Chicken Pot Pie Keeper

Try this keeper recipe for the best chicken pot pie you will ever make; a rotisserie chicken and premade crusts make it easy on a weeknight.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 533 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground white pepper
• 1 tablespoon butter
• 2 cups milk
• 1 teaspoon ground black pepper
• ½ (10 ounce) package frozen peas
• ½ white onion, diced
• 2 red potatoes, diced
• 2 carrots, peeled and diced
• 1 tablespoon all-purpose flour, or more if needed
• 2 leeks, diced
• 1 (15 ounce) package double-crust pie pastry, thawed
• 4 celery ribs with leaves, diced
• 1 (2 to 3 pound) rotisserie chicken, meat removed and shredded

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Preheat the oven to 450 degrees F (230 degrees C).

Step 3

Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil.

Step 4

Bake crust in the preheated oven until golden, about 20 minutes.

Step 5

Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly.

Step 6

Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt.

Step 7

Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling.

Step 8

Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.