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Chicken Pot Pie
Mandy

Chicken Pot Pie

A quick one pot chicken pot pie made with rotisserie chicken, vegetables and a creamy filling under a golden refrigerated pie crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1/2 cup yellow onion diced
  • 2 to 3 cloves garlic crushed
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup frozen peas
  • 2 cups cooked chicken cut into bite size pieces
  • 1 can cream of mushroom soup
  • 1 can water use the empty soup can
  • 1 refrigerated pie crust
  • 1 egg whisked with 2 tbsp water for egg wash

Method
 

  1. Preheat the oven to 375 degrees F.
  2. In a large stock pot, melt the butter and saute the carrots, celery, onion, garlic, parsley, basil, salt and pepper for about 5 minutes, until the vegetables soften.
  3. Add the frozen peas, chicken, mushroom soup and water and stir to blend.
  4. Cook over medium low heat for 5 to 10 minutes.
  5. Pour the filling into a pie plate and let it cool for a few minutes.
  6. Lay the pie crust over the filling, fold and crimp the edges, and poke a few holes in the top to vent.
  7. Brush the egg wash over the entire crust.
  8. Set the pie plate on a cookie sheet and bake for 30 minutes, until the crust is golden brown.

Notes

Letting the filling cool slightly before adding the crust keeps the crust from getting gummy.