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Summer Chicken Pot Pie - abc27 WHTM

Summer Chicken Pot Pie

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Take a comfort food classic you love and give it a makeover with this simple dinner recipe for Summer Chicken Pot Pie.

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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