Marie Callender Who?
I’m going to be honest, I have never had an amazing chicken pot pie. But then again, it’s not like I’ve tried hundreds of chicken pot pies in my lifetime. I’ve probably had 2-3 different chicken pot pies, and they all happened to be not that great. But you know what’s great about knowing how to cook? Being able to make your own delicious and easy Chicken Pot Pie!
Marie Callender’s frozen chicken pot pie was one of my first introductions to the pot pie world. It was okay. No shade to my girl Marie — I’m sure you’re a lovely lady — but that was not what I was looking for in a chicken pot pie.
Because it was frozen, it took years, YEARS, to cook in the oven. As a result, I would never eat it, and it just became one of those items that sits your your freezer for god knows how long. I also felt like sh*t after eating it. It was so heavy and rich with fat that I would feel like a slug afterwards. So, I decided to take the matter into my own hands.
Save Some Time!
How often do you find yourself making a Chicken Pot Pie? Probably never, am I right? And one reason for that is most likely because it seems like a lot of work. You have to prepare everything for the filling, make the filling, then worry about making the crust. I wanted to create a Chicken Pot Pie recipe that was easy, delicious, and wouldn’t make you feel like you ate 3 sticks of butter afterwards.
To shorten the whole process, I decided to use rotisserie chicken, and my BFF puff pastry. Even though these are “shortcuts,” I think that they definitely work in my favor. Using rotisserie chicken adds more flavor to the dish. It has that charred and flavorful skin that we all know and love, and that flavor is going to be incorporated into our Chicken Pot Pie! The puff pastry also makes the dish feel a whole lot lighter. Pie crust and puff pastry are both made from a heck ton of butter. However, pie crust is more dense, whereas puff pastry is light and flaky. As a result, you won’t feel like a ball of butter that needs to be shoveled away after eating this dish!
Chicken Pot Pie for the Soul
This recipe is great for the cold winter days because it warms your body and soul! Imagine this:
There was a blizzard the night before. You start shoveling the snow the next morning. After hours of shoveling, you’re cold, tired, sweaty, and depleted of nutrients. You drag your body back into the house only to unexpectedly smell some savory, buttery goodness cooking away. As you enter your kitchen, whoever you live with takes a fabulous, golden brown chicken pot pie out of the oven and sets it on the table. You begin eating it, and it warms you from head to toe. All is right in the world.
Wow. I mean, doesn’t that just sound amazing? Not gonna lie, I kind of wish it would snow just so I could experience that.
But guess what?! You can live out that fantasy — take away the snow and shoveling, and skip right to part where you take the pot pie out of the oven! This recipe is so easy it doesn’t have to be a dream! Whip up this Chicken Pot Pie recipe and just sit back and absorb the amazing flavors. So be sure to make this recipe, and let me know what you think! Thanks for joining me today, and I’ll talk to you in my next post!
Chicken Pot Pie
Ingredients
- 2 tbsp Unsalted Butter
- 1 Shallot (finely chopped)
- 3 cloves Garlic (minced)
- 2 Carrots (peeled and sliced into 1/8 inch thick circles)
- 2 Stalks Celery (sliced into 1/8 inch thick half moons)
- 1 Large Yukon Potato (diced into 1/2 inch cubes)
- 1/3 cup White Wine
- 1/4 cup All Purpose Flour
- 3 cups Chicken Broth
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 tsp Poultry Seasoning
- 1/2 tsp Dried Sage
- 1/2 tsp Dired Rosemary
- 1/2 tsp Dried Thyme
- 1 cup Frozen Peas (thawed)
- 1 cup Frozen Pearl Onions (thawed)
- 2 cups Rotisserie Chicken with Skin (shredded)
- 1/3 + 2 tbsp cup Heavy Cream or Half and Half
- 1 Sheet Puff Pastry (thawed and stored in the fridge until needed)
- 1 Egg
Instructions
- Preheat you oven to 400˚F
- In a pan with sides, melt the butter over medium high heat. When the butter has melted, add in the shallots and garlic and cook until the shallots turn translucent, about 1 minute.
- Add in the carrots, celery, and potatoes. Stir to combine. Add in the white wine, and cook until the liquid has reduced by half. Sprinkle in the flour and mix it with the vegetables until they are evenly coated with flour. Add in the chicken stock and stir until combined.
- Add the salt, pepper, poultry seasoning, sage, rosemary, and thyme to the pan. Stir the mixture to evenly distribute the seasoning. Bring the stock to a boil then lower the flame until it is simmering. Cover the mixture with a lid and allow it to simmer for about 8-10 minutes or until the vegetables have mostly cooked through.
- Stir in the peas, pearl onions, shredded chicken, and 1/3 cup of the heavy cream. Mix until combined. Transfer the mixture into a casserole dish that has been coated with butter
- Take the thawed puff pastry and trim it so that it fits the shape and covers the surface of your casserole dish. You want there to be a slight overhang of puff pastry, as it will shrink in the oven. Use a knife to create slits in the puff pastry so that steam can escape during the cooking process. Lay the puff pastry over the chicken and vegetable mixture.
- In a small bowl, whisk together the egg and the remaining 2 tbsp of heavy cream. Use a pastry brush to coat the surface of the puff pastry.
- Place the casserole dish into the oven and bake for about 25-30 minutes or until the puff pastry has turned golden brown. If you think your puff pastry is browning too quickly by the end of the cooking process, loosely cover the surface of the dish with aluminum foil.
- After the chicken pot pie has cooked, remove it from the oven and allow it to stand for 10 minutes before eating. Enjoy!
This chicken pot pie was amazing;y delicious !
Thank you! 🙂