How to: Make your own – Shortcut Chicken Pot Pie

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.

Until now.

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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!

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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.

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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.

Erin

Shortcut Chicken Pot Pie

Ingredients

  • 3 tablespoons canola oil
  • 2 tablespoons butter
  • 1 Small onion (chopped)
  • 2 Medium carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 2 Small thin skinned white or red potatoes (chopped)
  • 1/3 cup all purpose flour
  • 3 cups chicken broth
  • 2-3 cups chopped rotisserie chicken (meat from 1/2 - 1 chicken)
  • 1 cup frozen peas
  • salt and pepper to taste
  • 1 sheet frozen puff pastry (thawed on the counter for about an hour or overnight in the fridge)
  • 1 egg plus 1 Tbsp water (beaten)

Directions

1. Preheat oven to 375F
In a large pot over medium heat, heat canola oil and butter. Add onions, carrots, celery and potatoes and cook until they are softened but still have 'bite', about 7-9 minutes.
2. Sprinkle flour over softened vegetables and stir, cooking for 1-2 minutes until flour is well absorbed. Slowly add chicken broth, while stirring and cook for 2-3 more minutes until sauce is thickened.
3. Remove from heat and add chopped chicken and peas, stirring until well combined. Transfer filling in a 2-2.5L baking dish. A 8"x11" lasagna type pan or an oval Corningware dish works well.
4. Sprinkle some flour over a clean dry surface and roll out the puff pastry into a rectangle that will slightly overlap the edges of your baking dish.
5. Dip your finger in some water and rub the rim of the baking dish to moisten. Top the baking dish with the rolled puff pastry pressing down along the entire rim to secure it. Cut a few holes for the steam to escape with the tip of a knife. Brush the surface of the puff pastry with egg wash.
6. Bake for 30-35 minutes until pastry has puffed (it will be more noticeable around the edges) and browned. Cool for 10-15 minutes before serving.