Why You’ll Love This Recipe

This version of chicken pot pie simplifies the process without sacrificing flavor. The combination of store-bought ingredients like puff pastry and rotisserie chicken ensures that it’s a quick and easy dish to prepare. It’s a creamy, hearty meal that’s packed with tender chicken, vegetables, and a flaky, buttery crust. The best part is how versatile it is – you can customize the vegetables or make it dairy-free or gluten-free if needed.

Ingredients

Rotisserie chicken (shredded)
Frozen vegetables (peas, carrots, corn)
Onion, diced
Celery, diced
Garlic, minced
Chicken broth
All-purpose flour
Milk (or dairy-free milk)
Puff pastry (store-bought)
Egg (for egg wash)
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
In a large pan, sauté the onions, celery, and garlic until soft. Add the flour and cook for another minute to make the roux.
Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Let it simmer until the sauce thickens.
Add the shredded rotisserie chicken and frozen vegetables to the pan. Stir until well combined and season with salt and pepper to taste.
Roll out the puff pastry and fit it over a baking dish. Pour the chicken mixture into the dish.
Brush the top with an egg wash and bake for 20-25 minutes, until the pastry is golden and flaky.

Servings and Timing

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Vegetarian version: Omit the chicken and use more vegetables or beans for a meatless option.
Dairy-free: Use plant-based milk and a dairy-free puff pastry for a dairy-free version.
Gluten-free: Substitute the flour with a gluten-free flour blend and use gluten-free puff pastry.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes until warm. You can also freeze the unbaked pot pie for up to 3 months. Bake directly from frozen, adding a bit more time.

FAQs

Can I use store-bought pie crust instead of puff pastry?

Yes, pie crust can be used instead of puff pastry, though it will create a different texture.

How do I make this dish ahead of time?

You can prepare the filling and top it with the puff pastry a day ahead. Just bake it when ready.

Can I freeze chicken pot pie?

Yes, freeze the unbaked pie and bake when ready, adding extra baking time for frozen filling.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables. Just make sure to sauté them until tender before adding to the filling.

How do I prevent the crust from getting soggy?

Make sure the filling is thick before adding it to the pie crust, and bake until the pastry is golden brown.

Can I use homemade chicken stock?

Yes, homemade chicken stock works great in this recipe for a richer flavor.

How do I store leftover pot pie?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Can I make this without milk?

Yes, substitute milk with a dairy-free version or even water for a lighter pie.

What vegetables can I add?

Feel free to add mushrooms, potatoes, or parsnips to mix up the veggie medley.

How do I know when the pot pie is done?

The crust should be golden and crispy, and the filling should be bubbling.

Conclusion

This Easy Chicken Pot Pie is the perfect comfort food made simple with the help of rotisserie chicken and store-bought puff pastry. It’s creamy, hearty, and packed with flavor, making it a family favorite. Whether for a quick weeknight dinner or a cozy weekend meal, it’s sure to warm you up and leave everyone satisfied!

Chicken Pot Pie

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Author: Julia
Total Time: 45 minutes
Yield: 6-8 servings
Diet: Vegetarian

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Description

This Easy Chicken Pot Pie is a quick, comforting twist on a classic favorite. With the help of rotisserie chicken, frozen vegetables, and store-bought puff pastry, you can have a homemade chicken pot pie ready in under an hour. The creamy filling, tender chicken, and flaky, buttery crust make it a delicious and hearty meal perfect for busy weeknights or cozy weekends. Customizable to suit dietary needs, this pot pie is both easy and flavorful!

Instructions

Preheat the oven to 400°F (200°C).
In a large pan, sauté the onions, celery, and garlic in a little oil until softened. Add flour and cook for another minute to create a roux.
Gradually whisk in the chicken broth and milk, stirring to prevent lumps. Let the mixture simmer until it thickens.
Add the shredded rotisserie chicken and frozen vegetables, stirring to combine. Season with salt and pepper to taste.
Roll out the puff pastry and fit it over a baking dish. Pour the chicken mixture into the dish.
Brush the top with an egg wash and bake for 20-25 minutes, or until the pastry is golden and flaky.

Notes

Vegetarian Version: Omit the chicken and use extra vegetables or beans for a meatless option.
Dairy-Free: Use plant-based milk and dairy-free puff pastry to make the dish dairy-free.
Gluten-Free: Replace the flour with a gluten-free flour blend and use gluten-free puff pastry.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American