Ingredients
-
2 refrigerated unbaked 9-inch pie crusts
-
1 whole rotisserie chicken
-
⅓ cup butter
-
⅓ cup chopped onion
-
⅓ cup all-purpose flour
-
salt and ground black pepper to taste
-
1 ¾ cups chicken broth
-
½ cup milk
-
1 (16 ounce) bag frozen mixed vegetables, thawed
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
-
Remove skin from rotisserie chicken and shred meat.
-
Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
-
Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
-
Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Recipe Tip
Garlic salt may be substituted for salt and pepper if desired.
Nutrition Facts (per serving)
| 472 | Calories |
| 28g | Fat |
| 34g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 472 | |
| % Daily Value * | |
| Total Fat 28g | 35% |
| Saturated Fat 10g | 50% |
| Cholesterol 71mg | 24% |
| Sodium 644mg | 28% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 4g | 15% |
| Total Sugars 1g | |
| Protein 22g | 44% |
| Vitamin C 6mg | 7% |
| Calcium 49mg | 4% |
| Iron 3mg | 16% |
| Potassium 337mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
