bonappetit4.5
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.
👥 6 Servings🔥 Cook: 30 min👤 Molly Baz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●knife
- ●skillet
- ●pan
- ●baking sheet
- ●pot
📝 Preparation Steps
1
Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces (you should have 4–5 cups meat); set aside. You won't need the bones and carcass from the chicken for this recipe, but that doesn't mean you should throw them out—sling them into a saucepan, cover with water, add whatever aromatics you've got lying around, and you've got the makings of a couple decent quarts of chicken stock.
2
Time to prep your vegetables! Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
medium onions2
3
Peel 1 lb. turnips, then trim off knobby root ends. Cut in half through the root end. Cut each half into ¾"-thick planks, then finely chop planks into ¾" pieces. Transfer to another medium bowl.
. turnips1 lb
4
Lightly smash 6 garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with turnips.
5
Add 1 Tbsp. thyme leaves (from about 2 sprigs) to bowl with turnips and garlic.
. thyme leaves (from about 2 sprigs)1 Tbsp
6
Melt 3 Tbsp. butter in a 12" skillet, preferably cast iron, over medium heat. (Just make sure whatever you're using is oven-safe—you don't want a melting plastic handle.) Add onions and cook, stirring occasionally, until very soft but not browned, 5–⏱️ 6 minutes.
medium onions2
7
Add turnip mixture, season with 1 tsp. salt and 1½ tsp. pepper, and cook, stirring often, until just beginning to soften, ⏱️ 3 minutes.
8
Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about ⏱️ 30 seconds. The flour is going to help thicken the gravy you're trying to create.
9
Add 1 cup wine and cook, stirring constantly, to burn off some of the alcohol, about ⏱️ 1 minute.
10
Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–⏱️ 4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
11
Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
12
Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
13
Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–⏱️ 24 minutes.
14
Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–⏱️ 35 minutes longer. Let sit ⏱️ 10 minutes before serving. Editor's note: This recipe was originally published in December 2018. Head this way for more of our ultimate comfort food favorites →
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