So I was looking for something to make with leftover rotisserie chicken. The other prerequisite for the recipe was that I had to have all the ingredients on hand. I didn't want to limp to the grocery store. I found this recipe on the Betty Crocker web site. After a few alterations to their original recipe, this is what we had for dinner tonight. It was good and I will make it again.
Chicken Divan Pot Pie
Adapted from Betty Crocker
2 refrigerated pie crusts (like Pillsbury All-Ready Crusts)
1 teaspoon olive oil
½ cup diced onions
3 tablespoons butter or margarine
½ teaspoon garlic powder
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/2 cup chicken broth
1/4 cup milk
1 cup shredded sharp cheddar cheese (4 oz)
2 cups diced rotisserie chicken
1 bag (12 oz) frozen broccoli florets, thawed and well drained
Heat oven to 425°F. Line one 9-inch pie plate with one crust.
In 2-quart saucepan, sweat onions in olive oil. Add butter, reduce heat to medium-low. Stir in flour, garlic powder, and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk, stirring constantly, until mixture boils and thickens.
Add cheese; stir until melted. Stir in chicken and broccoli. Pour mixture into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in top crust to vent.
Bake 30 to 35 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.
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I'm working tomorrow, but I'm hoping to have another day off later this week. I have sewing to finish and some alterations to do for some of my neighbors. Today, I made the cutest baby gown for Bubbles. I also have a cute little outfit cut out for Our Little Princess. I'll post pictures of some of the finished sewing projects later this week.
