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
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, thinly sliced
- 1 pound button mushrooms, quartered
- 3 tablespoons all-purpose flour
- 1 1/2 cup low-sodium chicken broth
- 2 cups bite-size pieces rotisserie chicken
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt
- 2 (9-inch) whole wheat pie crusts
- 2 cloves garlic, finely chopped
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.
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.