Summer Chicken Pot Pie

Mr. Food

Serves: 6
Cooking Time: 1 hr 5 min

What You'll Need:

  • 8 tablespoons (1 stick) butter, divided
  • 1/2 red bell pepper, diced
  • 1/2 cup chopped onion
  • 1 zucchini, cut into quarters, then cut into 1/2-inch chunks
  • 2 cups sliced mushrooms
  • 1 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup chicken broth
  • 3 cups shredded cooked rotisserie chicken
  • 1 (15-ounce) package rolled refrigerated pie crusts

What To Do:

  1. Preheat oven to 400 degrees F.

  2. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add red pepper, onion, zucchini, mushrooms, sage, onion powder, salt, and pepper; cook 5 to 6 minutes, or until just tender, stirring occasionally. Remove vegetables to a bowl and set aside.

  3. In the same skillet, melt remaining butter. Stir in flour and cook 1 minute. Slowly add milk, then broth, stirring constantly until thickened. Remove from heat then add chicken and vegetables to gravy.

  4. Unroll 1 pie crust and place in a 9-inch deep dish pie plate. Spoon chicken mixture into crust. Unroll second crust and place over chicken mixture. Pinch together and trim edges to seal, then flute. Using a sharp knife, cut four 1-inch slits in top.

  5. Bake 55 to 60 minutes, or until heated through and crust is golden. Allow to sit 5 minutes before serving.

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