Rotisserie Chicken Pot Pie
This delicious recipe for Rotisserie Chicken Pot Pie pairs perfectly with Talmage Cellars “Home Sweet Home” Chardonnay.
Servings
8
Prep
10m
Cook
45m
Ingredients
- 1 Package (14.1 ounces) refrigerated pie crust, (2 crusts)
- 1 Package McCormick® ONE Casserole Rotisserie Chicken Pot Pie Seasoning Mix
- 1 Cup(s) Boiling water
- 1/2 Cup(s) Milk
- 2 Cup(s) Shredded or chopped rotisserie chicken
- 1 1/2 Cup(s) Frozen mixed vegetables, such as peas and carrots blend
Directions
1. Preheat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.
2. Whisk Seasoning Mix into boiling water in large bowl, stirring constantly for 2 minutes. Add milk, chicken and vegetables; stir until well blended. Spoon filling into pastry-lined pie plate. Top with second crust. Seal edges and cut several slits on top. Place pie plate on middle oven rack.
3. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before cutting.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
