Easy Chicken Pot Pie
Easy chicken pot pie recipe using refrigerated pie crusts
Servings: 6 servings
Calories: 216kcal
Ingredients
- 1 box refrigerated pie crusts (2 per box)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 1 rotisserie chicken skin removed and meat chopped into small pieces
- 1 small onion chopped
- 2 whole carrots peeled and chopped
- 3 celery stalks chopped
Instructions
- Heat oven to 450 degrees F.
- Remove skin from chicken and discard. Remove meat and chop into small pieces. Set aside.
- In large saucepan melt butter over medium heat.
- Add onion, carrots, and celery. Cook 2 minutes, stirring frequently.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in chicken broth and cream, cooking and stirring until bubbly and thickened.
- Remove from the heat.
- Line a pie pan with one pie crust and pour in the chicken pieces.
- Pour hot creamy mixture on top of the chicken.
- Top with second crust; seal edge anbd flute sides. Cut slits in several places in the top crust to let steam out.
- Bake 30 - 40 minutes or until crust is golden brown. During the last 15 - 20 minutes of baking, cover the edges of the crust with strips of aluminum foil to prevent the edges from browning too much. Let stand 5 minutes before serving.
Nutrition
Serving: 1slice | Calories: 216kcal | Carbohydrates: 4g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 44.4mg | Sodium: 279mg | Potassium: 525mg | Fiber: 0.8g | Sugar: 0.5g | Vitamin A: 11.8IU | Vitamin C: 0.2mg | Calcium: 0.4mg