4 Recipes with Rotisserie Chicken (2 chickens) to make roughly 22 portions! Here's how I turned two chickens into comforting, fiber and protein-rich meals for the week ahead.
If you’re navigating perimenopause, busy family life, and the mental load of weekday cooking, this is exactly the kind of meal prep system that makes life easier. Using just 2 rotisserie chickens, one stock pot and a single prep session, this batch cook creates 22 nourishing portions that are rich in protein, supportive for blood sugar balance and easy to reheat on low-energy days.
From a creamy chicken pie lasagna and two crispy phyllo pies ( I put one in the freezer for another week) to French onion chicken and soothing Asian-style broth bowls, this is comfort food with intention. I built these recipes for real life and to be family-friendly.
With this article: Please note the individual recipe cards are at the bottom of the post.
Meal Prep Notes
How to Batch Cook All 4 Recipes in One Prep Session
If you’d like to make all four meals in one go, here’s the most efficient way to batch cook them:
1. Start with the Chickens
Remove all the meat from 2 rotisserie chickens.
- Keep the breasts whole for the French onion bowls
- Shred the remaining meat for pies, lasagna, and ramen
Place the carcasses in a stock pot with water and simmer overnight to make 3–3.5 liters of stock. You can also use store bought stock if you don't want to make your own but I love the collagen rich effect from homemade stock. I'm also a low-waste girly!
2. Cook all the Onions First
Slice 5 large onions and cook them slowly in:
- 2 tablespoon butter
- 1 tablespoon olive oil
Cook for 15–20 minutes.
Remove about 2 onions’ worth for the lasagna and pies.
Continue cooking the remaining onions until deeply caramelised for the French onion bowls.
3. Prep the Vegetable Base
Dice and pre-cook:
- 3 carrots
- 3 celery stalks
- 2 leeks
You can do this by boiling or steaming them. Add these to the onions reserved for the pies and lasagna.
4. Make One Large White Sauce
Melt:
- 5 tablespoon butter
Whisk in:
- 5 tablespoon flour
Slowly add:
- 1.6–1.8 litres hot chicken stock
Season with Dijon, lemon juice and pepper.
Divide between the pies and lasagna.
5. Assemble Everything at Once
- Build lasagna
- Fill pie dishes
- Make French onion broth
- Marinate eggs for ramen
This is the easiest way to create 22 portions from one Sunday prep session.
Chicken Pie Lasagna
Ingredients
- 1 tablespoon butter
- ½ tablespoon olive oil
- 2 large onions thinly sliced
- 1 carrot diced and pre-cooked until tender (boiled or steamed)
- 1 celery stalk diced and pre-cooked (boiled or steamed)
- ¾ leek sliced and pre-cooked (boiled or steamed)
- 2 tablespoon butter
- 2 tablespoon flour
- 650 ml hot chicken stock
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- black pepper to taste
- 2 cups shredded rotisserie chicken
- 1 x 400g can chickpeas drained and rinsed
- 6 –8 lasagna sheets
- 1 cup grated cheese
Instructions
- Preheat oven to 180°C.
- In a pan, cook the onions in butter and olive oil over medium-low heat for 15 minutes until softened.
- Add the carrot, celery, and leek and cook for 5 minutes.
- In a separate saucepan, melt the butter, whisk in the flour, and cook for 1 minute.
- Slowly whisk in the hot chicken stock until thickened.
- Stir in Dijon mustard, lemon juice, and black pepper.
- Combine the sauce with the vegetable mixture, chicken, and chickpeas.
- Layer with lasagna sheets and cheese in a baking dish.
- Bake for 30 minutes until golden and bubbling.
Notes
Crispy Chicken Phyllo Pie
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 3 large onions sliced
- 2 carrots diced and pre-cooked (boiled or steamed)
- 2 celery stalks diced and pre-cooked (boiled or steamed)
- 1¼ leeks sliced and pre-cooked (boiled or steamed)
- 3 tablespoon butter
- 3 tablespoon flour
- 1 litre hot chicken stock
- ½ teaspoon Dijon mustard
- 2 teaspoon lemon juice
- black pepper
- 4 cups shredded rotisserie chicken
- 1 x 400g can butter beans drained
- 1 cup frozen peas
- 2 large handfuls baby spinach
- 1 egg
- 2 tablespoon Greek yogurt
- 250 g phyllo pastry
- 2 –3 tablespoon melted butter for topping
Instructions
- Sauté onions in butter and olive oil for 15–20 minutes until soft.
- Add carrot, celery and leeks and cook for 5–8 minutes.
- In a saucepan, make a roux with butter and flour.
- Slowly whisk in hot stock until smooth and thickened.
- Season with Dijon, lemon juice, and pepper.
- Combine sauce with vegetables, chicken, butter beans, peas and spinach.
- Stir in egg and Greek yogurt.
- Divide between 2 pie dishes.
- Top with loosely scrunched phyllo pastry.
- Brush with melted butter.
- Bake for 25–30 minutes until crisp and golden.
Notes
French Onion Chicken Bowls
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 3 large onions sliced
- 500 –600ml chicken stock
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- 2 sliced rotisserie chicken breasts
- green beans to serve
- mashed root vegetables to serve
Instructions
- Cook onions slowly in butter and olive oil for 25–30 minutes until deeply caramelised.
- Add stock, Dijon and thyme.
- Simmer for 8–10 minutes.
- Add sliced chicken breasts to warm through.
- Serve with green beans and toasted French bread with melted cheese
Asian-Style Chicken Ramen Bowls
Ingredients
- 4 large eggs
- 3 tablespoon soy sauce
- 1 teaspoon miso paste
- 1 garlic clove chopped
- 1 teaspoon ginger minced or chopped
- 1 teaspoon sesame oil
- 1 tablespoon lemon or lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- pinch chilli flakes
- 1 tablespoon chopped coriander
- 1 litre chicken stock
- 4 nests ramen noodles
- 2 cups shredded chicken
- blanched vegetables of choice
Instructions
- Boil eggs for 7 minutes and transfer to ice water.
- Peel and marinate eggs in soy sauce, miso, garlic, sesame oil, citrus juice, vinegar, honey, chilli and coriander for 4–24 hours.
- Bring stock to a simmer.
- Add noodles and remaining marinade.
- Cook until noodles are tender.
- Add chicken and vegetables to bowls.
- Pour over broth and top with eggs.
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