If you are looking for a way to use up any leftover roast turkey or chicken, this is THE way to do it. This chicken pot pie is by far the best one I have ever made! Fresh thyme is a must here. It really adds that extra depth of flavor. Between the flaky crust and the scrumptious hot filling, this is a perfect meal for those freezing winter nights.

Rotisserie chicken is great in this recipe and will get dinner on the table even faster. You can freeze the filling for a fabulous freezer meal as well! Can you tell I make it all the time? 😉

TIP: If you want to ensure beautifully flaky and tender pie crust, try putting the pie in the refridgerater for half an hour prior to baking it. Chilled dough is always flakier! Check out this crust!!

4 Tablespoons Butter

1/2 cup Finely Diced Onion

1/2 cup Finely Diced Carrot

1/2 cup Finely Diced Celery

3 cups Shredded Cooked Chicken Or Turkey

1/4 cup Flour

3 cups Low-sodium Chicken Broth, Plus More If Needed

Salt And Pepper, to taste

Chopped Fresh Thyme To Taste

1/4 cup Half-and-half Or Cream

2 whole Unbaked Pie Crusts

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the meat and vegetables. Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.

Once it starts to thicken add the salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Roll out one unbaked pie crust on a floured surface and use it to line the bottom of a nine-inch deep-dish pie plate. Pour the filling into the pie plate. Roll out the top pie crust and lay it over the top of the dish. Press the dough on the edges for a good seal. Use a knife to cut little vents here and there in the surface of the dough. If you have any overflow while baking, you can put a sheet pan under the pie.

Place the pie in the oven and bake for about 45 to 60 minutes, until the crust is golden brown and the filling is bubbly.

This is so family friendly! My boys love it and so does my handsome hubby:-)

Recipe Source: Adapted from Ree Drummond, The Pioneer Woman Cooks: A Year of Holidays, Harper Collins, 2013