Chicken Pot Pie

By á-46

Made with rotisserie chicken and refrigerated pie crust, Serves: 4

Ingredients

• 1/2 pound(s) carrots, cut into 1/4-inch pieces
• 2 tablespoon(s) olive oil
• Kosher salt
• Pepper
• 1 large onion, chopped
• 8 ounce(s) small white or cremini mushrooms, quartered
• 1/4 cup(s) all-purpose flour
• 1 can(s) (14 1/2-ounce) low-sodium chicken broth
• 3 cup(s) shredded rotisserie chicken
• 1 cup(s) chopped fresh flat-fleaf parsely
• 1/8 teaspoon(s) freshly grated or ground nutmeg
• 1 refrigerated rolled pie crust
• 1 large egg, beaten

Preparation

Step 1

Heat oven to 400 degrees F.

On a rimmed baking sheet, toss the carrots, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper and roast, until golden brown and tender, about 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a large oven-safe skillet over medium heat.

Add the onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.


Add the mushrooms and cook, tossing occasionally, until just tender, 5 to 6 minutes.

Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Gradually stir in the broth and 1/4 cup water and bring to a boil. Reduce heat and simmer until slightly thickened, about 1 minute. Remove from heat and mix in the chicken, carrots, parsley, and nutmeg.


Unroll the pie crust onto a lightly floured surface and roll into a 12-inch round.

Place over the top of the mixture, gently shaping it inside the skillet to fit.

Brush with the egg and cut vents in the top. Place on a rimmed baking sheet and bake until the top is golden brown, 20 to 25 minutes.