CHICKEN POT PIE
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
This unassuming little bowl of chicken pot pie is the ultimate comfort food. It’s hearty — lots of chicken and vegetables cooked perfectly — with a creamy, thick sauce and a flaky, buttery top. Thanks to store-bought rotisserie chicken and frozen puff pastry, this can come together fast and easy. These also freeze beautifully for days when you need dinner in a flash — grab from the freezer and bake away.
High-sided pan or medium pot
6 (10-ounce) ramekins or 1.5-quart oven-safe dish
- 1 rotisserie chicken, ¾-inch pieces (see note 1)
- 4 tablespoons butter
- 2 medium onions, chopped (2 cups)
- 4 cloves garlic, minced
- 1 large carrot, ¾-inch pieces (2 cups)
- 4 tablespoons all-purpose flour
- 2 teaspoons chicken bouillon
- 1 cup light or heavy cream
- 1 ½ cups peas, fresh or frozen
- ¼ cup fresh parsley, chopped (optional)
- 1 package puff pastry, about 1 pound (see note 2)
- Egg, lightly beaten
- Using store-bought rotisserie chicken automatically cuts down on prep time. Alternatively, you can make it on your own or use leftover chicken. You will need 3-4 cups of chopped, cooked meat. You can also substitute the chicken with turkey.
- Making puff pastry from scratch is a labor-intensive, time-consuming process. It is for this reason that I never make it from scratch. The store-bought version is just as good and so convenient. To use, defrost in the fridge for about 8 hours to overnight or at room temperature for about 45 minutes. sWhen the puff pastry unfolds easily and is pliable enough to roll out (but still cold), it’s ready to use. If it gets too soft, bring it back to the fridge to firm up before rolling out.
- Chicken pot pie freezes beautifully. Assemble the chicken mixture topped with the crust. Cover tightly with plastic wrap and freeze. When ready to bake, brush with egg wash and bake as directed below.
PREPARE YOUR INGREDIENTS:
- De-bone and cut the chicken and carrots into ¾-inch pieces, large enough that they don’t turn into mush after cooking and baking. You may keep or remove the skin, depending on your preference.
- Roughly chop the onions and parsley.
- Mince the garlic.
- Make your broth by dissolving the chicken bouillon in 2 ½ cups of warm or boiling water.
- Thaw your frozen puff pastry at room temperature or in the fridge until ready to use.
- Make an egg wash by beating an egg with a tablespoon of water.
- Get the rest of the ingredients ready.
MAKE THE FILLING:
- Melt four tablespoons of butter over medium heat.
- Add the onions and let it cook until translucent, stirring frequently.
- Toss in the garlic and carrots. Stir and cook for a minute.
- Sprinkle the flour over the mixture and stir to combine.
- Add the chicken broth. Stir constantly until the sauce has slightly thickened.
- Add the chicken and stir to combine.
- Add the cream and peas. Allow the mixture to simmer for a few minutes.
- Taste and adjust accordingly. You may need to season with salt and pepper. Add the fresh parsley and turn off the heat.
- Let the filling cool before putting the puff pastry on top. The heat will melt the butter in the dough.
ASSEMBLE and BAKE:
- Start by preheating your oven to 400° Fahrenheit.
- Divide the mixture among six ramekins or a 1.5-quart oven-safe dish.
- Roll out the puff pastry on a lightly floured surface using a rolling pin or a drinking glass with smooth sides. My puff pastry came with two folded sheets that I put together to create a thicker crust. If you prefer otherwise, save the other sheet for later use or roll it out to the desired thickness. Using your ramekin as a guide, cut rounds with ½-inch extra on the sides. If you’re using a large dish, make sure to roll out the dough large enough to cover it plus an extra inch to fold on the sides. If your puff pastry tears or cracks, rub with a little water and gently squeeze back together. Reroll any scraps or save for later.
- Brush the outer edges of the ramekins or large dish with egg wash. By doing this, the pastry will stick and you can seal the edges.
- Place the puff pastry on top and fold down the edges. Make sure to seal by pressing it. You may also use a fork or your fingers to crimp the edges.
- Cut three small slits on top to release the steam as it cooks.
- Brush the tops with an egg wash, which will create a shiny, golden brown top.
- Place the ramekins on a baking sheet to catch any drippings. Bake them at 400° Fahrenheit for 20 minutes. Lower the heat to 350° Fahrenheit ad bake for another 20 minutes until golden brown.
- Cool for 10 minutes before serving.