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Easy Chicken Pot Pie
Easy Chicken Pot Pie
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Satisfying chicken pot pie with rotisserie chicken, frozen veggies, and flaky puff pastry. Easy and delicious comfort food.
Ingredients:
  • For the roasted chicken:
  • 3 to 3 1/2 pounds cut-up whole chicken
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the pot pie filling:
  • 8 tablespoons (1 stick) unsalted butter, sliced
  • 1 medium (1 1/2 cups) white onion, diced
  • 3 stalks (1 1/4 cups) celery, diced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup whole milk
  • 1 1/2 teaspoons fresh rosemary, stems removed and roughly chopped, or 3/4 teaspoons dried rosemary
  • 1 1/2 teaspoons fresh thyme leaves, stems removed or 3/4 teaspoons dried
  • 1 1/2 teaspoons fresh sage, roughly chopped or 3/4 teaspoons dried
  • 2 cups (about 8 ounces) frozen peas and carrots blend, thawed and drained of excess water
  • 1/2 teaspoon kosher salt
  • For the puff pastry topping:
  • 1 sheet of puff pastry, thawed under refrigeration
  • 1 large egg yolk
  • 1 tablespoon cold water
  • Salt, optional
Instructions:
  • In a Dutch oven over medium-high heat, melt butter until sizzling. Add onion, celery, and garlic, sauté until translucent, about 3-4 minutes. Reduce heat to medium, sprinkle flour over veggies, stir to create a pale yellow roux. Cook for 1 minute to remove raw taste, making sure it coats the vegetables thickly.
  • Prepare the gravy by mixing chicken stock and milk in a bowl. Stir the roux-coated vegetables while gradually pouring in the liquid, 1 cup at a time. Simmer until the gravy thickens, around 5 to 6 minutes, reaching a smooth consistency that coats the back of a spoon.
  • Combine the chicken, peas, carrots, rosemary, thyme, and sage into the thickened gravy. Mix well to coat everything evenly. Taste and adjust seasoning with salt and pepper as necessary. Transfer the filling to a 9x13-inch baking dish and let it cool for 15 minutes.
  • Roll out the puff pastry dough: On a lightly floured surface, use a rolling pin to roll the puff pastry into an 11 x 15-inch rectangle, 1/8-inch thick. In a small bowl, whisk the egg yolk and water to make an egg wash. Place the rolled puff pastry on the baking dish. Brush with egg wash and fold over any excess dough to form a crust. Crimp the edges like pie dough, brush the edge with more egg wash, sprinkle with salt, and cut slits on top for vents.
  • For a perfect pot pie: Set the baking dish atop a larger sheet pan to prevent any spills if the filling bubbles over. Bake at 400°F for 20-25 minutes until the top is a golden brown and the filling bubbles through the vents.
  • Allow the chicken pot pie to cool for 15 minutes before serving to ensure the filling is not too hot to enjoy.

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