Chicken Pot Pie
We can’t think of anything more comforting than chicken pot pie on a winter night, but amid the craziness of the holidays, roasting a chicken and making pastry from scratch are out of the question for most of us. For this “cheats” version, we use rotisserie chicken and frozen puff pastry—that way, you keep your sanity and put an impressive (and always very popular) dinner on the table.
4 tablespoons butter
1 medium onion, diced
1 cup carrot, diced (about 2 medium carrots)
½ cup celery, diced (about 2 stalks)
2 cloves garlic, minced
½ teaspoon herbes de Provence
3 tablespoons all-purpose flour
2½ cups chicken stock
salt and pepper
½ cup frozen peas
3 tablespoons finely chopped parsley
1 organic rotisserie chicken, shredded
salt and pepper to taste
1 sheet frozen puff pastry, thawed
1 egg + 2 tablespoons water
1. Preheat the oven to 400°F.
2. Heat butter in a 2¾ quart Dutch oven until melted and beginning to foam. Add diced onion, carrot, celery, garlic, and herbes de Provence and sauté for 10 minutes, until vegetables have softened and are starting to brown.
3. Add the flour and cook 1 to 2 minutes, stirring constantly with a wooden spoon.
4. Add chicken stock and cook, stirring, until sauce has thickened and is the consistency of a puréed vegetable soup (about 7 to 10 minutes).
5. Turn off the heat and stir in frozen peas, chopped parsley, and shredded chicken. Taste for seasoning, adding salt and pepper as needed. Set aside to cool (if the pan is too hot, the pastry will melt and won’t adhere properly).
6. While the pan cools, lightly flour a clean work surface and unfold puff pastry sheet. Roll the sheet out so that you can cut a 12-inch circle (feel free to eyeball this—just be sure the circle is large enough that it will hang over the edge of the Dutch oven by at least 1 inch).
7. In a small bowl, whisk together the egg and 2 tablespoons of water.
8. Brush this egg wash over the outside edges of the cooled Dutch oven to help the dough stick. Carefully place the circle of dough on top of the Dutch oven and press the overhanging edges against the pot to stick.
9. Using a sharp knife, cut a few slits in the top of the puff pastry, and brush the entire pastry shell with egg wash so that it browns nicely.
10. Place the pot pie on a baking sheet, and pop in the oven for 30 minutes, or until the pastry is browned and the filling is bubbling.
Originally featured in Quick One-Pan Dinners