• Pick the meat off the Rotisserie Chicken while it is still warm - it is easiest then. Cut the removed chicken into bite-size pieces and place into a large mixing bowl. Discard the skin and bones.
• Place one of the pre-made Pillsbury Pie Crusts into the bottom of a 9-inch deep-dish pie plate that has been sprayed with Pam.
• Make a Bechamel Sauce in a stock pot (instructions below).
• Once you finish making the Bechamel Sauce, turn off the heat. Add the chicken and drained mushrooms to the stock pot and mix well.
• Next, add the drained peas and carrots to the sauce in the stock pot. Mix gently, making sure they do not get smashed.
• Pour the entire sauce mixture with the chicken and vegetables on top of the bottom crust in the pie plate.
• Top with the other pie crust and crimp the edges together, sealing the pie. Make a few knife cuts on top for venting,
• Bake in a preheated 350° oven for 1 hour. Halfway through the baking process, place a ½ inch, narrow circle of foil on the outer pie crust to prevent the edges from burning.
• Allow the Pot Pie to rest for 10-15 minutes before slicing.

Bechamel Sauce Instructions

• Melt 4 tablespoons of butter in a stockpot
• Stir in 3 tablespoons of flour, mixing well, continuously stirring. Do not let it burn.
• Then, all at once add in the 2 cups of milk or cream (your preference). Keep stirring constantly until the sauce is thickened and bubbling.
• Add in 3 crushed chicken bouillon cubes and a pinch of black pepper for extra flavor. Keep stirring well until the bouillon cubes sare completely dissolved