Rotisserie Chicken Pot Pie
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This cozy, comforting chicken pot pie is a warm hug in a dish, packed with tender chicken, veggies, and a golden puff pastry top that’ll make your taste buds dance. It’s a simple, satisfying meal that’s sure to bring smiles to the table!
Ingredients:
Directions:
This recipe was sourced from Real Simple. For more delicious dishes, browse through our forum here!
Comfort in every bite! Image credit: Real Simple
Ingredients:
- 1/2 stick unsalted butter (1/4 cup)
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 3 carrots, peeled and chopped (about 1 1/2 cups)
- 2 stalks celery, chopped (about 1 cup)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 1/2 cups lower-sodium chicken broth
- 3 cups shredded cooked chicken (from 1 rotisserie chicken, about 12 oz)
- 3/4 cup frozen sweet peas
- 2 tbsp chopped fresh dill
- 4 tsp Dijon mustard
- 1 large egg
- 1 sheet frozen puff pastry (from a 17.3-oz package), thawed
Directions:
- In a large oven-safe skillet (preferably with straight sides), melt the butter over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until the onion becomes translucent, about 6 minutes.
- Sprinkle the flour over the onion mixture. Stir constantly for about 30 seconds until the mixture is evenly coated. Gradually add the chicken broth, stirring as you pour. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, about 2-3 minutes. Remove from heat, then stir in the chicken, peas, dill, and mustard. Allow to cool for 15 minutes.
- While the mixture cools, preheat the oven to 400°F. In a small bowl, whisk the egg with 1 teaspoon of water.
- On a clean surface, unfold the puff pastry sheet (it should measure 9 inches by 9 inches). Cut the pastry into 16 squares, each about 2 1/4 inches. Arrange the squares on top of the chicken mixture, overlapping them slightly to cover the filling. Brush the pastry squares lightly with the egg wash.
- Bake for 35 minutes, or until the pastry is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
This recipe was sourced from Real Simple. For more delicious dishes, browse through our forum here!
