Easy Chicken Pot Pie
I use rotisserie chicken and puff pastry for this pot pie which makes it a super easy dinner that looks and tastes like it’s from scratch. Perfect with a simple salad.
- 1 rotisserie chicken
- 4-6 cups chicken broth
- ½ cup white wine
- 2 onions, divided
- 3 stalks celery, divided
- 3 carrots, divided
- 3 cloves garlic
- 5-10 peppercorns
- 1 Tbsp chicken bouillon paste or 1 chicken bouillon cube
- 1 stick butter, divided
- 4Tbsp flour
- 1 sprig rosemary and thyme
- 2 puff pastry sheets, thawed
- 1 egg yolk and a little water
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- Place rotisserie chicken and any juices in a dutch oven. Fill about halfway up the chicken with chicken broth. Add half the stick of butter and the white wine. Quarter one of the onions, chunk one of the carrots and celery stalks and add to chicken and broth. Smash and peel the garlic cloves and add them whole. Tie herb sprigs and add those as well as the peppercorns. Bring to a boil and then cover and simmer for about 30 minutes while you remove your pastry sheets from the freezer and allow to thaw.
- Meanwhile, finely slice the remainder of the carrots and celery and dice the other onion and set all aside.
- In a deep frying pan over medium heat, melt the other half stick of butter. Add the flour and stir. Keep stirring over medium to medium low until flour taste is gone but do not brown the flour. Set aside.
- Remove the chicken from the broth. Debone and de-skin chicken and set aside. Strain the veggies and peppercorns from the broth. Return the broth to the dutch oven. Add the diced celery, carrots and onion and bouillon. Bring broth back to a simmer until veggies are soft, about 10 minutes.
- Place the flour mixture back on medium heat. Ladle the broth into the flour mixture one ladle at a time while whisking. After the 3rd ladle, return it all back to the broth. Add the chicken and stir over medium heat until desired thickness. Remove from heat.
- Preheat oven to 375.
- Roll first puff pastry sheet thin enough to cover the bottom of deep pie plate. Make sure sheet covers the entire inside of the pie plate and trim any excess, leaving abourt ¼” to pinch with top crust. Pour chicken mixture into pie plate. Repeat with the other puff pastry sheet and cover the top of the pie plate. Pinch the crusts together. Run a knife across the top crust in a few places to allow venting. I always cut little shapes from the remaining crust for the top.
- Add a little water to an egg yolk and brush the top crust prior to adding any shapes you cut out. This will allow the crust to brown but your shapes won’t which causes them to stand out. Bake for 20-30 minutes or until crust is deep golden brown. Remove from oven and allow to stand for 10 minutes before serving. Serves 4-6.
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