This Easy Chicken Pot Pie made with pie crust is the ultimate comfort food! Use frozen pie crust and rotisserie chicken to make this a quick weeknight meal.
2refrigerated pie crust(softened as directed on box)
Instructions
Preheat oven to 400 degrees F.
Heat butter in a large skillet over medium-high heat.
Add celery, carrot and onion; cook, stirring often, 5 minutes or until tender.
Add flour and salt and pepper; stir until incorporated.
Slowly add in chicken broth and cream.
Cook 5 minutes, or until thickened, stirring frequently.
Stir in chicken.
Pour chicken mixture into a deep-dish pie crust.
Top with second pie crust, gently pressing the edges together.
Cut small holes with a knife or fork to vent.
Bake 30 minutes or until crust is lightly browned and filling is bubbly.
Cool 10 minutes before serving.
Notes
Optional: Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Top with a single pie crust. Cut small holes with a knife or fork to vent.