Rotisserie Chicken Pot Pie

Rotisserie Chicken Pot Pie

Serves 6

Rotisserie chicken and prepared pie crust make this pot pie supremely easy, yet warmly satisfying. Fresh onions, carrots, celery, and mushrooms sautéed in butter provide a gratifying depth of flavor. A perfect meal for a chilly December day.

  • 3 tablespoons butter, divided
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, thinly sliced
  • 1 pound button mushrooms, quartered
  • 3 tablespoons all-purpose flour
  • 1 1/2 chicken broth
  • 2 cups bite-size pieces rotisserie chicken
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 (9-inch) whole wheat pie crust, in a pie pan
  • 1 prepared whole wheat pie crust top
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Preheat oven to 400°F.

Melt 2 tablespoons of the butter in a large heavy skillet. Add the onions, carrots, and celery and cook over medium heat until softened but not browned, about 10 minutes. Set aside in a bowl. Add remaining 1 tablespoon butter to skillet, add mushrooms and cook over medium high heat until they have given off their moisture and are tender, about 10 minutes. Return onion mixture to skillet and stir in flour. Cook for 1 minute. Add broth slowly, while stirring, and bring to simmer. Stir until thickened, then add chicken, cream, thyme and salt and pepper.

Using a slotted spoon, fill pie crust with chicken and vegetable filling. Pour in any remaining liquid until crust is almost filled to the top. Moisten edge of pie crust with water and arrange pie crust top on top, sealing the edges with a fork. Cut slits into the top of the pie. Bake for 30 to 40 minutes, until pie crust is golden brown and filling is bubbling. Set aside to let rest for 10 minutes, then serve.

Nutritional Info: 
Per Serving:380 calories (200 from fat), 22g total fat, 10g saturated fat, 80mg cholesterol, 600mg sodium, 26g carbohydrate (2g dietary fiber, 5g sugar), 20g protein

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