Nothing says American comfort food quite like Chicken Pot Pie. It’s a great meal to make for a cold winter night, and oh is it indulgent.
My take on the recipe cheats a little. I like to use rotisserie chicken to cut down on time.
- 1/2 a rotisserie chicken, shredded
- 1 cup chopped carrots
- 1 cup green peas
- 1 cup chopped celery
- 1/3 cup butter
- 1/2 chopped onion
- 1/3 cup all-purpose flour
- 1/4 tsp black pepper
- 1 1/2 cups chicken broth (vegetable broth or water will do, even)
- 2/3 cups of milk
- 2 (9 inch) unbaked pie crusts. I like to use the Pillsbury ones.
- Black sesame seeds (optional)
- Preheat the oven to 425 degrees F
- Prepare chopped veggies – set aside
- In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Set aside.
- Take the Pillsbury pie crusts and place one in a pie tin of your choosing
- Place shredded chicken. Pour hot liquid mixture over the top
- cover with the top pie crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape
- If you have extra dough (you shouldn’t – but if you do..) you can braid it and lay it over the top, like I did in the picture. It makes for nice decoration.
- Top with sesame seeds and bake in the oven for 30-35 minutes, or until pastry is golden brown and the filling is bubbly.
- Cool before serving, and enjoy!