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Preheat your oven to 400°F. Lightly grease four individual 10-ounce ramekins or a 9-inch pie dish. Set aside.

In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, or until the vegetables are tender-crisp.

Stir in the minced garlic, fresh rosemary, thyme, and sage. Cook for an additional 1-2 minutes until fragrant.

Add the remaining 4 tablespoons of butter to the skillet and melt. Sprinkle the all-purpose flour over the vegetables and butter, stirring constantly for 2-3 minutes to create a roux. Cook until the flour is lightly golden.

Gradually whisk in the chicken broth, then slowly add the half-and-half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens, about 5 minutes.

Remove the skillet from the heat. Stir in the shredded rotisserie chicken, paprika, poultry seasoning, salt, and black pepper. Taste and adjust seasonings as needed.

On a lightly floured surface, unroll the puff pastry sheet. If using ramekins, cut the pastry into four equal squares or circles slightly larger than the ramekin openings. If using a pie dish, cut a single circle slightly larger than the dish.

Divide the chicken filling evenly among the prepared ramekins or pour into the pie dish. Top each ramekin with a pastry square/circle, or cover the pie dish with the large pastry circle. Crimp the edges to seal. Cut a few small slits in the top of the pastry to allow steam to escape.

In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top of the pastry with the egg wash for a golden, flaky crust.

Place the ramekins or pie dish on a baking sheet (to catch any potential overflow). Bake for 30-35 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly. If the crust browns too quickly, you can loosely tent it with aluminum foil.

Remove from the oven and let cool for 5-10 minutes before serving. The filling will be very hot.


Preheat your oven to 400°F. Lightly grease four individual 10-ounce ramekins or a 9-inch pie dish. Set aside.

In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, or until the vegetables are tender-crisp.

Stir in the minced garlic, fresh rosemary, thyme, and sage. Cook for an additional 1-2 minutes until fragrant.

Add the remaining 4 tablespoons of butter to the skillet and melt. Sprinkle the all-purpose flour over the vegetables and butter, stirring constantly for 2-3 minutes to create a roux. Cook until the flour is lightly golden.

Gradually whisk in the chicken broth, then slowly add the half-and-half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens, about 5 minutes.

Remove the skillet from the heat. Stir in the shredded rotisserie chicken, paprika, poultry seasoning, salt, and black pepper. Taste and adjust seasonings as needed.

On a lightly floured surface, unroll the puff pastry sheet. If using ramekins, cut the pastry into four equal squares or circles slightly larger than the ramekin openings. If using a pie dish, cut a single circle slightly larger than the dish.

Divide the chicken filling evenly among the prepared ramekins or pour into the pie dish. Top each ramekin with a pastry square/circle, or cover the pie dish with the large pastry circle. Crimp the edges to seal. Cut a few small slits in the top of the pastry to allow steam to escape.

In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top of the pastry with the egg wash for a golden, flaky crust.

Place the ramekins or pie dish on a baking sheet (to catch any potential overflow). Bake for 30-35 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly. If the crust browns too quickly, you can loosely tent it with aluminum foil.

Remove from the oven and let cool for 5-10 minutes before serving. The filling will be very hot.
