"This is a stick to your ribs comfort food dish. I combined a homemade cream sauce and fresh vegetables with store-bought deli rotisserie chicken and packaged pie crust to make a Chicken Pot Pie that tastes like it took all day to make."
"So Messy, but Oh So YUMMY!"
2-3 cups of deli Rotisserie chicken, shredded
1 (14.1 ounce) package of refrigerated pie crusts
1 (14 ounce) can or 1-2/3 cups of chicken broth
8 ounce package of sliced carrots
8 ounce package of sliced mushrooms
8 green onions, sliced (both white and green parts of onion)
2 ribs of celery, sliced
1-1/3 cups milk
1/3 cup butter
1/3 cup flour
1 Tablespoon freeze-dried poultry herb blend (I used Litehouse brand.)*
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees. In a medium saucepan, add carrots; cover with water and bring to a boil. Cook for 15 minutes or until tender; drain. In a large saute pan, melt butter. Add mushrooms, celery, green onions and poultry herb blend and saute until tender, about 10 minutes. Sprinkle flour over vegetables and stir to combine (The mixture will look very gummy.); cook for 2 minutes. Add chicken broth, milk, salt and pepper and stir well. Bring to a boil and then reduce heat to medium and simmer for 5 minutes or until thickened, stirring occasionally. Add drained carrots and shredded chicken and stir to combine. Fit bottom crust into a 9-inch deep dish pie plate. Pour mixture into crust and cover with the top crust, folding top crust under bottom crust. Crimp crusts together to seal. Cut several slits in top crust to allow steam to escape. Place pie plate on cookie sheet and place on middle rack in oven. Bake at 375 degrees for 30 minutes or until golden brown. Remove from oven and allow to sit for about 10 minutes before slicing.
*I found the freeze-dried poultry herb blend in the Produce Department of my local grocery store.
TIP: If mushrooms aren't your favorite, you can always substitute peas, broccoli or potatoes.