Easy Chicken Pot Pie
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8 people
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Calories
682 kcal
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Course
Main Course, Dinner
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Cuisine
American
Easy Chicken Pot Pie
Description
The Easy Chicken Pot Pie is built around shredded rotisserie chicken enveloped in a sauce made from sautéed onions, celery, carrots, garlic, and a roux-thickened blend of chicken stock, milk, and sherry. Fresh thyme, sage, parsley, and chives add herbal notes while peas bring a pop of color. The filling is spread on a panko-coated baking dish base for added texture beneath a puff pastry sheet that becomes golden and crisp during baking.
This pot pie offers a balance of creamy and crisp textures with the buttery puff pastry topping providing a flaky crust that contrasts the hearty filling. The sherry in the sauce lends subtle depth to the dish’s flavor profile.
Served as a main course, it’s a filling comfort food ideal for colder months or anytime you want a satisfying chicken dish. Letting the baked pie rest allows the filling to set slightly, making it easier to serve in neat portions.
Placing the baking dish on a larger sheet pan will catch possible overflow during baking. Remember to vent the puff pastry by cutting small slits so steam escapes to maintain the crust’s flakiness. A 15-minute cooling time after baking improves serving texture and flavor melding.
Ingredients
For the Filling
- 2 rotisserie chicken meat removed and torn apart
- 8 tablespoons butter unsalted
- 1 yellow onion diced (about 1½ cups, medium
- 4 talks celery diced (about 1¼ cups)
- 2 carrot diced, large
- 6 cloves garlic finely minced
- ½ cup all-purpose flour
- 3 cups chicken stock
- ¼ cup sherry
- ½ cup milk whole
- 2 teaspoons thyme stems removed and roughly chopped, fresh
- 2 teaspoons sage roughly chopped, fresh
- 2 tablespoons chives freshly chopped
- 2 tablespoons parsley freshly chopped
- 1 cup peas frozen
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- ⅔ cup panko bread crumbs
For the Puff Pastry Topping
- 1 heet puff pastry thawed
- 1 large egg yolk
- 1 teaspoon water cold
- salt optional, flaky
Instructions
- In a large Dutch melt the butter over medium high heat. Once melted, add the onion, celery and carrots. Sauté the vegetables for 5-7 minutes or until they become translucent. Add the garlic and cook for 60 seconds.
- Reduce heat to medium and sprinkle the flour over the veggies to make a roux. Cook out the flour for about 1-2 minutes until it starts to turn golden.
- Combine the chicken stock, milk and sherry in a small bowl. Once combined, slowly add the mixture to the vegetables, stirring to incorporate. Let the mixture come to a simmer until it thickens, about 5 to 6 minutes.
- Once thickened, add in the shredded chicken, peas, and herbs and stir to combine. Taste and adjust salt and pepper as needed.
- Pre-heat the oven to 400°F
- Sprinkle the panko into the bottom of a 9x13 dish to evenly coat the bottom. Pour the filling on top of the panko and let sit for 10 minutes to slightly cool.
- While the mixture is cooking, use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle, you want it just slightly larger that the surface area of your baking dish. In a small bowl, whisk together the egg yolk and water to make an egg wash.
- Carefully lay the sheet of puff pastry on top of the baking dish and brush the surface of the pastry with the egg wash. Tuck any excess dough into the sides of the baking dish to create a crust and crimp the edges. Sprinkle some Maldon salt on top of the puff pastry / egg wash and then carefully cut a few small slits in the surface to allow any air to escape.
- Place the baking dish on a larger sheet pan to and transfer to the oven. Bake for 20-25 minutes until the top is golden brown and the filling starts to bubble up through the vents.
- Remove the pot pie from the oven and allow it to cool for at least 15 minutes before serving.
Notes
- Use a larger sheet pan under the baking dish to catch any filling that bubbles over during baking.
- Allow the baked pot pie to rest for 15 minutes before serving to let the filling set.
- Cut small slits in the puff pastry to allow steam to escape and keep the crust crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 35g | 12% |
| Protein | 50g | 100% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 202mg | 67% |
| Sodium | 800mg | 33% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3326IU | 67% |
| Vitamin C | 13mg | 14% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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