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Rotisserie Chicken Pot Pie

Name: Rotisserie Chicken Pot Pie
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 3 tablespoons unsalted 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 cup low-sodium chicken broth; 2 cups bite-size pieces rotisserie chicken; 1/2 cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon fine sea salt; 2 (9-inch) whole wheat pie crusts; 2 cloves garlic, finely chopped

Serves 6

Time 1 hr 10 min

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

Ingredients

3 tablespoons unsalted 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 cup low-sodium chicken broth
2 cups bite-size pieces rotisserie chicken
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon fine sea salt
2 (9-inch) whole wheat pie crusts
2 cloves garlic, finely chopped

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Method

Preheat the oven to 400°F.

Melt the butter in a medium pot over medium heat.

Add the onion, carrot and celery and cook until the onion is translucent, about 4 minutes.

Add the garlic and cook until fragrant, about 1 minute.

Add the mushrooms and cook until they have softened and released their liquid, about 5 minutes.

Add the flour and stir to coat the vegetables.

Cook until it is no longer white and coats the bottom of the pan, stirring constantly, about 1 minute.

Add the broth and stir to combine.

Bring to a boil, stirring occasionally, and simmer until the mixture thickens slightly, about 3 minutes.

Remove from the heat and stir in the chicken, cream, thyme, and salt. Set aside to cool slightly.

Meanwhile, line a 9-inch pie plate (not deep dish) with one pie crust.

Pour the filling into crust and top with the second pie crust.

Seal the edges with a fork or decorative crimp, and cut 3 or 4 small vents in the top of the crust.

Bake on the lowest rack of your own, placed on a rimmed baking sheet, until the crust is golden brown all over, 35 to 40 minutes. Cool slightly before slicing.

Nutritional Info:

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

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

3 tablespoons unsalted 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 cup low-sodium chicken broth
2 cups bite-size pieces rotisserie chicken
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon fine sea salt
2 (9-inch) whole wheat pie crusts
2 cloves garlic, finely chopped

Shop with Prime

Exclusively for Prime members in select ZIP codes.