Description

A creamy Cheddar cheese sauce, rotisserie chicken, and broccoli florets make this pot pie special. It's a one dish, simple meal that goes together quickly and even better, tastes wonderfully delicious.

Ingredients

• 14 oz. package refrigerated pie crust, bring to room temperature per instructions
• 2 T. butter
• 3 green onion, chopped
• 1 c. whole milk, plus 3 T.
• 4 oz. onion & chive cream cheese, softened
• 1½ t. garlic salt
• ½ t. black pepper
• ⅛ t. ground mustard
• 2 T. all-purpose flour
• 2 c. shredded sharp Cheddar cheese, divided
• 3 c. rotisserie chicken, roughly chopped
• 1½ c. broccoli florets, steamed crisp tender and chopped
• 1 large egg, beaten with 1 T. water

Steps

1. Preheat oven to 350 degrees. Lightly spray a 9 inch deep dish pie dish with non-stick cooking spray. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
2. In a medium-size skillet over medium-high heat melt the butter; cook the green onion just until softened, about 1-2 minutes.
3. Add the milk and cream cheese; cook over medium-heat stirring until the cream cheese has melted; add the garlic salt, pepper and ground mustard.