Chicken Pot Pie

Here comes the cold and damp weather. The kind of days you want something hearty, warm and satisfying. This Chicken Pot Pie comes together quickly thanks to the convenience of rotisserie chicken and refrigerated pie crust. Feel free to use any frozen vegetable blend that you like. You can also make your own, use leftover turkey, the filling choices are endless. And the toppings. Leftover mashed potatoes from the holiday makes it a quick and easy Shepherds Pie. Use your imagination. You can't go wrong.

Chicken Pot Pie

1 Rotisserie Chicken
1 pkg Pie Crust (I use Pillsbury)
1 qt chicken stock
1/2 cup diced onion
3/4 cup diced carrot
3/4 cup diced celery
1 cup diced potato
1 cup broccoli florets
6 Tbsp butter
6 Tbsp flour

Heat oven to 400 degrees. Remove meat from chicken and chop into chunks, discarding bones and skin (or use them to make stock), Melt butter in a 12 inch oven proof skillet. Add all vegetables except broccoli and saute until crisp tender. Sprinkle flour over and continue to saute until flour is golden. Stir in chicken stock and cook until thickened. Adjust seasoning to taste. Add chicken and broccoli, stir to combine. Remove from heat. Unroll pie crusts and tear into approximately 3x3 pieces. Place on top of pot pie, creating a cobblestone effect. Be sure to slightly overlap the pan edges to get those nice crispy bits. Bake for 30 minutes, or until golden brown and delicious. Let rest for 10 minutes and enjoy! Feeds 4-6. Enjoy!