Simple Way to Chicken Pie With Cooked Chicken

Rotisserie Chicken Pot Pie

Make a hole in the top of the pie to allow the steam to escape, then bake in the.

Recipe Summary Rotisserie Chicken Pot Pie

An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.

Ingredients | Chicken Pie With Cooked Chicken

2 refrigerated unbaked 9-inch pie crusts

1 whole rotisserie chicken

⅓ cup butter

⅓ cup chopped onion

⅓ cup all-purpose flour

salt and ground black pepper to taste

1 ¾ cups chicken broth

½ cup milk

1 (16 ounce) bag frozen mixed vegetables, thawed

Directions

Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.

Remove skin from rotisserie chicken and shred meat.

Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.

Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.

Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Garlic salt may be substituted for salt and pepper, if desired.

Info | Chicken Pie With Cooked Chicken

prep: 20 mins cook: 40 mins total: 1 hr Servings: 8 Yield: 1 9-inch pie

TAG : Rotisserie Chicken Pot Pie

Main Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,