Name: Chicken Pot Pie Recipe
Prep time: 10
Cook time: 60
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

4 tbsp. butter

½ cup. yellow onion, peeled and diced

½ cup. celery, diced

½ cup. carrots, peeled and diced

½ cup. leeks, sliced

2 garlic cloves, peeled and minced

⅓ cup. all-purpose flour

2 ½ cups. Aneto Chicken Broth

¼ cup. heavy cream

3 cups. rotisserie chicken, pulled or diced

1 cup. frozen peas, thawed

½ tsp. rosemary, chopped

½ tsp. thyme, chopped

1 package refrigerated pie crust (2 crusts)

1 egg, beaten

Salt and pepper

Instructions:

Melt butter in a large pot over medium heat. Once melted, add the onion, celery, carrots, leeks, and garlic, and sauté for 5 minutes or until tender-crisp.
Add flour to the pot and stir to create the roux. Continue to cook for 1 minute.
Add the broth and cream, stir to combine, and bring to a simmer, stirring frequently. Cook for 5 minutes or until thickened.
Add the chicken, peas, rosemary, and thyme. Stir to combine and remove from the heat. Season the filling to taste with salt and pepper.
Preheat the oven to 400°F. Place one of the crusts in a pie plate and add the filling, spreading out in an even layer.
Top with the remaining crust and crimp the edges to seal. Cut 4 slits in the top and brush with egg wash. Sprinkle the crust with a couple pinches of salt and pepper and place in the oven.
Bake for 45 minutes to 1 hour or until golden brown and cooked through. Remove from the oven and set aside to rest for 20 minutes before slicing and serving.

Chicken Pot Pie Recipe

About this recipe