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A chicken pot pie that shouts comfort food. Store bought rotisserie chicken and pastry sheets create an old fashioned favorite while saving loads of time and stress.
2 cups cubed white meat chicken from a store bought rotisserie chicken
2 cups low sodium chicken bone broth, kept warm on the stove
3 cups frozen vegetables, thawed (I use a combination of carrots, peas, lima beans, corn - whatever is in my freezer)
Optional addition - 6 baby potatoes, cut in half, boiled for 10 minutes and drained
6 TBSP unsalted butter
1 cup chopped sweet onion
1/2 cup chopped celery
6 TBSP flour
1 cup half and half, room temperature
2 sheets refrigerated boxed pie crust
1/2 tsp each salt and pepper
Preheat oven to 400 degrees F.
Melt butter in large saucepan over medium heat.
Add onions and celery and sauté until translucent, about 5 minutes.
Sprinkle flour over the onions and celery. Stir constantly for 3 minutes.
Slowly pour in the chicken broth and stir for 2 minutes - it will thicken up.
Add the cubed chicken, vegetables, salt, pepper, half and half and combine thoroughly.
Take saucepan off the heat and set aside for 10 minutes.
Remove pie crusts from refrigerator, let sit on the counter for 10 minutes.
On a lightly floured surface, roll one pie crust to fit on the bottom and up and slightly over the sides of a deep 9 inch pie plate and place in the pie plate.
Pour the chicken pot pie filling into the prepared pie plate.
Roll the second crust out to fit over the top and seal the edges all around the pie plate.
Pierce the top crust with a fork in 6-8 places and place in oven for 30 minutes.
Let rest for 10 minutes and then serve.
