Chicken Pot Pie
Serving Size / Yield
- 1 box pie crust or puff pastry roll
- 1 1/2 can cream of chicken soup
- 1 white onion; chopped
- 1 C carrot; chopped
- 1 C frozen peas
- 1 potato; diced
- 2 C shredded rotisserie chicken (cooked)
- 1 egg
- All- purpose flour (optional for thicker sauce)
Preheat the oven to 375 F.
In a pan, cook the onions, carrot, potatoes and frozen peas together. Once the vegetables are cooked and the onion is fragrant, add in some salt and pepper to taste.
Then pour in the cream of chicken soup and stir. Later add in the already cooked shredded chicken and continue to stir. Add the flour for thicker sauce.
After the filling is done, set aside.
Grease a skillet or baking dish. Roll out the pie crust pastry and line the bottom of the dish. Then pour the filling into the dish and cover it with another layer of pastry. Pinch the pastry following the sides of the dish to get a clean finish. Remove extra pastry.
In a small bowl, whisk the egg and brush it over the top of the pie to get a golden brown finish. Poke a few holes on the top of the pie.
Place the dish in the oven and let it bake for 20-25 minutes until pie crust turns golden brown.
Remove from oven and let the pie cool for 2 minutes, cut then serve.