Chicken and Vegetable Pot Pie
Rotisserie chicken, peas, and carrots in a creamy sauce under a golden pie crust.
Equipment
- Large skillet
- Nine inch pie dish
- Baking sheet
- Instant read thermometer
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded or chopped rotisserie chicken
- 1 cup frozen peas and carrots
- 1 small onion diced
- 2 cloves garlic minced
- ⅓ cup unsalted butter
- ⅓ cup all purpose flour
- 1 cup low sodium chicken broth plus 3/4 cup more
- ⅔ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 refrigerated pie crust nine inch
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F.
- Sauce. Cook the onion and garlic in butter, stir in the flour, then add the broth and milk until thick.
- Fill. Fold in the chicken and vegetables, season, and pour into a pie dish.
- Top. Cover with the crust, crimp, and cut vents.
- Bake. Bake about thirty minutes until golden and bubbling, then rest ten minutes.
Notes
Substitutions: Puff pastry replaces the pie crust, and leftover turkey replaces chicken.
Tips: Thicken the sauce fully and rest the pie before cutting.
Storage: Refrigerate for three to four days or freeze for up to three months. Reheat at 350 degrees F until 165 F.
Nutrition is calculated for one slice.