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.
This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights!
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.
Roll each of the rounds into about a 6-inch circle. Place the rounds on a baking sheet coated with cooking spray.
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.
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.
Stir in flour, and sauté 1 minute.
Stir in chicken stock and bring to a boil, stirring frequently.
Reduce heat to medium, simmer 10 minutes or until carrot is tender.
Stir in chicken; cook 1 minute.
Remove pan from heat. Add the cream cheese, stirring until cheese melts. Stir in parsley, thyme, salt and pepper.
Serve with pastry.
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!
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
- 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.
- Roll each of the rounds into about a 6-inch circle. Place the rounds on a baking sheet coated with cooking spray.
- Bake at 400 degrees for 15 minutes or until golden brown and set aside. Repeat with the remaining sheet of puff pastry.
- 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.
- Stir in flour, and sauté 1 minute.
- Stir in chicken stock and bring to a boil, stirring frequently.
- Reduce heat to medium, simmer 10 minutes or until carrot is tender.
- Stir in chicken; cook 1 minute.
- Remove pan from heat. Add the cream cheese, stirring until cheese melts.
- Stir in parsley, thyme, salt and pepper. Serve with pastry.
