How to Make Creamy Chicken Pot Pies With Buttery Puff Pastry! by Chef Gigi Gaggero
Chicken pot pies are perfect cold-weather comfort food! Using rotisserie chicken makes the prep so much faster.
- 2 tablespoons unsalted butter
- 1/2 onion, diced
- 1 small carrot, peeled and thinly sliced into 1/4-inch pieces
- 1 large celery stalk, peeled and thinly sliced into 1/4-inch pieces
- 4 small Yukon Gold potatoes, scrubbed and cut into a 1/2-inch dice
- 2 - 3 tablespoons flour
- 1 - 2 cups low-sodium chicken broth
- 1 cup fresh frozen peas, thawed
- 1 whole rotisserie cooked, skinless chicken, shredded into 1/2- to 1- inch chunks
- coarse salt and freshly ground pepper
- 1/2 - 1 teaspoons ground sage
- 1 pack frozen puff pastry, preferably all-butter, thawed
- 1 large egg, lightly beaten
Here’s how you make them:
- Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, about 5 minutes. Add carrot, celery and potato. Cook, stirring, until soft, 6-8 minutes.
- Stir in flour and add broth slowly to avoid clumping. Bring to a boil. Reduce heat and add peas and chicken. Season with sage, salt and pepper. Simmer until thickened, 2 minutes.
- Divide between individuals baking dishes.
- Cut out tops from the puff pastry to match the size and shape of the individual baking bowls. Cover the filling with the pastry.
- Press edges to seal and brush with egg. Cut a few vents with a sharp knife on the center of the dough.
- Bake on a cookie sheet until golden, 25 minutes, in a preheated 425-degree F oven.
Makes approximately 4 to 6 individual servings (depending on the size of your bowls) or one 13x9-inch baking pan (which, in this case, fold out puff pastry to fit).