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Puff Pastry Chicken Pot Pie

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A comforting one-skillet dish featuring tender rotisserie chicken, vegetables, and a creamy sauce topped with golden puff pastry, perfect for busy weeknights.

Ingredients

  • 2 cups cooked rotisserie chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup corn
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 package store-bought puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter in a large cast-iron skillet over medium heat.
  3. Sauté the onion and garlic until the onion is soft, about 3-4 minutes.
  4. Add the carrots, peas, and corn. Cook for another 5 minutes.
  5. Sprinkle the flour over the mixture and stir to coat.
  6. Whisk in the chicken broth and heavy cream, cooking for 5 minutes until thickened.
  7. Combine the shredded chicken, thyme, rosemary, salt, and pepper. Mix until well combined.
  8. Roll out the puff pastry on a floured surface and cut into squares.
  9. Top the filling with the pastry squares.
  10. Bake for 25-30 minutes until the pastry is golden brown.
  11. Serve after cooling slightly.

Notes

Watch the pastry to prevent over-browning and chill before baking for best results.

Find it online: https://www.chickenmint.com/puff-pastry-chicken-pot-pie/