Homemade Rotisserie Chicken Pot Pies

Written By Champagne Grit

Directions

  1. Sauté onion in butter over medium heat until softened, about five minutes.

  2. Toss in garlic and carrots. Stir and cook for two minutes. Sprinkle flour and mix.

  3. Pour the chicken stock and stir to dissolve the flour. Simmer for about three minutes. When it starts to bubble, mix in the chicken.

  4. Add cream and peas. Simmer until the sauce is slightly thickened, for six to eight minutes.

  5. Season with salt and pepper to taste. For more flavor, add thyme or some crushed red pepper for a bit of spice. Add fresh parsley and turn off the heat.

  6. Preheat oven to 400° F (200° C).

  7. Roll out the pastry sheet on a lightly floured surface. Using a ramekin as your guide, make six cut-outs with ½-inch extra on the sides. Reroll the scraps or freeze them for later use.

  8. Fill the ramekins and brush the outer edges with egg wash. Top with puff pastry and seal edges by pressing with your fingers. Make slits to release steam as it cooks.

  9. Brush with egg wash and place on a baking sheet to catch any drippings.

  10. Bake at 400° F (200° C) for 20 minutes. Lower to 350° F (177° C) and bake for another 10 to 20 minutes until golden brown.

TIP: Filling can be made ahead of time and frozen for another day. Just thaw completely before finishing the recipe.

Ingredients

  • 5 to 6 cups cooked chicken cut into small chunks or we used 1 rotisserie chicken.

  • ¼ cup salted or unsalted butter

  • 1 large onion chopped, about 2 cups (i used half of large onion)

  • 4 garlic cloves minced

  • 1 large carrot medium-diced, about 2 cups

  • ¼ cup all-purpose flour

  • 2 teaspoons chicken base or boullion dissolved in 2 cups of water

  • 1 cup cream light or heavy

  • 1½ cups fresh or frozen peas

  • ¼ cup fresh parsley (optional)

  • 1 or 2 frozen puff pastry sheets thawed (see note) - I’d recommend 1 layer of puff pastry on top of each dish.

  • 1 egg beaten with 1 tablespoon of water

  • Our additions: I add either 1 bay leaf or bay leaf flakes when I add in the chicken stock for more flavor. I add a little bit of salt and pepper at each stage to build flavor (Remember chicken stock is salty though, so taste as you go). Next time I will be adding potatoes (cut into 1 inch pieces and probably need to cook them by themselves before starting the recipe, since they take longer than everything else).

Equipment

  • Medium pot or dutch oven

  • rolling pin

  • 6 (10-ounce) ramekins (or oven-safe bowls) or a 2-quart oven-safe dish

Summary Video of Process

Original Recipe Credit to Recipes by Nora
https://www.recipesbynora.com/chicken-pot-pie/

Champagne Grit