CHICKEN POT PIE😍

With the sun setting so early, we’re all in need of a little comfort food, and what’s more comforting than a perfectly flaky, creamy, chicken pot pie? My obsession with chicken pot pies stems from childhood, where it was my go to special “birthday dinner” for years. Using store bought puff pastry and rotisserie chicken is a shortcut that saves you time without lacking in flavor. Enjoy!

Note:

• You can either serve these in individual ramekins like the ones I have here: https://amzn.to/3bQyFf4 , or you can bake in a regular pie dish. I chose to do extra overhang over having a bottom crust as not only is it much easier, but you also get a much crispier crust since it cooks on the outside. Having extra overhang ensures we don’t skimp out on extra pastry ;)

• If you want to make this with chicken breasts instead of rotisserie chicken, add 2 small chicken breasts to a saucepan and cover with chicken broth. Season with salt and bring to a gentle simmer, cooking for 13-15 minutes depending on the size of your chicken. Remove and shred the chicken and strain the broth before using for the pot pie.

Serves 4. 

Ingredients: 

For the Chicken Pot Pie:

• 2 sheets puff pastry, thawed

• 1 small onion, chopped

• 2 large carrots, peeled and diced (about 1 cup)

• 1 yukon gold potato, peeled and diced into ½” cubes 

• 2 cups shredded or cubed rotisserie chicken

• 5 tbsps butter

• ⅓ cup flour

• 1 tsp dried thyme

• ½ tsp dried sage

• 3 cloves minced garlic 

• 1 cup frozen peas

• 2 cups chicken broth

• ¾ cup heavy cream

• ¼ cup grated parmesan

• Salt and pepper to taste

• Egg wash - 1 egg mixed with a splash of water

Directions:

For the Chicken Pot Pie:

• Preheat the oven to 425 degrees. Make sure your puff pastry is thawed, but keep it in the fridge until ready to use.

• Melt 2 tbsps of butter in a large skillet and add in your onions, carrots, and potatoes with a pinch of salt and pepper. Cook on medium heat, stirring often until just tender, about 14-15 minutes.

• Melt the rest of the butter in the skillet and add in your garlic and cook for 30 seconds.

• Add the flour to the vegetables and cook for 1-2 minutes to slightly toast the flour.

• Slowly pour in your chicken broth while gently mixing and cook until thickened, about 1-2 minutes. Season with sage, thyme, salt and pepper.

• Shut off the heat and stir in your shredded chicken, peas, parmesan cheese, and heavy cream until parmesan has melted. 

• Taste and adjust any seasonings, then shut off the heat and let cool.

• Roll a puff pastry sheet and cut to fill the shape of your oven safe dish. You want about 2” of overhang**. Spoon the pot pie filling into ramekins or a pie dish and top with the puff pastry, using a fork to seal the edges.

• Whisk together 1 egg and 1 tbsp water and brush the puff pastry with the egg wash, then cut two small slits in the center.

• Bake at 425 degrees on the middle rack of your oven for 20-25 minutes or until golden brown. Enjoy!

• To reheat: microwave until warm, then place on the lower rack of your oven and broil on low for 3-4 minutes or until puff pastry is crisp.

**If you have any leftover puff pastry, don’t toss it! Add to a separate baking sheet, brush with egg wash and bake in the oven with the pot pies. Use as extra puff pastry for your pot pie.