Chicken Pot Pie Serves 6


1 package Pillsbury pie crust

1 (10 oz) can cream of chicken with herbs soup

1 deli roasted rotisserie chicken

3 cups frozen mixed vegetables

1 cup chicken broth

¾ cup light buttermilk

¼ cup chardonnay

1 ½ tbsp cornstarch


Preheat oven to 400º


Lightly grease an 11 x 7 casserole dish and set aside.


Shred the chicken to make 3 cups of meat.


In a large bowl, combine the soup, chicken, mixed vegetables, broth, buttermilk, wine and cornstarch. Mix well.


Place the chicken and vegetable mixture into the prepared baking dish.


Unroll 1 pie crust onto a lightly floured surface and roll into a 14 x 12 rectangle. Place the dough on top of the casserole and fold under the edges. Crimp the edges and cut 4 slits in the top for venting.


Bake for 45 minutes or until golden on top and bubbling underneath. If the edges brown before the middle cover them with foil for the remainder of the cooking time.


Remove from the oven and cool for about 10 minutes.


Serve and enjoy!


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