Rotisserie Chicken Pot Pie Recipe

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Rotisserie Chicken Pot Pie

Gerald Stegman

By
@Technoman

Quick to make and wonderful to eat.


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Rating:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1
rotisserie chicken from your favorite store
1 Tbsp
butter or margarine
1 Tbsp
all purpose flour
1 bag(s)
steamable frozen mixed vegtables
1 tsp
chicken bullion (low sodium)
1 dash(es)
salt
1 dash(es)
pepper
2/3 c
milk or half and half

Directions Step-By-Step

1
Pre-heat oven to 375 or pre-heat mini pie maker till light turns green.
Cook potatoes till hot through but firm (3.5 minutes on high in microwave should be about right. Cut into small chunks.
 
2
Cook steam vegtables in microwave per bag instructions.
3
Remove one breast, and one leg and thigh from a rotisserie chicken and cut into bite size pieces.
4
Melt butter, and add flour to make a rue. Once rue has bubbled for a minute, add milk and stir until well blended and all clumps mixed. Cook till thickened stirring constantly.
5
Add chicken bullion, vegtables, potatoe and chicken to thickened mixture. Let simmer for 3 or 4 minutes till heated through.
6
Prepare crusts for 4 pies (mixture will make about 6) and place bottom crust in small pie tins or wells of mini pie baker. Add filling, and top with puff pastry crust. Cook till crust is golden brown on top (about 20 minutes in oven or 10 minutes in mini pie maker). Serve

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Chicken Pot Pie