Description

A quick and easy autumn chicken pot pie featuring a rich, creamy filling with tender chicken and root vegetables, topped with a flaky golden crust made from store-bought pie dough.

Ingredients

Scale

3 cups shredded rotisserie chicken
3 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced
2 medium Yukon Gold potatoes, diced
1 cup frozen peas
2 cups low-sodium chicken broth
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon dried thyme
3 cloves garlic, minced
Salt and black pepper to taste
1 teaspoon Worcestershire sauce
2 sheets store-bought pie crusts
1 large egg beaten with 1 tablespoon water
1 tablespoon sesame seeds

Instructions

Preheat oven to 400°F (200°C).
Chop onion, dice carrots and potatoes, and shred chicken.
Melt butter in a large Dutch oven over medium heat. Add onion and cook for 2-3 minutes until softened.
Add garlic and cook for 1 minute. Stir in flour and cook for 1 minute to make a roux.
Slowly whisk in chicken broth, heavy cream, thyme, salt, pepper, and Worcestershire sauce. Simmer for 3-4 minutes until thickened.
Stir in carrots, potatoes, and chicken. Simmer for 5-7 minutes until vegetables are tender.
Stir in frozen peas at the very end to warm through.
Roll out one pie crust and place it in a pie dish or on a baking sheet. Pour filling into the crust.
Top with the second pie crust, cutting slits for steam to escape.
Brush top with egg wash and sprinkle with sesame seeds.
Bake for 25-30 minutes until crust is golden brown and filling is bubbling.
Let cool for 10 minutes before serving.

Notes

For a vegetarian version, substitute vegetable broth and add mushrooms or celery. If making your own crust, keep butter cold for flakiness. Let the pie rest for 10 minutes before cutting to allow the sauce to thicken. Leftovers can be refrigerated for up to 3 days or frozen unbaked.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 5
Sodium: 600
Fat: 22
Saturated Fat: 8
Carbohydrates: 35
Fiber: 3
Protein: 25

Keywords: chicken pot pie, autumn recipe, comfort food, easy dinner, rotisserie chicken, one pot meal, family friendly