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Chicken Pot Pie


Chicken Pot Pie

Simple chicken pot pie recipe you can make with shredded rotisserie chicken! Semi-homemade filling that's easy to throw together for a great dinner.

This all depends on not having a soupy chicken filling. The filling should be thick when it comes off the stove, too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked.

Can you make chicken pot pie ahead of time?

Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.

Can I use rotisserie chicken?

Yup! We love turning to rotisserie chicken for a shortcut any night. This chicken pot pie uses rotisserie chicken in the smartest way.

Ingredients:

1 cup potato, diced

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1/3 cup melted margarine

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chicken, cooked and chopped

2 pie crusts ( either store-bought or your own recipe)

Directions:

Preheat oven to 400°F. Saute onion, celery, carrots, and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Combine broth and half and half. Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into the shallow 2-quart casserole dish and top with pie shells.

Bake 30-40 minutes or until the crust is golden and flaky.

And Enjoy...!

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