Chicken Pot Pie
Serves 620 mins prep35 mins cook
This chicken pot pie recipe combines a flavorful filling of rotisserie chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust. It's a comforting dish perfect for family dinners and can be adjusted to suit your desired thickness with broth. Enjoy a homemade meal that brings the warmth of comfort food to your table.
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What you need
Instructions
1: Oil a skillet and on medium heat add in chicken skins. Brown these for 3-5 minutes until crispy. 2: Remove from heat, and in the same pan, add onions, celery, garlic, and cook until translucent. 3: Toss in the wine and soy sauce, allow to reduce. 4: To create the roux, add in flour and butter if needed; allow to cook for 2-3 minutes. 5: Slowly add milk followed by chicken broth in batches while continuously stirring. 6: Once the liquid is used up, begin seasoning with rosemary, AP seasoning, chicken bouillon, and Italian seasoning. Cover and simmer on low heat for about 5 minutes. 7: Remove the rosemary, add in chicken and mixed vegetables, and stir. Turn off the heat. 8: Bring pie crust to room temperature and oil your baking dish. 9: Lay down the bottom layer of pie crust, add in your filling, and top with another layer of crust. 10: Seal the edges using a fork and poke three holes in the top with a knife. 11: Brush with egg wash and bake at 425°F for 30 to 35 minutes or until the top crust is golden brown. 12: Allow to cool and enjoy!View original recipe