Chicken Pot Pie Keeper

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

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.

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

Categories

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