Easy Chicken Pot Pie
Jennifer
Easy Chicken Pot Pie made with Rotisserie chicken and mixed vegetables in a creamy sauce.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 419 kcal
4 cups chicken chopped/diced 2 9" pie crusts 1 1/3 cup milk 1 3/4 cup chicken broth 2/3 cup all purpose flour 1/2 cup onion 1 tsp salt 1 tsp black pepper 2/3 cup butter 15 oz grenn beans 1 cup celery chopped 1 small bag mixed peas and carrots frozen 1/2 tbsp italian seasoning
Preheat oven to 350 degrees Fahrenheit.
Add butter to a medium saucepan. Sauté onion and celery until cooked, about 6-8 minutes
Stir in flour and seasonings and mix well.
Pour the milk and chicken broth slowly, allowing the mixture to thicken.
Add chicken and vegetables, mix well.
Pour mixture into pie crusts. Cover with pie crust, cutting slits to vent.
Bake for 30 minutes, covering after 20 minutes, or when pie crust top is golden brown.
Calories: 419 kcal Carbohydrates: 36 g Protein: 7 g Fat: 28 g Saturated Fat: 14 g Cholesterol: 45 mg Sodium: 819 mg Potassium: 311 mg Fiber: 3 g Sugar: 4 g Vitamin A: 974 IU Vitamin C: 11 mg Calcium: 95 mg Iron: 2 mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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