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Home > pages > recipe-book > Rotisserie Chicken Pot Pie (Light)
Rotisserie Chicken Pot Pie (Light) Wednesday, April 06, 2016, 12:00 AM
We've made this a few times before and it is always very good. It is based on this Martha Stewart Recipe (local). But we always find ourselves making the same changes so I figured I would put it in its own page
(From Martha's Recipe) (local) Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate
Toast: Make on the side and top
Heat oil in preheated cast-iron dutch oven over medium heat. Add carrots, thyme and onion plus salt and pepper to taste. Cook for about 8-10 minutes until carrots are mostly tender.
Add flour and cook for another minute. Gradually add the milk and stir. Add bouillon and any additional ingredients (e.g. hot sauce, green chile, garlic powder, etc). Bring to a simmer and let thicken slightly (about 1 minute).
Add chicken, peas, and lemon juice (if using). Stir. Put in to 9-inch deep dish pie plate or into small glass bowls (fits 5 of ours).
Add topping if appropriate and if you're using it.
Bake for 20 minutes until bubbling. Let cool slightly (optional)
Costco sells bags of just the breast meat all ready off the bone and without skin. We use this ↩