| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
slices
|
Ingredients
- 2 cups frozen diced carrot & pea mix (Microwave to heat & steam and set aside)
- 1 cup corn fresh or frozen (microwave to steam)
- 2 cups frozen diced potatoes (Microwave to heat & steam and set aside)
- 1 cup diced mushrooms
- 1 cup butter cubed
- 1 small onion peeled and diced
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons thyme
- 1 teaspoon pepper
- 3 cups chicken broth
- 1 1/2 cups whole milk
- 4 cups diced rotisserie chicken
- 4 sheets Pillsbury pie crust
Ingredients
|
|
Instructions
- Preheat your oven to 425 degrees.
- Spray 2 - 9 inch pie dishes with cooking spray.
- In a large pot on the stove top, melt 1 cup of cubed butter over medium-high heat. Once melted pour in the diced onion. Saute until the onion is tender.
- Pour in the flour, salt, pepper, and thyme. Stir until combined.
- Stir in the broth and milk, bringing to a boil. Stirring constantly until the mixture is thick and creamy.
- Stir in chicken, carrot-pea mix, corn, potatoes, mushrooms. Remove from heat.
- Unroll 2 pie crust sheets. Place one sheet in the bottom of each dish. Trim even with the rim.
- Split the pot pie filling evenly among the two pies. Unroll the two remaining crust. Place one over each filling. Trim, seal and design edges to your hearts desire. (; Cut a slit in the top.
- Bake one pie 35 minutes or until golden brown. Option to freeze the other pie for later. Seal tightly with saran wrap and in an air tight container. To bake from frozen, preheat 425 degrees and bake 30 minutes. Reduce oven setting to 35o degrees, baking an additional 70 minutes, or until crust is golden. Internal temperature should read 165 degrees.
Share this Recipe
Leave a Reply