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Chicken pot pie with vegetables

Rotisserie Chicken Pot Pie

Rotisserie chicken and prepared pie crust make this pot pie supremely easy yet warmly satisfying. Fresh onions, carrots, celery, and mushrooms cooked in butter provide a gratifying depth of flavor. A perfect meal for a chilly December day.

Ingredients – Serves 6


Preheat the oven to 400 degrees Fahrenheit.

Melt the butter in a medium pot over medium heat. Add the onion, carrot and celery and cook until the onion is translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook until they have softened and released their liquid, about 5 minutes.

Add the flour and stir to coat the vegetables. Cook until it is no longer white and coats the bottom of the pan, stirring constantly, about 1 minute.

Add the broth and stir to combine. Bring to a boil, stirring occasionally, and simmer until the mixture thickens slightly, about 3 minutes. Remove from the heat and stir in the chicken, cream, thyme, and salt. Set aside to cool slightly.

Meanwhile, line a 9-inch pie plate (not deep dish) with one pie crust. Pour the filling into crust and top with the second pie crust. Seal the edges with a fork or decorative crimp, and cut 3 or 4 small vents in the top of the crust.

Bake on the lowest rack of your own, placed on a rimmed baking sheet, until the crust is golden brown all over, 35 to 40 minutes. Cool slightly before slicing.

Nutritional Info

Per Serving: 380 calories (200 from fat), 22g total fat, 10g saturated fat, 80mg cholesterol, 600mg sodium, 26g carbohydrates, (2 g dietary fiber, 5g sugar), 20g protein.

Family Food

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