Classic Chicken Pot Pie
Classic Chicken Pot Pie
Ingredients
For the Hearty Filling
- 1/2 cup butter, divided
- 1 onion, medium, diced
- 2 carrots, medium, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 garlic, cloves, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups half-and-half
- 3 cups rotisserie chicken, shredded
- 1 tablespoon fresh rosemary, leaves, stripped and finely chopped
- 1 tablespoon fresh thyme, leaves, stripped
- 1 teaspoon fresh sage, roughly chopped
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Flaky Topping
- 1 sheet puff pastry, from a 17.3-ounce package, thawed
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F. Lightly grease four individual 10-ounce ramekins or a 9-inch pie dish. Set aside.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 8 min
- 3
Stir in the minced garlic, fresh rosemary, thyme, and sage. Cook for an additional 1-2 minutes until fragrant.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 2 min
- 10
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.
⏱️ 35 min•🌡️ 400
- 11
Remove from the oven and let cool for 5-10 minutes before serving. The filling will be very hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Pot Pie
Ingredients
For the Hearty Filling
- 1/2 cup butter, divided
- 1 onion, medium, diced
- 2 carrots, medium, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 garlic, cloves, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups half-and-half
- 3 cups rotisserie chicken, shredded
- 1 tablespoon fresh rosemary, leaves, stripped and finely chopped
- 1 tablespoon fresh thyme, leaves, stripped
- 1 teaspoon fresh sage, roughly chopped
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Flaky Topping
- 1 sheet puff pastry, from a 17.3-ounce package, thawed
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F. Lightly grease four individual 10-ounce ramekins or a 9-inch pie dish. Set aside.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 8 min - 3
Stir in the minced garlic, fresh rosemary, thyme, and sage. Cook for an additional 1-2 minutes until fragrant.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 2 min - 10
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.
⏱️ 35 min•🌡️ 400 - 11
Remove from the oven and let cool for 5-10 minutes before serving. The filling will be very hot.
⏱️ 10 min