Recipe Rotisserie Chicken Pot Pie

Add the mushrooms and cook until they have softened and released their liquid about 5 minutes.

Recipe rotisserie chicken pot pie. Add onion and cook until tender about 5 minutes. Preheat the oven to 400 f. Add the onion carrot and celery and cook until the onion is translucent about 4 minutes.

Cut several slits in top of crust to vent. Heat a dutch oven or large deep skillet over medium to medium high heat. Stir until a paste is formed 2 to 3 minutes.

Melt butter and when it foams add the onion potato celery leek apple bay and herb bundle and season with salt pepper. Add flour salt and pepper. Top with second pie crust sealing around edges and flute.

Place one pie crust in bottom of pie plate. Melt the butter in a medium pot over medium heat. Add broth and milk stirring until thickened about 5 minutes.

Add veggies herbs and chicken. Reduce oven temperature to 350 and continue to bake until filling is bubbling around the edges and crust is well browned 25 35. Pour in contents from saucepan.

Bake 20 minutes then cover crust edge with foil to prevent burning. Remove skin from rotisserie chicken and shred meat. Add salt and pepper to taste.