This recipe is one of the three main things that I make from leftover rotisserie chicken. The other two recipes are chicken ala king and chicken salad. This recipe can be made all in one pot if that pot can go from the stove top to the oven (pot and handles must be able to be used in a 450° oven). All ingredient amounts are adjustable. I don’t normally use mushrooms in this unless I have some leftover – just a personal preference.

Approximately 3 cups of leftover roast chicken (no skin), shredded
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
1 cup chopped  white potato
1 cup frozen English peas
About 2 tablespoons of flour
Enough chicken broth to simmer the vegetables with a little left over to dissolve the flour, about 3 cups or more as needed
Salt and pepper to taste
One piecrust. I prefer Pillsbury refrigerated piecrust

Remove the piecrust from the refrigerator and let it sit on the counter in its pouch for about 15 minutes so it will come to room temperature. Simmer the carrots, celery and onion in enough chicken broth to cover for 5 to 7 minutes or until the carrots can be pierced with a fork. Add the shredded chicken and the chopped potatoes and continue simmering, adding more chicken broth as needed. When the vegetables are tender, stir in the English peas. Taste the mixture and adjust the seasoning.

In a small bowl or measuring cup mix the flour with enough chicken broth to dissolve it. Add the flour mixture to the pot and stir and simmer until the pie filling becomes slightly thickened. When thickened, remove the pot from the heat.

Carefully unroll the piecrust and position it on top of the chicken mixture. Bake the pie in a 450° oven for about 10 minutes or until the piecrust is nice and brown. Let the pie rest for a few minutes before dipping into it.