Chicken Pot Pie

This recipe for Chicken Pot Pie features chunks of rotisserie chicken cooked in a creamy gravy sauce with mixed vegetables, topped with puff pastry "lids," making for a hearty and delicious individual meal.

Course Dinner, Main Course

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 683kcal

Author Michelle

Ingredients

Chicken pie filling:

4 tablespoon vegetable oil or salted butter
3 cloves garlic minced
2 ribs celery diced
1 large onion diced
2 carrots diced
4 tablespoon all-purpose flour
2 ½ C chicken broth
2 large potatoes diced and partially cooked
3-4 C cooked rotisserie chicken diced (meat from 1 rotisserie chicken)
½ teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoon fresh parsley chopped, plus extra for garnish
1 teaspoon sea salt
½ teaspoon black pepper
1 ½ C green peas if using frozen, no need to thaw first
¼ C whole milk

Puff pastry:

2 sheets puff pastry
1 large egg beaten

Instructions

Prepare the chicken pie filling:

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add vegetable oil/butter and sauté the garlic, celery, onion and carrot until softened, about 10 minutes.
Reduce the heat, sprinkle the all-purpose flour over the vegetables and stir constantly, about 2 minutes until the flour is cooked through.
Add in the chicken broth and bring it up to a simmer, stirring until thickened.
Add in the cooked potato, chicken, thyme, oregano, parsley, salt and pepper. Give it a taste and adjust to your liking.
Next, stir in the green peas.
Remove mixture from heat and stir in the milk.
Let the mixture cool slightly before dividing into ramekins.
Place the filled ramekins onto a baking tray.

Prepare the puff pastry:

Preheat oven to 425°F/218°C.
On a cold, floured surface, roll out the puff pastry according to the package directions.
Use a pastry brush to brush the top edges of the ramekins with egg wash.
Cut the puff pastry into 4 pieces and drape over each ramekin, pleating and sealing the edges.
Make a slit in the centre of the pastry.
Brush egg wash over the entire surface of the puff pastry.
Repeat with the remainder.
Bake at 425°F/218°C for 20-25 minutes, until golden brown and slightly bubbly.
Remove from heat and let it rest for 5 minutes.
Garnish with additional fresh parsley and serve.

Notes

Note: Depending on how large your ramekins are, the filling can yield anywhere from 8-10 portions. (I used 7 oz ramekins).

Nutrition