My Easy Rotissere Chicken Pie

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Have you made this?

By Lana Bade
@Sunflowercooks

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!

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

5-6

Prep:

20 Min

Cook:

1 Hr

Ingredients

1: rotissere chicken breast ,about 1 1/2 pounds skinned and diced
2 can(s): 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(s): 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 large: egg/beaten with water
: fresh black pepper to taste

How to Make My Easy Rotissere Chicken Pie

Step-by-Step

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