You are currently viewing How to turn rotisserie chicken into 4 fab meals

How to turn rotisserie chicken into 4 fab meals

Rotisserie chicken is a fast, fuss-free and finger-licking good cheat for dinner. We show you how to turn this blank canvas into four fab suppers. 

Chicken pot pies 

Serves 4 • Total time 50 minutes


1 roll (400g) puff pastry, defrosted overnight 
2 Tbsp oil 
¼ cup butter 
1 packet (300g) leeks, sliced 
2 packets (250g each) brown or button mushrooms, quartered 
3 cloves garlic, chopped 
4 sprigs fresh rosemary 
4 sprigs fresh thyme 
¼ cup flour 
2 cups milk 
4 cups shredded rotisserie chicken 
Salt and milled black pepper 
1 egg, whisked   


  1. Preheat oven to 200°C. Grease 6 large ramekins or mini pie dishes. 
  2. Roll pastry out slightly thinner to about 4mm. Cut four circles about 2cm larger than the ramekins or dishes and refrigerate until needed. 
  3. Add oil and butter to a frying pan over medium-low heat and cook leeks for 3 minutes. 
  4. Add mushrooms and fry for another 3-4 minutes. 
  5. Stir in garlic and herbs and fry for a minute. 
  6. Add flour, stir to cover vegetables and cook for 30 seconds. 
  7. Gradually add milk in a thin stream.
  8. Add chicken and season. Simmer mixture for 5 minutes to thicken and cook the flour. 
  9. Spoon filling into ramekins or dishes. Remove and discard herb sprigs. 
  10. Pierce the middle of each chilled pastry lid twice with a sharp knife. 
  11. Place lids on top of pie filling and brush with whisked egg. 
  12. Bake for 15-20 minutes until golden. Serve hot.

Sourdough pizza toast 

Serves 8 • Total time 25 minutes 



8 thick slices sourdough bread 
¼ cup canola oil or melted butter 
½ coil (150g) chorizo, sliced 
1 cup shredded rotisserie chicken (skin removed) 
½ punnet (100g) mixed medley tomatoes, halved 
1 cup (100g) grated white cheddar 
1 cup (100g) grated mozzarella  

To serve

1 red onion, sliced
1 avocado, sliced (optional) 
Fresh basil   


  1. Preheat oven to 180°C. 
  2. Arrange bread in a single layer on a baking tray. 
  3. Brush bread with oil or butter and bake for 3 minutes until golden. Remove from oven. 
  4. Top each slice of bread with cheese, chorizo, chicken and tomato. 
  5. Bake for another 8-10 minutes until cheese is melted and bubbling. 
  6. Top with red onion, avocado and basil just before serving.

Also read: BBQ chicken and bacon pizzettes

Coronation chicken pasta salad 

Serves 4 • Total time 30 minutes


3 cups shredded rotisserie chicken 
1 Tbsp ground turmeric 
1 Tbsp mild curry powder 
3 Tbsp olive oil 
1 cup buttermilk 
2 Tbsp chutney 400g fusilli pasta, cooked 
1 can (400g) peach halves, diced 
Salt and milled black pepper 
Handful fresh coriander, finely chopped 
Squeeze of lemon 


  1. Add chicken to a bowl and toss with half the spices and 1 Tbsp of the oil. 
  2. Heat remaining 2 Tbsp olive oil in a frying pan and brown chicken for 3 minutes (add an extra splash of oil if it starts to catch). 
  3. Combine buttermilk with remaining spices and chutney to make a dressing. 
  4. Toss chicken, pasta and peaches together in a serving bowl, then coat with dressing and season. 
  5. Garnish with fresh coriander and a squeeze of lemon just before serving.

Pizza braai pie 

Serves 6-8 • Total time 30 minutes


¼ cup passata sauce 
½ sachet (25g) tomato paste 
1 clove garlic, grated 
½ punnet (10g) fresh parsley, chopped + extra for serving 
2 store-bought pizza bases, defrosted 
¾ cup (100g) grated Emmental or mozzarella 
¾ cup (100g) mature cheddar 
2 cups shredded rotisserie chicken 
1 small red onion, sliced 
1 cup cherry tomatoes, halved 
1 red pepper, sliced 


  1. Combine passata sauce, tomato paste, garlic and parsley. 
  2. Spread evenly over one of the pizza bases. 
  3. Top with cheeses, chicken, red onion, cherry tomatoes and red pepper. Season well. 
  4. Place second pizza base upside down on first pizza base to enclose. 
  5. Brush edges of pizza with a little water and press closed. 
  6. Place in a folding braai grid and grill over medium coals for 10-15 minutes, until charred and cheese has melted, turning regularly. 
  7. Slice into triangles, top with parsley and serve hot.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Use your leftover meat for this spicy chicken with pea patties

0 / 5. Vote count: 0