ROTISSERIE CHICKEN POT PIE RECIPE | ALLRECIPES
An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.
Provided by Lynnette
Categories Chicken Pot Pie
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
- Remove skin from rotisserie chicken and shred meat.
- Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
- Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
- Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 472 calories, CarbohydrateContent 33.8 g, CholesterolContent 71 mg, FatContent 27.6 g, FiberContent 4.2 g, ProteinContent 22.2 g, SaturatedFatContent 10 g, SodiumContent 643.6 mg, SugarContent 1.4 g
HEALTHIER CHICKEN POT PIE IX RECIPE | ALLRECIPES
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
Provided by MakeItHealthy
Categories Chicken Breasts
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 9-inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
- Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
- Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
- Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 318.3 calories, CarbohydrateContent 26.8 g, CholesterolContent 43.1 mg, FatContent 16.4 g, FiberContent 2.2 g, ProteinContent 15.3 g, SaturatedFatContent 4.8 g, SodiumContent 712.4 mg, SugarContent 3.8 g
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