Chicken Pot PiePT70Mhttps://img5.recipesrun.com/201907/2019/0826/8c/0/043249/300x200x50.jpg A rotisserie chicken and store-bought puff pastry make this chicken pot pie easy to prepare — and it’s next-level delicious! My goal was to come up with an easy recipe that didn’t sacrifice flavor. After many trials, I found that using a rotisserie chicken for the filling and a good quality store-bought puff pastry for the crust were both excellent shortcuts. With that settled, I moved on to tackle the problem with most chicken pot pies: the bland, goopy white sauce. I thinned the sauce to a chowder-like consistency. I also borrowed an ingredient from my favorite turkey gravy – Cognac – and it added that je ne sais quoi that makes these chicken pot pies next-level delicious.5 servings
Ingredients:
1 Egg1 cup Frozen peas3 cups Shredded cooked chicken1 tbsp. Chopped fresh thyme1/2 cup Heavy cream1/2 tsp. White pepper3/4 Salt1/3 cup Cognac or brandy2 1/2 cups Low-sodium chicken broth1/3 cup All-purpose flour3 Carrots, sliced into 1/4-inch rounds1 cup Frozen pearl onions3 stalks Celery, diced3 cloves Garlic, roughly chopped1 medium yellow onion, diced4 tbsp. Unsalted butter2 Packages frozen puff pastry, best quality
A rotisserie chicken and store-bought puff pastry make this chicken pot pie easy to prepare — and it’s next-level delicious! My goal was to come up with an easy recipe that didn’t sacrifice flavor. After many trials, I found that using a rotisserie chicken for the filling and a good quality store-bought puff pastry for the crust were both excellent shortcuts. With that settled, I moved on to tackle the problem with most chicken pot pies: the bland, goopy white sauce. I thinned the sauce to a chowder-like consistency. I also borrowed an ingredient from my favorite turkey gravy – Cognac – and it added that je ne sais quoi that makes these chicken pot pies next-level delicious.
