Easy Chicken Pot Pie

This chicken pot pie recipe takes two shortcuts—using rotisserie chicken and frozen puff pastry—but still produces a dish worthy of a dinner party.

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 1 whole rotisserie chicken 2-3 lb
• 2 onions medium, chopped
• 1 lb turnips chopped
• 6 garlic cloves coarsely chopped
• 1 Tbsp thyme leaves fresh, from about 2 sprigs
• 3 Tbsp unsalted butter
• 1 tsp kosher salt
• 1.5 tsp freshly ground black pepper
• 3 Tbsp all-purpose flour
• 1 cup dry white wine
• 2 cups heavy cream
• 10 oz frozen peas
• 1.5 tsp kosher salt
• 14 oz puff pastry
• 1 Tbsp heavy cream reserved

Instructions

1. Place a rack in center of oven; preheat to 400°F. Remove and discard skin of the rotisserie chicken, then shred meat into 1" pieces; set aside.
2. Cut the onions in half, then peel and finely chop them. Transfer to a medium bowl.
3. Peel the turnips, trim off root ends, and chop into ¾" pieces. Combine with chopped garlic and thyme leaves in another bowl.
4. Melt butter in a 12" oven-safe skillet over medium heat. Add onions and cook until soft, 5–6 minutes.
5. Add turnip mixture, season with salt and pepper, and cook, stirring often, for 3 minutes.
6. Sprinkle flour over vegetables, cook and stir until flour starts to stick to the bottom, about 30 seconds.
7. Add wine and cook to burn off alcohol, about 1 minute.
8. Set aside 1 Tbsp. cream. Add the remaining cream, chicken, peas, and salt. Simmer and adjust seasoning if needed. Simmer until warmed through.
9. Roll out puff pastry on a lightly floured surface into a 13" square. Drape over the skillet and crimp the edges with a fork.
10. Brush the top of the pastry with the reserved cream. Cut small slits to allow steam to escape. Bake until crust is light golden brown, 22-24 minutes.
11. Reduce oven temperature to 350°F and continue to bake until filling bubbles and crust browns, 25-35 minutes longer. Let sit 10 minutes before serving.