Easy Rotisserie Chicken Pot Pie
Cozy and creamy Easy Rotisserie Chicken Pot Pie with simple, clean ingredients. A quick, homemade meal perfect for any night of the year!
Servings 5
Ingredients
- 2 T butter
- 12 oz bag frozen mixed vegetables corn, carrots, and green beans
- 1 t minced garlic
- 3 C cooked chicken
- ¾ t salt
- ⅛ t pepper
- 10.5 oz gluten free cream of chicken soup
- 1-2 gluten free pie crusts - frozen or from scratch
- Optional: ¼ C heavy cream or chicken broth
Instructions
- Melt 2 tablespoons of butter in a large pot over medium-high heat.
- Add 2 cups of frozen mixed vegetables to the pot.
- Stir in minced garlic and sauté the veggies for 5-8 minutes.
- While the vegetables cook, chop 3 cups of rotisserie chicken and set aside.
- Season the vegetables with salt and pepper.
- Stir in the cream of chicken soup and the chopped chicken to the veggies and mix well.
- Optional: If the mixture is too thick, add ¼ cup of heavy cream or chicken broth.
- Pie Crust Options: Option 1: Line the bottom and edges of a 9X12 baking dish with a pie crust. Prick with a fork and bake at 375°F for 10-15 minutes until slightly baked. Option 2: Skip the bottom crust (my family’s favorite way to make it!)
- Fill the baking dish with the chicken and vegetable mixture and spread out evenly.
- Break the frozen pie crust into 2”x2” pieces and place them on top of the mixture to cover the surface.
- Bake uncovered at 350°F for 30 minutes or until lightly browned.