Homemade Chicken Pot Pie

Deborah Abrahamson
Deborah Abrahamson @cook_28414082

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).

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Ingredients

2 hours
8 servings
  1. 1rotisserie chicken, chopped
  2. 1 (16 oz.)bag of mixed vegetables
  3. 1medium onion, chopped
  4. 3medium russet potatoes, cut in bite sized cubes, cooked
  5. Homemade or a package of refrigerated pie crust
  6. Salt & pepper to taste
  7. 2 cupsChicken broth
  8. 3 TBSFlour
  9. 1/4 cupheavy cream
  10. 1 stickbutter
  11. 2 clovesgarlic, minced
  12. 1 tsprosemary

Cooking Instructions

2 hours
  1. 1

    Melt butter and add chopped onions & garlic until onions are translucent.

  2. 2

    Add flour and stir for 3 minutes

  3. 3

    Whisk in chicken broth, heavy cream, salt, pepper, and rosemary until smooth.

  4. 4

    Mix in frozen vegetables, cooked potatoes, chopped rotisserie chicken

  5. 5

    Place refrigerated pie cust into a deep dish pie plate.

  6. 6

    Pour chicken/vegetable mixture into pie crust.

  7. 7

    Top with another refrigerated pie crust.

  8. 8

    Crimp pie crusts together around deep dish pie plate to create a wavy crust.

  9. 9

    Bake in 350 degree oven for 45 minutes.

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Deborah Abrahamson
Deborah Abrahamson @cook_28414082
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