Easy Chicken Pot Pie
Easy Chicken Pot Pie made with Rotisserie chicken and mixed vegetables in a creamy sauce.
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: 419kcal | Carbohydrates: 36g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 45mg | Sodium: 819mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 974IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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