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Classic Chicken Pot Pie
A comforting homemade chicken pot pie with flaky pastry, creamy vegetable‑filled sauce, and tender shredded rotisserie chicken. Perfect for a family dinner.
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Cost Breakdown
Critical Success Points
- • Make roux and cook flour for 2 minutes
- • Cool filling before adding to crust
- • Seal edges and crimp properly
- • Vent the top with slits
- • Bake at 425°F then reduce to 350°F
Safety Warnings
- • Use oven mitts when handling hot skillet and baking sheet
- • Be careful with sharp knives when chopping vegetables
- • The filling is hot; allow it to cool before handling the crust
- • If using raw chicken, ensure it reaches 165°F (not needed here as rotisserie chicken is pre‑cooked)
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