Enjoy Your Cheap Costco Rotisserie Chicken Even More By Making a Chicken Pot Pie

The Costco Rotisserie Chicken. If you’re like my family, you buy one because it is quite the bargain, but then you don’t finish the whole chicken and you are left with chicken meat which as it turns out is an awesome leftover. In this case, just take that leftover chicken, chop it up, add a few other simple ingredients and voila, you now have a spectacular tasting Chicken pot pie that’s even better than the Marie Calendar’s one that you can also find in Costco.

Ingredients:

1 box refrigerated pie crusts, softened as directed on box
⅓ cup butter or margarine
⅓ cup chopped onion, Fullstar Vegetable Chopper fine dicer
⅓ cup chopped celery, Fullstar Vegetable Chopper fine dicer
⅓ cup chopped carrots, Fullstar Vegetable Chopper fine dicer
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
1 egg, beaten for egg wash (optional)

Full Video Tutorial

Preparation:

Heat oven to 425°F. Prepare one pie crust as directed on the box.
In a saucepan or large skillet, melt butter over medium heat. Add onion; cook for 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into a 9×9 inch casserole dish.. Top with crust from edge to edge. You may need to reroll the dough to the correct size. If you want an extra golden crust, you can brush the beaten egg over the crust. Cut slits in several places in the crust to allow steam to vent.
Bake for 30 to 40 minutes or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover the casserole dish with foil to prevent excessive browning. Let stand for 5 minutes before serving.

Kitchen Items used in this recipe