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You are here: Home / Main Dish / Deconstructed Chicken Pot Pie

March 10, 2014 By Kaitlin Leave a Comment

Deconstructed Chicken Pot Pie

I love comfort food dishes, but they can take quite a bit of time to make. And sometimes after a long day, all you want is a comforting meal without having to put forth all that effort and time. This recipe for a deconstructed chicken pot pie from Cooking Light uses rotisserie chicken meat to speed up the process without taking away from the overall taste of a traditional pot pie. The “crust” is actually a round of puff pastry that is baked separately in the oven to stay crispy.

Deconstructed Chicken Pot Pie

This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights!

Deconstructed Chicken Pot Pie

Ingredients:

  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 teaspoons all-purpose flour
  • 2 cups unsalted chicken stock
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
  • 2 ounces 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Add the box of puff pastry sheets to your fridge in the morning to allow to thaw during the day. When you’re ready to cook, preheat your oven to 400 degrees. Remove the pastry dough from the fridge and place on a work surface lightly dusted with flour. Cut the dough with 4-inch round cutter into 3 rounds.

IMG_7143

Roll each of the rounds into about a 6-inch circle. Place the rounds on a baking sheet coated with cooking spray.

IMG_7144

Bake at 400 degrees for 15 minutes or until golden brown and set aside. Repeat with the remaining sheet of puff pastry.

 

Chop your onion, carrots, and celery.

IMG_7147

Heat a large saute pan over medium-high heat. Add olive oil to the pan and swirl to coat. Add onion, carrot, and celery and cook for 4 minutes or until lightly browned.

IMG_7148 IMG_7149

Stir in flour, and sauté 1 minute.

IMG_7150 IMG_7151

Stir in chicken stock and bring to a boil, stirring frequently.

IMG_7152

Reduce heat to medium, simmer 10 minutes or until carrot is tender.

IMG_7153

Stir in chicken; cook 1 minute.

IMG_7154 IMG_7155

Remove pan from heat. Add the cream cheese, stirring until cheese melts. Stir in parsley, thyme, salt and pepper.

IMG_7156

Serve with pastry.

Deconstructed Chicken Pot Pie

Nice and simple! The flavor is spot on despite using rotisserie chicken and only cooking for 30 minutes! I loved the puff pastry. It stays nice and crunchy and flakes easily on top of the pot pie mixture to add some texture. Yum!

Deconstructed Chicken Pot Pie

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Deconstructed Chicken Pot Pie

Total Time: 35 minutes

Yield: 6 servings

Deconstructed Chicken Pot Pie

Ingredients

  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 teaspoons all-purpose flour
  • 2 cups unsalted chicken stock
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
  • 2 ounces 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. day. When you're ready to cook, preheat your oven to 400 degrees. Remove the pastry dough from the fridge and place on a work surface lightly dusted with flour. Cut the dough with 4-inch round cutter into 3 rounds.
  2. Roll each of the rounds into about a 6-inch circle. Place the rounds on a baking sheet coated with cooking spray.
  3. Bake at 400 degrees for 15 minutes or until golden brown and set aside. Repeat with the remaining sheet of puff pastry.
  4. Heat a large saute pan over medium-high heat. Add olive oil to the pan and swirl to coat. Add onion, carrot, and celery and cook for 4 minutes or until lightly browned.
  5. Stir in flour, and sauté 1 minute.
  6. Stir in chicken stock and bring to a boil, stirring frequently.
  7. Reduce heat to medium, simmer 10 minutes or until carrot is tender.
  8. Stir in chicken; cook 1 minute.
  9. Remove pan from heat. Add the cream cheese, stirring until cheese melts.
  10. Stir in parsley, thyme, salt and pepper. Serve with pastry.
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Related posts:

Chicken Piccata with Spaghetti Stuffed Chicken and Herb Gravy with Creamy Polenta Peach-Glazed Chicken with Peach-Studded Bulgur Charred Lemon Chicken Piccata

Filed Under: Main Dish, Poultry, Quick, Soups/Stews, Weeknight Meal Tagged With: Canola Oil, Carrots, Celery, Chicken, Chicken Stock, Comfort Food, Cream Cheese, Deconstructed, Flour, I Can Cook That, Onions, Parsley, Pot Pie, Poultry, Puff Pastry, Quick, Recipe, Rotisserie, Thyme, Weeknight Meal

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