Spicy Chicken Pot Pie Recipe
rotisserie chicken, chipotle gravy, parmesan cheese, mirepoix veggies
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Ingredients
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QUITTIN’ TIME FOOD
Method
QUITTIN’ TIME FOOD
- 1
Prepare the Vegetables
In a large skillet over medium heat, add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 2
Shred the Chicken
While the vegetables are cooking, remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces. Set aside.
- 3
- 4
Prepare the Pie Crust
Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish and fill it with the chicken and vegetable mixture.
- 5
Top with Cheese and Crust
Sprinkle the Parmesan cheese evenly over the filling. Cover with the second pie crust, sealing the edges together and cutting a few slits in the top to allow steam to escape.
- 6
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Keep an eye on it to prevent burning.
- 7
Cool and Serve
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.