There’s nothing more satisfying on a cold night than a hot bowl of chicken pot pie. This recipe comes together really quickly, making it perfect for a weeknight meal. Pour everything into a pot, let simmer and you’re done! The biggest time saver is using a rotisserie chicken. Tons of flavor without the added cooking time!
A traditional chicken pot pie has pasty dough on all three sides of the baking dish and top. The filling is essentially baked inside just like a pie. But my version is a quick pot pie, I didn’t really have time to bake the whole thing in the oven. So while the veggies and chicken were simmering in a pot I knocked out these cute little puffs in the oven.
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PinIngredients
- 1 rotisserie chicken (grab one from your favorite grocery store) – meat pick and shredded
- 1 heaping cup frozen carrots
- 1 heaping cup frozen green beans
- 1 heaping cup frozen sweet corn
- 1 small onion – chopped
- 1 garlic clove – chopped
- 1 cup fresh broccoli florets (or frozen, I had some fresh in the fridge so I use that)
- 1 box (or 4 cups) chicken stock (beef stock works well too)
- 1 tablespoon chicken bouillon- this is my favorite brand
- 1 tablespoon fresh thyme
- 1 bay leaf
- 1 + 1/2 cups whole milk or heavy cream
- 2 tablespoons cornstarch
- 1 sheet puff pastry – rolled out to double its size
- egg wash – 1 egg whisked with a teaspoon of water
- salt and pepper to taste
Instructions
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Preheat the oven to 425F
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Over medium heat add 2 tablespoons of olive oil to a large pot. Once hot add the onion and cook until translucent, about 5 min. then add garlic and cook one more min. (If using fresh broccoli add now and cook for about 2 min)
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Then add the shredded rotisserie chicken and all the remaining vegetables. Season with salt and pepper. Stir until warmed through.
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Add the stock to the pot with chicken and vegetables along with the bay leaf and stir to combine, season with a little more salt and pepper.
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Add in the bouillon and fresh thyme, stir and bring to a boil.
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While you are waiting for the stock to boil, in a small bowl or cup, whisk the milk and corn starch together. With the stock boiling pour in the milk mixture. Stir to combine and allow to boil for a minute then reduce heat to a simmer. Season with a little more salt a pepper. Note: After simmering for a while the mixture should start to thicken.
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While the chicken mixture is simmering, roll out the puff pastry. Using a round cutter (or the top of a drinking glass) cut out as many round circles as you can from the sheet of pastry. Place the rounds on a baking sheet lined with parchment paper and coat with egg wash.
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Bake 10-15 minutes at 425F or until golden brown.
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Serving: spoon chicken filling into individual bowls and top with baked pastry rounds. Serve immediately!
Keywords: Rotisserie Chicken Pot Pie - Quick and Easy
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