Easy Chicken Pot Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
393 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Pot Pie
Description
This recipe starts by shredding rotisserie chicken and sautéing diced onion, celery, and poblano pepper in butter until softened. Garlic is added briefly, then brandy or white wine is used to deglaze the pan. Flour is whisked in and cooked before gradually adding warm chicken broth to make a sauce. Sweet corn, pearl onions, peas, carrots, and fresh herbs (sage, thyme, rosemary, cilantro) are added along with seasoning, nutmeg, paprika, and the shredded chicken. The mixture simmers to thicken, then heavy cream is stirred in to finish the filling.
The filling’s flavor balances fresh herbs and mild spices with a creamy texture from butter and cream. The slow simmer melds the vegetables and chicken into a hearty mixture. Puff pastry sheets are thawed, rolled out, and laid atop the filling in an oven-safe dish, then glazed with egg wash before baking at 425°F until the pastry is golden and puffed.
This pot pie is substantial enough to serve as a main dish for dinner or lunch, pairing well with simple sides or salad. It can be served fresh or reheated, holding warmth and flavor.
The filling can be prepared a day ahead and refrigerated; puff pastry can also be made or kept frozen in advance. The assembled pie can be frozen for up to one month and baked directly from frozen. Leftovers keep for a couple of days refrigerated and reheat well in the oven to crisp the pastry again.
Ingredients
For the Chicken MIxture:
- 1 rotisserie chicken , skin discarded, and meat shredded (about 4 cups)
- 8 tablespoons unsalted butter 1 stick
- 1 yellow onion diced, medium
- 1 poblano pepper chopped, or red bell pepper
- 5 cloves garlic , finely minced
- 3 celery diced, stalks
- 6 sage finely chopped, fresh
- 6 thyme leaves finely chopped, sprigs
- 2 rosemary leaves finely chopped, sprigs
- 1 cup sweet corn no need to defrost, frozen; or pearl onion
- ½ cup pearl onion no need to defrost, frozen
- 10 oz pea no need to defrost, frozen
- 10 oz carrot no need to defrost, frozen
- ½ cup cilantro minced, fresh; or parsley leaves
- ½ cup all-purpose flour , plus more for rolling the pastry
- 4 cups warm water recommended: Knorr brand, combined with 1 tablespoon chicken bouillon
- ¼ cup brandy optional, or white wine
- kosher salt , to taste
- 1 teaspoon nutmeg freshly grated
- ½ teaspoon paprika
- ½ teaspoon black pepper , to taste
- ½ cup heavy cream or half and half
For the Puff Pastry & egg wash:
- 1 egg for egg wash, beaten with 1 tablespoon water
- puff pastry 4 sheets), thawed, two 17.3-ounce packages
Instructions
For the Chicken Mixture:
- Shred the meat of the Rostisserri chicken and discard the skin and bones. You will have 4 cups of shredded chicken.
- In a large pot, melt the butter and saute the onions, celery, and poblano pepper over medium-low heat for about 10 minutes, until the vegetables soften.
- Add the garlic and cook until fragrant, about 1 minute more. Add the brandy or wine, scrape up all the brown bits of the pan and cook for 2 minutes.
- Whisk in the flour and cook over low heat, constantly stirring, for 2 minutes and then keep stirring as the hot broth is added to the sauce. Add the corn, carrots/peas, black pepper, nutmeg, thyme, rosemary, sage, and shredded chicken. Simmer over low heat, occasionally stirring for 10 more minutes, stirring, until thick. Add heavy cream and cilantro or parsley and mix well and cook for 5 more minutes, stirring occasionally. Taste and adjust seasoning, if necessary.
To Assemble & Fill:
- Preheat the oven to 425°F and set an oven rack to the center position. Line a baking sheet with aluminum foil for easy clean-up.
- Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual ovenproof bowls on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, about ½-inch larger than the top of the bowls.
- Divide the chicken pot pie filling equally among 8 ovenproof bowls about ¾ of the way with the chicken mixture, ensuring each serving has a good amount of chicken mixture. Do not overfill.
- Beat the egg with 1 tablespoon of water, brush the outside edges of each bowl with the egg wash, and then carefully place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 4 slits in the top. Lightly sprinkle with kosher salt and cracked pepper, if desired.
To Bake:
- Place the individual bowls on the foil-lined baking sheet. Bake the chicken pot pie for 20 to 25 minutes or until the pastry is golden brown and the filling is bubbling hot. Let pie rest for 15 minutes before serving. Enjoy!
Notes
- Store leftover pot pie covered and refrigerated for up to 2 days to maintain freshness.
- Reheat in a preheated oven at 400°F for 25 to 30 minutes to restore crispness and heat through; microwave reheating softens pastry.
- Prepare chicken filling and puff pastry a day ahead to save assembly time; keep filling refrigerated up to 2 days and puff pastry chilled or frozen.
- Freeze assembled pot pie wrapped tightly for up to 1 month; bake from frozen with temperature adjustments and covering if browning too fast.
- If filling is too thin, thicken by mixing flour with water and heating into the sauce before assembling.
User Reviews
Overall Rating
5
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