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Savory Chicken Pot Pie
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course
Servings: 8
Author: Magnolias & Meltdowns
Ingredients
  • 1 rotisserie chicken deboned and chopped
  • 1 32oz chicken broth low sodium
  • 1 tbsp Better Than Bouillon chicken base
  • 2 tbsp Mrs. Dash Seasoning (Original Blend)
  • 2 celery chopped
  • 2 carrots chopped
  • 1 sm onion
  • 2 tbsp olive oil extra virgin
  • 2 tbsp butter
  • 1/3 c flour
  • 1 c water
  • 2 refrigerated pie crusts (unroll, fill and bake)
Instructions

  1. Preheat oven to 450'.  

  2. Grease 2 glass 9" pie plates OR 1 9x12 casserole dish with cooking spray or butter  

  3. In a large sauce pan, sautee celery, carrots and onions in butter and olive oil on medium heat for 3-5 minutes-until the vegetables are tender

  4. Add Mrs. Dash seasoning and flour

  5. Stir well and cook on medium heat for 2-3 minutes to cook flour

  6. Add water, chicken broth and Better Than Bouillon

  7. Cook on medium-high for about 5 minutes-until the broth thickens-stirring continuously.

  8. Add chicken and stir 

  9. Spoon the chicken mixture into 2 glass 9" pie plates OR 1 9x13 casserole dish

  10. Carefully unroll pie crusts and lie on top of the mixture. If you are using 1 large casserole dish, lay the pie crust side by side to make a single layer crust.  (The crust will overlap in the middle).

  11. With a knife, score the top of the crust in several areas to allow ventilation

  12. Cook for 20 minutes.  

  13. Let cool for 5 minutes before serving.  ENJOY!

Recipe Notes

I typically serve this in a bowl as the both is rich and soupy.  Serve with a fresh salad and bread to complete the meal.