Easy Peasy Chicken Pot Pie | Dine with Dad

This is Dad's easy chicken pot pie recipe! This is NOT your average freezer section chicken pot pie.

Ingredients:
1 - Store-bought refrigerated pie crust (2 crusts come in a box - need both)
1 - Store-bought rotisserie chicken
1 - Bag of frozen peas and carrots
1 - Box of Chicken Stock
4 Tablespoons Butter + 1 Tablespoon butter
4 Tablespoons Flour
1 onion chopped
3-4 garlic cloves (or 1 Tablespoon chopped garlic in oil)
2 teaspoons of cumin
Salt & Pepper to taste

Recipe:
Preheat oven to 350 degrees.

Remove pie crusts from the refrigerator to let them start warming up.

Shred the rotisserie chicken

Sweat onion in 1 tablespoon butter on low heat. Add garlic after onions are soft. Cook for about a minute. Remove from heat and put onion and garlic mixtures aside.

Heat 4 tablespoons butter in saucier or skillet. Sprinkle flour over butter and whisk continuously to make a roux. Cook for about 5 minutes.

Add about 3 cups of chicken stock to the roux while whisking continuously. Turn up the heat. Bring mixture just to a boil, then lower heat back to low.

Add cumin and salt.

Add shredded chicken, carrots and peas, and onion/garlic mixture.

Taste - add salt and pepper to taste.

Unroll a pie crust and lay it in a pie pan that has been sprayed with cooking spray.

Ladle chicken mixture into pie crust. Fill to the top, but don't overfill.

Lay 2nd pie crust over the top

Use a fork to crimp the edges of the pie crust, then using a sharp paring knife trim off the excess.

Cut several slits in the top pie crust.

Bake for 45 minutes.

Remove from oven and let rest for 15 minutes (minimum).

Slice and serve!

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Episode produced and edited by:
Jessica Connel
https://www.jessicaconnel.com