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Chicken Pot Pie with Rotisserie Chicken

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner U.S.
Chicken Pot Pie with Rotisserie Chicken
Ingredients
  • 2 refrigerated unbaked 9-inch pie crusts
  • 1 whole rotisserie chicken
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • salt and ground black pepper to taste
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 (16 ounce) bag frozen mixed vegetables, thawed
Instructions
1
Preheat the oven to a high temperature, specifically 425 degrees F (220 degrees C), to ensure optimal baking conditions. Next, position the pie crust in a 9-inch round dish and set it aside for later use.
2
In the meantime, prepare the second pie crust by setting it aside separately.
3
Take a rotisserie chicken and carefully remove its skin, then shred the meat into tender pieces.
4
In a large saucepan, melt butter over medium heat, allowing it to simmer. Add an onion and cook until it reaches a tender state, approximately 5 minutes.
5
Add flour, salt, and pepper to the saucepan, stirring until a smooth paste forms, taking about 2 to 3 minutes.
6
Introduce broth and milk into the saucepan, stirring constantly until a thickened consistency is achieved, roughly 5 minutes.
7
Add the shredded chicken and vegetables to the saucepan mixture, stirring until everything is well combined.
8
Pour the prepared filling into the pie crust, which has been set aside earlier.
9
Take the second pie crust and place it on top of the filling, sealing its edges and creating several shallow cuts on the surface.
10
Cover the edges of the pie with foil to prevent them from browning too quickly during baking.
11
Bake the pie in the preheated oven until its top is golden brown, taking around 25 to 30 minutes.