Description
A comforting, restaurant-worthy pot pie made with rotisserie chicken and a flaky double crust, perfect for weeknight dinners or potlucks.
Ingredients
- 1 lb cooked, shredded chicken (rotisserie or poached)
- 2 cups mixed vegetables (frozen or fresh carrots, peas, corn)
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 tsp garlic powder (or 1-2 cloves fresh garlic, minced)
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- Heat a Dutch oven over medium. Add shredded chicken, mixed vegetables, chicken broth, and heavy cream. Stir in thyme, garlic powder (or minced garlic), and salt and pepper.
- Bring the mixture to a gentle simmer. Cook uncovered for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Taste and adjust seasoning.
- Unroll one pie crust and press it into the bottom and up the sides of the Dutch oven. Trim any large overhang so the top crust will sit evenly.
- Pour the hot chicken-and-vegetable filling over the bottom crust and smooth the surface with a spatula.
- Drape the second pie crust over the filling. Trim and crimp the edges together to seal. Cut several slits in the top crust to vent steam.
- Brush the top crust with the beaten egg for gloss and color.
- Bake for 25-30 minutes, until the crust is deep golden and you see filling bubbling through the vents. If the crust browns too quickly, tent with foil during the last 10 minutes.
- Remove from oven and let rest 10-15 minutes before slicing to allow the filling to firm up.
Notes
For a dairy-free version, use full-fat coconut milk plus a tablespoon of cornstarch. For lower fat, use half-and-half and adjust oven time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American