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Nothing beats a homemade chicken pot pie! You can even make this ahead of a busy week—just freeze and heat later.
- 1/2 cup butter
- 2/3 cup onion, diced
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon fresh rosemary, chopped
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk, plus more for coating
- 3/4 cup carrots, diced
- 1 cup peas
- 3 cups shredded rotisserie chicken
- 2 refrigerated pie crusts
- Preheat the oven to 425° F.
- Heat a large pan of medium high heat and melt butter.
- Add onion and sauté until slightly translucent, about 2 minutes. Then, add in salt, pepper, rosemary and flour. Stir to combine and cook for 1 minute.
- Add chicken broth and stir, then add milk and stir until well-combined.
- Stir in carrots, peas and chicken and simmer for 2-3 minutes. Then, turn off heat.
- Line a baking dish with one pie crust and spoon chicken mixture evenly on top. Top with another rolled out pie crust dough and pinch the edges of the crusts together to seal.
- Use a fork to add designs all around the edges of the pie. Then, use a knife to cut five slits in the center of the pie.
- Brush the top of the pie lightly with milk.
- Bake in the oven for 30 minutes or until crust is slightly browned on top.
- Let it sit for 5 minutes to slightly cool and serve.
- This article was initially published on AOL.com: This easy chicken pot pie recipe is perfect for busy school nights