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!
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)
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
