Chicken Pot Pie

I love me some chicken pot pie. I love me some snow day cooking. Chili in a crockpot, soup on the stove, and chicken pot pie in the oven. I took the easy way out on this one, but sooooo worth it in the end.

Note to add: I am not a big gravy in my pot pie person hence why it's not gravy-ish

So, when I say I took the easy way, I took the realllly easy way. A rotisserie chicken from the grocery store and ready made pie crusts. But whatevs, tastes just as good! 

I cut up half a bag of baby carrots, 3 celery stalks, a small sweet onion, and 5 small red potatoes (skin on). 

The rotisserie chicken already done was my saving grace. Plus, my toddler loved to snack while breaking it apart. 

I sautéed all of the veggies plus salt, pepper, and fresh rosemary in a stick of butter. Yes, a whole stick. That's my version of gravy! 

After about 15 minutes of that, I added in the chicken for a few minutes then half a bag of frozen peas. Gave it a good stir. 

Then fill the pie crust. I overfill usually, so don't fret! More pot pie is always better than not enough.

I put the other pie crust on top, pinch the edges down and cheat yet again... instead of an egg wash or glazing with melted butter, I just do a few mists of Pam baking spray. 

In to over at 400 degrees for 45 minutes to an hour and voila! 

Chicken pot pie, it's whats for dinner! Yum.