Homestyle Chicken Potpie

This delicious time-saving recipe begins with a batch of Carissa's Simple White Sauce, and uses a purchased rotisserie chicken as well as a pre-made pie crust. Make this weeknight dinner in no time at all! The white sauce can also be used to make Creamy Chicken Enchiladas and Family-Friendly Chicken Curry Over Rice.

3.2/5 rating (5 votes)

1 batch of Simple White Sauce (see recipe link above)

4 medium potatoes, peeled and diced

1 cup carrots, peeled and sliced

½ cup onion, diced

½ cup celery, diced

1 cup mozzarella or cheddar cheese, shredded

Several pinches of rosemary and parsley, dried

1 pre-made pie crust

1 rotisserie chicken, meat removed and chopped into bite size pieces

Make one batch of white sauce, according to the Simple White Sauce recipe (above), and set aside.
In a medium pot, add vegetables. Add water just to cover. On medium-high heat, boil the vegetables for 8 minutes or until crisp tender. Remove from heat and drain.
Add the vegetables, cheese, and several pinches each of rosemary and parsley to the white sauce. (Hint: Crush the herbs in your hand to release added flavor)
Coat a deep casserole dish with nonstick cooking spray.
Gently stir chicken into white sauce, and pour mixture into the casserole dish.
Cover the mixture with the pre-made pie crust. Snip a few holes into the pie crust and crimp around the edges of the dish.
Bake at 350 degrees for 30 minutes or until the crust is browned.