Go Back
Print Pin

Chicken Pot Pie

An easy chicken pot pie recipe using puff pastry and rotisserie chicken! This hot and steamy dish is perfect for the cold winter days.
Servings 4
Author Olivia

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!

Notes

*My casserole dish was about 2.8 L