Rotisserie Chicken Pot Pie: How to Make a Creamy Chicken Pot Pie With Buttery Puff Pastry by Chef Gigi

Chicken pot pies are perfect cold-weather comfort food! Using rotisserie chicken makes the prep so much faster.

You'll need:

• 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:

1. 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.
2. 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.
3. Divide between individuals baking dishes. 
4. Cut out tops from the puff pastry to match the size and shape of the individual baking bowls. Cover the filling with the pastry.
5. Press edges to seal and brush with egg. Cut a few vents with a sharp knife on the center of the dough.
6. 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).

• Tags
• Winter