Easy Rotisserie Chicken Pot Pie
Easy Rotisserie Chicken Pot Pie
Ingredients
For the Filling
- 4 cups rotisserie chicken, shredded
- 1 yellow onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1 tablespoon fresh sage, chopped
- 1 cup frozen peas
For the Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a 10-inch oven-safe skillet (such as a cast iron pan), melt the unsalted butter over medium heat. Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, until the flour is lightly toasted and forms a roux.
⏱️ 3 min
- 5
Gradually pour in the chicken broth, whisking continuously to prevent lumps and create a smooth sauce. Bring to a simmer, then stir in the whole milk. Continue to cook, stirring, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the shredded rotisserie chicken, chopped fresh sage, and frozen peas. Mix gently until all ingredients are well combined with the creamy sauce.
⏱️ 2 min
- 7
Unroll the thawed puff pastry sheet. Place it over the top of the skillet, gently pressing the edges to seal. Trim any excess pastry, then use the trimmed pieces to reinforce or thicken any thin spots around the edge of the pie, pressing them into place to create a ruffled edge.
⏱️ 5 min
- 8
Cut a few small slits in the center of the puff pastry to allow steam to escape during baking. Brush the entire top surface of the pastry with the beaten egg wash for a golden-brown finish.
⏱️ 2 min
- 9
Bake the pot pie in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 30 min•🌡️ 400
- 10
Carefully remove from the oven and let rest for 5-10 minutes before serving to allow the filling to set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Rotisserie Chicken Pot Pie
Ingredients
For the Filling
- 4 cups rotisserie chicken, shredded
- 1 yellow onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1 tablespoon fresh sage, chopped
- 1 cup frozen peas
For the Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a 10-inch oven-safe skillet (such as a cast iron pan), melt the unsalted butter over medium heat. Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, until the flour is lightly toasted and forms a roux.
⏱️ 3 min - 5
Gradually pour in the chicken broth, whisking continuously to prevent lumps and create a smooth sauce. Bring to a simmer, then stir in the whole milk. Continue to cook, stirring, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the shredded rotisserie chicken, chopped fresh sage, and frozen peas. Mix gently until all ingredients are well combined with the creamy sauce.
⏱️ 2 min - 7
Unroll the thawed puff pastry sheet. Place it over the top of the skillet, gently pressing the edges to seal. Trim any excess pastry, then use the trimmed pieces to reinforce or thicken any thin spots around the edge of the pie, pressing them into place to create a ruffled edge.
⏱️ 5 min - 8
Cut a few small slits in the center of the puff pastry to allow steam to escape during baking. Brush the entire top surface of the pastry with the beaten egg wash for a golden-brown finish.
⏱️ 2 min - 9
Bake the pot pie in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 30 min•🌡️ 400 - 10
Carefully remove from the oven and let rest for 5-10 minutes before serving to allow the filling to set.
⏱️ 5 min