Chicken Pot Pie (Using Rotisserie Chicken)

Recipe by Heather N.
YIELD: 1 pie


  • 1
    (2 count) package Pillsbury ready made pie dough (1 package contains 2 roll-out crusts)
  • 13
    cup butter
  • 1
    medium yellow onion, diced
  • 13
    cup flour
  • 2
    cups organic chicken broth
  • 12
    cup heavy whipping cream (to reduce fat you can use reduced fat milk like 2%)
  • 2 12
    cups chicken breasts, shredded (I use 1 whole rotisserie chicken meat it is more flavorful)
  • 1 12
    cups frozen mixed vegetables, thawed (I used soup mix veggies)
  • 13
    cup frozen peas and carrot
  • 15
    ounces diced potatoes (canned)
  • 8
    ounces sliced mushrooms (canned)
  • 1
    teaspoon parsley
  • 1
    teaspoon thyme or 1 teaspoon tarragon
  • 14
    teaspoon salt
  • 14
    teaspoon pepper


  • Preheat oven to 425. Thaw veggies, bring crusts to room temperature.
  • Melt butter in large saucepan on medium heat. Add onion and saute until translucent, about 2 minutes. Add flour and stir to incorporate, this is your roux. Gradually stir in broth and milk. Bring to a simmer. Cook until thick and bubbly.
  • Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste.
  • Place one pie crust in bottom of pie plate.
  • Pour in contents from saucepan.
  • Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent.
  • Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown.
  • Let stand 5 minutes before serving.