt butter in a large oven-safe skillet or Dutch oven over medium heat. Cook onion and celery until soft, 5 minutes. Add garlic and thyme, cook 1 minute.

  3. 3

    Sprinkle flour over the vegetables and stir to coat. Cook 2 minutes — this cooks out the raw flour taste.

  4. 4

    Slowly whisk in chicken broth, then milk, a little at a time. Bring to a simmer, stirring constantly, until the sauce is thick, about 5 minutes.

  5. 5

    Stir in frozen vegetables and shredded chicken. Season with salt and pepper. Remove from heat.

  6. 6

    Roll out puff pastry to fit the top of the skillet or pour filling into a 9x13 baking dish. Drape pastry over the top and press edges to seal. Cut 4 small vents in the top.

  7. 7

    Brush with egg wash. Bake 25–30 minutes until the pastry is deep golden brown and the filling is bubbling at the edges. Rest 10 minutes before serving.

Frequently Asked Questions

Can I use pie crust instead of puff pastry for chicken pot pie?+
Yes — a traditional pie crust gives a flakier, more buttery result. You can use both a bottom and top crust for a more classic pot pie. Puff pastry is easier and produces a dramatic, layered top crust. Both work; the filling recipe is the same either way.
Can I make chicken pot pie filling ahead of time?+
Yes — make the filling up to 2 days ahead and refrigerate. When ready to bake, heat the filling slightly, pour into your baking vessel, top with pastry, and bake. Cold filling will extend the bake time by about 5–10 minutes.
How do I keep the bottom of pot pie from getting soggy?+
If using a bottom crust, blind bake it for 10 minutes before adding filling. With puff pastry on top only (as in this recipe), sogginess isn't an issue. Make sure the filling is thick enough before baking — if it runs like soup, cook it longer on the stovetop.
Can I freeze chicken pot pie?+
Yes — freeze before or after baking. Unbaked: assemble, freeze solid, then wrap tightly. Bake from frozen at 375°F for 60–75 minutes. Baked: cool completely, freeze in portions, and reheat at 350°F for 25–30 minutes until hot through.
How do I thicken chicken pot pie filling?+
This recipe thickens with flour cooked in butter (a roux) before adding broth. If the filling is still too thin, continue simmering uncovered — it thickens as it cooks. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in.

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