Rotisserie Chicken Pot Pie

One of the meals I love most in this world is a chicken pot pie. My obsession started in childhood, where it was my selection for my “special birthday dinner” for years. I also pretty much lived off Marie Calendar’s chicken pot pies in college, so I guess you can say the obsession runs deep. It’s very easy to make it at home, and using store-bought puff pastry and rotisserie chicken is a shortcut that saves you time without lacking in flavor.
It’s the kind of meal that feels like a hug while simultaneously making you forget it’s soon to be pitch-black outside by 5 p.m. The crust is impossibly crispy (big puff pastry over pie dough gal here), the filling is rich without being heavy, and it’s the exact thing you want bubbling away in the oven while you slip into your coziest socks. It is comfort food at it’s finest!

Why You’ll Love This Chicken Pot Pie

• Using shredded rotisserie chicken majorly cuts down on time making this impressive enough for weekend hosting, but easy enough for weeknight dinners
• If you’ve been making pot pie with pie crust your whole life, this is your sign to switch to puff pastry. It gets all golden brown and flaky, making the perfect contrast with the creaminess of the filling.
• Whether you make this all in one skillet (less dishes!) or in individual ramekins, this one is always a hit in my house, and one we repeat often as the weather starts to cool down.

Ingredients

• Rotisserie chicken: shredded rotisserie chicken makes for the best shortcut here, but you can also dice some chicken thighs or breast into cubes and cook before the veggies. You can also make this with other proteins, like leftover turkey from Thanksgiving!
• The standard veggies I use for this are a mirepoix (onions, carrots, celery) and Yukon golds, but use what you like! My other favorite variations are:
  • Leek, Mushroom, and Shallot
  • Onion, Celery, Carrot, and Green Beans
  • Onions, Carrots, Potato, and Peas
• Yukon gold potato: cut these into half inch pieces to make them cook in the same time as the veggies.
• Puff pastry: my personal choice over pie crust, as it yields an effortlessly flaky crust.
• Spices & Herbs: my favorite trifecta for seasoning for this is dried sage (or poultry seasoning), Trader Joe’s mushroom umami seasoning (or dried mushroom powder), and fresh or dried thyme. Feel free to play around with fresh herbs or whatever seasonings tickle your fancy!
• Butter & flour: this helps us make a roux to thicken the filling.
• Chicken broth & cream: I don’t love an overly creamy chicken pot pie, so I like to do majority chicken broth with a little cream for the best balance in creaminess and flavor.

Customizations

Serving vessel: depending on how many people you are serving for, or just your personal preference, there are a few ways you can bake this.

• Individual ramekins: My personal favorite way to serve these is in individual ramekins like the ones I have here. It makes for an easier cutting/serving experience, so no one gets skimped on puff pastry. It also allows me to make this ahead of time and serve fresh (since there’s just two of us, I usually bake two of these one night, and keep the filling in the fridge separate from the puff pastry to bake on another night). Just be sure to do an extra 1-2″ of overhand to have plenty of pastry!
• Skillet: The easiest way is to cook the filling in a cast iron or similar oven friendly skillet, so you can make everything in one pan. Let the filling cool slightly, then top the skillet with the puff pastry and bake!
• Pie dish: You can also bake this in a 9″ pie dish, rolling the two puff pastry sheets together and having a bit of overhang to have enough crust to go around. 

Chicken Pot Pie

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• Author: Raquel
• Total Time: 1 hour
• Yield: 4-6

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Description

This easy rotisserie chicken pot pie features tender chicken and vegetables in a creamy, savory herb-filled sauce topped with golden, flaky puff pastry.

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Ingredients

For the Rotisserie Chicken Pot Pie:

• 5 tbsps butter, divided
• 1 small onion, chopped
• 2 large carrots, peeled and diced (about 1 cup)
• 2 celery ribs, diced
• 1 medium yukon gold potato, peeled and diced into ½” cubes 
• 3 cloves garlic, minced
• 2 tsps fresh thyme (or 1 tsp dried thyme)
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage or poultry seasoning)
• 1 tsp dried mushroom powder (optional)
• ⅓ cup flour
• 2 cups chicken broth
• ½ cup heavy cream or half & half
• ¼ cup grated parmesan
• 2 cups shredded rotisserie chicken
• 1 cup frozen peas (optional)
• 1–2 sheets frozen puff pastry, thawed (1 sheet for a single baking dish, 2 sheets for individual ramekins)
• Salt and pepper to taste
• 1 egg
• Flaky salt & thyme for garnish

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Instructions

For the Rotisserie Chicken Pot Pie:

• Preheat the oven to 425°F. Make sure your puff pastry is thawed, but keep it in the fridge until ready to use.

• Heat a large skillet (make sure it is ovenproof if not using ramekins) over medium heat. Melt 2 tbsps of butter and add in your onions, carrots, celery, and potatoes with a pinch of salt and pepper. Cook on medium heat, stirring often until the potatoes are just under fork tender, about 14-15 minutes. Add olive oil as needed if the veggies stick to the pan. 

• Add the remaining 3 tbsp of butter to the skillet and once melted, add in the garlic and cook for 30 seconds. Add thyme, sage, and mushroom powder and toast for another 30-60 seconds.

• Sprinkle in the flour and mix, cooking for 30-60 seconds until you no longer see any flour streaks.

• Slowly pour in your chicken broth while gently stirring and cook until thickened, about 1-2 minutes. 

• Reduce the heat to low, then stir in the cream and parmesan cheese. Taste to adjust for seasoning. Shut off the heat and stir in your shredded chicken and peas and let cool slightly.
• Assemble the pot pie.
  • For individual pot pies: Roll out the puff pastry sheets slightly, then cut into pieces about 2 inches wider than your ramekins to allow for overhang. Divide the filling evenly among the ramekins, then drape the puff pastry over each. Cut a small slit in the center of each to allow steam to escape.
  • For one large pot pie: If using a 10-inch oven-safe skillet, leave the filling directly in the skillet. Otherwise, transfer it to a 2- to 2½-quart baking dish, such as an 8×8- or 9×9-inch dish. Roll out 1 sheet of puff pastry slightly and place it over the filling, tucking the edges in around the sides as needed. Cut a few small slits in the center to allow steam to escape.
• Place the ramekins, skillet, or baking dish on a baking sheet to catch any drips.

• In a small bowl, whisk together the egg with 1 tbsp water and brush the puff pastry with the egg wash, then season over top with thyme and flaky sea salt

• Bake at 425°F on the middle rack of your oven for 20-25 minutes or until golden brown all over. Remove and let cool 5-10 minutes before serving. 

• To reheat: reheat in a 350°F oven for 10-15 minutes or until warmed through. 

Notes

**If you have excess puff pastry after cutting to shape, don’t toss it! Add it to the baking sheet with the pot pie and brush with egg wash. Save as excess puff pastry for your pot pie!

• Prep Time: 20
• Cook Time: 40
• Category: Dinner
• Method: One Pot