I made this chicken pot pie last night and it was so good I thought I would share the recipe…..
The original recipe came from Rachael Ray but I modified it to make it easier.
Chicken Pot Pie!
- 1 rotisserie chicken -take meat off the bone.
- 1 onion chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- 1/2 pound button mushrooms, chopped
- 2 big carrots, chopped
- 3 ribs celery, chopped
- Salt and ground black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup white wine
- 1 1/2 cup milk
- 1 cup chicken broth
- 1 cup frozen peas
- 1 box pie dough ( I used Pillsbury in the red box)
Pre-heat oven to 375ºF.
place a large Dutch oven over medium-high heat with 2 tablespoons of EVOO. Add chopped onion, mushrooms, carrots, celery to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred. I did put a little dark meat in there too.
When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock Bring up to a simmer then add the peas and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.
Pour into a pie crust ( I used Pillsbury in the red box). Then top with other pie crust. Make a few slits in the dough to allow steam to escape,
Bake the pot pie until the filling is bubbling and the crust is golden brown, about 30 minutes. Serve.