Chicken Recipes
Easy Copycat Boston Market Chicken Pot Pie Recipe
Enjoy the ultimate comfort food with this copycat Boston Market chicken pot pie, featuring a rich, velvety gravy, tender rotisserie chicken, and garden vegetables under a golden-brown pastry crust. It is a nostalgic, hearty meal that brings the restaurant experience right to your kitchen table in under an hour.
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 6
- Level
- Easy
- Per serving
- 620 kcal
Method
Preheat your oven to 400°F (200°C). Prepare a 9-inch deep-dish pie plate by placing one of the pie crusts into the bottom, pressing it firmly against the sides.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (roux).
Gradually whisk in the chicken broth and heavy cream. Continue stirring until the sauce thickens and starts to bubble. Season with onion powder, thyme, salt, and black pepper to taste.
Stir the shredded rotisserie chicken and frozen mixed vegetables into the sauce. Remove from heat once everything is evenly coated.
Pour the chicken mixture into the prepared pie crust. Place the second pie crust over the top. Trim the excess dough and pinch the edges together to seal.
Use a knife to cut 3-4 small slits in the top crust to allow steam to escape. Whisk the egg with a tablespoon of water and brush the top crust for a golden finish.
Bake for 30-35 minutes, or until the crust is a deep golden brown and the filling is bubbling.
Let the pie rest for 10 minutes before slicing to allow the sauce to set.
Notes
Using rotisserie chicken saves time and adds a roasted depth of flavor similar to the restaurant version.
Don't skip the resting time! Letting the pie sit for 10 minutes prevents the filling from running out when you slice it.
To prevent the edges of the crust from over-browning, cover them with a thin strip of aluminum foil halfway through baking.
Make sure your chicken broth is high quality, as it forms the base of the gravy flavor.
