Deep Dish Chicken Pot Pie

“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.”

INGREDIENTS:

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

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