Indulge in the comforting flavors of our homemade chicken pot pie. Featuring a creamy filling made with savory rotisserie chicken and an assortment of vegetables, this hearty dish is topped with a perfectly golden and flaky puff pastry crust. Serve it as a delightful centerpiece for a cozy meal that satisfies every craving.
Ingredients
🍗 4 cups chopped or shredded rotisserie chicken
🥕 4 carrots sliced or diced
🌿 5 stalks celery sliced or diced
🧅 1 large yellow onion chopped
🧄 5 cloves garlic minced
🧈 5 tablespoons butter
🧂 1 teaspoon salt
🌾 1/3 cup flour
🥣 1 tablespoon chicken bouillon powder
🌿 1 teaspoon dried basil
🌿 1 teaspoon dried thyme
🌿 1 teaspoon dried rosemary
🌿 1 teaspoon dried oregano
🌿 1/4 teaspoon turmeric
🌶️ 1/2 teaspoon black pepper
🍵 2 cups chicken stock
🌿 2 cups frozen peas
🍶 2 cups heavy cream
🥐 2 sheets puff pastry
🥚 1 egg for brushing
Instructions
1- Preheat the Oven:
- Set your oven to 400°F (200°C).
2- Prepare the Ingredients:
- Shred or chop the rotisserie chicken into bite-sized pieces.
- Use the Susteas Cheese Grater to quickly dice the carrots, celery, and onion, and mince the garlic.
3- Cook the Filling:
- In a large non-stick pan, melt the butter over medium heat.
- Add the onion, carrots, celery, garlic, and salt. Sauté for about 5 minutes until the vegetables are softened.
- Sprinkle flour over the vegetables and stir constantly for another 1–2 minutes to eliminate the raw flour taste.
4- Season and Thicken:
- Incorporate the chicken bouillon powder, basil, thyme, rosemary, oregano, turmeric, and black pepper. Stir well.
- Gradually whisk in the chicken stock, stirring continuously until the mixture thickens.
5- Simmer and Mix:
- Add the chicken, frozen peas, and heavy cream to the pan. Mix thoroughly and let it simmer for about 5 minutes to combine the flavors.
6- Assemble the Pot Pies:
- Transfer the filling to a large baking dish or divide it among individual BAUM oven-safe dishes.
- Lightly brush the edges of the dish(es) with beaten egg for adhesion.
7- Prepare the Puff Pastry:
- Lay the puff pastry sheets over the filling. Trim excess pastry and press the edges down to seal them against the dish rim.
- Brush the top of each pie with beaten egg for a golden finish.
- Score a small "X" in the center to allow steam to escape.
8- Bake and Serve:
- Place the pies on a white rectangular baking tray and bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and crispy.
- Allow the pot pies to cool for a few minutes before serving warm.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 450
Proteins: 25g
Fats: 30g
Carbohydrates: 25g
Equipment:
- Cheese Grater/Slicer: Susteas Cheese Grater
- Large Pan: Pink and grey non-stick pan
- Glass Mixing Bowl: For holding ingredients
- Measuring Cups and Spoons: Generic
- Wooden Spoon: Generic
- Oven-Safe Baking Dishes: BAUM
- Baking Tray: White, rectangular
- Small Bowl: For beaten egg
- Silicone Brush: Blue
- Rolling Pin: Wooden
- Knife: For scoring pastry
- Oven
Cooking Tips
- Using the Susteas Cheese Grater can significantly reduce prep time for chopping and dicing vegetables.
- Ensure the edges of the puff pastry are securely sealed to prevent the filling from leaking during baking.
- Brushing the pastry with egg wash helps achieve a beautifully golden and shiny crust.
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EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen