Chicken Pot Pie

I make this as easy as possible using the breast of a rotisserie chicken and Pillsbury’s refrigerated, ready made pie crust. Don’t judge me.

2/3 cup each frozen peas, frozen corn, fresh carrots sliced or diced

2 cups cooked chicken, cubed

1/3 cup chopped onion

1/3 cup salted butter

1/3 cup flour

1 can low salt chicken broth (2 cups)

2/3 cup milk

1-1/4 tsp granulated chicken bouillon

1/4 tsp pepper

1 pie crust

Preheat your oven to 425 degrees. Dump the peas, corn & carrots into a pot and boil until tender. While the veggies are cooking, cube the chicken & make the gravy.

Gravy: Cook the onion in butter over medium high heat until it’s tender, about five minutes. Stir in the flour and cook about three more minutes until the flour is starting to brown a little. Add the chicken broth, milk, bouillon & pepper, cooking and stirring until thickened.

Drain the veggies, then stir the veggies and chicken into the gravy.

Spoon the filling into three ramekins (each with a two cup capacity).

Cut the pie crust into 12 wedges, just like you were cutting up a pie. Place four wedges on top of each ramekin, alternating directions and overlapping slightly. Pinch and gather up any pointy pieces that are sticking out. The crust is the best part!

Place on a cooking sheet and bake 30-35 minutes until the crust is golden brown.

If you want to be fancy, you can cut the pie crust into strips and make a lattice top on your ramekins, but why make it more difficult than it needs to be?

chicken pot pie