Chicken Pot Pie
Chicken Pot Pie
Ingredients
- 1 stick unsalted butter, divided
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup mushrooms, diced
- 1 tablespoon garlic, minced
- 1/3 cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 1 teaspoon Garlic & Herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon rosemary
- 2 cups chicken broth
- 1 cup half-and-half
- 1 tablespoon chicken bouillon
- 1 splash Worcestershire sauce
- 2 cups rotisserie chicken, shredded
- 1 cup frozen peas
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
- 1 teaspoon fresh thyme, chopped, as needed
- 1/2 teaspoon flaky salt, as needed
- 1/2 teaspoon cracked black pepper, as needed
Instructions
- 1
Melt 4 tablespoons of butter in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery and cook for 5-7 minutes, until they begin to soften. Add the diced mushrooms and continue cooking for another 3-5 minutes, until all vegetables are softened.
⏱️ 10 min
- 2
Add the remaining 4 tablespoons of butter along with the minced garlic to the skillet. Cook for 1 minute, until the garlic becomes fragrant. Stir in the Cajun seasoning, Garlic & Herb seasoning, garlic powder, onion powder, and rosemary.
⏱️ 2 min
- 3
Sprinkle in the all-purpose flour and stir well to combine with the butter and vegetables. Let it cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 4
While continuously stirring, slowly pour in the chicken broth and half-and-half into the mixture until everything comes together nice and smooth and no lumps remain.
⏱️ 3 min
- 5
Stir in the chicken bouillon and a splash of Worcestershire sauce. Let the filling simmer over medium-low heat for 5-7 minutes, stirring occasionally, until it starts to thicken to a desired consistency.
⏱️ 7 min
- 6
Fold in the shredded rotisserie chicken and frozen peas. Taste the filling and adjust seasonings if needed.
⏱️ 3 min
- 7
Preheat oven to 425°F. Cut the thawed puff pastry into rounds with a biscuit cutter or cut it into squares. Arrange the cut pieces of puff pastry over the top of the filling in the skillet.
⏱️ 5 min•🌡️ 425
- 8
Brush the puff pastry with the beaten egg (egg wash). Then, sprinkle with fresh thyme, a little flaky salt, and cracked black pepper.
⏱️ 2 min
- 9
Bake at 425°F for about 20 minutes, or until the puff pastry is puffed and golden brown, and the filling underneath is bubbling.
⏱️ 20 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie
- 1 stick unsalted butter, divided
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup mushrooms, diced
- 1 tablespoon garlic, minced
- 1/3 cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 1 teaspoon Garlic & Herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon rosemary
- 2 cups chicken broth
- 1 cup half-and-half
- 1 tablespoon chicken bouillon
- 1 splash Worcestershire sauce
- 2 cups rotisserie chicken, shredded
- 1 cup frozen peas
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
- 1 teaspoon fresh thyme, chopped, as needed
- 1/2 teaspoon flaky salt, as needed
- 1/2 teaspoon cracked black pepper, as needed
Instructions
- 1
Melt 4 tablespoons of butter in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery and cook for 5-7 minutes, until they begin to soften. Add the diced mushrooms and continue cooking for another 3-5 minutes, until all vegetables are softened.
⏱️ 10 min - 2
Add the remaining 4 tablespoons of butter along with the minced garlic to the skillet. Cook for 1 minute, until the garlic becomes fragrant. Stir in the Cajun seasoning, Garlic & Herb seasoning, garlic powder, onion powder, and rosemary.
⏱️ 2 min - 3
Sprinkle in the all-purpose flour and stir well to combine with the butter and vegetables. Let it cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 4
While continuously stirring, slowly pour in the chicken broth and half-and-half into the mixture until everything comes together nice and smooth and no lumps remain.
⏱️ 3 min - 5
Stir in the chicken bouillon and a splash of Worcestershire sauce. Let the filling simmer over medium-low heat for 5-7 minutes, stirring occasionally, until it starts to thicken to a desired consistency.
⏱️ 7 min - 6
Fold in the shredded rotisserie chicken and frozen peas. Taste the filling and adjust seasonings if needed.
⏱️ 3 min - 7
Preheat oven to 425°F. Cut the thawed puff pastry into rounds with a biscuit cutter or cut it into squares. Arrange the cut pieces of puff pastry over the top of the filling in the skillet.
⏱️ 5 min•🌡️ 425 - 8
Brush the puff pastry with the beaten egg (egg wash). Then, sprinkle with fresh thyme, a little flaky salt, and cracked black pepper.
⏱️ 2 min - 9
Bake at 425°F for about 20 minutes, or until the puff pastry is puffed and golden brown, and the filling underneath is bubbling.
⏱️ 20 min•🌡️ 425