Description
Learn how to make a delicious and quick Chicken Pot Pie using rotisserie chicken. This easy recipe is perfect for a comforting meal any day of the week!
Ingredients
- 2 refrigerated unbaked 9-inch pie crusts (450g)
- 1 whole chicken
- 80g butter
- 80g chopped onion
- 40g all-purpose flour
- salt and ground black pepper to taste
- 420ml chicken broth
- 120ml milk
- 450g bag frozen mixed vegetables, thawed
Instructions
- Set your oven to 425 degrees F (220 degrees C). Line a 9-inch pie dish with one of the pie crusts, keeping the other crust aside.
- Take the skin off the whole chicken and tear the meat into pieces.
- In a large pan, melt the butter over medium heat. Add the chopped onion and cook until it’s soft, roughly 5 minutes. Mix in the flour, salt, and pepper, stirring until a paste forms, about 2 to 3 minutes. Pour in the chicken broth and milk, stirring continuously until the mixture becomes thick, around 5 minutes.
- Combine the shredded chicken and thawed vegetables, mixing them well. Transfer this filling into the crust-lined pie dish. Lay the second pie crust over the top, crimping the edges and cutting a few slits in the top. Cover the edges with foil to keep them from over-browning.
- Cook in the oven until the pie’s top is a deep golden shade, approximately 25 to 30 minutes.
Notes
- Consider using a whole wheat pie crust for a healthier alternative.
- Enhance the filling with a touch of dried thyme or rosemary for added flavor.
- Switch things up by using leftover roasted chicken for a unique take on this classic dish.
