There’s nothing more satisfying on a cold night than a hot bowl of chicken pot pie. This recipe comes together really quickly, making it perfect for a weeknight meal. Pour everything into a pot, let simmer and you’re done! The biggest time saver is using a rotisserie chicken. Tons of flavor without the added cooking time!
A traditional chicken pot pie has pasty dough on all three sides of the baking dish and top. The filling is essentially baked inside just like a pie. But my version is a quick pot pie, I didn’t really have time to bake the whole thing in the oven. So while the veggies and chicken were simmering in a pot I knocked out these cute little puffs in the oven.
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