Save ½ cup of the finished sauce, then add shredded chicken from a rotisserie chicken. Now, you’re ready to pour the dish into your greased, 9-by-13-inch baking pan.

Per Drummond's instructions, the pie is done when the crust turns brown and the filling gets bubbly, which should take about 25 to 30 minutes in the oven.

4 cups shredded or chopped cooked chicken, preferably rotisserie chicken, or well-seasoned roasted or poached chicken 3 cups shredded Monterey jack cheese, divided ...