Filled with mixed vegetables and chopped rotisserie chicken, this chicken pot pie comes out of the oven with a beautiful golden-brown crust and tasty, bubbly filling, for an easy mealtime-fix any night of the week.
15 min
PREP TIME
55 min
COOK TIME
302
CALORIES
8
INGREDIENTS
INGREDIENTS 6 SERVINGS
- 3/4 cup (175 milliliters) chopped yellow onions
- 3 tablespoons (45 milliliters) unsalted butter
- 2 tablespoons (30 milliliters) flour
- 1 tablespoon (15 milliliters) Rotisserie Chicken
- 1 1/2 cups (375 milliliters) frozen mixed vegetables (such as peas, corn and green bean medley)
- 1 1/4 cups (315 milliliters) reduced sodium chicken stock
- 2 cups (500 milliliters) chopped prepared Rotisserie Style Chicken
-
1
refrigerated pie crust
, (from 400 g package)
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Substitution Available
- frozen pie shell, thawed
Preparation
- 1 Preheat oven to 375°F (190°C). Prepare and unroll pie crust as directed on package; set aside.
- 2 Melt butter in large cast iron or oven-safe nonstick skillet on medium heat. Add onion; cook and stir 6 to 8 minutes until softened. Sprinkle onions evenly with flour and Seasoning. Cook and stir 1 minute. Gradually add chicken stock, whisking to break up any lumps.
- 3 Gently stir in vegetables and chicken. Remove from heat. Place pie crust over top of chicken mixture in skillet, making sure edges of crust are tucked into skillet. Transfer skillet to oven.
- 4 Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before serving.
