Easy Rotisserie Chicken Pot Pie Recipe

Ingredients

• 2 refrigerated unbaked 9-inch pie crusts
• 1 whole rotisserie chicken
• 0.33 cup butter
• 0.33 cup chopped onion
• 0.33 cup all-purpose flour
• salt and ground black pepper to taste
• 1.75 cups chicken broth
• 0.5 cup milk
• 1 (16 ounce) bag frozen mixed vegetables, thawed

Instructions

1. Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie plate and set the other crust aside.
2. Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces.
3. In a large saucepan, melt butter over medium heat. Add chopped onion and cook until softened, approximately 5 minutes. Stir in flour, salt, and pepper until a paste forms, about 2 to 3 minutes. Gradually add chicken broth and milk, stirring constantly until the mixture thickens, around 5 minutes.
4. Incorporate the shredded chicken and frozen vegetables into the sauce, stirring to combine. Pour the chicken mixture into the prepared pie plate. Top with the second pie crust, seal the edges, and cut several vents in the top. Protect the edges with foil to prevent excessive browning.
5. Bake in the preheated oven until the top crust turns golden brown, approximately 25 to 30 minutes.

Nutrition

• Calories: 472 kcal
• Fat Content: 28 g
• Fiber Content: 4 g
• Sugar Content: 1 g
• Sodium Content: 644 mg
• Protein Content: 22 g
• Cholesterol Content: 71 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g