Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 recipe Butter Pie Crust, divided; 1 Half Stick (1/4 cup) Land O Lakes® Butter; 1 (8-ounce) package (2 cups) fresh mushrooms, trimmed, sliced; 1 small (1/2 cup) onion, chopped; 1 1/2 teaspoons kosher salt; 1/2 teaspoon pepper; 1 teaspoon finely chopped fresh garlic; 3 tablespoons all-purpose flour; 1 cup chicken stock; 1/2 cup Land O Lakes® Heavy Whipping Cream; 1 tablespoon Worcestershire sauce; 2 cups (8 ounces) shredded rotisserie chicken; 1 cup frozen peas and carrots; 1 large Land O Lakes® Egg; 1 tablespoon water

This comforting pot pie is perfect for busy weeknights. It's a family-friendly meal that’s easy to make and so satisfying. Whether you use leftover rotisserie chicken or cook up diced chicken, this recipe is a winner!

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15 min

Prep Time

1 hr 10 min

Total Time

servings

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Ingredients

1 recipe Butter Pie Crust, divided

1 Half Stick (1/4 cup) Land O Lakes® Butter

1 (8-ounce) package (2 cups) fresh mushrooms, trimmed, sliced

1 small (¹/₂ cup) onion, chopped

1 ¹/₂ teaspoons kosher salt

¹/₂ teaspoon pepper

1 teaspoon finely chopped fresh garlic

3 tablespoons all-purpose flour

1 cup chicken stock

¹/₂ cup Land O Lakes® Heavy Whipping Cream

1 tablespoon Worcestershire sauce

2 cups (8 ounces) shredded rotisserie chicken

1 cup frozen peas and carrots

1 large Land O Lakes® Egg

1 tablespoon water

How to make

STEP 1

Heat oven to 425°F.
STEP 2

Place 1 crust into (2-inch-deep) 9-inch glass pie plate, pressing to fit. Place in freezer while preparing filling.
STEP 3

Melt butter over medium-high heat in large saucepan. Add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, 5 minutes or until softened. Add garlic; cook, stirring frequently, 1 minute. Add flour, cook, stirring frequently, 1 minute. Stir in chicken stock, whipping cream and Worcestershire sauce. Bring to a simmer, reducing heat if necessary. Cook 5 minutes or until sauce thickens and begins to look like gravy. Remove from heat. Stir in chicken and peas and carrots.
STEP 4

Remove pie plate from freezer; spread filling evenly into bottom crust. Beat together egg and water. Brush edge of bottom crust with egg wash; place second crust on top of filling, curling it over edge of bottom crust and crimping or fluting as desired. Using sharp knife, cut 5 slashes in star shape in center of crust. Brush top of crust with egg wash. Discard any leftover egg wash.
STEP 5

Bake 35-40 minutes or until crust is deep golden brown and filling is just starting to bubble through slits in top crust. If crust starts to get too brown, cover edge with pie shield or strips of aluminum foil. Let cool 20 minutes before serving. Serve warm.

710 Calories

47 Fat (g)

155 Cholesterol (mg)

1590 Sodium (mg)

52 Carbohydrates (g)

2 Dietary Fiber

18 Protein (g)

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