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ROTISSERIE CHICKEN POT PIE with PUFF PASTRY
Michelle Sam
A delicious rotisserie chicken and vegetable filling topped with a light, flaky puff pastry.
4.67
from
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votes
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Prep Time
45
minutes
mins
Cook Time
30
minutes
mins
Cooling time for filling
2
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
People
Calories
572
kcal
Equipment
1 oven-proof dish
Shallow dish. Shape and size about the size of the puff pastry sheet.
Ingredients
Metric
US Customary
1x
2x
3x
▢
1
Sheet
All-butter puff pastry
▢
1
egg
▢
1
Tbsp
water
Filling
▢
500
g
pulled rotisserie chicken meat
▢
300
g
fresh carrots,
chopped
▢
150
g
fresh celery,
chopped in ½ " slices
▢
100
g
onion
diced in ¼" pieces
▢
227
g
mushrooms
slices in ¼" slices
▢
3
cloves fresh garlic
▢
2
Tbsp
olive oil
▢
½
cup
frozen corn
▢
½
cup
frozen peas
▢
1
tsp
sea salt
▢
½
tsp
black pepper
▢
2
tsp
herbes de provence
Sauce
▢
34
g
butter
▢
34
g
all purpose flour
▢
600-700
ml
milk
▢
1½
tsp
mushroom bouillon
Instructions
▢
Add olive oil to a medium saucepan.
2 Tbsp olive oil
▢
Add garlic and onion to caramelize.
3 cloves fresh garlic,
100 g onion
▢
Add carrots and celery and cook until al dente.
300 g fresh carrots,,
150 g fresh celery,
▢
Add mushrooms and stir.
227 g mushrooms
▢
Add frozen corn and frozen peas and stir.
½ cup frozen corn,
½ cup frozen peas
▢
Add salt, pepper, herbes de Provence and stir.
1 tsp sea salt,
½ tsp black pepper,
2 tsp herbes de provence
▢
Pour mixture into oven-proof bowl.
Make sauce.
▢
Melt butter in saucepan and heat until bubbling.
34 g butter
▢
Add the flour.
34 g all purpose flour
▢
Using a whisk, stir the flour into the butter.
▢
While whisking, slowly add milk a little at a time and whisk until completely incorporated before adding more milk until all the milk is added.
600-700 ml milk
▢
Add mushroom seasoning to sauce.
1½ tsp mushroom bouillon
▢
Add the filling mixture and chicken and stir to incorporate.
500 g pulled rotisserie chicken meat
▢
Cool the filling.
Baking the pot pie
▢
Preheat oven to 425°F (177° C)
▢
Prepare the puff pastry by cutting the edges with a sharp knife.
▢
Place the pastry over the pot pie, extending over the edges.
1 Sheet All-butter puff pastry
▢
Whisk the egg with water to create an egg wash.
1 egg,
1 Tbsp water
▢
Brush the pastry with egg wash and avoid the sharp, cut edges.
▢
Using a knife, insert vent holes into the pastry to allow the steam to escape during baking.
▢
Bake at 425°F (218° C) for 10 minutes.
▢
Turn temperature to 375°F (191° C) for 30-40 minutes until golden brown.
▢
Enjoy!
Video
Nutrition
Serving:
6
servings
Calories:
572
kcal
Carbohydrates:
42
g
Protein:
32
g
Fat:
31
g
Saturated Fat:
8
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
15
g
Trans Fat:
0.003
g
Cholesterol:
103
mg
Sodium:
876
mg
Potassium:
845
mg
Fiber:
5
g
Sugar:
11
g
Vitamin A:
8823
IU
Vitamin C:
12
mg
Calcium:
198
mg
Iron:
4
mg
Net Carbohydrates:
38
g
Keyword
chicken, chicken pot pie
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