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Some recipes are worth slowing down for, and this chicken pot pie is one of them. Loaded with tender rotisserie chicken, mixed vegetables, and a rich, creamy filling, it’s tucked beneath a flaky homemade pastry crust and baked until golden brown and bubbling.

Don’t let the homemade pastry intimidate you. Using rotisserie chicken keeps things simple, and the step-by-step process comes together easier than you might think. The result is a hearty, comforting meal that’s perfect for Sunday dinner, family gatherings, or any day that calls for a little extra comfort from the kitchen.

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https://video.wixstatic.com/video/a44a5b_2fd58b14771143bd97c8439ad61504b0/1080p/mp4/file.mp4

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Tools From the Kitchen:

• Measuring Cups

• Sifter

• Mixing Bowls

• Pastry Cutter

• Dough Cutter/Pizza Cutter

• Rolling Pin

• Medium Large Pot

• 9x13 Oven Safe Casserole Dish

• Oven Mitts

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Ingredients:

Filling:

• 1 - 10 3/4oz can condensed Cheddar Cheese soup

• 1 - 10 3/4oz can condensed Cream of Celery soup

• 1/2 cup milk, or more for creamier

• 1 - Whole, cooked, Rotisserie Chicken, meat pulled from bones 

• 1 medium onion, diced

• 1 12oz bag frozen mixed vegetables

• Salt and pepper to taste

• Pastry, recipe below

• Butter to dot pastry​

​Pastry:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1/4 teaspoon baking powder

• 3/4 cup Crisco shortening

• Ice Water

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Prepare:

1. Pull the cooked chicken from the bones.

2. In a medium to large pot, add the first seven filling ingredients. Bring to a gentle boil, stirring often to prevent burning. Once the filling is hot and cooked through, remove from heat.

3. In a large mixing bowl, sift together the flour, salt, and baking powder.

4. Using a pastry blender, cut in the shortening until the mixture forms small, pea-sized clumps.

5. Using a fork, add ice water 2 tablespoons at a time, gently tossing the dough against the side of the bowl. Repeat until the dough is moistened and comes together.

6. Divide the dough evenly into two balls.

7. Lightly flour a clean, flat work surface. Using the palms of your hands, press one dough ball several times in both directions.

8. With a floured rolling pin, roll the dough from the center outward until it is about ⅛ inch thick and large enough to cover the bottom and sides of your casserole dish.

9. Lightly spray the casserole dish with cooking spray. Carefully place the rolled pastry sheet into the dish, covering the bottom and sides as best as possible.

10. Preheat the oven to 350 degrees.

11. Roll out the remaining dough ball and cut it into 1-inch-wide strips.

12. Pour the hot filling into the pastry-lined casserole dish.

13. Arrange the pastry strips in a lattice pattern over the filling.

14. Cut butter into small pieces and dot evenly over the top of the pie.

15. Bake in the 350-degree oven for approximately 45 minutes, or until bubbly and golden brown.

16. Allow the pie to cool slightly before serving.

Recipe Note: Adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen 

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Notes From the Kitchen:

• Rotisserie chicken makes this recipe much quicker without sacrificing flavor.

• Frozen mixed vegetables work great, but fresh vegetables can be substituted if preferred.

• Keep the water very cold when making the pastry dough for the flakiest crust.

• Don’t worry if your lattice crust isn’t perfect. Mine wasn’t either, and it still baked up delicious.

• A little garlic powder or poultry seasoning can be added to the filling for extra flavor.