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Rotisserie Chicken and Roasted Root Vegetable Pot Pie

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

Yield: 6 Servings

This easy to prepare recipe is the perfect offering as a take-and-heat family entrée. Pair it with a family-sized green salad for a complete meal your customers can enjoy at home.

Ingredient Weight Measure
Pie crust, prepared 1 each
Rotisserie chicken, boneless, skinless, shredded 8 oz.
Simplot RoastWorks®: Roasted Root Vegetable Blend 6/2.5lb 16 oz.
Chicken gravy, prepared 16 fl. oz.
Rosemary, fresh, chopped 1 Tbsp.
Preparation Instructions:
Step 1
Preheat oven to 425˚F.
Step 2
Place pie crust into pie pan. Make sure crust is about 1-1/2-inch larger than pan so crust can be overlapped prior to baking.
Step 3
In a large bowl, combine chicken, gravy, vegetables and rosemary in a bowl. Gently fold together to combine. Scoop mixture into pie crust. Fold pie crust over filling to form a decorative edge
Step 4
Bake at 425°F for 30-40 minutes or until crust is golden and center of mixture reaches 165°F.
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