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rotisserie-chicken-pot-pie-recipe

Rotisserie Chicken Pot Pie

A comforting and easy-to-make chicken pot pie using rotisserie chicken.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 450 kcal

Ingredients 

Filling

  • 1 whole rotisserie chicken shredded
  • 1 cup frozen peas
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • ¼ cup butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Crust

  • 2 sheets pie crust store-bought or homemade

Instructions 

  1. Preheat your oven to 425°F (220°C).
  2. In a saucepan, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until tender.
  3. Stir in the flour, salt, and pepper until well blended. Gradually stir in the chicken broth and milk. Cook, stirring constantly until thickened.
  4. Add the shredded chicken and peas to the mixture. Remove from heat.
  5. Place one pie crust in a pie dish. Pour the chicken mixture into the crust. Cover with the second pie crust. Seal the edges and cut away excess dough. Make several small slits in the top crust to allow steam to escape.
  6. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 35g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Chicken Pot Pie
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