Easy Chicken Pot Pie
I made this recipe as easy as possible so my children (when they were little) would be willing to eat it. You can certainly add any ingredient to make it your own. It’s also easy to make a healthier and gluten-free version.
Ingredients
1 rotisserie chicken, deboned and cut into chunks
1 jar of Bertolli Alfredo sauce, regular or light
½ to 3/4 cup chicken broth (you can decide how juicy you want the pie to be based on how much chicken broth you add; it cuts into slices better if it isn’t too wet)
1 can mixed vegetables, drained (optional)
¼ tsp. crushed dried rosemary or thyme (my family prefers rosemary)
Salt and pepper to taste
1 Pillsbury Pie Crust, refrigerated
Instructions
Mix all ingredients together.
Use a 9-inch glass pie plate for the crust. Fill the unbaked crust with the chicken mixture and then cover with the other piecrust. Crimp the edges, trim off the excess crust, and cut small slits in the top.
Bake at 375 degrees for one hour, or until crust is golden brown.
Let set 10 minutes before slicing.
Recipe Notes
Don't use a drip pan. The bottom crust will not bake, and it will be soggy.