Ingredients:
- 8 tbsp unsalted butter
- 2 lbs rotisserie chicken meat, shredded
- 1 cup sliced celery
- 1 cup chopped yellow onion
- 2 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried thyme leaves
- 1/2 tsp ground black pepper
- 1/2 cup flour
- 1 cup heavy cream
- 2 cups chicken broth
- 1 cup frozen peas & carrots
- 1/2 cup frozen corn
- 4 pie crusts (2 bottoms, 2 tops)
Directions:
- Preheat oven to 425 degrees F. Oven rack on the bottom of the oven.
- Add the butter to a skillet over medium heat. Once the butter is melted, add the celery and onion. Cook for 8-10 minutes, until the onion and celery is softened.
- Add the rotisserie chicken meat and the spices. Stir.
- Add the flour. Stir well until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bublling and thick, stirring often, 3-5 minutes.
- Remove from the heat. Stir in the frozen, peas, carrots, and corn. Let cool for 15-30 minutes.
- Fit pie crusts into the bottom of two 9-inch pie plates. Spoon the cooled filling into the pie crust. Top each with a pie crust. Seal the edges of the pies. Cut 3-5 slits in the top of the pies to allow steam to escape.
- Place the filled pie plates on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
- Cool for 15-30 minutes before slicing and serving.
Notes
*Pouring hot filling into the unbaked pie crust can make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.
Recipe adapted from The Best Classic Chicken Pot Pie Recipe by Amanda Finks
