Buzz
Photo by: Greg DuPreeWe love using time-saving tricks, and this chicken pot pie takes advantage of a classic shortcut: using rotisserie chicken to speed up the process without sacrificing taste. The filling is made with sautéed vegetables, chicken broth, and a bit of flour to thicken the sauce to perfection in no time. Then, the shredded chicken is added to the flavorful mixture along with peas, mustard, and dill. (If you don’t have dill, you can substitute tarragon, chives, or parsley.) The final touch is ready-made puff pastry that requires no rolling—just cut it into squares, top the chicken mixture, and bake. Not only is it fun to prepare, but it also looks beautiful when done!
For a golden finish on the puff pastry, brush it with an egg wash. However, if you’re out of eggs, you can use milk or heavy cream instead.
Ingredients List
-
1/2 stick unsalted butter (1/4 cup)
-
1 medium yellow onion, thinly sliced (approximately 1 1/2 cups)
-
3 carrots, peeled and diced (around 1 1/2 cups)
-
2 celery stalks, chopped (roughly 1 cup)
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/3 cup all-purpose flour
-
2 1/2 cups lower-sodium chicken broth
-
3 cups shredded cooked chicken (from 1 rotisserie chicken) (12 oz.)
-
3/4 cup frozen sweet peas
-
2 Tbsp fresh dill, chopped
-
4 tsp Dijon mustard
-
1 large egg
-
1 sheet frozen puff pastry (from a 17.3-oz. pkg.), thawed
Cooking Instructions
-
In a large oven-safe skillet, melt the butter over medium heat. Add the onions, carrots, celery, salt, and pepper. Stir occasionally until the onions become translucent, about 6 minutes.
-
Sprinkle the flour over the vegetable mixture and stir continuously for about 30 seconds. Gradually pour in the broth while stirring. Bring to a vigorous simmer over medium-high heat. Lower the heat to medium-low, then continue to simmer, stirring occasionally, until the mixture thickens, about 2 to 3 minutes. Remove from heat and stir in the shredded chicken, peas, dill, and mustard. Let the mixture cool for 15 minutes.
-
Preheat your oven to 400°F. In a small bowl, whisk together the egg and 1 teaspoon of water.
-
Lay the puff pastry sheet on a clean surface. Cut it into 16 squares (about 2 1/4 inches each). Arrange the squares over the chicken mixture, overlapping them slightly. Brush the top of the pastry squares with the egg mixture.
-
Bake the pot pie for about 35 minutes, until the pastry is golden brown and the filling is bubbling. Allow it to cool for 10 minutes before serving.
Store any leftovers in the fridge for up to 3 days. Cover loosely with foil and reheat in a 350°F oven.
Nutritional Information (per serving)
| 499 | Calories |
| 32g | Fat |
| 32g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 499 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 9g | 47% |
| Cholesterol 107mg | 36% |
| Sodium 869mg | 38% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 3g | 12% |
| Total Sugars 4g | |
| Protein 21g | 42% |
| Vitamin C 6mg | 6% |
| Calcium 51mg | 4% |
| Iron 3mg | 17% |
| Potassium 377mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
