Rotisserie Chicken Pot Pie
Ingredients
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One 2-pack (15 ounce) frozen piecrust
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1/3 cup butter
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1/3 cup onions, chopped
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1/3 cup all purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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1½ cups chicken broth
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2/3 cups milk
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3 cups leftover rotisserie chicken breasts, cubed
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12 ounce frozen mixed vegetables
Directions
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Heat oven to 425º. Prepare piecrusts as directed on package.
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In a medium saucepan, melt butter over medium heat. Add onions; cook 2 minutes until tender.
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Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
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Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into the crust-lined pan; spread evenly over piecrust.
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Top with second crust and flute; cut 4 slits in top of crust.
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Bake pie 35-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
