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my easy rotissere chicken pie

★★★★★ 1
a recipe by
Lana Bade
Goshen, NJ

We prefer chicken breast,this is so good and easy.No peas and carrots here!Rotissere chicken breast makes it SO easy and flavorfull!Forget those exspensive skimpy store ones!

★★★★★ 1
serves 5-6
prep time 20 Min
cook time 1 Hr

Ingredients For my easy rotissere chicken pie

  • 1
    rotissere chicken breast ,about 1 1/2 pounds skinned and diced
  • 2 can
    cambells chicken gravy
  • 1 c
    good white wine (1/2 cup heavy cream/optional)
  • 1 box
    frozen green giant frozen white niblets corn
  • 1 box
    about 10 ounce size broccolli chopped/frozen
  • 1 can
    drained mushrooms,4 ounce or larger
  • 1 pkg
    bird's eye tiny onions in cream sauce/frozen
  • 1 tsp
    poultry seasoning
  • 1/2 tsp
    garlic powder
  • 1 pkg
    frozen pie crusts/2 pack
  • 1 lg
    egg/beaten with water
  • fresh black pepper to taste

How To Make my easy rotissere chicken pie

  • 1
    Remove skin and bones from cooked chicken and dice in chunks
  • 2
    In large saucepan,put the gravy,wine,and defrosted {MICROWAVED} veggies.Simmer until wine and veggies are to taste. Turn heat off.Add cream if desired.{makes it xtra good!}
  • 3
    In a pie dish,lay one pie crust,dust with a bit of flour.
  • 4
    Laddle chicken/veggie mixture in the crust.Add freshly ground pepper to taste.
  • 5
    Cover with the second pie crust.Use a fork to make a few slits for steam to escape.{Crimp sides first.}
  • 6
    Using a pastry brush ,lighty paint over top with eggwash.
  • 7
    BAKE IN PREHEATED OVEN at about 375 degrees until golden and bubbly.(25-35 minutes.}
  • 8
    Allow to set about 15 minutes or so.Cut into slices and serve with flat spatula.I usually make a salad on the side.

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