Ingredients
Method
- Preheat the oven to 375°F.
- Shred the whole rotisserie chicken, about 3 cups depending on the size of the bird.
- In a large bowl, mix together the shredded chicken, frozen mixed vegetables, Maille Dijon Originale Mustard, and chicken broth. Set aside.
- On a lightly floured surface, roll out the pastry sheet to be about 1 inch larger than the skillet or pie dish you're baking in.
- Put the chicken mixture into the skillet(s) or pie dish that you're baking in, top with the pastry sheet, tucking the pastry into the edges, and crimp the edges to seal, and brush with an egg wash (1 egg whisked with a splash of water). Cut a few slits into the top of the pastry.
- Bake in the preheated oven for about 25 - 30 minutes or until the pastry is just golden (ovens vary, so start checking at 20 minutes and add 5 minutes at a time until the desired doneness is reached).
- Carefully remove from oven and serve.
Nutrition
Notes
You can substitute the pie pastry with puff pastry if desired, simply roll out and bake per the instructions above.
You can use any mixed vegetables you'd like, frozen or fresh. The amount diced should equal about 2 cups.
You can make 1 large 8 - 9-inch dish or make the pot pies personal size. With this recipe, I was able to make 2 - 6 1/2-inch personal pot pies, plus 1 large 9-inch pot pie in my cast iron skillets that went straight from the oven to table.
