Everybody Eats: Rotisserie chicken makes weeknight dinners homemade in a hurry

I nabbed the last rotisserie chicken at the grocery store the other night. I could feel the envious stares of the other shoppers as I pushed my cart to the checkout line.

I'm not going to lie; it felt pretty good.

Growing up, my mom's roasted chicken was one of the few dinners everyone in my family loved equally. The leftovers, if there were any, eventually found a home in other recipes, such as chicken noodle soup or chicken salad.

Unfortunately, I don't have time to follow in my mother's footsteps. I have one kid in football, another kid in cross country and a pile of homework that exceeds my mathematical skills.

Hence the rotisserie chicken.

If you are lucky enough to get a rotisserie chicken at your grocery store before they sell out, give yourself a high-five. The hard part is over. Now you only need to figure out how to serve it.

I've used rotisserie chicken as an ingredient for sandwiches and appetizers. My son likes plain chicken and my daughter takes a small container of it to school when she tires of peanut butter sandwiches.

Now that it finally feels like autumn outside, I'm no longer avoiding turning on my oven, which means even more fast dinner choices.

Chicken potpie is a great comfort food and one of those meals that tastes just as good the second day, if not better. Here's a recipe that turns the dial up on comfort, with a southwest kick that may help you finish your night - even the math homework - strong.

ZESTY SOUTHWEST STYLE CHICKEN POTPIE

--- 1 15-ounce box of 2 refrigerated pie crusts, softened as directed on box

--- 2 cups diced rotisserie chicken

--- 1 12-ounce jar chicken gravy

--- 1 4.5-ounce can diced green chilies

--- 1 teaspoon minced garlic

--- 4 cups frozen southwest style vegetables, thawed, drained

--- 2 tablespoons chopped cilantro

Preheat oven to 400 degrees. Make the pie crusts as directed on the box for a two-crust pie using a 9-inch pie pan.

Stir together the chicken, gravy, green chilies, garlic, vegetables and cilantro in a medium saucepan over medium heat; heat until warm.

Pour the filling into the crust-lined pie pan. Top with the second crust; seal and flute the edge. Prick the top crust in several places with a fork. Bake for 30 to 35 minutes, or until the crust is golden brown.

Let stand for 5 minutes before serving. Cut into wedges.

Source: “The Rotisserie Chicken Cookbook: Home-Made Meals with Store-Bought Convenience” by Michelle Ann Anderson (Cumberland House Publishing, Inc.; 2008)