The thing I love about pot pies is that they are a comforting classic that acts as a vehicle for adding more vegetables to your diet! Plus, you skip the cream by creating a thick rue, producing a creamy and think filling without extra fat. To reduce the saturated fat further, replace the butter with olive oil.
4 tablespoons butter
½ cup carrots, chopped or shredded (chef’s choice!)
½ cup mushrooms, roughly chopped
8 ounces frozen peas
1 sprig fresh rosemary, finely diced
4 tablespoons flour
1/3 cup white wine
1/3 cup milk
2 cups chicken or vegetable broth
½ teaspoon cracked black pepper
2-3 dashes cayenne pepper
2 cups pulled rotisserie chicken
1 frozen pie crust, thawed
Preheat oven to 425° F.
Melt butter in a large skillet over medium heat. Add carrots, peas, mushrooms, and rosemary. Sauté for 5 minutes.
Add flour to mixture and stir until flour is cooked, about 1 minute. Deglaze pan with wine, then add milk and broth. Stir and simmer for 5-10 minutes until thickened.
Add chicken, pepper, and cayenne. Using a spoon, taste mixture and season as necessary.
Pour mixture into a 9-inch pie plate, and cover with pie crust. Beat egg and brush a thin layer over the crust to create the signature tan, flaky crust.
Cut 3 vents into the crust and bake for 35-45 minutes until golden brown.
Remove from oven and let pot pie rest for 10 minutes.
Slice and serve hot, then enjoy!