Ingredients
1 5-lb Rotisserie Chicken
1 Cup Sliced Carrots
4 Red Potatoes, Sliced Thin
3/4 Cup Frozen Corn
1/2 Cup Frozen Peas
2 1/2 Cups Heavy Cream
1/2 Cup All-Purpose Flour
1 Teaspoon Pepper
1 Teaspoon Salt
1 Teaspoon Rosemary (Fresh or Dehydrated)
1 Package Pillsbury Pre-rolled Pie Crusts (Find in Dairy Section)
Directions
Preheat oven to 350 degrees F.
Place carrots and potatoes on lightly oiled sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl along with all other ingredients. Mix together well. Set aside for crust. *Cook's Note: filling will be thick and should have a pasty texture.
Unroll and center one piece of the pre-rolled crust on a 9" pie pan. Wet the edge of the crust so it will seal better when crimped.
Add filling and top with the other piece of pre-rolled crust. Crimp the edges together with a spoon or a fork and cut a few slits in the top.
Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
