Description
This comforting Chicken Pot Pie is a perfect solution for busy weeknights, utilizing pre-cooked rotisserie chicken to save time without sacrificing flavor. Featuring a rich, creamy sauce packed with garden vegetables and encased in a flaky, golden crust, this dish delivers a restaurant-quality experience at home. It combines the ease of store-bought shortcuts with the hearty, savory appeal of traditional home cooking, making it an ideal choice for a satisfying family dinner.
Ingredients
3 cups shredded rotisserie chicken (skin removed)
2 cups frozen mixed vegetables (carrots, peas, corn)
1/2 cup unsalted butter
1/2 cup all-purpose flour
2.5 cups low-sodium chicken broth
1/2 cup heavy cream
2 sheets pie crust
1 large egg (beaten with 1 tbsp water)
Instructions
Preheat your oven to 400°F (200°C).
Melt the butter in a large heavy-bottomed skillet over medium heat.
Whisk the flour into the melted butter to form a smooth roux and cook for two minutes.
Slowly pour in the chicken broth while whisking constantly until smooth.
Simmer the liquid until it thickens sufficiently to coat the back of a spoon.
Stir in the shredded rotisserie chicken and frozen mixed vegetables.
Pour the mixture into a pie dish lined with one sheet of pie crust.
Top with the second sheet of pie crust, crimp the edges to seal, and cut small slits for steam.
Brush the top crust with the prepared egg wash.
Bake for 35 minutes or until the crust is golden brown and the filling is bubbly.
Notes
Ensure your chicken is shredded or chopped into bite-sized pieces for consistent texture. If using a deep-dish pie plate, you may need a bit more filling. Allow the pie to rest for 10 minutes before serving to let the sauce set perfectly.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg