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Deli Chicken and Roasted Root Vegetable Pot Pie

Deli Chicken and Roasted Root Vegetable Pot Pie
Yield: 6 Servings

Yield: 6 Servings

Perfect featured as a take-and-heat family entre.

16 fl oz Chicken gravy, prepared
1 count Pie crust, prepared
16 oz Simplot RoastWorks®: Roasted Root Vegetable Blend 6/2.5lb
1 tbsp Rosemary, fresh, chopped
8 oz Rotisserie chicken, boneless, skinless, shredded
Preparation Instructions:
• Place pie crust into pie pan. Make sure crust is about 1-1/2" larger than pan so crust can be overlapped prior to baking.
• Combine remaining ingredients into a bowl. Blend gently
• Scoop mixture into pie crust. Fold pie crust over filling to form a decorative edge
• Bake at 425°F for 30-40 minutes or until crust is golden and center of mixture reaches 165°F.
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