Description
This comforting chicken pot pie is the ultimate time-saving meal, perfect for busy weeknights. By utilizing tender rotisserie chicken, high-quality butter, and fresh vegetables, you create a rich, velvety gravy encased in a golden, flaky crust. It balances convenience with traditional culinary depth, offering a professional homemade result that feels indulgent and deeply satisfying for the whole family.
Ingredients
3 cups shredded rotisserie chicken (skin removed)
1/2 cup unsalted butter
1 cup yellow onion, finely diced
1 cup carrots, sliced into rounds
1 cup frozen peas, slightly thawed
1/2 cup all-purpose flour
3 cups low-sodium chicken stock
1/2 cup heavy cream
2 packages refrigerated pie crusts
Instructions
Preheat your oven to 400°F (200°C).
Melt the butter in a large Dutch oven over medium heat.
Sauté the diced onions and carrots until they soften and turn translucent.
Whisk in the flour and cook for two minutes to remove the raw flour taste.
Slowly pour in the chicken stock while whisking constantly to prevent lumps.
Stir in the heavy cream and simmer until the gravy reaches a glossy, thick consistency.
Fold in the shredded chicken and peas, then remove from heat.
Place one pie crust into the bottom of a pie dish.
Pour the chicken and vegetable mixture into the crust.
Top with the second pie crust, crimp the edges to seal, and cut small vents for steam.
Bake for 30 minutes or until the crust is golden brown and the filling is bubbly.
Notes
Ensure your chicken stock is cold or room temperature when adding to the roux to keep the gravy smooth. You can brush the top crust with an egg wash for an extra golden finish. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg