Homemade chicken pot pie with Puff pastry

Indulge in the comforting flavors of our homemade chicken pot pie. Featuring a creamy filling made with savory rotisserie chicken and an assortment of vegetables, this hearty dish is topped with a perfectly golden and flaky puff pastry crust. Serve it as a delightful centerpiece for a cozy meal that satisfies every craving.

Ingredients

🍗 4 cups chopped or shredded rotisserie chicken
🥕 4 carrots sliced or diced
🌿 5 stalks celery sliced or diced
🧅 1 large yellow onion chopped
🧄 5 cloves garlic minced
🧈 5 tablespoons butter
🧂 1 teaspoon salt
🌾 1/3 cup flour
🥣 1 tablespoon chicken bouillon powder
🌿 1 teaspoon dried basil
🌿 1 teaspoon dried thyme
🌿 1 teaspoon dried rosemary
🌿 1 teaspoon dried oregano
🌿 1/4 teaspoon turmeric
🌶️ 1/2 teaspoon black pepper
🍵 2 cups chicken stock
🌿 2 cups frozen peas
🍶 2 cups heavy cream
🥐 2 sheets puff pastry
🥚 1 egg for brushing

Instructions

1- Preheat the Oven:

• Set your oven to 400°F (200°C).

2- Prepare the Ingredients:

• Shred or chop the rotisserie chicken into bite-sized pieces.
• Use the Susteas Cheese Grater to quickly dice the carrots, celery, and onion, and mince the garlic.

3- Cook the Filling:

• In a large non-stick pan, melt the butter over medium heat.
• Add the onion, carrots, celery, garlic, and salt. Sauté for about 5 minutes until the vegetables are softened.
• Sprinkle flour over the vegetables and stir constantly for another 1–2 minutes to eliminate the raw flour taste.

4- Season and Thicken:

• Incorporate the chicken bouillon powder, basil, thyme, rosemary, oregano, turmeric, and black pepper. Stir well.
• Gradually whisk in the chicken stock, stirring continuously until the mixture thickens.

5- Simmer and Mix:

• Add the chicken, frozen peas, and heavy cream to the pan. Mix thoroughly and let it simmer for about 5 minutes to combine the flavors.

6- Assemble the Pot Pies:

• Transfer the filling to a large baking dish or divide it among individual BAUM oven-safe dishes.
• Lightly brush the edges of the dish(es) with beaten egg for adhesion.

7- Prepare the Puff Pastry:

• Lay the puff pastry sheets over the filling. Trim excess pastry and press the edges down to seal them against the dish rim.
• Brush the top of each pie with beaten egg for a golden finish.
• Score a small "X" in the center to allow steam to escape.

8- Bake and Serve:

• Place the pies on a white rectangular baking tray and bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and crispy.
• Allow the pot pies to cool for a few minutes before serving warm.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 450
Proteins: 25g
Fats: 30g
Carbohydrates: 25g
Equipment:

• Cheese Grater/Slicer: Susteas Cheese Grater
• Large Pan: Pink and grey non-stick pan
• Glass Mixing Bowl: For holding ingredients
• Measuring Cups and Spoons: Generic
• Wooden Spoon: Generic
• Oven-Safe Baking Dishes: BAUM
• Baking Tray: White, rectangular
• Small Bowl: For beaten egg
• Silicone Brush: Blue
• Rolling Pin: Wooden
• Knife: For scoring pastry
• Oven

Cooking Tips

• Using the Susteas Cheese Grater can significantly reduce prep time for chopping and dicing vegetables.
• Ensure the edges of the puff pastry are securely sealed to prevent the filling from leaking during baking.
• Brushing the pastry with egg wash helps achieve a beautifully golden and shiny crust.

#comfortfood #chickenpotpie #homemade #puffpastry #savorypie

EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

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Homemade Chicken Pot Pie