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