Happy Rotisserie Chicken Day!

Rotisserie Chicken

One of our specialties is our flavorful and slowly roasted Rotisserie Chicken. It so happens that tomorrow is Rotisserie Chicken Day, so we thought it was a great opportunity to share more on our Wood-Fired Rotisserie Chicken and the dishes we create with it. If you are a fan of chicken, you’ll want to make a reservation at any of our restaurants (Copper Canyon Grill, Stanford Grill, or Stanford Kitchen) to try it. We serve it with mashed potatoes and green beans. Already tried it? Keep reading to discover the other dishes that use our famous Rotisserie Chicken as one of its ingredients.

Rotisserie Chicken Salad

  1. Keep it light and fresh with our Rotisserie Chicken Salad. A combination of mixed greens, jicama, black beans, avocado, tomato, corn, tortilla strips, Monterey Jack cheese, Chipotle-bleu dressing, and BBQ sauce.
  2. Find comfort with our Chicken Pot Pie. A warm and flaky crust made in-house filled with rotisserie chicken, peas, carrots, and onions.
  3. If pasta is more of your tune, join us for our Rattlesnake Pasta (available at Copper Canyon Grill and Stanford Grill). We take our fresh rotisserie chicken and mix it with garlic, mixed bell peppers, mushrooms, and lime juice. Then, we toss it with linguine pasta and in a Cajun Alfredo sauce.

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Which of these dishes are you joining us for to celebrate Rotisserie Chicken Day? While you think, make a reservation at your favorite Copper Canyon Grill, Stanford Grill, or at our newly opened Stanford Kitchen. We hope to see you around this weekend!


How To Make: Chicken Pot Pie

If you have visited Stanford Grill or any of our Copper Canyon Grills, you have probably come face to face with our scrumptious chicken pot pies! It’s so hard to resist them once that savory aroma has wafted to your table… Why did I just order a salad – again?!

If it is difficult to get our chicken pot pies off your mind after giving them a little taste (or even just a thought!), have no fear because today we would like to share with you an easy and fool-proof recipe to make your very own at home!


1 pound skinless, boneless chicken breast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts


1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.