15 Minute Rotisserie Chicken Pot Pie Bowls
If you love the cozy flavors of homemade chicken pot pie but don't love spending an hour making it, these 15 Minute Rotisserie Chicken Pot Pie Bowls are about to become your new favorite comfort meal. This recipe has everything you love about classic chicken pot pie. Tender chicken, creamy gravy, vegetables, warm herbs, and buttery biscuits come together in about 15 minutes thanks to a few simple shortcuts.
Using a store bought rotisserie chicken is one of my favorite weeknight hacks. Not only does it save time, but it also adds incredible flavor without any extra effort. Pair that with frozen mixed vegetables, pantry staples, and frozen biscuits, and you've got a hearty meal that tastes like it simmered all afternoon.
The creamy filling starts with cream of chicken soup and chicken broth before being seasoned with thyme, poultry seasoning, garlic powder, onion powder, and black pepper. Better Than Bouillon adds even more rich chicken flavor, while cream cheese melts into the broth to create a velvety sauce. A splash of heavy whipping cream stirred in at the end makes the filling even richer and gives it that classic homemade pot pie taste.
Instead of baking an entire pot pie, warm, flaky frozen biscuits bake in the air fryer while the filling cooks on the stove. The biscuits become golden brown and fluffy, making the perfect topping for each bowl. Simply split one open and spoon the creamy chicken mixture right over the top for all the comforting flavors of homemade pot pie without the extra work.
This is one of those recipes that is perfect for busy weeknights, chilly evenings, or anytime you need dinner on the table fast. It is family friendly, incredibly filling, and made almost entirely from ingredients you can keep stocked in your pantry, refrigerator, and freezer. It is also a wonderful recipe for using up leftover rotisserie chicken before it goes to waste.
Best of all, everyone can customize their own bowl. Add extra black pepper, a little hot sauce, or fresh parsley on top for a personal touch. It is comfort food that is quick enough for a Tuesday night but satisfying enough to feel like a Sunday supper.
Ingredients
For the Pot Pie Filling
1 (10.5 ounce) can cream of chicken soup
2 cups chicken broth
1/2 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon Better Than Bouillon Roasted Chicken Base
4 ounces cream cheese, softened
1 (12 ounce) bag frozen mixed vegetables
Meat from 1 rotisserie chicken, shredded
1/2 cup heavy whipping cream
For Serving
Frozen biscuits, 1 to 2 per person
Instructions
Preheat your air fryer to 330°F. Arrange the frozen biscuits in the basket and cook for about 15 minutes, or according to the package directions, until golden brown and cooked through.
While the biscuits cook, combine the cream of chicken soup, chicken broth, dried thyme, poultry seasoning, onion powder, garlic powder, black pepper, Better Than Bouillon, and cream cheese in a large pot or Dutch oven over medium heat.
Whisk until the cream cheese has completely melted and the mixture is smooth and creamy.
Stir in the frozen mixed vegetables. Cover with a lid and cook for about 5 minutes, or until the vegetables are heated through and tender.
Add the shredded rotisserie chicken and stir until everything is heated through, about 3 to 5 minutes.
Stir in the 1/2 cup heavy whipping cream and cook for 1 to 2 more minutes until warmed through. Taste and adjust the seasoning if needed.
Split a warm biscuit in half and place it in the bottom of a serving bowl. Ladle the creamy chicken pot pie mixture over the biscuit and serve immediately.
Bugsy's Tips
Rotisserie chicken makes this recipe incredibly fast, but leftover cooked chicken or turkey works just as well.
Stir the heavy cream in at the very end so it stays silky and doesn't reduce too much.
If you like an extra thick filling, let it simmer uncovered for a few additional minutes before adding the heavy cream.
Fresh chopped parsley adds a pop of color and freshness just before serving.
Leftovers reheat beautifully for lunch the next day. Store the filling separately from the biscuits to keep them from becoming soggy.
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
