Pot pies are an easy way to use up leftover rotisserie chicken, and the flavor is superb. For added convenience, these can be made ahead and frozen unbaked. Just allow them
Serves 2 9-inch pies or 8 5-inch pies
6
tablespoons
butter, divided
2
medium
russet potatoes, diced
2
carrots, diced
1
rib
celery, diced
1
tablespoon
chopped Italian parsley
1
teaspoon
salt
1/2
teaspoon
freshly ground black pepper
2
cups
chicken broth
2
cups
diced rotisserie chicken meat
1/2
cup
thawed frozen peas
2
tablespoons
flour
1
cup
half-and-half
2
store-bought
pie crusts, thawed
Directions
Melt 4 tablespoons of butter in a large skillet set over medium heat.
Stir in the chicken broth and mix well. Add the chicken and bring to a lively simmer.
Reduce the heat to a medium-low, cover with a lid and cook until the vegetables are just tender—approximately 10 minutes.
Stir in the peas, remove from the heat and set aside.
Melt the remaining butter in a large, heavy-bottomed saucepan over medium low heat.
Sprinkle the flour over the butter to form a roux. Cook the roux, whisking, for one minute or until the flour scent dissipates.
Add the half-and-half to the roux in a thin, steady stream, whisking constantly to prevent lumps.
Stir the mixture into the chicken. Mix well and adjust the seasonings if needed.
Select 2 9-inch pie pans or 8 individual 5-inch pie tins or ovenproof bowls.
If making the larger pies, use the pre-packaged dough as cut. Otherwise cut four 6-inch circles from each pie crust. You will have to piece scraps together and roll them flat in order to get eight circles.
Fill the pie tins with the chicken mixture and top with the pastry circles. Crimp and seal the dough down around the edges of the tins.
Cut 3 small steam vents into the top of each pot pie.
Place the pot pies on a baking sheet and bake until the pastry turns golden brown—20 to 25 minutes.
