Quick Chicken Pot Pie (for Matt)
Matt, you rock! Your problem with leftover rotisserie chicken is about to become a delicious solution. We love having smart readers like you who turn boring leftovers into yummy meals. This quick chicken pot pie recipe will make your taste buds dance!
You’ll transform that chicken into a warm, comforting dish in no time. The creamy filling and flaky crust will make you forget you ever thought about sandwiches. Let’s dive in and make some pot pie magic together!
Exact Ingredients List
Here’s what you’ll need to make this tasty chicken pot pie:
For the filling:
- 1 stick (8 tbsp) unsalted butter
- 1 medium white onion, diced (1 1/2 cups)
- 3 celery stalks, diced (1 1/4 cups)
- 3 garlic cloves, minced
- 1/2 cup all-purpose flour
- 3 cups chicken stock
- 1/2 cup whole milk
- 1 rotisserie chicken, meat removed and shredded
- 2 cups frozen peas and carrots mix, thawed
- 1 1/2 tsp fresh rosemary (or 3/4 tsp dried)
- 1 1/2 tsp fresh thyme (or 3/4 tsp dried)
- 1 1/2 tsp fresh sage (or 3/4 tsp dried)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the topping:
- 1 sheet puff pastry, thawed
- 1 large egg yolk
- 1 tbsp cold water
- Salt (optional)
You can use leftover chicken instead of rotisserie if you have some. Just make sure you have about 3 1/2 cups of cooked, shredded chicken.
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, melt butter over medium heat. Add onions, celery, and garlic. Cook for 5 minutes until soft.
Sprinkle flour over the vegetables. Stir and cook for 2 minutes.
Slowly pour in chicken broth and milk, stirring constantly. Cook until the sauce thickens, about 5 minutes.
Add shredded chicken, peas, carrots, and herbs. Mix well and season with salt and pepper.
Pour the filling into a 9×13 inch baking dish.
Roll out the puff pastry and place it over the filling. Trim any excess and crimp the edges.
Mix egg yolk with water. Brush this mixture over the pastry. Cut a few slits in the top to let steam escape.
Bake for 30-35 minutes until the crust is golden brown.
Let the pot pie cool for 10 minutes before serving. Enjoy your comforting meal!
Possible Substitutes List & Recipe Variations
You can swap the rotisserie chicken for leftover turkey or cooked cubed chicken breast. No chicken? Try canned tuna or salmon for a seafood twist.
Veggie options are endless! Mix in corn, green beans, or diced potatoes. For a low-carb version, replace the peas with cauliflower florets.
Don’t have puff pastry? Top with refrigerated biscuits or a homemade pie crust instead. Or go crustless and serve the filling over rice or mashed potatoes.
Spice it up with a dash of curry powder or smoked paprika. For extra richness, stir in a splash of heavy cream or a handful of shredded cheese.
Here’s a quick substitution guide:
| Ingredient | Substitutes |
|---|---|
| Butter | Olive oil, margarine |
| Onion | Shallots, leeks |
| Chicken stock | Vegetable broth, bouillon |
| Milk | Plant-based milk, cream |
| Herbs | Italian seasoning, poultry seasoning |
Feel free to get creative and make this recipe your own!
Tips, Tricks & Storing
Leftover rotisserie chicken is perfect for this pot pie. Just shred about 3 1/2 cups of meat. No rotisserie chicken? No problem! Use any cooked chicken you have on hand.
Want to save time? Buy pre-cut veggies from the produce section. This can cut down your prep work by half.
Make the filling ahead and store it in the fridge for up to 2 days. When you’re ready, just pop on the puff pastry and bake.
Freeze individual portions for quick meals later. Wrap them well and they’ll keep for up to 3 months.
To reheat, thaw in the fridge overnight. Then bake at 350°F for about 20 minutes until hot.
For extra flavor, try adding different herbs like tarragon or parsley. A splash of white wine in the sauce can also add depth.
Don’t forget to let the pot pie cool for 10-15 minutes before serving. This helps the filling set and makes it easier to slice.
Got picky eaters? Let them pick their favorite veggies to add. This way, everyone gets a pot pie they love.
