Name: Rotisserie Chicken Pot Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Refrigerated unbaked 9-inch pie crusts - 2; Rotisserie chicken - 1 whole; Butter - ⅓ cup; Chopped onion - ⅓ cup; All-purpose flour - ⅓ cup; Salt and ground black pepper to taste - ⅓ cup; Chicken broth - 1 ¾ cups; Milk - ½ cup; Frozen mixed vegetables, thawed - 1 (16 ounce) bag

Ingredients for - Rotisserie Chicken Pot Pie

1. Refrigerated unbaked 9-inch pie crusts 2

2. Rotisserie chicken 1 whole

3. Butter ⅓ cup

4. Chopped onion ⅓ cup

5. All-purpose flour ⅓ cup

6. Salt and ground black pepper to taste ⅓ cup

7. Chicken broth 1 ¾ cups

8. Milk ½ cup

9. Frozen mixed vegetables, thawed 1 (16 ounce) bag

How to cook deliciously - Rotisserie Chicken Pot Pie

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.

2 . Stage

Remove skin from rotisserie chicken and shred meat.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Bake in the preheated oven until top is golden brown, 25 to 30 minutes.