SHORTCUT CHICKEN POT PIE
My Shortcut Chicken Pot Pie is creamy, savory and comes together with simple ingredients and a packaged puff pastry crust. I use a rotisserie chicken, left over baked potatoes to make it even easier. It’s perfect for busy nights when you are craving something homemade and delicious!
INGREDIENTS
Filling:
2 cups cooked chicken shredded or diced
1 cup cubed cooked potatoes. I used left over baked potatoes!
1 cup celery, diced
1 onion, finely chopped
2 cloves garlic, minced
2 cups frozen mixed vegetables
1 1/2 cups chicken broth
1 cup heavy cream
1/4 cup butter
1/4 cup flour
3/4 tsp dried thyme
1/2 tsp crumbled sage
1/2 tsp cajun seasoning
1/2 tsp paprika
1 tsp Her Copper Kitchen House Seasoning (optional but SO good!)
Salt and pepper to taste
Puff Pastry Crust:
1 package of puff pastry, usually contains 2 sheets
1 tbsp heavy cream OR 1 egg beaten
Coarse or Kosher Salt
DIRECTIONS
Filling:
Preheat oven to 400 F
In a large pan, melt butter over medium heat. Add the onions, celery and garlic. Cook for about 5-7 minutes, until softened.
Add the frozen vegetables and seasonings. Stir and cook 3 minutes.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually add the chicken broth while stirring, then pour in the heavy cream. Stir until the sauce thickens, about 5 minutes. Add the cooked chicken and potatoes and cook for an additional 2-3 minutes. Adjust seasonings to taste preference.
Remove from heat and let cool for 5 minutes before assembling.
Assembling:
Pour the chicken filling into a 9” x 11” casserole dish, spreading it out evenly. Lay the puff pastry sheet over the top of the filling. Trim the excess dough and press the edges against the side of the dish to seal the pie. Cut a few slits in the top crust to allow steam to escape.
Brush the top of the pie with the tbsp of heavy cream OR beaten egg to create a golden, glossy finish. Sprinkle with coarse or kosher salt. Bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.
Slice into portions and enjoy!
