Savory Chicken Pot Pie
We are so excited to be sharing this savory chicken pot pie with you today!! The only thing that totally bums me out is that we had planned on adding peas which makes these pies so much better. I know, I could have taken new photos, but I had made a double batch, which was 12 whole pies so that I could freeze some so I really didn’t want to take new photos. I hope you all can forgive us.
I really just wanted something we are all familiar with, a good comfort food recipe that proves our point perfectly.
You see, chicken pot pies can be savory and wonderful, or kinda lame and gross. This recipe is easy, flavorful, and perfectly delicious. I ditched the entire pie plate and instead went for a puff pastry crust, and instead of goopy, runny sauce and weird chunks of barely identifiable chicken we make a hearty chicken and veggie filling.
A few things make this work. First, I start with rotisserie chicken because it has that juicy flavor and I know you want to resist but use both white and dark meat. I understand some of you may prefer the breast meat, but you’re only using a small amount and using both actually lends a lot more flavor.
Next, we reduce the liquid first so it can really increase the flavor and then add the roux to tighten the whole mess up. It’s still saucy enough that it’s not dry, but liquid wont goop or pour out of everything.
And let’s be honest, that buttery puff pastry is never a bad thing.
- 1 Rotisserie Chicken, meat picked off and shredded
- 2 Large Carrots, chopped
- 2 Celery Sticks, Chopped
- 1 Onion, diced
- 2 Cloves Garlic, Minced
- 1½ Teaspoons Salt
- ¾ Teaspoon Pepper
- 2 Teaspoons Thyme
- 1 Tablespoon Parsley, dried
- 1 Teaspoon Sage
- 5 Cups Chicken Stock
- ¾ Cup Butter
- ¾ Cup Flour
- 2 Cups Peas
- 3-4 Sheets Frozen Puff Pastry, thawed and covered with a towel
- 1 Egg white, whisked
- In a large stock pot over medium heat, add the oil, carrots, celery, onion and garlic. Stir everything together and allow to cook until tender, about 10 minutes. Add the seasonings and stir again, cooking another minute.
- Add the chicken and stir everything together then start to add your chicken stock slowly to the pot, cook for 20 minutes or until the mixture has reduced, but liquid still remains.
- In a small saucepan over medium heat, add the butter and melt. Quickly whisk in the flour and then continue to stir for 30 seconds. Remove from the heat and add to the chicken mixture, stirring together and adding the peas. Season if necessary. Pour into a large bowl to cool so it doesn't begin cooking the puff pastry.
- Heat the oven to 375 degrees and line 2 baking sheets with parchment paper.
- Cut the puff pastry into circles or squares and fill the center with the chicken mixture. Place another piece of dough on top and fold the edges over to seal closed. Place on a parchment lined baking sheet. Brush with egg white and bake for 30 minutes or until golden. Serve over a lightly dressed salad.