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
- 1 Sheet Puff Pastry (thawed)
- 3 tbsp Unsalted Butter
- ½ Yellow Onion (chopped)
- 1 Shallot (finely chopped)
- 3 Garlic Cloves (minced)
- 2 Medium Carrots (peeled and ¼ inch dice)
- 1 Large Yukon Potato (¼ inch dice)
- 2 Stalks Celery (¼ inch dice)
- ⅓ cup White Wine
- ¼ cup +3 tbsp All Purpose Flour
- 3 cups Chicken Broth
- 1½ tsp Poultry Seasoning
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 2½ cups Shredded Rotisserie Chicken
- 1 cup Frozen Peas
- ½ cup Half and Half
- Egg Wash (1 egg beaten with 1 Tbsp milk)
Instructions
- Place the puff pastry onto a clean work surface and gently roll it out so that it is slightly thinner. Use the whole sheet to cut out 2 inch square pieces and store them in the fridge for later.
- Preheat the oven to 400˚F. Heat a 10 inch cast iron skillet over medium high heat. Place the butter into the skillet and allow it to melt. Add in the onion, shallots, and garlic. Cook until the shallots turn translucent, about 2 minutes.
- Mix in the carrots, potatoes, and celery. Cook the veggies for about 5 minutes until they've slightly softened. Pour in the white wine and cook until half of it has evaporated. Mix the flour into the vegetables and cook for 1 minute. Add in the chicken broth, poultry seasoning. Mix then let it come to a gentle bubble. Add in the shredded chicken, peas, half and half, salt, and pepper.
- Remove the skillet from heat then quickly layer on the squares of puff pastry until the top is covered entirely. Brush the puff pastry with egg wash then bake it in the oven for 25-30 minutes until golden brown and bubbling. Remove the chicken pot pie from the oven and allow it to sit for 10-15 minutes before serving. Enjoy!
This chicken pot pie was amazing;y delicious !
Thank you! 🙂