How To Make Rotisserie Chicken Pot Pie
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Serves:
Ingredients
- 1 rotisserie chicken, meat shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
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Preheat oven to 400°F (200°C).
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In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Cook until vegetables are tender.
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Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until thickened.
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Add shredded chicken, frozen mixed vegetables, thyme, salt, and pepper to the skillet. Cook for an additional 5 minutes, until heated through.
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Pour the chicken mixture into a 9-inch deep-dish pie plate. Top with the refrigerated pie crust, trimming any excess dough and crimping the edges.
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Cut a few slits in the crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
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Let the pot pie cool for a few minutes before serving. Enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 20g
- Saturated Fat : 8g
- Cholesterol : 60mg
- Sodium : 900mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 22g
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