Products used in this recipe
Rotisserie 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.
