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Chicken Pot Pie

Creamy pot pie made simple using a store bought rotisserie chicken and pie crust. No one will know the difference!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course

Ingredients
  

  • 1/3 c. butter
  • 1/3 c. flour
  • 1/2 white onion chopped
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 3/4 c. chicken broth
  • 2/3 c. milk
  • 2 c. cooked rotisserie chicken chopped
  • 1 carrot chopped
  • 2 small red potatoes
  • 2 frozen pie crust for double pie crust

Instructions
 

  • Preheat the oven to 425°
    Debone the rotisserie chicken. Chop 2 cups . Set aside
    Chop the potatoes, carrots,onion into bite size pieces. Put them in a microwave safe dish with a 1/4 c. water and cover with saran wrap. Microwave on high for 3 minutes.
    Melt butter in a large sauce pan over med. heat. Add flour, salt, pepper, and add chicken broth and milk. Cool until the mixture thickens and is bubbly.
    Stir in the Chicken and vegetables.
    Roll out your dough to fit in a pie plate, line the bottom with one crust. Pour in filling, and cover with top crust. Seal the edges. cut slits in the top to vent.
    Cook for 30-35 minutes. Or until the crust is golden brown and the filling is bubbly.
    Cool 10 minutes before serving.

Notes

This recipe is adapted from kitchme.