Eat

Rotisserie Chicken Pot Pie

The nights are starting to get just a touch cooler around here with fall upon us. It’s not quite cool enough to dig out my cozy sweaters and wrap a scarf around my neck but I am dusting off some of those seasonal recipes I love to make this time of year. Chicken pot pie is one of those dinners that seems to be a hit with everyone’s palette in my family. I love making it, but I do cheat a bit to save on time. For me, using a rotisserie chicken from my local grocery store is the way to go!!! That thing is seasoned perfectly, cooked and ready to be shredded up. My other time saver is using Pillsbury brand prepared dough. Don’t try those generic brands, you’ll drive yourself crazy trying to roll that gummy stuff out…just stick with tried and true Pillsbury, it’s the best and easiest to work with. Lastly, I just pour those cute little frozen peas right into the hot mixture, there’s no need to warm them up first, the rest of the warm ingredients do the job for you. This recipe is so creamy and delicious, it’s the quintessential comfort food. Serve with some mashed potatoes and a fresh side salad, your family will love it and you!

Chicken Pot Pie

Pastry for double crust pie (I use pillsbury prepared crust..shhhhh)
1/2 C onion chopped
1/2 C carrot chopped
1/4 C butter
1/3 C all purpose flour
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp dried thyme
1/8 tsp pepper
2 C chicken broth
3/4 C milk
1 10 oz package frozen peas
3 C shredded rotisserie chicken
garnish with parsley

Prepare pastry in dish and set aside

In a saucepan saute onions and carrots in butter until tender. Stir in flour, salt, sage, thyme and pepper. Add the chicken broth and milk all at once. Cook and stir continually until thick and bubbly. Stir in the frozen peas and chicken and heat until bubbly. Pour chicken mixture into a pie pan that has been prepared with the crust. Add the second layer of crust over the top and seal the edges, discard any extra crust. Using a sharp knife, make four slits in the top. Bake in a 450 degree oven for 15-20 minutes or until pastry is golden brown.

Advertisements

3 thoughts on “Rotisserie Chicken Pot Pie”

    1. Nope! You don’t have to bake the bottom crust first. I put it in the baking dish and use a fork to poke holes in the dough before pouring the mixture in the dish.

  1. That sounds amazing!! My chicken pot pie has now been put to shame! Haha! I use only 4 ingredients; Canned mixed veggies, cream of chicken soup, cut up chicken breast, and the ONE thing that is the same… Pillsbury Pie Crust. I agree, you can’t go wrong with Pillsbury!!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.