I’m in a chicken pot pie phase. If that can be a phase.
I hope it’s a phase everyone has to go through in life because, damn, it’s awesome.
I’ve been flirting with the idea of posting a chicken pot pie recipe for such a long time. It’s one of those recipes that when made from scratch, takes a whole lot of steps. And while totally worth it, it doesn’t really fit the How to Eat MO of simple, easy, fast.
My little cheater short cuts for this recipe are:
a. Use fully cooked, store bought rotisserie chicken.
b. Use store bought puff pastry
These two little pot pie hacks mean this fabulous homestyle classic can be in the oven in less than 30 minutes and on the table within an hour.
Giving you more time to read, relax, do some yoga or catch up on Netflix. Or if you’re me, (and let’s face it, probably you too), scoop dog poop, clean crusty food off the floor, fold laundry or scrub a toilet bowl. The glamour of it all!
However, who needs glamour when you’ve got chicken pot pie? Not I.
This is a very basic pot pie recipe. The flavour comes from the veggies and whatever broth you decide to use. If you’ve got some homemade stock in the freezer, even better!
You can even make your own with the leftover rotisserie chicken carcass and freeze it for your next chicken pot pie.
Then you too, will officially be in your own chicken pot pie phase.
Don’t be shy to switch up the suggested filling, either. Parnsip, squash, turnip or sweet potato could easily replace (or complement) the carrots or potatoes and spinach or arugula (chopped up) could easily work instead of peas for some greenery.
You can even switch up the shortcut. Above, I’ve pictured another pot pie made in a store bought frozen pie crust. They come in packs of two, so use one as a base and the other as a top. We’re basically pastry chefs now.
And pot pie connoisseurs.