The Easy-Peasy Chicken Pot Pie
There are few things more comforting than Chicken Pot Pie. There are few times we've needed more comfort. As we find ourselves in this mess, beleaguered and hunkered down at home, simple, uncomplicated and nostalgic food is, well... comforting.
This easy-peasy pot pie recipe is hearty, nutritious, and soul satisfying. It also offers a couple of shortcuts to speed up prep time. Frozen puff pastry is a fast and easy alternative to rolling out traditional pastry dough and it offers spectacular results. Another shortcut you can take is to use an already cooked rotisserie chicken from the market. Of course, you can roast your own chicken or chicken parts if you desire.
If you find yourself without a good square baker, we've got a couple of great choices. The familiar Pyrex Square Glass Baker is an old classic while this Emile Henry Square Ceramic Baker is a modern classic. This Staub 4-Piece Ceramic Baker's Set gives you two bowls along with a baker that will fit the pot pie and a smaller one that would be perfect for a cherry crumble. Just saying.
Easy-Peasy Chicken Pot Pie
Servings: 4-6 | Time: 20 Minutes to Prep and 1 Hour to Bake
- 1 Rotisserie Chicken
- 1 cup Frozen Peas
- 2 tablespoons Olive Oil
- 2 stalks Celery, finely chopped
- 3 Carrots, chopped
- 1/2 large yellow onion, chopped
- 3 cloves Garlic, minced
- 2 sprigs Thyme, chopped
- 4 tablespoons Butter
- 1/2 cup All-Purpose Flour
- 3 cups Chicken Stock
- 1 cup Milk
- Salt & Pepper
- 1 sheet Puff Pastry, thawed
- Preheat oven to 350F. Set aside a 9 x 9 casserole dish. Break down rotisserie chicken, removing all skin, fat, bones, and excess bits from the meat. Chop meat into 1/2-inch pieces. Place in a large bowl with the frozen peas. Set aside.
- In a large saucepan over medium heat, heat olive oil until shimmering. Add celery, carrots, onion, garlic, and thyme and cook, stirring often, until carrots are tender, 5-7 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from pan and pour into the large bowl with chicken and frozen peas.
- In the same, now empty, saucepan, melt the butter. Stir in the flour (mixture will be thick and dough-like) and cook, stirring constantly, for 1 minute. Gradually pour in the chicken stock while whisking constantly. Add the milk and cook until mixture has thickened slightly and coats the back of a spoon, about 7 minutes.
- Pour into bowl with chicken, celery mixture and peas. Stir together and season with salt and pepper to taste.
- Preheat oven to 350F. Pour entire mixture into casserole dish. Top the surface with the sheet of puff pastry - cutting into shapes and decorating the top if desired. If not, be sure to slice a few slits in the pastry to release steam. Bake for 45-60 minutes, until puff pastry is golden brown, and filling is bubbling around the sides.
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