Chicken Pot Pie
This recipe was shared by James H. Schwartz, our senior editor, who loves pot pies. His original recipe calls for fresh pastry and haricots verts--thin French green beans--blanched and stirred in before baking. For time-saving purposes you can use refrigerated piecrust and omit the beans. If you have extra time, trim and blanch beans quickly before adding to this delicious dish. Store-bought rotisserie chicken provides ease and extra flavor.
Note that packaged roasted, diced chicken, although convenient, tends to be salty, so be sure to taste before seasoning. To keep sauce from bubbling over in the oven, place on a baking sheet or seal edges of dough by pressing with back of a fork around the rim of pie dish.