One Pot Rotisserie Chicken Pot Pie with Puff Pastry
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: American
- Cuisine: Dinner
Description
Generally, I love to cook and enjoy spending time putzing around the kitchen, listening to a podcast, dough rising in the oven, vegetables cut up on the cutting board. It’s the heart of the home. But, I can’t tell you how many days I just don’t feel like doing anything. I don’t want to deal with dishes, with standing on my feet forever, with dashing back and forth across the kitchen. I just want it easy.
On those nights, if I’m not ordering in Chinese or sushi, I want an easy meal! One pot meals are always the best. That, or a sheet pan dinner. But I’m going to one up you. Rotisserie chicken. Rotisserie chicken is super flavorful, super moist, and the cooking is already done. People make the mistake of thinking that they need use rotisserie chicken the same day they buy it. But that’s the thing, you don’t! Get the rotisserie chicken the same day you get all of your other groceries. Then, let it cool and shred the meat. Store in a ziplock bag and freeze it until you’re ready to use it. Could not be easier!
And so, I love a good chicken pot pie, but it can take a lot of time and effort to make one from scratch. Add in the rotisserie chicken and swap the pie crust with puff pastry, and easy peasy! Super simple weeknight dinner! And great during the holidays when you just want an easy day.
Honestly, the longest part to this recipe is first, prepping the veggies and second, sautéing said veggies. Other than that, this dish is super easy! Stir in the defrosted chicken, place the puff pastry on top and brush it with an egg wash, then bake it for 15 minutes. That is it!
I used pancetta in this dish and it gave it a really interesting twist to traditional chicken pot pie. This dish is a must for a busy week or for a day you just need a break! Add in some fresh herbs, and you have a flavor packed, super healthy meal that cooks in 30 minutes!
Enjoy!
Ingredients
1 rotisserie chicken, meat removed & shredded
½ lb pancetta, cut into ¼” pieces
1 cup carrots, cut into bite size pieces
1 cup parsnips, cut into bite size pieces
1 cup celery, cut into bite size pieces
1 sweet onion, chopped
1 TB fresh rosemary, minced
1 TB fresh sage, minced
1 TB fresh thyme leaves
6 garlic cloves, minced
3 TB butter, divided
⅓ cup flour
2½ cups chicken stock
1 cup heavy cream
1 sheet of puff pastry, brought to room temperature according to box directions
egg wash
salt & pepper
Instructions
Preheat the oven to 400°F
Heat a large cast iron pan over medium heat. Add the pancetta and cook about 3 to 4 minutes, or until lightly golden brown. Remove and strain on a paper towel. Wipe out any access grease. Melt 1 tablespoon of butter over medium heat. Once melted, add the onions, celery, parsnips, and carrots. Lightly sprinkle with salt. Cook about 8 minutes, or until just starting to soften.
Add the garlic, herbs, and remaining butter. Once melted, sprinkle the flour over top and carefully stir until fully saturated. Slowly pour in the chicken stock, stirring constantly. Once fully incorporated, add in the heavy cream and season to taste with salt and pepper. Bring to a simmer and reduce the temperature to let the sauce thicken slightly ~ 2 to 3 minutes. Add the chicken and pancetta and stir to combine. Remove from the heat.
Roll the puff pastry to be wide enough to cover the pan. Place on top and carefully pinch to seam with the edges. Brush the top with an egg wash and poke a couple of fork holes in the center. Bake 15 minutes.
Slice and serve immediately. Enjoy!
Keywords: chicken pot pie, one pot chicken pot pie, chicken pot pie with puff pastry
