ChezCindy: Chicken Pot Pie with Puff Pastry Crust

 

The mention of chicken pot pie conjures up thoughts of old-style comfort.  It can be a complicated process, or as this one is, super easy to put together for a weeknight meal.  

I've created this recipe using store-bought rotisserie chicken, store-bought chicken broth (I use unsalted Kitchen Basics brand-comes in a yellow box), and store-bought puff pastry (Pepperidge Farm).   Then you can add in standard vegetables such as carrots, peas, and potatoes.  Or, use what you have in the fridge that you might find interesting - sliced mushrooms, roasted butternut squash, and diced parsnips.  

Serve the pot pie straight from the pan.  Easy to make and easy to share with family and friends.  

Chicken Pot Pie with Puff Pastry Crust

2 cups shredded rotisserie chicken

1 tablespoon canola oil

1 small onion, finely diced, about 1/3 cup

2 tablespoons finely diced celery

1 1/2 teaspoons kosher salt, divided

1 cup thinly sliced carrots

1 cup of potatoes cut into 1/2-inch cubes

1/4 cup water

1/2 teaspoon dried thyme

1 tablespoon fresh chopped parsley

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups unsalted chicken stock

1/2 cup frozen peas

1 sheet store-bought puff pastry, such as Pepperidge Farms

1 egg

Preheat the oven to 400 degrees

Shred the meat from a rotisserie chicken to yield 2 cups.  Set aside.

Crack an egg into a small bowl, adding 1 teaspoon of water.  Using a fork, mix the water and the egg together to make an "egg-wash".  Set aside.

Working with an 11-inch cast iron skillet over medium heat, add the canola oil to the pan.  Add the finely diced onion and celery to the pan, sprinkle in 1 teaspoon of salt.  Stir these in the oil, cooking for about 5 minutes to soften but not adding any color to the vegetables.  Add in the sliced carrots and the cubed potatoes, and the 1/4 cup of water, stirring all together, cooking for another 5 minutes.  Add in the 2 cups of shredded chicken, the dried thyme and fresh parsley, stirring to combine.  Once these are combined, add in the butter, stirring to melt and combine.  Stir in the flour to form a bit of a paste, cooking the flour for 2-3 minutes.  Slowly pour in the chicken stock, stirring to combine.  Add in the frozen peas, stirring to incorporate.  Taste the broth to determine if more salt is needed.  If so, add in the remaining 1/2 teaspoon of salt.  Simmer all for 2-3 minutes.  Turn off the heat.  

Roll out the cold sheet of puff pastry to remove the folds.  Carefully place the pastry over the contents of the pan, pressing any excess dough onto the edges of the pan.  Gently brush the egg-wash over the top of the pastry dough.  (You will have extra egg-wash.)  Cut three 2-inch slashes across the center of the pastry to allow steam to escape.  

Place the skillet into the hot oven on the center rack, backing for 15-20 minutes until golden brown and puffed.  Remove the skillet from the oven, setting on the stove to cool for about 5-10 minutes before serving.