Chicken Pie

One of my favorite recipes is Chicken Pie! This is not to be confused with Chicken Pot Pie, because my chicken does not come from a pot. Yours certainly can, but mine comes from the rotisserie chicken section at Costco. 😉 You see one of my husband’s favorite meals is rotisserie chicken with mash potatoes, gravy, peas and biscuits. So then the next day I use the left over chicken and peas for Chicken Pie. Here is the recipe:

Left Over Chicken from a Rotisserie Chicken
2 Refrigerated Pie Crust (usually 2 come in a box)
2/3 C Heavy Cream
1 3/4 C Chicken Broth
1/4 C Carrots Chopped into Bite Size Pieces
1 Potato Cooked & Cut into Little Squares
1/4 C Peas
1/3 C Chopped White Onion
1/3 C Flour
1/3 C Butter
1/2 t Salt
1/4 t Pepper
1/2 t Garlic Powder
1 Egg Beaten
425* Oven

In a pie dish lay out the bottom sheet of pie crust, put aluminum foil in it and line with dry beans or pie beads to keep the bottom crust from rising. Place in a heated oven for a few minutes until it starts to turn light brown (do not leave in too long because it is going in the oven again once you fill it).
In a deep pan over medium heat melt butter & cook onion until translucent. Stir in flour & cook until smooth (using a small whisk works well). Add salt, pepper, garlic powder, heavy cream & chicken broth. Stir until combined. Then add peas, cooked potato, carrots & chicken.
Pour this mixture into the pie crust & cover with the second pie crust. Cut slits into the top of the crust to allow for vapor. Baste the top of the pie crust with egg so that it gets a nice brown color while cooking.
Cook in your oven’s top shelf for about 35 minutes.
**Tip: Cover a cookie sheet with foil and place on the oven’s second shelf to catch any drippings – makes it easier for clean up.

This pie is a hit at our house. Hope you try it. Enjoy!