Description
This Cozy Chicken Pot Pie combines tender shredded rotisserie chicken with a flavorful mixture of sautéed vegetables, fresh herbs, and a creamy sauce, all topped with a flaky, buttery puff pastry crust. Perfect for a comforting meal, this recipe balances savory herbs with the richness of cream and Parmesan for a satisfying classic dish.
Ingredients
Vegetables and Herbs
- 1 large sweet onion, diced (½-inch, about 1½-2 cups)
- 2-3 large carrots, peeled and diced (½-inch, about 1½-2 cups)
- 2 stalks celery, chopped (about 1 cup)
- 4 cloves garlic, finely chopped
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
Spices and Seasonings
- 1 tsp Kosher salt
- 1 tsp sweet paprika
- ½ tsp freshly ground black pepper
- ¼ tsp curry powder (optional but recommended)
- Flaky sea salt, for topping
Liquids and Fats
- 2 tbsp (30ml) extra virgin olive oil
- 2 tbsp (28g) unsalted butter
- 2 cups (475ml) low-sodium chicken broth
- ½ cup (120ml) heavy cream
- 1 tsp heavy cream or milk (for egg wash)
Other Ingredients
- ⅓ cup (40g) all-purpose flour
- 1 rotisserie chicken, skin discarded, meat shredded (about 3 cups)
- 2-3 medium Yukon gold potatoes, diced and parboiled (about 2 cups)
- 1 cup frozen peas
- 1 sheet puff pastry, thawed completely
- 1 large egg
- 2-3 tbsp Parmesan cheese, grated
Instructions
- Sauté the mire poix. Preheat oven to 425°F (220°C). Heat olive oil and butter in a large skillet or braiser over medium-high heat. Add diced onion, carrots, and celery, seasoning with Kosher salt. Cook, stirring occasionally, until softened, about 4-6 minutes. Add chopped garlic and cook for another minute.
- Add the herbs and spices. Stir in fresh sage, rosemary, thyme, sweet paprika, black pepper, and optional curry powder, cooking for 1 minute to release their flavors.
- Stir in the flour. Add all-purpose flour and cook for 1 minute, stirring constantly to form a roux and absorb any liquids in the pan.
- Add liquid and simmer. Slowly whisk in chicken broth, scraping the pan to lift any browned bits. Stir in heavy cream and bring the mixture to a gentle simmer. Add shredded chicken, parboiled potatoes, and frozen peas, then stir to combine and remove from the heat.
- Add the puff pastry. Shape or cut the puff pastry to fit over the skillet filling, either as a lattice or overlapping squares, covering the entire top evenly.
- Make and apply egg wash. Whisk together egg and heavy cream or milk. Brush this mixture over all exposed puff pastry. Sprinkle grated Parmesan, freshly ground black pepper, and flaky sea salt on top.
- Bake the pot pie. Transfer skillet to preheated oven and bake for 30-35 minutes, until puff pastry is golden brown and crispy. Remove from oven and let rest briefly before serving.
Notes
- Parboil the diced Yukon gold potatoes by boiling them briefly until just tender but still firm, about 5-7 minutes, then drain before adding to filling. This prevents them from becoming mushy during baking.
- Use leftover turkey as a substitute for rotisserie chicken if preferred.
- For a decorative crust, create a lattice pattern or cut puff pastry into small squares and overlap to cover the filling.
- Adjust seasoning levels to taste, especially the salt and pepper, depending on your chicken broth’s sodium content.