I remember being younger and my mother making a quick and easy chicken pot pie for dinner. You know the kind … made with frozen veggies, cream of chicken, and biscuits on top. I’m assuming it’s because they were sitting in the cream mixture, but the biscuits never cooked completely. As you could guess, chicken pot pie never became one of those comfort meal staples for me, but looking at the pie crust in my refrigerator, I decided it might be nice on this cold, winter evening.

Not a fan of frozen or canned foods, my version is a bit different from what my mom used to make, but it was a crowd favorite with my family.

I actually had all of these ingredients on hand, with the exception of the rotisserie chicken, which I grabbed from Publix on the way home.

1 rotisserie chicken
1/2 small yellow onion
3 carrot sticks – chopped
2 celery stalks – chopped
1/2 stick of unsalted butter
1/3 cup flour
16 ounces of chicken broth
1/2 cup heavy cream
Italian seasoning
Salt and pepper to taste
Pie Crust

Turn your oven to 400 and chop up half of the rotisserie (you can use the other half for another pot pie like I did), put to the side. In a medium pan, melt your butter and add the chopped onion, carrots, and celery – saute until soft, about 5 minutes.

Stir in your flour and chicken broth until the sauce has thickened and a roux has formed.

Add your chopped chicken and heavy cream, stir until mixed well.

Season with your salt, pepper, and Italian seasoning to taste.

I only used pie crust for the top, but feel free to use it for the bottom as well if you prefer yours to have more crust.

Place in the oven until the crust is golden brown, about 20 minutes.

I hope your family enjoys just as much as mine did!