Store-bought rotisserie chicken and refrigerated pie crust make these chicken pot pies easy to prepare. Thanks to Galenda M. in Mount Vernon, OH for this recipe to help kick off National Pie Day today!
Preheat oven to 425. Place potatoes & carrots in large saucepan – add water to cover – bring to a boil, reduce heat – cook – covered 8-10 minutes or until crisp tender – drain.
In large skillet-heat butter over medium-high heat; add onion; cook & stir until tender. Stir in flour add seasonings until blended. Gradually stir in broth & milk. Bring to a boil, stirring constantly; cook & stir 2 minutes or until thickened. Stir in chicken, peas, corn & potato mixture; remove from heat.
Unroll a pie crust into each of two 9 inch pie plates, trim even with rims. Add chicken mixture; unroll remaining pie crusts – place over filling. Trim, seal & flute edges, cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.