Description
A comforting and hearty pot pie made with rotisserie chicken and frozen vegetables, perfect for family gatherings.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 2 tablespoons butter
- 1/3 cup chopped onions
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt 2 tablespoons of butter in a skillet over medium heat. Add chopped onions and cook until softened.
- Stir in flour and cook for about 1 minute to create a roux.
- Gradually whisk in chicken broth until thickened, then add heavy cream, thyme, rosemary, salt, and pepper. Bring to a gentle simmer.
- Add shredded rotisserie chicken and frozen vegetables; stir to combine and remove from heat.
- Transfer the filling into a pie crust, cover with a second crust, sealing edges and cutting slits on top.
- Bake for 30-35 minutes until golden brown and bubbling.
- Let cool for 5-10 minutes before slicing to serve.
Notes
Feel free to substitute with fresh vegetables or tweak the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: chicken pot pie, comfort food, rotisserie chicken, easy recipe
