Are you looking to elevate your comfort food game? Look no further than these elegant chicken pot pies. With the use of rotisserie chicken and store-bought puff pastry, these delicious pies are as easy to make as they are satisfying. No need to spend all day in the kitchen when you can achieve fantastic flavors with these shortcuts.
Chicken Pot Pie
What You'll Need to Make Chicken Pot Pie
If you can find it, I recommend using Dufour all-butter puff pastry for the best results. However, Pepperidge Farm puff pastry, which is readily available in most supermarkets, is also an excellent choice.
How to Make Chicken Pot Pie
To start, dust a clean work surface with flour and place the puff pastry on top. Roll it out to about 1/8-inch thick, smoothing out any creases using a rolling pin. Cut out circles that are about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a baking sheet lined with foil and refrigerate until needed.
In a large sauté pan, melt butter over medium heat. Add yellow onions, garlic, celery, pearl onions, and carrots. Sauté for 8 to 10 minutes until the carrots are cooked. Add flour and cook, stirring constantly, for about 2 minutes. Then, add broth, cognac, salt, and white pepper. Bring to a boil and stir to incorporate the flour. Simmer until thickened, and then stir in the heavy cream, herbs, chicken, and peas.
Ladle the filling into oven-safe ramekins or soup bowls, ensuring it doesn't go more than three-quarters of the way to the top. Brush the edges of each bowl with an egg wash. Place the cold dough rounds over the bowls, pressing firmly to adhere the dough. Brush the top of the dough with the egg wash and make a ½-inch slit in the top of each pie. Bake for 20 to 25 minutes until the pastry turns a rich golden brown.
Allow the pies to cool for about 10 minutes before carefully transferring them to serving plates using a wide spatula. Sprinkle a few fresh thyme sprigs over the top and serve.
Chicken Pot Pie
For this recipe, you'll need oven-safe soup bowls that can withstand temperatures up to 425°F. If you're making four servings, choose bowls with an 18 to 20-ounce capacity. For six servings, opt for bowls with a 12 to 14-ounce capacity.
You May Also Like
If you enjoy this chicken pot pie recipe, you might also like these other delectable dishes:
- Sheet Pan Chicken Nachos
- Thai Chicken Soup with Rice Noodles
- White Chicken Chili
- Indian Spiced Red Lentil and Chicken Soup
