This incredible creamy pot pie is SO delicious and with some grocery store cheats super easy to make!
Pot pies are said to be around since the stone age. They are documented in early Greece and the Roman empire. Over the years there have been many variations and cooking techniques. One thing is certain, no matter how or what you make the pie out of… they are the ultimate comfort food. There is something wonderful about thinking of some of the first humans eating a meal we still make today.
My variation is fantastic, a bit fancy looking, and I believe it has that home comfort feel that we all look for in a pot pie.
I mean doesn’t that look wonderful? Hungry yet?
If I may add a wonderful wine pairing. This delish bone dry Italian white wine. It is incredibly smooth with a lovely hint of lemon that goes so well with the chicken and light puff pastry. BELLISSIMO!
Okay let’s get started!
Chicken Pot Pie with Puff Pastry
Ingredients
- 1 whole roasted store bought cooked rotisserie chicken
- 3 medium potatoes, peeled, and chopped I use Yukon golds
- 1 cup carrots, peeled, and sliced
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 cup peas frozen or fresh
- 1/4 cup fresh parsley, chopped plus more for garnish
- 2 cups chicken stock
- 1/2 cup heavy cream
- 3/4 cup dry white wine or white cooking wine
- 1/2 cup butter
- 1/2 cup flour
- 1 tbsp garlic, minced
- 1 1/2 tbsp Italian seasoning
- 1 tsp dried rosemary
- 1 tbsp salt
- 1 tbsp pepper
- 1/2 tsp paprika
- 1 sheet puff pastry dough
- 1 egg
- 1/4 cup olive oil
Instructions
- Chop the breast and thigh meat from the rotisserie chicken into bite size pieces. You should get about 3 cups, If you want to add more meat, feel free. It's all up to the chef!
- Prep all the veges.
- Pull one puff pastry sheet from the freezer and let it come to room temp.
- Now in a dutch oven or large similar pot heat on medium, add the olive oil. Now add the onions, carrots, potatoes, and celery. Saute for 10 minutes or until the veges begin to soften. Add garlic, salt and pepper
- Deglaze the pan with the white wine. Stir with a wooden spoon.
- Next step is to add the chicken, peas, the chicken stock, and cream. Stir.
- Now goes in the spices. Parsley, Italian seasoning, rosemary, and paprika. Give it a good stir and turn the heat to high.
- Bring to a boil and stir often. Reduce the heat to med-low. Cook for about 4-5 minutes or until it begins to thicken. Keep stirring, we do not want the bottom to burn.
- Melt 1/2 cup of butter and stir in 1/2 cup of flour, add to the pot. Cook 1- 2 more minutes, taste and adjust seasonings if need be, then remove from heat.
- Heat the oven to 400°
- Move the pot to the counter and lets get the assembly started.
- In a 9 x 13 inch shallow baking dish pour in the pot pie mixture
- Set it aside and flour ur workspace/counter.
- Carefully unroll the pastry sheet. Flour a rolling pin and start roll the dough into a rectangle. No need to worry about making it perfect, just make sure its even and larger than the pan.
- To size it, you can bring the pan over and set it over the dough to make sure it is going to over lap the baking dish
- Now cut 9 slits in the dough. 3 across. Carefully lift and move the dough to the pan. Place over the top and get it as even as you can. You want there to be over hang Lightly pinch around the dish to seal the dough to the edge
- In a small bowl whisk an egg. Bush around the edges and top of the pastry
- Bake uncovered for 30 minutes
- Let rest for 10 minutes before cutting. Sprinkle with parsley for garnish
- Should be nice and golden brown!
- Cut and serve
- ENJOY!
