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Chicken Pot Pie

Using store bought rotisserie chicken and frozen vegetables will cut down prep and cook time but not sacrifice flavor. This one is quick comfort.
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Cook Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3-4 cups rotisserie chicken chopped
  • 1 bag 16 oz frozen mixed vegetables steamed
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 tsp mustard
  • Salt and pepper to taste
  • 1 tsp dried Italian seasoning
  • 1 package store bought pie crusts or make your own (See Notes)
  • 1 egg

Method
 

  1. In a skillet, melt the butter and then stir in flour to make a roux.
  2. Slowly pour in chicken broth, whisking while you add it in.  
  3. Whisk in the mustard, and season with salt, pepper, and Italian seasoning.  
  4. Stir and bring to simmer.  Simmer until thick enough to coat a spoon.
  5. Now, add your chopped chicken and steamed vegetables to this sauce, and stir well to combine.  Turn off heat.  
  6. Preheat oven to 425 degrees, or to pie dough directions.  
  7.  According to package or recipe instructions, roll out pie dough.  
  8. Put one crust in a greased pie pan and trim extra from edges.  
  9. Pour your chicken mixture into the crust and spread into an even layer.  
  10. Top with second crust and crimp edges around pie pan, trimming any excess.  
  11.  Cut several inch long slits across middle of the top crust.  
  12. Make an egg wash- one egg and a splash of water, beaten.  
  13. Brush this across the pie crust.  
  14. Bake 10-12 minutes, until the pie crust is golden.  
  15. Remove from oven and allow to sit for 5-10 minutes before cutting.  
  16. Serve with sides.

Notes

Mashed potatoes go great with this but so would roasted potatoes and/or a salad.
If you'd like to make your own crust visit https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/ for a great recipe!