Homemade Chicken Pot Pie

This is one of my most requested recipes in the fall and winter. Savory rotisserie chicken, a creamy rue, lots of veggies, all rolled into a flakey pie crust. I love to serve this with a leafy salad, sliced cucumbers, cherry tomatoes, chopped green onions, sliced mushrooms & topped with creamy french dressing (don't forget the crutons, bacon bits, and sesame kernels).
Homemade Chicken Pot Pie
This is one of my most requested recipes in the fall and winter. Savory rotisserie chicken, a creamy rue, lots of veggies, all rolled into a flakey pie crust. I love to serve this with a leafy salad, sliced cucumbers, cherry tomatoes, chopped green onions, sliced mushrooms & topped with creamy french dressing (don't forget the crutons, bacon bits, and sesame kernels).
Cooking Instructions
- 1
Melt butter and add chopped onions & garlic until onions are translucent.
- 2
Add flour and stir for 3 minutes
- 3
Whisk in chicken broth, heavy cream, salt, pepper, and rosemary until smooth.
- 4
Mix in frozen vegetables, cooked potatoes, chopped rotisserie chicken
- 5
Place refrigerated pie cust into a deep dish pie plate.
- 6
Pour chicken/vegetable mixture into pie crust.
- 7
Top with another refrigerated pie crust.
- 8
Crimp pie crusts together around deep dish pie plate to create a wavy crust.
- 9
Bake in 350 degree oven for 45 minutes.
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