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Rotisserie Chicken Pot Pie

comfort food at its finest! and because this recipe uses rotisserie chicken + puff pastry, it is quite simple!






Time: about an hour

Makes: about 6 cups of filling


You'll need

  • 1 cup diced yellow onion

  • 1 cup diced carrot (about 1 large carrot)

  • 1 cup diced celery (about 2 celery stalks)

  • 1 1/2 cups diced baby bella mushroom

  • 3 cloves garlic

  • 6 tablespoons butter

  • 4 tablespoons flour

  • 2 cups chicken broth (used throughout)

  • 1/2 cup heavy cream

  • 1/4 cup cheese (white cheddar)

  • 1 teaspoon chopped thyme leaves

  • 1 teaspoon chopped rosemary leaves

  • 1/8 teaspoon nutmeg (for warmth)

  • 1 1/2 cups shredded chicken

  • 1 cup diced broccoli florets

  • 2 puff pastry sheets (defrosted either in the fridge overnight or at room temp for 40 minutes)

  • 1 egg


Instructions:

  1. Preheat oven to 425 degrees F

  2. Melt 2 tablespoons of butter over medium low heat in a large pot or dutch oven. Add in the diced onion, mushroom, carrot, and celery. Stir to coat and let it cook down/ sweat for 5 minutes. Then add the diced garlic, stir, and sweat another 10 minutes, stirring occasionally so nothing sticks. If its sticking or burning turn! down! the! heat!

  3. Add a splash of chicken broth to the veggies then move them over to one side of the pot. On the other side, melt 4 tablespoons of butter and then stir 4 tablespoons of flour into the butter. Add a little bit of broth so that it is pasty rather than cakey and mix with the vegetables. Add another splash of chicken broth until it has a creamy texture. Next add in the cream! along with salt & pepper to taste + the fresh thyme and rosemary. Stir then add a cup of chicken broth and stir again. Let this simmer for 10 minutes - just a low simmer. Add in nutmeg at the end.

  4. Finally, add in chicken and broccoli, stir and let it cook covered for about 5 minutes.

  5. Ladle the filling into oven safe ramekins - cut squares of puff pastry big enough to cover the ramekin top. Place the puff pastry squares on top of each ramekin and pinch like a pie so it stays on the top. Mix and egg with a splash of cream + some italian seasoning and brush over top of the puff pastry.

  6. Place ramekins on a baking sheet and set them in the oven for 10-15 minutes, until the puff pastry is puffed and golden brown.




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