Rotisserie Chicken Pot Pie Recipe
Description
This rotisserie chicken pot pie recipe is the perfect dinner for a cold night. It is creamy, savory, and packed with a variety of vegetables and chicken. The crust is buttery and flaky, making it the perfect accompaniment to the creamy filling. This pot pie is a great way to use up any leftover rotisserie chicken you may have, and can be made in under an hour. It is sure to be a hit with the whole family.
Prep Time
This pot pie takes about 30 minutes of prep time. This includes prepping the vegetables, making the filling, and prepping the crust. It is important to make sure that all of the vegetables are chopped into small pieces, as this will help them to cook evenly. You will also need to make sure that the chicken is cut into cubes before adding it to the pot pie.
Cook Time
This pot pie takes about 40 minutes to cook. This will depend on the size of the pot pie, as well as the size of the oven. It is important to make sure that the pot pie is cooked through before serving. You will know it is done when the crust is golden brown and the filling is bubbling.
Ingredients
For this rotisserie chicken pot pie recipe, you will need:
- 2 cups of cooked, cubed rotisserie chicken
- 1 cup of diced onion
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 cup of frozen peas
- 1/2 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper to taste
- 1 package of refrigerated pie crust
- 1 egg, beaten
Instructions
To make this pot pie, start by preheating your oven to 400 degrees Fahrenheit. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes until the vegetables are softened. Add the flour and stir to combine. Slowly add the chicken broth, stirring constantly, until the mixture is thick and bubbly. Add the chicken, peas, thyme, oregano, basil, salt, and pepper. Stir to combine, and remove the skillet from the heat.
Take one of the pie crusts and place it in a 9-inch pie plate. Pour the filling into the pie plate and spread evenly. Place the second pie crust on top and crimp the edges. Cut several slits in the top of the crust to allow steam to escape. Brush with the beaten egg and bake for 40 minutes.
Equipment
For this pot pie recipe, you will need:
- A large skillet
- A 9-inch pie plate
- A pastry brush
Notes
This pot pie is best served immediately, but can be stored in the refrigerator for up to three days. To reheat, simply place it in a 350-degree oven for 15 minutes until heated through.
Nutrition: Per Serving
- Calories: 537
- Fat: 25g
- Carbohydrates: 48g
- Protein: 29g
- Sodium: 639mg
Recipe Tips
For this pot pie recipe, it is important to make sure that you are using cooked, cubed rotisserie chicken. This will help to ensure that the chicken is cooked through and that the dish has a consistent texture. If you do not have rotisserie chicken, you can also use cooked, shredded chicken.
To make this pot pie even more flavorful, you can add diced potatoes or mushrooms to the filling. You can also add a bit of diced ham or bacon for added flavor. For a creamier pot pie, you can also add a cup of heavy cream to the filling.
This rotisserie chicken pot pie is an easy and delicious dinner option that is sure to be a hit with the whole family. It is a great way to use up any leftover chicken, and can be made in under an hour. Enjoy!
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